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Keropok is a traditional Malay fish cracker snack originating from the state of Terengganu, in West Malaysia. It is made from fish and sago flour and seasoned with salt and sugar. It is slightly greyish in colour. It is usually made by grinding fish into a paste, mixing it with sago, forming its shape and sun drying it. Then it is neatly packed and sold. All that is left to do is deep fry it in hot oil and you have a tasty fish cracker snack. The snack is eaten with special homemade chili blends or plain old chilli sauce. Now, you too can have a go at this keropok. Gem Ocean Enterprise is bringing this keropok right to your doorstep with ease. These Keropok pieces are very popular in Terengganu and is made from fresh fish. These crackers are then dried under the heat of the sun. Can last up to 1 year as no preservatives have been added. All you have to do is fry these crackers in hot oil and you have yummy fish crackers to savour. These crackers are a rich source of protein. So, now you can have fish crackers anytime of the day or year. Use it as a topping for your creamy soups and porridge or simply snack it away with your favourite chilli sauce.Ingredients:Fresh Fish Meat, Flour, Sago, Salt, Water
Have you tried a Malaysian steamed fruit cake before?Looking at the picture above, one would be able to tell that the cake is very moist and almost crust less. It is dense and slightly chewy. It can be cut into very nice pieces and has a distinctive dark colour. This dark colour is specially made by caramelizing the sugar, unlike western fruit cake that uses brown sugar or molasses.If you have a chance to taste this steamed fruit cake, you will definitely opt for it if there is a choice between baked and steamed cakes. These cakes are usually made using very rich expensive premium ingredients. Plus, these cakes usually take long hours to steam to get that texture and well incorporated taste. The process can range from 1-2 hours to 3-4 hours of continuous steaming depending on the size of the cake.Craving to have a bite at a steamed fruit cake? Look no further as Kudap Station is bringing their famous Steamed Fruit Cake from Malaysia right to your doorstep. This is a homemade, time-laboured rich fruit cake recipe that is packed with a variety of dried candied fruits. The cake is steamed up to a good 3 hours, so that it would last longer. Have a slice or 2 with your favourite cup of coffee or tea anytime of the day. It would be love at first taste.Ingredients:Pure Butter, Sugar, Egg, Flour, Dried Fruits, Bicarbonate Soda, Vanilla
Jelly is not just for kidsOnce, it was just for children's tea parties but now readily available at any time. Children love jellies because of its vast variety of colours and flavours. The most important thing of course is its funny texture. Firstly, it is a desert liked by children plus it is healthy too. Now the trembling treat is being reclaimed as a delectable grown-up summer dessert. Jellies are readily available in supermarkets in different flavours, shapes and colours. I still prefer the ones I ate as a kid. It came in little bite sized cups in various flavours and colours. My favourite was raspberry and orange. To bring you back to your childhood days, ELEF Treats Resources has whipped up the CRYSTAL JELLY. That same taste and texture, that same great flavour and wobbly consistency. Slides down your throat with ease and you cannot stop at one. You can even put a few of these jellies in a bowl and top it with pure vanilla ice cream. Heaven in a cup for a kid.Ingredients:Jelly Powder, Permitted Food Colouring, Fruit Extract And Brown Sugar
What is Garlic Chilli?Garlic Chili is a very common ingredient in Chinese as well as other Asian cooking. It is a very highly flavoured sauce with a thick chunky consistency.The sauce can be used to make marinades, stir fry's, sauces and more. It adds a garlicy and salty rich taste. A little goes a long way. Personally, It is used as a condiment with steamed rice. You can add it to salad dressings too. It can be used as a simple dip for vegetables or meats.Well-stocked grocery stores with an Asian food section would probably sell it and of course most supermarkets carry them too nowadays. But who has the time to go and hunt for it. How nice if it comes to your doorstep? Yes that is what ELEF Treats Resources is doing for you. All you have to do is to order this GARLIC CHILLI online and you would have it delivered right to your doorstep. No hussle standing in queue and pay. Enjoy this GARLIC Chilli with practically any food or dishes that you like. Let the Asian flavours explode in your mouth causing you to crave for more.Ingredients:Garlic, Chilli, Vegetables Oil, Anchovies Paste, Salt And Brown Sugar
