The Sambal Tumis Nenas (pineapple) at Hawa’s Artisan Kitchen celebrates attention to the heat from dried chilies together with punchy, sweet & tangy surprise from chunky pieces of Lahad Datu’s homegrown pineapples, aromatic Asian herbs and umami goodness from Malaysian belacan - dried shrimp paste.
The process of making the sambal is a labor of love through the long tumis process (sauté) with constant stirring over low flame to ensure that all the combined ingredients are thoroughly cooked to form the perfect thick flavourful chili paste.
The 110ml bottles of joy filled with Hawa’s Artisan Kitchen’s Sambal Tumis Nenas is packed with bold rich flavours yet the mild heat is gentle on the palate and tummy. This sambal serves as an appetizer to be paired with rice, noodles, bread or anything to your fancy!
Storage instructions:
- All HAK’s Sambal Collection contains NO preservatives. As such it is important to keep the sambals in refrigerator after opening.
- Use clean dry spoon (avoid using wet spoon to scoop the sambal) to maintain the quality of the sambal
- The sambal will turn to a harder consistency when being refrigerated due to the vegetable oil content in the sambal. Before eating, remove the sambal in advance to allow time for the oil to melt at room temperature or place the sambal over hot steaming dish, or you can pan heat the sambal on low heat flame or heat it in a microwave.
