Sambal Pecel Suppliers and Manufacturers

Hoki Spicy Sambal is a chili sauce made from selected quality raw materials to produce a delicious spicy taste. This chili sauce can be used as an accompaniment to various kinds of food such as meatballs, fried foods, noodles and can be used as a basic food ingredient. Hoki Sambal Pedas is safe to consume because it is registered with BPOM and has an MUI Halal certificate. Ready size there are : - 6bag X 580kg - 21 X 24sch X 7g

ABC Original Sambal is a bottled chili dish presented by Heinz ABC. One bottle of ABC original chili sauce is formulated from selected chilies grown on Indonesian plantations to produce a chili dish with the taste and aroma of typical Indonesian chili sauce. Equipped with quality garlic which can increase the enjoyment of the taste and aroma of the chili sauce served in one bottle of ABC chili sauce. The spicy taste combined with the deliciousness of various Indonesian recipes is an incomparable pleasure that will make anyone fall in love. Now it is available in one practical bottle packaging that can accompany you to enjoy various food dishes. Discover the genuine pleasure of Indonesian special chili sauce in every dish in one bottle of ABC Original Sambal. Ready size there are (bottle, glass bottle, jar) : - 21 X 22sch X 8g - 12 X 42sch X 8g - 30 X 10sch X 15g - 48 X 75g - 12 X 380g - 6bag X 1kg - 48 x 135ml - 24 x 275ml - 12 x 600ml - 24 x 335ml - 1 X 5.5kg - 1 X 24kg

FINNA EXTRA SPICY SAMBAL SAUCE from selected quality chilies and garlic. With a spicy sensation that is suitable for any meal. Suitable for fried chicken, spring roll sauce, pastels, dim sum, martabak, various other fried foods. ready size there are : - 9 gr - 1 kg

Experience the authentic taste of Indonesia with our Sambal Uleg Terasi. Crafted from the finest ingredients, this spicy condiment combines the fiery kick of chili with the tantalizing aroma of shrimp paste. Perfect as a versatile accompaniment to any dish, from rice and fried snacks to fresh vegetables and seafood. Our Sambal Uleg Terasi guarantees to satisfy your craving for genuine Indonesian flavors. Elevate your dining experience with this irresistible blend of spice and flavor

This Sardines help you to prepare meal in a quick and convenient way. It is healthy to consume Del Monte Sardine daily because it is high in nutrition. This sardines also made from selected and good quality ingredients. Variant: - Sambal Goreng - Sambal Ijo

This Sardines help you to prepare meal in a quick and convenient way. It is healthy to consume Del Monte Sardine daily because it is high in nutrition. This sardines also made from selected and good quality ingredients. Variant: - Sambel Goreng - Sambel Ijo

Bamboe Isntant Seasoning are made from fresh and quality natural spices that create a special spice flavor. In addition, this products do not use additional artificial colors, MSG and other harmful ingredients so they are safe for consumption. All of the spices are made only from natural ingredients. Thatâ??s make this product is making a positve contribution in health. Variant: - Rawon - Lodeh - Sambal Goreng Ati

Enak Eco Instant Seasoning. Available: Pecel, Gado-Gado, Chicken Satay Sauce, Satay Beef Sauce. Packaging box in (24x200gr). Product is Manufactured by PT Enak Jaya Makmur.

PRODUCT INFO Peteh beans (sator seed) it flat edible beans with bright green seeds the size and shape of plump almonds which have a rather peculiar smell, similar to, but stronger than that of the shiitake mushroom, due to sulfur-containing compounds also found in shiitake, truffles and cabbage. In Thailand it is called sah-taw look like broad beans. Like mature broad beans, they may have to be peeled before cooking. Peteh bean has earned its nickname 'stink bean' because its strong smell is very pervasive. It lingers in the mouth and body. Like asparagus, it contains certain amino acids that give a strong smell to one's urine, an effect that can be noticed up to two days after consumption. Like other beans, their complex carbohydrates can also cause strong-smelling flatulence. USES Peteh beans (sator seed) are best when combined with other strong flavoured foods such as garlic, chilli peppers, and dried shrimp, as in sambal petai or added to a Thai curry such as Thai Green Curry of Duck. When young the pods are flat because the seeds have not yet developed, and they hang like a bunch of slightly twisted ribbons, pale green, almost translucent. At this stage they may be eaten raw, fried or pickled. Young tender pods with undeveloped beans can be used whole in stir fried dishes. In North-eastern India, the seeds or the bean as a whole are eaten by preparing a local delicacy call Iromba or Yongchak singju. Seeds are also dried and seasoned for later consumption. When dried the seeds turn black. In Indonesia, petai is very popular in the highlands of Java. SEASON Peteh beans (sator seed) are available between Jun - Jul each year.