The Love For ChocolatesDark, milk or white everyone has their favourite shade of chocolate. Whether you are an aficionado who refuses anything below 70%, a milk chocolate lover or someone who indulges in a bit of Milky Bar, the one thing that binds us all together is the cocoa bean. Cocoa beans have antioxidant flavonoids that help regulate cellular activity and fight off free radicals that cause oxidative stress on your body. Thus, it helps your body function more efficiently while protecting it against everyday toxins and stressors. This is why people often crave for chocolates in stressful situations, or crave it when they are in need of comfort or reassurance.Are you craving for chocolates now? How about if this chocolate is decked with other goodness like nuts, berries, biscuits and cheese. Yes, that is what you get when you try Crispy Kiss Series by Vivalicious Chocolate Confectionery. It is a all in one chocolate goodness to make everyone feel good.The flavours these Crispy Kiss Series come in are:
Crispy Chockiss
Crispy Rockykiss
Crispy Berrykiss
Crispy Nuttykiss
Crispy Cheezykiss
Crunchy Cornflakes
Try them all today and chase away the stress in life. Have a mouthful of choc goodness and feel good. You deserve it.Ingredients:Chocolate & White Choc, Crunchy Flakes, Cereal, Almond, Cashewnut, Pumpkin Seed, Pistachios, Berries, Biscuits, Dark Cookies, Cheese (Cheddar & Parmesan)
Dendeng is often considered as a difficult dish to prepare. Dark with a spicy taste, it often becomes a desired dish to be served during Eid, wedding ceremonies or family gatherings. Dendeng is a unique Malaysian dish but making it is not so easy. It requires a lot of sweat and hours of cooking time on a hot kitchen, and can only be made by the chefs and experienced cooks.It is true that the recipe and complexity may differ from one kitchen to another, but what if we told you that it could be sent right to your doorstep and ready to be eaten. Yes, ‘Sahalal’ Dendeng Tumbuk (Pounded Premium Beef) by Saharmn Global Resources is doing this service for you. This Homemade Dendeng Daging Tumbuk is made by using premium beef and fresh herbs. It takes 20 hours to cook and the end result is that you get the best authentic taste and quality. Satisfaction is guaranteed.
Karas or Kuih Karas is one of the famous traditional snack in Kedah, a state in Northern part of West Malaysia. It is a traditional snack made from rice flour. It looks like dried vermicelli but crispy and sweet in taste. The Karas are made by using a mixture of liquid rice flour which is diffused using a special mold in hot oil until golden yellow. It is then folded in quarters while it is still hot. Want to try Kuih Karas? Then you must try Traditional Kuih Karas By Zularis Enterprise . It is the best Kuih Karas in Malaysia and a suitable snack to be eaten during tea time with a cup of hot coffee or tea. Give it a try and crunch away.
Have you tasted Arabic rice before?Arabic rice or Lebanese rice is basically a traditional rice pilaf that’s made using long grain fragrant white rice or aromatic basmati rice. This rice pilaf is typically served with meat dishes like chicken or lamb. This Arabic rice is light and fluffy with a nutty and rich flavour. This rice is well seasoned enough to stand on its own.Do you want to get down into making this Arabic rice? Don’t know where to start? Fret no more. ‘MamaNab’ NASI ARAB (Arabic Rice) BY ARCS Enterprise (1 set – Rice + Spices) is here to your rescue. It comes in a set which comprises of the basmati rice, spices to cook the rice and spices for the lamb or chicken dish that you are going to whip up as an accompaniment. ARCS Enterprise has got you covered from all angles. Another great plus point here is that on the package itself, you would find the recipes and methods to cook the rice, the meat dishes, a sambal (spicy sauce) and a salad. You have everything from A to Z covered. No need to worry that the dish would not turn out right as the final result is guaranteed to please you. An all in one trial pack. Get one pack today and let your loved ones try an Arabic treat.
Sambal is a chili sauce or paste typically made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. Sambal lovers are found in Malaysia, Sri Lanka, Brunei, Singapore and most Asian countries. Currently, its fame has also spread through overseas.Various recipes of sambals are usually served as hot and spicy condiments for dishes such as raw vegetables, grilled fish, fried fish, fried chicken and smashed chicken.‘Shariffah Kitchen’ Sambal by Shirasz Ventures has introduced6 Flavours of sambals to tantalize all sambal lovers palate worldwide. Each flavour is unique on its own and goes well with a variety of dishes and meals. The 6 flavours are:
Dried Anchovies Sambal
Dried Salted Fish Sambal
Dried Salted Prawn Sambal
Sambal Hijau
Acar Buah (Fruit Pickels)
Acar Ikan Masin (Dried Fish Pickels)
Made with only the finest natural ingredients with no preservatives. Once opened, it is best stored in the refrigerator and can last for months. Have these sambals with steamed rice, bread of all kinds, pastas, noodles, soups and porridge. Make your eating experience a sheer joy with the added flavour and taste.
