ANGGUN FUSION CHEF SAMBAL DIP SAUCE by Anggun Dinamik Holdings Sdn Bhd (Pack of 2)

SKU: HS-2103901100-66


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Pack of 2 – Each bottle weighs 200g

Traditionally sambal is used as an all-purpose condiment. It may be added to noodle dishes, soups, stews, meat, rice, and even eggs. Sambal can also be used to add heat and flavour to marinades, dips, sauces, and spreads. To make a spicy spread for sandwiches or burgers, mix sambal with ketchup or mayonnaise.

Anggun Chef’s Sambal Dip Sauce is dedicatedly created with customers in mind to provide a healthier choice. This is possible by prioritizing on the cooking using only fresh ingredients. Strictly no artificial flavourings and MSG utilised. Strict hygiene has also been exercised and only ‘halal’ methods are employed throughout the entire cooking process.

Allergen Statement
Manufactured in a facility that processes products containing gluten, crustacean, eggs, fish, shrimp, milk, mollusc, mustard, peanuts, sesame and soy.

Cooking Direction
1. Serve as a dipping sauce for crackers & chips.
2. Shake well before use.

Store in a cool dry place. Once opened keep refrigerated at 2ºC to 4ºC and consume within 7 days. The expiry date printed on the packaging.

Palm Oil, Shallot, Red Chilli, Sugar, Lemongrass, Garlic, Dried Shrimp, Turmeric, Fish Sauce (Anchovy Extract, Salt, Sugar), Bird’s Eye Chilli, Galangal, Tamarind, Lime Leaves, Yeast Extract, Dried Chilli Powder, Water, Salt.

What is …?

‘Chili Padi’ or Bird’s eye chili, bird eye chili, bird’s chili or Thai chili is a chili pepper, a variety from the species Capsicum annuum, commonly found in Ethiopia and across Southeast Asia. It is used extensively in Thai, Malaysian, Singaporean, Lao, Khmer, Indonesian, Kerala and Vietnamese cuisines.

What is Sambal Hijau “Green Sambal”?

Malaysian love to eat Belacan(shrimp paste), we would eat with fresh vegetables.  Unlike other kinds of Sambal which use full red chillies or green chillies. Sambal Hijau uses  Bird’s eye chillies which around 50,000-100,000 Scovilles scale as main ingredients. It is the hottest Sambal there is, so if you have low tolerance towards spicy food we do not recommend you to but this, as this sambal is really-really spicy.

We recommend you to fry your beef and add this sambal on top. This one of Malaysian signature dish that will astonish you with its mouth-watering taste.  Basically this sambal is suitable for any dish there is, you could even dip it with your crunchy nachos or as a sauce for your tacos.

Benefits of eating spicy food 

  1. Increase your metabolism
    Data across numerous studies indicate that certain spices — like cumin, cinnamon, turmeric, peppers, and chillies — can raise your metabolic resting rate and slow down your appetite. One study also found that turmeric suppressed fat tissue growth in mice. The effect is mild, so putting cinnamon on your roll probably isn’t going to aid in weight loss. But if you’ve reached a plateau in your weight loss journey, spicing it up maybe just the thing to try.
  2.  Spicy food has longevity benefits
    Eating spicy food six or seven days a week — even just once a day — lowered mortality rates by 14 per cent, according to a large 2015 study by Harvard and China National Center for Disease Control and PreventionTrusted Source. (Sadly, the benefits are even larger if you skip the margarita or Corona with your spicy taco.)

Click here to discover amazing Malaysian food products.
Click here to learn more about Sambal belacan.

Nutritional Facts
Servings Per Package: 10
Serving Size: 20g
Per Serving Per 100g
Energy 90kcal (378kJ) 450kcal (1890kJ)
Protein 0.6g 3.0g
Total Fat 7.4g 37.0g
– Saturated Fat 2.0g 10.0g
– Trans Fat 0.0g 0.0g
Cholesterol 5mg 25mg
Carbohydrate 4.8g 24.0g
– Total Sugar 3.4g 17.0g
Dietary Fibre 1.0g 5.0g
Sodium 122mg 610mg

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Weight 0.4 kg


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