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Authentic SEA Traditional Food Paste

Sambal Chili Paste

Inspired by Malaysia Kampung (Malay village) breakfast. Nasi Lemak paste is mainly spicy, flavorful. It can be used as instant ingredient for breakfast with rice, enchovies, and steam egg. It brings the truly Malaysian breakfast to your table.

  • Cooking Method

    (1) SAMBAL CHILLI PASTE is ready to eat with rice or (2) heat for 3 - 5 minutes to serve hot. 

  • Storage Conditions

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Chili Crab Paste

Inspired by Singapore hawker food. Chili Crab Paste is spicy, sour & flavorful. It can be used as marinating ingredient, or applied mainly on crab and seafood, vegetables, and many other creative ways. It brings the truly Singapore Hawker Seafood to your table.

  • Cooking Method

    1. Heat 200g CHILLI CRAB PASTE, stir fry with 500g - 600g crab for 15 minutes. 
    2. Add in 2 eggs and stir for another 3 minutes, then it's ready to serve

  • Storage Conditions

    Store in cool and dry place. Do not use if leaking or bloated

Adobe Paste

It is a popular Filipino dish and cooking process in Philippine cuisine. It has occasionally been considered the unofficial national dish in the Philippines.

  • Cooking Method

    1. Marinate 1.5kg of meat with 200g of ADOBO PASTE for 15 minutes.
    2. Removes meat from marinade and fry in hot pan. Pour the marinade, add 100ml of water and bring to a boil.
    3. Lower the heat and simmer until meat is tender and sauce has thickened. Add desired amount of water if prefer soup. 

  • Storage Conditions

    Store in cool and dry place. Do not use if leaking or bloated

Thai Steam Paste

Inspired by Singapore hawker food. Chili Crab Paste is spicy, sour & flavorful. It can be used as marinating ingredient, or applied mainly on crab and seafood, vegetables, and many other creative ways. It brings the truly Singapore Hawker Seafood to your table.

  • Cooking Method

    1. Prepare 350g – 400g of clams or other seafood and steam until cooked. .
    2. Remove excess water and pour in 200g THAI STEAM PASTE. 
    3. Stir well and ready to serve.

  • Storage Conditions

    Store in cool and dry place. Do not use if leaking or bloated

Red Tomyam Paste

Inspired by Thailand hawker dish, which is made with many types of spices. The paste is sour and spicy with a hint of citrusy, this paste is best cooked with seafood, especially shrimp or chicken. It brings the truly Thailand hawker dish to your table.

  • Cooking Method

    1. Boil 800ml – 1000ml water.
    2. Add in 200g of RED TOMYAM PASTE, noodles, vegetables and any preferred ingredients.
    3. Stir until well cooked and ready to serve.

  • Storage Conditions

    Store in cool and dry place. Do not use if leaking or bloated

Soto Ayam Paste

Inspired by traditional Indonesian dishes, made with a variety of spices and light yellow ginger. This paste can be used to steam rice, make noodle soup and chicken soup. It brings true Indonesian traditional soup to your table.

  • Cooking Method


  • Storage Conditions

    Store in cool and dry place. Do not use if leaking or bloated

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