In Malaysia, the term serunding refers to meat, chicken and fish floss. It can be mixed with grated coconut or solely made. Malaysians love their serundings because they can accompany many dishes. Can be eaten with steamed hot rice, as a topping for creamy soups and rice porridge and even as a sandwich spread mixed with chilli sauce and mayonnaise. The choices are endless here as these serundings are yummy, tasty, flavourful and amps up the dishes it is paired with.Have I raised the curiosity to try these serundings? How about trying Serunding KakNgah (Meat and Chicken Floss) by Legasi ABR Delima Enterprise. These Flosses are tasty, yummy and flavourful. Once you start adding themto your meals and dishes, your taste buds would crave for more.
Have you heard about Sambal Hitam (Spicy Black Sauce)?Sambal Hitam (Spicy Black Sauce) is an age old recipe that has been passed down for generations. Its origin is from Pahang, a state in West Malaysia. This spicy black sauce is a traditional dish and well favoured by the people in Pahang. It’s goodness is now spreading throughout Malaysia and worldwide.If there is an urge to try this spicy black sauce, how about giving Sambal Hitam Jahek (Spicy Black Sauce) by Jahek Global a try? Authentically home cooked with dried anchovies, Averrhoa bilimbi (asam belimbing buluh), chillies and spices. This spicy black sauce comes in a re-sealable pack that is Ready to eat and very suitable for picnics, hikes and far travels. Goes extremely well with hot white rice, stir fry dishes, pastas and even risotto. Comes in handy for those who are busy to cook or want to jazz up their dishes with extra flavour and taste.
Are You Looking For Fermented Beef In Herbs From Malaysia?If you are , then you must try Pekasam Daging Ori (Fermented beef with herbs) by SARUDIN BIN SAHAK from Kedah, a state in West Malaysia on the northern side.This PEKASAM ORI is processed with naturally grown selected HERBS making it fragrant and crispy when cooked. Fermented meat that has been innovatively prepared with uniqueness for all to enjoy. The best thing about this pekasam is that it can be cooked with petai(twisted beans), fried rice, stir fry vegetables and many more savoury dishes.Very suitable for meat enthusiasts who want to experiment and variate their cooking to please their taste palates. This product does not need to be salted or washed. Just Cut, Fry and Blend with your dish that you are cooking up. It stays fresh for 2 weeks at room temperature after being opened. It can last up to 3 months if frozen cold. Made from only the freshest and finest premium cut meat. Try it today and all your dishes would be alleviated to a whole new dimension in food gastronomy.
Serunding is a spicy fried coconut flakes dish, which is made from sautéing grated coconut, and is often used as a side dish to accompany rice.To make Serunding, spices and seasonings like onions, chilli peppers, garlic, onion, coriander, turmeric, sugar, tamarind, bay leaves (daun salam), lime leaves (daun jeruk purut), and galangal are ground to a paste and fried. Then, grated coconut is sauteed (fried with minimal or without oil) until golden brown, and mixed with the seasoning paste. Roasted peanuts might be added for additional crunchy texture and taste. Serunding has many variations like meat, chicken and fish. These Serunding can be sprinkled on top of other dishes such as clear broth soups, creamy soups, ketupat and over sticky rice.If this has tempted you to try Serunding, give SERUNDING(FLOSS) MEAT/CHICKEN/FISH by Zularis Enterprise a try. They are flavourful, yummy and tasty. Made with only limited ingredients and preservative free, these serunding are a mouthful of joy and wonder. Give all 3 flavours a try and you are sure to enjoy it.
