Tomato chilli sambal
We blend chillies (and we're not holding back on them) onion, garlic, shrimp paste and candlenuts to make a pungent spice paste. We stir fry the spice paste in oil till fragrant and then add the tomatoes which we cook until the sambal is shiny and reduced.
Long red chillies, small red chillies, red onion, garlic, tomatoes, shrimp paste, candlenuts, salt, rice bran oil.
Tree Nuts, Shellfish.
MAY CONTAIN TRACES OF:
Peanuts, Gluten, Dairy, Fish, Sesame, Soy, Egg, Sulphites .
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G (RAW)||PER 200ML TUB|
This is a fabulously versatile side dish which gives a chilli kick to the beef rendang, Balinese chicken curry, marinated salmon with lemongrass and ginger or any other Asian dish - plus it's awesome with bacon and scrambled eggs (especially if feeling a little under the weather).
DEFROST INFORMATION: Suitable for freezing. Defrost fully and stir before use. Once defrosted, consume within 4 weeks.
Defrost overnight in the fridge or for a quick defrost, place sealed plastic tub in room temperature water.