Hot Chili Sambal

Auria’s Hot Chili Sambal is a tantalizing, savory condiment that brings the authentic flavors of Southeast Asia right to your kitchen. Crafted by hand in the heart of New York City, this sambal is set to elevate your dishes with its complex heat and rich seafood umami.

In Malaysian cuisine, Hot Chili Sambal is as ubiquitous as ketchup is in America. The term “sambal” refers to a blend of ground peppers and aromatic ingredients, with fresh chilies taking the spotlight. In Malaysia, every family has its own cherished recipe, influenced by regional nuances and the availability of fresh, local ingredients. Auria’s Hot Chili Sambal is a delicious embodiment of this tradition, following a cherished family recipe. What sets this sambal apart is the use of fermented shrimp paste, sourced directly from the coastal city of Malacca in Malaysia. Just a small amount of this sambal can work wonders in enhancing the flavor of your dishes. Need inspiration? Here are a few ideas:

Use it as a condiment alongside noodles or rice, allowing you to control the level of heat with each bite.

Marinate seafood, poultry, and meats, either on their own or in combination with other ingredients for a burst of flavor.

Elevate your stir-fries with a generous spoonful.

Mix it into mayonnaise or ketchup for a zesty sandwich spread, perfect for grilled cheese sandwiches.

Enhance soups, stews, and casseroles with a touch of sambal for a depth of flavor that’s simply irresistible.

8oz

Ingredients: Fresh Chilis, Dried Chilis, Canola Oil, Garlic, Cane Sugar, Fermented Shrimp Paste, Kosher Salt, Vinegar.

About Auria’s Malaysian Kitchen

Auria hails from the quaint town of Seremban, Malaysia, steeped in the rich culinary tapestry of her homeland. Raised in a diverse cultural milieu, she learned the art of crafting sumptuous curries, delectable noodle dishes, and exquisite meat and seafood creations, influenced by Malay, Chinese, and Indian flavors, all under her mother’s tutelage.

Her culinary journey took her to Berklee College of Music in the early ’90s, where she continued her studies. Within the college dorms, she became known for her authentic Malaysian meals, though she learned to dial down the heat to spare her friends’ palates.

In 2011, Auria started an underground supper club, impressing guests with dishes like Beef Rendang and Chili Soft Shell Crab. Word spread, and she soon transitioned to pop-up markets, food festivals, and street fairs, drawing long queues of eager customers, notably at Bryant Park’s Malaysian Winter Market in 2012.

In 2013, Auria launched Auria’s Malaysian Kitchen, beginning with the popular Hot Chilli Sambal, aiming to introduce the diverse flavors of Malaysia to American kitchens. Her mission: empower home cooks with a taste for adventure to savor the authentic essence of Malaysian cuisine, ensuring its enduring legacy.