ZATY’s HOMEMADE TRADITIONAL SAMBAL RANGE by Zati D Hati

Sambal Hitam Nanas – Dark Pineapple Sambal is rich in natural pineapple juice. This sambal takes 12 hours of cooking to achieve the optimum flavour and richness.  Ingredients include pineapple, anchovies and chillies, onions, cooking oil, salt and sugar. Delicious to be had as a sandwich filling or as a pasta mix. Store at room temperature. Keep refrigerated after opening.  Available in a travel pack that is handy. Ready To Eat. No cooking required.

Blimbi Fruit – Very Tart in Flavour

Sambal Hitam – Sambal Hitam (Dark Blimbi Sambal) is familiarly known as Sambal Pahang and is recognised as one of the best tasting Malaysian sambals. This sambal takes 12 hours of cooking to achieve the optimum flavour and richness. The most important ingredients are Averhhoa Blimbi, anchovies and chillies, onions, cooking oil, salt and sugar. Delicious to be had as a sandwich filling or as a pasta mix. Store at room temperature. Keep refrigerated after opening.  Available in a travel pack that is handy. Ready To Eat. No cooking required.

Acar Ikan Masin – Salted Fish Pickle is an incredible combination of salted fish, chillies, vinegar and sugar. Delicious to be had as a sandwich filling or as a pasta mix. Store at room temperature. Keep refrigerated after opening.  This travel pack is handy, easy to bring everywhere. Ready To Eat. No cooking required.

Sambal Durian – Not for everyone, this sambal is made for those who love the pungent and sweet flavour of the durian fruit. Sambal durian is a combination of fresh durian, chillies, anchovies, onions and cooking oil. Delicious to be had as a sandwich filling or as a pasta mix. Store at room temperature. Keep refrigerated after opening.  Available in a travel pack that is handy. Ready To Eat. No cooking required.

Serbuk Perap BBQ Madu – BBQ & Honey Dry Marinate has the sweetness and richness of honey. This recipe is also a combination of onion, ginger, garlic, lemongrass.  Just add a little cooking oil to the BBQ Honey Marinade. No need for water. Marinate meat with the mixture for 4 hours or more before grilling or frying. Add pepper for spice.