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
Ingredient List : Aqua, Cyclopentasiloxane, Polyglyceryl-2 Triisostearate, Propylene Glycol, Isononyl Isononanoate, Polymethyl Methacrylate, Isododecane, Caprylic/Capric Triglyceride, Trimethylsiloxysilicate, Cera Alba (Beeswax), Glycerin, Sodium Chloride, Tocopheryl Acetate (Vitamin E), Polyglyceryl-4 Isostearate, Cetyl PEG/PPG-10/1 Dimethicone, Hexyl Laurate, Stearic Acid, Phenoxyethanol, Fragrance, Polyglyceryl-3 Diisostearate, Polyglyceryl-2 Dipolyhydroxystearate, Decylene Glycol, Alumina, Olus (Vegetable) Oil, Disteardimonium Hectorite, Propanediol, Maclura Cochinchinensis Leaf Prenylflavonoids, Aluminum Hydroxide, Triethoxycaprylylsilane, Butyl Methoxydibenzoylmethane, Ethylhexyl Methoxycinnamate, Propylene Carbonate, Argania Spinosa Kernel Oil, Ascorbyl Tetraisopalmitate (Vitamin C), Butylene Glycol, Octocrylene, Ethylhexylglycerin, Croton Lechleri Resin Extract [May contain +/- Titanium Dioxide, Iron Oxides Yellow (CI 77492), Iron Oxides Black (CI 77499), Iron Oxides Red (CI 77491)]
Rendang Paste
What is Rendang? Traditionally rendang is made with beef and cooked with coconut milk, galangal, lemongrass, kaffir lime leaves and other spices like tamarind or turmeric leaf. You will save all that time using this Rendang paste! The dish is braised for hours until almost all the liquid is evaporated, allowing the meat to absorb the spicy condiments. The cooking process changes from boiling to frying as the liquid evaporates. Beef Rendang normally takes about 2-4 hrs to cook while the equally popular chicken rendang needs only 1-2 hours to be cooked. The longer the cooking process, the better the dish will taste like the meat not only absorbs the spices but becomes juicy and tender as well. The locals believe that rending tastes best on the 2nd or 3rd day after it is cooked. In fact, a well-cooked rendang dish can be stored up to days under room temperature or even weeks in the refrigerator.
Chilli Paste
We are proud of our freshly ground chilli paste as a base ingredient of the Rendang Paste. We use only use 100% natural and freshest ingredients to produce our final products. Our company does not believe in using preservatives.
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