In Indonesian cuisine, Sambal is a chilli-based relish that is served as
a side dish. Typically, Sambal is made of fresh chillies, shrimp paste,
lime juice, sugar and salt. Numberless variations of the Sambal exist
and their intensity can range from mild to very hot.
Sambals are a
staple item in every Indonesian's kitchen and are sometimes referred to
as the equivalent of the American's salt and pepper. Almost no
Indonesian dish is served without its proper Sambal. The
Sambal products from our Indonesian range bring a delightful blend of
traditional Indonesian flavours to any dish.
Try one of our Sambal
Chicken and Vegetable Stir Fry
Soy Sauce: 5 Interesting Facts about the Essential Asian Ingredient
Soy sauce is one of the oldest and widely used seasonings in the world. Made from fermented soy beans and salt, soy sauce is appreciated and enjoyed for its versatility and flavour enhancing qualities. Originating in China more than 2,500 years ago, soy sauce has become a vital ingredient in the cuisines of Asia and the South Pacific. Here are 10 interesting facts you may or not know about the salty sauce:
- It is salty - really salty! On average, two tablespoons of regular soy sauce will supply an entire day's worth of suggested sodium intake.
- It has antioxidant properties - Soy sauce contains many different types of antioxidants. Some studies have shown soy sauce to have more antioxidant properties than red wine.
- It helps stabilise moods - Soy sauce contains an essential amino acid which the body uses to produce serotonin, which promotes health sleep and stable moods.
- It can be light or dark - Dark soy sauce is thicker and darker in colour because it has ages longer. It is generally less salty than light soy sauce and is preferred for use during cooking. Light soy sauce is used primarily for seasoning.
- It is a friend of the fridge - The best way to store soy sauce is in the fridge. Soy sauce can actually stale in the cupboard!