S A M B A L 
Made fresh in San Francisco, California, USA


SAMBAL Oelek is a simple blend of fresh bird's eye chilies (known as Red Thai chilies), garlic, and salt. It is a popular condiment in the Malay Archipelago, namely Indonesia, Malaysia, Singapore, Brunei, and southern Philippines. It add flavor, heat, and balance of taste to any soup or broth. It is often consumed to clear up congestion.

SAMBAL Nasi Goreng, 
packed with superfoods and super flavors is a complex blend of green Thai chilies, tiny shrimps, and several aromatic fresh root spices. Javanese people throughout Indonesia, Malaysia, and Singapore eat nasi goreng for breakfast and they use green chilies, picked from their gardens or chili pots.

SAMBAL Batawi, packed with umami flavor, is a complex blend of chilies and aromatic spices. Dubbed by the locals as a multi-purpose and a go-to sambal, this blend is often consumed with aromatic rice, coconut noodles, or coconut broth. It adds flavor, balance, and color to any meals. Recently, it is the blend that spice-up yuca chips or peanuts. Without this blend, Malaysia's cullinary treasure, NASI LEMAK, would be naked and unexciting meal.


SAMBAL Rujak is a complex blend of fresh chilies, garlic, and salt, shrimp paste (belacan) with generous amount of ground roasted peanuts. Kids love them and mothers like making rujak as it is packed with seasonal fruits, found in one's backyard. Like most food in Southeast Asia, rujak is snack and ceremonial items such as pre-and post-wedding event, circumcision, birth announcement, and community feasting. 

SAMBAL Koko Broth packed with super flavors is a complex blend of coconut, aromatic herbs found in tropical rain forest, shrimp paste (belacan) and several aromatic fresh root spices. Oral history suggests this blend of sambal originates from the Minang people in present-day West Sumatra, Indonesia. Today, Koko Broth is the foundation of several regional fish, vegetable, or meat broths throughout Malaysia, Indonesia, and Singapore. 

SAMBAL Satay, 
ground peanuts and fresh aromatic spices,
 originated from the island of Java, and Javanese immigrants introduced it to other regions in Southeast Asia. Before independence in 1965, people living in Singapore called satay vendors "wak satay" term of endearment for satay vendors and associated the word with people from the island of Java, Indonesia. In Indonesia, satay is a snack, a street food. Selling satay at street corners and door-to-door has become a job for many. Our SAMBAL Satay, original sauce, reflects that kind of food found at street corners