€3,00 – €15,00
Malaysian style sambal perfect for Nasi Lemak, funky fermented shrimp flavour but totally vegan.
A Malaysian style sambal, usually made with trassi (belachan/shrimp), this gives all the good funky flavour but totally vegan.
Real good on rice, tofu or a cheese sandwich
Ingredients: chili, onion, tamarind, ginger, garlic, sugar, soybean oil, soybean, lemongrass, salt
| Weight | N/A |
|---|---|
| Dimensions | N/A |
| Size | 40mL, 200mL, 500mL |
Chinese style chili crisp with sesame seeds.
Use the oil to fry your eggs, then top with the crunch.
Spoon over noodles with a splash of black vinegar.
Add a dollop to spice up your stirfry.
Thai-inspired chili oil, with an aromatic blend of thai chili, makrut lime leaves, roasted rice, ginger and lemongrass.
Inspired by the flavours of laab, yum phrik makes the perfect sauce for a salad, rice bowl, or mixed through rice or noodles. Try mixing a spoon through (vegan) yoghurt for a simple flavour packed dip.
Spiced oil with crispy curry leaves. Liven up a stamppot, scatter over a traybake, or mix through a mayonnaise, the possibilities are endless.