Rengginang (INANG-INANG) is a thick rice cracker, made from cooked glutinous sticky rice and seasoned with spices, made into a flat and rounded shape, and then sun-dried. The sun-dried rengginang is deep fried with ample cooking oil to produce a crispy rice cracker.Rengginang is quite different from other types of traditional Asian crackers. Most of these traditional crackers' ingredients are ground into a fine paste, whereas Rengginang retains the shapes of its rice grains. It is similar to Japanese arare, and yet it differs because arare are individually separated larger rice pellets, while rengginang rice granules are stuck together in a flat-rounded shape. Rengginang traditionally made from dried leftover rice.Rengginang can be plain or flavoured sweet, salty or savoury. The most common rengginang are deep fried with added pinches of salt for a traditional salty taste.If you have an urge to try Rengginang today, how about giving INANG-INANG (RICE CRACKER) By Click Net Enterprise a go? It is made from the finest glutinuous rice with no preservatives. It comes in a flash of pleasing colours and can be eaten as a snack right out of the pack, Top it with your favourite spreads like tuna, sardines. Anchovies, nut butter of your choice, jams or fruit preserves or even sambal paste. Could also double as toppings for creamy soups and porridge to give texture and crunch. Have it sweet or savoury and tie down your hunger pangs.
Sambal is a chili sauce or paste typically made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar and lime juice. 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. The sambal will keep for months due to the layer of oil on top to keep it from spoiling.There are a variety of sambals in the market nowadays. Most of them are made of spicy chillis and anchovies. Today let us introduce to you KACANG SIRA SAMBAL(BULUH BETUNG) by AIZAT ZULQARNAIN SHAH. This sambal Is made of coated peanuts, anchovies and tempe with no added preservatives. A great source of good fatty acids, calcium and protein. It can be readily eaten from the bottle or used as a condiment to spice up food. The choices are endless and let your imagination run free In whipping up various new food ideas. Ingredients:Chilli, Peanuts, Dried Anchovies, Tempe and Oil
Chocolate chip cookies are the perfect snackYou can eat them when they are warm and right out of the oven or you can save them for a few days and still enjoy them just as much. Perfect with a glass of milk, chocolate cookies can be enjoyed after school, just before bed and during any season of the year. They are just as good when it is freezing cold outside as they are in the middle of summer.Chocolate chip cookies are the most famous kind of cookies as everyone has eaten one before. You can find them in every grocery store and bakery you enter. Chocolate chip cookies are great because they are made with a few simple ingredients, most of which you have in the house all the time.Are you craving to have a chocolate chip cookie now? Then, you must try ‘Afrosian’ Chocolate & Dark Chocolate Chip Cookies by Afrosian Ventures. These cookies are crunchy, soft and less sweet. Made with only natural premium baking ingredients with no preservatives. Just pop one into your mouth and after that you cant stop. Yummy, tasty and nostalgic as it would bring you back to your childhood days.Ingredients: Chocolate chipFlour, Sugar , Butter, Brown Sugar, Eggs , Salt , Cocoa Powder, Nut Powder And Chocolate ChipsDark chocolate chipFlour, Sugar, Brown Sugar, Chocolate Chip, Butter, Dark Cocoa Powder, Eggs, Salt And Nut Powder
What is the science of making meat into meat floss? How does it become fluffy like cotton candy?It’s not science, it’s a recipe.. This traditional recipe used to be the best way to preserve meat at a time there was neither electricity nor refrigerators.Chunks of meat are soaked then cooked into fish sauce (or in a marinade made of water, salt and sugar) over medium heat until the meat become tender. The meat is drained from its marinade and then pounded in a pestle to separate all fibers. You have to use your fingers to separate the fibers and to discard any connective tissues or fat. The more you do it, the more the finished product becomes fluffy like wool. To make the floss really fluffy, you have to rub the meat vigorously on the wire mesh of a sieve until it is completely shredded into fine threads.To ease you out of this pain of making floss, KESIDANG WANGI ENTERPRISE has introduced their new ‘GINGER FLOSS’. This floss is purely vegetarian and suitable for all to consume. Made from only natural ingredients with no preservatives. Goes well with steamed rice, bread, creamy soups, porridge, sandwiches, stuffing for buns, toppings for buns and even sprinkled over fresh crunchy salads. Watch out for other new flavours soon.Ingredients: Ginger, Fried Shallots, Salt And Vegetable Oil.
