Hand-pounded chilli pastes and Peranakan condiments
Fresh red chilli, toasted belacan, lime. The one you eat with everything.
Slow-fried chilli paste with shallot, tamarind and a little gula melaka. Medium heat.
Green chilli and calamansi, brighter and sharper. Excellent with grilled fish.
Fermented soybean stands in for belacan. Same depth, no seafood.
Our base spice paste — lemongrass, galangal, turmeric, candlenut. Fry it and you're most of the way to a curry.
Crunchy pickled vegetables with peanut and sesame. Cuts through anything rich.
Egg, coconut and pandan, stirred over a double boiler for two hours. Nothing else.
Sambal belacan, sambal tumis, achar and kaya in a boxed set with a wooden spoon.
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