Hartineys has come up with 2 flavours of sambal salsa for the sambal lovers out there. The 2 flavours are:
- Crispy Anchovy Sambal
Fried crispy anchovy cooked in chilly gravy and simmered to form a thickened paste.
Dried Anchovies
Dried Shrimps
- Crispy Prawn Sambal.
Fried crispy dried shrimps cooked in chilly gravy and simmered to form a thickened paste.
Both of these salsas are suitable as condiments for rice, plates of pasta, soups, porridge or simply spread this yumminess on toasted bread making a sandwich out of it. Don’t take my word for it. Get a pack of 2 today and your mouth will explode with a fusion of flavours.
Click here if you are not looking for sambal salsa. You could discover much more inspiring Malaysian food products.
To learn more on how to make a sambal click here.
FUN FACT
Charles E. Erath of New Orleans was the first person in salsa sauce history who began manufacturing Extract of Louisiana Pepper, Red Hot Creole Peppersauce in 1916. A year later, La Victoria Foods started Salsa Brava in Los Angeles.
In Louisiana in 1923, Baumer Foods began manufacturing Crystal Hot Sauce and in 1928 Bruce Foods started making Original Louisiana Hot Sauce – two salsa sauce brands that are still in existence.
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