Curry Chicken
This version flies high on nonya flavours. Ingredients for the paste include onion, lemon grass, galanggal, candlenut, tumeric, chilly.
The actual product will be packed in a standup pouch of 500g which serves 2 people. Pic to the right is a sample of the dish we cooked for a customer.
These are the food our ancestors ate. Yes, in Malaysia, the rendang, the curry, and the sambal are something that our families have eaten for many many years…. As we celebrate how our ancestors used to eat, we also carry with us the memory of good, pure food, made without any additives or artificial flavours.
Beef Rendang
Melt in your mouth beef, slow cooked for hours. Flavoured with a symphony of carefully chosen spices including cardamon, cloves and cinnamon. A favourite among those who have tasted our version.
The actual product will be packed in a standup pouch of 400g serves 2 people. The pic to the right is a sample of the deliciously rich rendang.
Sambal
Uncover the rich, crazy-good taste of our sambal that sings of bold flavours. Use this sambal as a flavourful sidekick, a star marinade for meats and seafood, or a zesty paste for stir-fries.
Ways to use sambal
Sambal is ubiquitous to Malaysians. The easiest way to think about how we use sambal is to think about of it like it is a form of ‘ketchup’. But the venerable sambal is way more versatile. You can use sambal in anything you fancy.
Having some rice with other dishes on the side? Add a bit of sambal to the rice, help lift the flavour of your food.
Having a BBQ? Spread some sambal over your choice of meat, or seafood just before you finish of the meat.
Want to cook with sambal? You can use it to stir fry prawns, meat, and vegetables. It also goes well with eggplant, beans and okra.
Making some fried rice or noodles? Use sambal as the main ingredient to flavour your rice or noodles.
Making a sandwich? In place of mustard or mayonnaise, use sambal as your spread.
