Our Sauces

Create authentic Malaya cuisine at home with The Malaya Laksa Chilli Sambal, Kapitan Sauce, Rendang Sauce, Curry Base and Laksa Paste.

The Malaya Restaurant range of sauces are available for purchase individually, delivered straight to your door.

Buy 5 jars and choose a 6th for free. (The selection of the 6th sauce is made at checkout)

A minimum purchase of 3 sauces is required.

To purchase gift vouchers please click the link below.

Laksa Chilli Sambal

$11.00

Excellent as a topping to add an extra layer of flavour. Add to stir fries, noodle dishes, pasta, barbequed meats and seafood to give a distinctive flavour that is medium to hot.

Category:

Suggested Recipe

Chilli Chicken

Chilli Chicken is a quick and easy stir-fry that highlights simple but concentrated flavours. Garlic, soy and shallots give it a classically Asian flavour, while The Malaya Chilli Sambal gives it that extra little spicy kick.

Ingredients: Serves 4

  • 130ml canola oil
  • 200gm chicken thigh fillet or breast fillet – sliced
  • 1 or 2 medium red chilli – sliced
  • 2 shallots – green section only, sliced into 1cm pieces
  • ½ bunch kung kong (or substitute with baby spinach leaves)
  • 1 heaped teaspoon The Malaya Laksa Chilli Sambal
  • 1 heaped teaspoon crushed garlic
  • 1 tablespoon dark soy sauce
  • ¼ to ½ teaspoon salt or to taste
  • ¼ teaspoon sugar or to taste
  • 50ml chicken stock or water
  • corn flour for marinade and thickening.

Method:

Marinate chicken in 30ml of canola oil, 1 teaspoon of corn flour and season with salt and pepper.

Heat 100ml of canola oil until very hot, add chicken and fry the chicken for 2 minutes or until sealed. Strain oil, retaining 30ml for the next stage and set aside chicken.

Fry the garlic in the retained oil until fragrant (approximately 1 minute), add Laksa Chilli Sambal, sliced red chilli, chicken stock, double dark soya sauce, salt, sugar and fry for 1 to 2 minutes.

Add chicken, shallots and stir-fry for a further minute over a high heat.

Thicken with corn flour if required. Mixed at a ratio of 5:1 water to corn flour, adding a teaspoon at a time until desired thickness.

Serve on a bed of kung kong that has been steamed and drained of excess water.

An alternative for the kung kong is to add it fresh to the stir-fry at the same time as the chicken.

Description

Excellent as a topping to add an extra layer of flavour. Add to stir fries, noodle dishes, pasta, barbequed meats and seafood to give a distinctive flavour that is medium to hot.