Asians have acquired the taste of eating rice that are fragrant and flavourful. Now the biggest trend is everyone is turning to NASI KABSAH (ARAB RICE). So, to let you taste and enjoy this flavourful rice, Nrich Solutions is bringing it right to your doorstep. All you have to do is cook your favourite rice with this Arab rice spice. This Arab rice goes well with all your sides dishes like rendang and sambal. It’s haven in a plate. Try it today and eating rice will be a joy forever.
Nasi lemak is a Malay cuisine dish consisting of fragrant rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish. it is also the native dish in neighbouring areas with significant Malay populations such as Singapore, Brunei and Southern Thailand.Traditionally, nasi lemak is served with a hot spicy sauce (sambal), and usually includes various garnishes, including fresh cucumber slices, small fried anchovies (ikan bilis), roasted peanuts, and hard-boiled or fried egg. As a more substantial meal, nasi lemak may also be served with an additional protein dish such as ayam goreng (fried chicken), sambal sotong (cuttlefish in chili), small fried fish, cockles, and on special occasions rendang daging (beef stewed in coconut milk and spices). Other accompaniments include stir fried water convolvulus (kangkong) and spicy pickled vegetables salad acar.Preparing the nasi lemak is of no small matter. There is the coconut milk rice to attend to, the sambal comes next, the dry fried anchovies and peanuts follow suit and finally the other accompaniments like cucumber and acar are there. In the end before you could savour and enjoy your meal heartily, you are dead tired from cooking and don’t forget the washing up would be coming soon.To relief all nasi lemak lovers of these burden, FRS MARKETING SDN BHD has introduced the NASI LEMAK TUMIIES KIT. This is a kit that comprises of:
Nasi Lemak Powder
Fried Anchovies
Fried Ground Nut
Sambal Nasi Lemak Tumiies
All that is needed to be done is to wash the rice, mix the rice with the nasi lemak powder and to cook it, All the other accompaniments are readily in the pack. Once the rice is cooked, you have a full nasi lemak meal at hand. Easy breezy.Who says you need to be a chef to cook nasi lemak. With this nasi lemak kit anyone can cook.
If you’re a lover of spicy food, you probably have a collection of your favourite ground chili powders in your pantry, at least a bottle or two of hot sauce, and maybe a jar of store-bought chili paste. Chili paste is typically made from toasted and reconstituted dried chilies, and is more deeply-flavoured than most powders and hot sauces. Chili paste can be used on top of dishes or as an ingredient in recipes. Chili paste is often used in Asian cuisine, but can be used in any dish you wish to add fresh and spicy taste to. Chili paste can include additional ingredients such as fermented soy beans, salt, vinegar, lime juice or garlic.Have you ever tried making your own chili paste at home? It’s not that easy as it involves frying and cooking chillis that hurt your throat and eyes leaving you irritated. To relief you of this burden, Prestasi Mewah Caterers Sdn Bhd has come up with ‘IBU’ CHILLI PASTE. Readily available and can be sent to your door step ready to be eaten. Add it as a condiment to any food that you like or jazz up your plain food items. Whatever food item you are going eat this chilli paste with, it is going to leave a flavourful explosion in your mouth.Ingredients:Oil, Dry Chilli, Salt, Sugar, Anchovy, Dried Prawns, Onion
Are you a Rendang lover?Rendang is most often described as slow-cooked meat in spices. The cooking technique flourished because of its role in preserving meat in a tropical climate. Prior to refrigeration technology, this style of cooking enabled preservation of the large amount of meat. Its durability is one of the reason that today, prepackaged rendang are sold worldwide.The cut of beef suitable for rendang is lean meat of the rear leg of the cattle, which is considered perfect for slow cooking. Rendang is rich in spices. Along with the Fresh Meat ingredient, this rendang uses Dried Chillies, Shallots, Garlic, Ginger, Soy Sauce, Tamarind Paste, Cooking Oil, Salt And Sugar. These natural ingredients used in the rendang have antimicrobial properties and serves as natural organic preservative.If reading this has made you hungry, then you must try Rendang Dendeng ‘Ku Lun Zubaidah’ By Munch Valley Resources PLT. This rendang is extremely tasty, yummy and flavourful. It goes well with hot steamed rice, breads of all kind and even pastas. The uniqueness of this rendang is the rich history heritage it comes with. Try a pack today and feel contented that you have eaten an awesome rendang recipe that has tantalized your taste buds. This rendang can last up to 1 to 2 years as retort packaging is used.Ingredients: Fresh Meat, Dried Chillies, Shallots, Garlic, Ginger, Soy Sauce, Tamarind Paste, Cooking Oil, Salt And Sugar.
