S A M B A L
broths & sauces

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, shrimp paste (belacan) and several aromatic fresh root spices. Javanese people throughout Indonesia, Malaysia, and Singapore consume 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 steamed coconut 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 bird's eye chilies (known as Red Thai 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.  Traditionally rujak is often used for important ceremonies such as pre-and post-wedding event, circumcision, birth announcement, and other important events. In urban areas, rujak mix is just a popular snack item that ties your appetite between lunch and dinner. 

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, Sambal Koko Broth is the foundation of several regional broth throughout Malaysia, Indonesia, and Singapore. 

SAMBAL Satay, packed with peanuts, and other aromatic root spices. We think our SAMBAL Satay is the original sauce of satay, made of fat strips of beef or goat or chicken. Today, versions of satay have been concocted but nothing beats the original flavor of Javanese satay. Satay dish has become the national treasures of Indonesia and Malaysia, spread through migration from islands of the Malay Archipelago.