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Sambal Mamachu (Mamachu Spicy paste)  comes with bitter twisted beans, shrimp paste, anchovies and fermented durian. These unique taste combinations have been passed down for generations and it is an authentic Malay traditional dellight.  It comes ready to be eaten in a bottle. No need to be cooked but taste better when warmed up. Taste that brings back the memories of our childhood days with our grandparents during festive seasons. It comes in 4 variations to suit your taste buds
  1. Sambal Bilis Petai (Spicy Twisted Beans With Anchovies)
  2. Sambal Belacan Bilis (Spicy Shrimp Paste And Anchovies)
  3. Sambal Tempoyak Petai Red ( Extremely Spicy Twisted Beans With Fermented Durian)
  4. Sambal Tempoyak Petai Green ( Mildly Spicy Twisted Beans With Fermented Durian)
  Dried Anchovies, Bitter Beans, Shrimp Paste (Belacan), Fermented Durians, Onion, Pepper, Salt, Sugar  

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SAMBAL MAMACHU is an all time favourite with Malaysians. It can and will be eaten any time of the day with hot steamed rice, ketupat (bolied rice cakes), pulut (glutinous rice), Nasi Lemak (Rich coconut rice) and bread. The variations it comes in is beyond our imagination. Some use dried anchovies, bitter beans, shrimp paste (belacan), fermented durians and vegetables to enhance the taste to get a rich umami flavour. Most Malaysians cannot live without sambal.


What is Trmpoyak?

Tempoyak is a Malay condiment made from fermented durian. Tempoyak is made by taking the flesh of durian and mixing it with some salt and keeping in room temperature for three or five days for fermentation. Tempoyaks are usually made during the durian season, when the abundance of durian and excess production are made into fermented tempoyak.



What is bitter bean?

Bitter beans are flat edible beans with bright green seeds the size and shape of plump almonds which have a rather peculiar smell, similar to, but stronger than that of the shiitake mushroom, due to sulfur-containing compounds also found in shiitake, truffles and cabbage.


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