Auria’s Malaysian Kitchen Hot Chili Sambal

Name: Auria’s Malaysian Kitchen Hot Chili Sambal
Brand: Auria’s Malaysian Kitchen
SKU: MSAMKSMBLC
Price: 12.95 USD
Availability: InStock
Rating: 4.8 (9 reviews)

$12.95

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This small-batch chili paste from Auria's Malaysian Kitchen has a wonderful chili-forward flavor, with a balance between the brightness of fresh peppers and the earthiness of dried chilies that makes it adaptable to all manner of recipes. The spice is rounded out with pungent garlic and a touch of sugar and vinegar, and the producer also uses shrimp paste in its recipe, which contributes umami flavor without any fishiness. As an ingredient for cooking, you can get more mileage out of sambal than hot sauce thanks to its thicker consistency, while its complexity makes it a great powerhouse ingredient for weeknight stir-fries. Try substituting sambal for the red chili flakes in our Thai Stir-Fried Spinach.

Ingredients

Ingredients: Fresh chilies, dried chilies, canola oil, garlic, cane sugar, fermented shrimp paste, salt, vinegar Allergens: Shrimp Note: Made in a facility that processes soy, wheat, tree nuts, peanuts, fish, shellfish, milk and eggs.
Specifications

Net weight: 8 ounces
How to use

Originally from Indonesia and ubiquitous across Southeast Asia in countries such as Malaysia and Singapore, the chili-garlic paste sambal is gaining recognition in the United States for its bold, balanced flavor and minimal ingredients.

The chili paste is consumed with the same frequency and gusto as ketchup in Western countries.

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HOW TO USE

Blend sambal into mayonnaise or ketchup as you would sriracha, to make a delicious condiment for sandwiches and burgers. Or add a spoonful to noodle dishes such as Malaysian-Style Noodles with Pork and Mushrooms and Scallion Noodles. Try Hot Chili Sambal over our Cinnamon, Beef and Noodle Soup, inspired by Vietnamese pho, or Singaporean Shrimp and Chicken Noodle Soup (Laksa).

Kitchen Notes

This small-batch version from Auria's Malaysian Kitchen has a wonderful chili-forward flavor, with a balance between the brightness of fresh peppers and the earthiness of dried chilies that makes it adaptable to all manner of recipes. The spice is rounded out with pungent garlic and a touch of sugar and vinegar, and the producer also uses shrimp paste in its recipe, which contributes umami flavor without any fishiness. As an ingredient for cooking, you can get more mileage out of sambal than hot sauce thanks to its thicker consistency, while its complexity makes it a great powerhouse ingredient for weeknight stir-fries. Try substituting sambal for the red chili flakes in our Thai Stir-Fried Spinach.

Born out of her homesickness for Malaysian food and craving for spice, Auria Abraham began Auria’s Malaysian Kitchen to introduce the bold and vibrant flavors of her home country to the U.S. All of Auria’s products are cooked in small batches in Brooklyn using minimal ingredients and no artificial colors or preservatives.

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