1. Ready to eat
2. We using high quality anchovies and 100% malaysia “cili padi”
3. Using the retort technology to keep the sambal shelf life longer.
4. Suitable to eat with anything such as rice, bread, porridge, “pulut kuning”, “lempeng”, “ubi rebus”.
5. Also can be used as a seasoning in cooking such as “nasi goreng” , stir fry vegetable and the famous malaysian dish ” masak lemak kuah kuning”.
Ingredients:
– Chilli
– Onion
– Cooking Oil
– Anchovies
– Salt
How to eat:
– Open the pack and take it out
– Put the pack in hot water for 2-3 minutes
– Tear the pack and pour in a plate. Ready to eat.
Remember that anchovies sambal can be quite spicy, so adjust the amount you use according to your heat tolerance. It’s also a good idea to start with a small amount and gradually increase as needed to avoid overpowering your dish.
Salmah Mohamed –
This one is a nice mix of spicy and sweet. It’s too spicy that it makes your eye water (okay maybe a little bit, if you eat a lot of it!), but just spicy enough and balanced well with the sweetness. I had it with rice, but if you put it in a sandwich, it’ll upgrade that sandwich from four stars to five stars!
Raymond Smith –
Too spicy for my taste