Sambal, the best favoured condiment every Malaysian looks for!Just say ‘sambal’ to any Malaysian or even Asians and they would rave on how tasty and flavourful it is. Sambal is a chilli sauce or paste typically made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, anchovies, garlic, ginger, shallot, scallion, palm sugar and lime juice.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.If you love spicy food and would like to try a Malaysian sambal, then CF Sambal Cili Padi By Captive Food is the one to get hold of. It is a ready to eat food paste which gives you an authentic taste of Melaka (a state in West Malaysia). The sambal is alleviated to the next level of fieriness by the bird’s eye chilli used. Along with other flavourful ingredients, this paste is coming to your doorstep at ease. The best condiment to go along with all kinds of Asian dishes.Dried Anchovies, Bird’s Eye Chilli, Oil, Salt and MSGExpiration date : 2 years upon PN date
Rendang is a popular Malaysian dish made with meat stewed in coconut milk and spices. The meat is usually beef but sometimes chicken, mutton, duck and cockles are also used. The meat is stewed in coconut milk with spices such as ginger, chili, galangal (blue ginger), lemongrass, garlic, shallot, kaffir lime leaves and turmeric.Preparation for making the rendang paste is always time consuming. Pounding and grinding ingredients and then cleaning up. How if the paste is readily available? Yes, your wish has been answered by Rehan Global Food Sdn Bhd. They have come up with Pes Rendang Rembau.Pes Rendang Rembau is a traditional recipe from the Rembau district, in West Malaysia. Sometimes, they even call it lovingly as the Black Rendang. The Aroma that you get while cooking this dish will make heads turn and mouths to salivate. With the combination of natural ingredients and spices with no preservatives, it has become a favourite among many during gatherings and festive seasons.So, if you are a foodie but can’t cook rendang, then this rendang paste will solve all your problems. It will be easy-breezy. Make this rendang and bring it to your next potluck or gathering. It will definitely be a show stealer. It goes well with hot steamed rice, capati, breads of all kind and even porridge. Get one pack today and bring out the rendang chef in you.IngredientsCoriander, Fennel, Cumin, Cinnamon, Anise, Clove And Cardamom.
Serunding is a Malaysian dish that has its origin from the state of Kelantan in West Malaysia. It is basically a type of floss that can be made with various types of protein sources like chicken, meat and fish. Some even just simply use coconut flakes and it turns out simply ravishing. It's cooked with spices and coconut milk until the meat gets dry. The purpose of cooking it until dry makes it lasts longer, like any other type of floss or jerky. The texture is somewhat chewy. The beauty of a serunding depends on the thinness of the meat strands. The thinner you shred the meat, the more aesthetically beautiful your serunding will look.Sambal Go Trading has come up with 3 different flavours of serunding to meet the taste buds of serunding lovers worldwide. Their 3 new flavours are:
Royal Hoss Serunding Ikan (Fish Floss)
Royal Hoss Serunding Ayam (Chicken Floss)
Royal Hoss Serunding Daging (Beef Floss)
Sambal Go Trading uses a traditional method of cooking this serunding slowly, in a pot over burning wood. This gives the serunding the beautiful aromatic taste that will make you desire and crave for more. The natural herbs and spices used in the cooking makes the serunding juicy and slightly moist. This in turn makes it the ideal Serunding to have with steamed rice, bread, toppings for soups, porridge and baked buns. The choices are endless and once you have a first taste of this serunding, you would realize what you have been missing out a lot.
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Sambal is a chili sauce or paste typically made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar and lime juice. 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. The sambal will keep for months due to the layer of oil on top to keep it from spoiling.
There are a variety of sambals in the market nowadays. Most of them are made of spicy chillis and anchovies. Today let us introduce to you KACANG SIRA SAMBAL(BULUH BETUNG) by AIZAT ZULQARNAIN SHAH. This sambal Is made of coated peanuts, anchovies and tempe with no added preservatives. A great source of good fatty acids, calcium and protein. It can be readily eaten from the bottle or used as a condiment to spice up food. The choices are endless and let your imagination run free In whipping up various new food ideas. Ingredients:Chilli, Peanuts, Dried Anchovies, Tempe and Oil
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