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"My favorite dish in Malaysia is not really a dish, but a condiment," says Dale Talde. "Sambal is the equivalent of ketchup in Malaysia — eaten every day and in almost every meal on rice or as the base of laksa or in more complex dishes like beef rendang. For Talde, we are making a few different versions, but my favorite is the smoked pistachio and green chile sambal."

We caught up with four NYC chefs who recently visited Malaysia, detailing their favorite dishes.

From Dale Talde: “My favorite dish in Malaysia is not really a dish, but a condiment. Sambal is the equivalent of ketchup in Malaysia—eaten every day and in almost every meal on rice or as the base of laksa or in more complex dishes like beef rendang. For Talde, we are making a few different versions, but my favorite is the smoked pistachio and green chile sambal.”