Hot Sambal Relish
I hope that by the time you read this post you would have already realised where I am heading with regard to my product development and business opportunities.
For manufacturers who see the potential, I invite you to talk further with me. Please see the bottom of this page and leave an email contact so I can get back to you (or contact me).
My Hot Sambal Relish is made with the traditional ingredients typical in such a condiment and which are readily available throughout South East Asia. The name sambal is used in Malaysia, Singapore and Indonesia but another name for the same thing may be used in other parts of South East Asia.
You may have seen some TV shows where contestants are told to make their own Sambal from scratch. It is a lengthy process and quite hard work, and not as easy as it is sometimes portrayed. Traditionally the ingredients are ground with a mortar and pestle, today that work can be done with a blender but it is still quite labour intensive. I have made that easier by providing it for you in a jar for easy purchase when it becomes available for sale.
What is Sambal and what is it used for?
Sambal is made of onions, chilies, lemon grass, galangal, candle nuts and other extra ingredients that Cooks like to add to make their own style. Sometimes a family will pass their secret recipes down from one generation to the next. My Hot Sambal Relish is my own recipe and I have made it unique by fusing Eastern and Western tastes together and I want you to try it.
But, be warned this condiment is not something to be trifled with. It has an ‘Ooomph’ factor as Stephen would say. It makes anything taste great and he should know because he eats my food everyday, so if he says it has Oomph factor, it has Ooooomph factor. I wonder what other words will be used to describe it at my next taste-testing gathering? 🙂
How those in the West perceive sambal may not be the same as that of people who have grown up with it. I have done this because I believe that it will be liked by those who know the sort of effect sambal should have on people and also by those who are new to this type of condiment. The flavour of my Sambal will appeal to many, and because it does not have any meat, fish or prawns or extract in it, those who enjoy vegetarian and vegans meals can enjoy it too.
You can use my sambal as a condiment over Asian soups, rice and noodle dishes as well as in cooking meat, fish, vegetables and making salad dressings. Have a look at the photo where I have used my Sambal over hard-boiled eggs. I also use it as a dressing over egg salads in dishes like Malaysian Rojak and Indonesian Gado-Gado and to make the famous satay marinade and sauce in coconut milk.
For the dressing as pictured it contains; 5g of my OGG Concentrate, 10g of my Hot Sambal Relish, 1 to 2 tablespoons of lemon/lime juice, 1 to 2 tablespoons of olive oil. Mix the dressing and serve over the salad of your choice.
Today there is no doubt we are looking for food that takes less time to make but at the same time we do not want to compromise on taste and nutritional value. My Hot Sambal delivers both. It is made with fresh ingredients as well as turmeric (well known to reduce inflammation) and chilies for that red colour and heat. Use as little as or as much as you like. Simply combine my OGG Concentrate and Hot Sambal Relish if you want more of that Ooomph factor. Your guests will say, “Wow”!
I hope you enjoy my creations.