In Laos, (it known as pak i tou, lemon basil is used extensively in soups, stews, curries and stir-fried dishes as it is the most commonly used type of basil in Laos. Many Lao stews require the use of lemon basil as no other basil varieties are acceptable as substitutes. The most popular Lao stew called or lam uses lemon basil as a key ingredient. Lemon basil is the only basil used much in Indonesian cuisine, where it is called kemangi. It is often eaten raw with salad or lalap (raw vegetables) and accompanied by sambal. Lemon basil is often used to season certain Indonesian dishes, such as curries, soup, stew and steamed or grilled dishes. In Thailand, Lemon basil, called maenglak (Thai, is one of several types of basil used in Thai cuisine. The leaves are used in certain Thai curries and it is also indispensable for the noodle dish khanom chin nam ya. In the Philippines,where it is called sangig, particularly in Cebu and parts of Mindanao, Lemon basil is used to add flavor to Law-uy, which is an assortment of local greens in a vegetable-based soup. The seeds resemble frog's eggs after they have been soaked in water and are used in sweet desserts. It is also used in North East part of India state Manipur. In Manipur, it is used in curry like pumpkin, used in singju (a form of salad), and in red or green chilli pickles. The Garo, Khasi and Jaintia tribe of Meghalaya also use it in their cuisine. The Garos call it Panet (pronounced Phanet). They use it to prepare cold sauce (Ind. Chutney) with added ingredients like fermented fish, chilly, onions sometimes roasted tomatoes.

PRODUCT INFO Banana flowers have a starchy, fibrous consistency and a neutral, subtly bitter, and fruity flavor well suited for fresh and cooked preparations. The outer, dark-hued bracts should not be consumed, but they can be used as a decorative serving vessel. As each bract is removed, the small florets can be separated from their tough stamens and set aside for use with the flower's heart. Once the bracts have been peeled away to reveal a yellow-white hue, the heart can be sliced into pieces and incorporated into recipes. It is recommended to immerse slices of the Banana flower in salted lemon water or vinegar water for at least 20 to 30 minutes to extract some of the bitterness. Banana flowers can be added to fresh fruit and green salads, and younger flowers will have a sweeter flavor for raw preparations. They can also be minced into dips, dumplings, and pastes. USES Beyond fresh preparations, Banana flowers can be lightly steamed and served with dips, similar to an artichoke, boiled in coconut water and stir-fried, or incorporated into curries and soups. The flowers can also be fried into patties, soaked in flavoring, cooked like fish fillets, or sauteed into vegetable, rice, and noodle dishes. In Thailand, young Banana flowers are commonly served raw on the side with pad Thai. In Indonesian cuisine, Banana flowers are mixed with pork and hot sambal, cooked in a section of bamboo, and served as a festival or wake appetizer. In Brazil, Banana flowers are incorporated into pies, quiches, and cooked into various sweet and savory goods. There is also a famous pastry in the Brazilian state of Minas Gerais known as pastel de agnu that has its own festival. The festival annually occurs in the city of Itabirito and features food vendors, local growers, restaurants, and arts and crafts vendors, all centered around the famous pastry of the region. Pastel de agnu is comprised of Banana flowers stewed with meat and then fried into a dough-like puff. Banana flowers pair well with spices such as turmeric, curry powder, mustard seeds, cumin, and chile powder, aromatics including garlic, shallots, onions, lemongrass, and galangal, coconut milk, macadamia nuts, lime leaves, papaya, and carrots. Whole, raw Banana flowers should be immediately consumed for the best quality and flavor. The flowers can also be wrapped in plastic and stored in the refrigerator, or cut pieces can be placed in a sealed container in the fridge for 2 to 3 days. In addition to fresh Banana flowers, the buds can also be found canned or frozen for extended use. SEASONS Banana flowers are found year-round, varying in availability depending on climate, region, and hemisphere.

The Hot Senza variant is a spicy Indonesian variant. The unique spicy flavor will make you want to eat it more and more. Variant: - Spicy Onion - Sambal Matah - Lombok Hijau

Bamboe Isntant Seasoning are made from fresh and quality natural spices that create a special spice flavor. In addition, this products do not use additional artificial colors, MSG and other harmful ingredients so they are safe for consumption. All of the spices are made only from natural ingredients. That's make this product is making a positve contribution in health. Variant: - Rawon - Lodeh - Sambal Goreng Ati