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A 50-Year-Old Recipe of Spicy Goodness!
A bold, flavourful sambal made from dried chillies stir-fried with shallots, garlic, dried shrimp, belacan, and fragrant spices, then slow-cooked to perfection for a rich, spicy, sweet, and umami-packed kick.
Perfected over 50 years by Mak Jah herself, this sambal tumis is cooked with love and lots of patience.
A pantry staple and a hot favourite among our family, friends, and friends of friends!
Serving ideas:
✨ With nasi lemak
✨ As a dip for crackers (keropok, as we fondly call it!)
✨ Paired with fried chicken
✨ Tossed into stir-fried noodles — a flavour booster for almost anything
… and the list goes on!
Storage tips:
🪧 Fridge – Refrigerate upon receipt/purchase. Best enjoyed within 2 weeks.
🪧 Freezer – Lasts up to 3–6 months (we recommend portioning into smaller freezer-safe containers for easy use). Do not freeze glass jars.
🪧 Always use a clean spoon to avoid cross-contamination.
Ingredients: Dried Chilli, white onion, garlic, belacan (shrimp paste), fine fried shrimp, tamarind juice, water, vegetable oil, sugar, salt, monosodium glutamate.
No preservatives.
Net weight: ~180g
Allergen note: Made in a kitchen that also handles nuts and other common allergens.
