Malaysian Cooking Sauces

Roasted chili sauce with layered depth. Spoon over anything, always vegan.

Cooked Malaysian chili paste, instant laksa broth, marinade, or rice topper.

Pourable sweet-spicy glaze for grilled meats, noodles, and fried snacks.

Umami-rich chili sauce with fermented black beans for eggs, rice, and stir-fries.

All four Azalina's sambals in one set, from roasted original to sweet chili glaze.

Aromatic peanut sauce with galangal and lemongrass for noodles and grilling.

Deeply savory peanut sauce for salads, tofu, poultry, and vegetables.

Dark soy-garlic-hoisin sauce made for glossy, rich noodle dishes.

Bold, aromatic pepper sauce with sharp balanced heat for stir-fries and seafood.

Bright, gently tart dressing for salads, seafood, and clean marinades. Vegan.

Fragrant pandan coconut jam. Light, aromatic, distinctly Malaysian.

Silky Malaysian coconut-egg jam for toast, croissants, and desserts.

One of each kind: chili, peanut, black pepper, and pandan coconut jam.