Papa Yeoh's Vegan Sambal

Sambal is a Malaysian all-purpose condiment.

It can be added to noodles, soups, rice, stews, eggs, and you can even mix it with mayonnaise for a spicy dip. Typically it's made from various chillies and other ingredients that can include lime juice, ginger and onions.

This is our vegan version of the sambal recipe passed down from his family. Instead of lime juice, we use keffir lime leaves. It gives it a more intense flavour.

Instead of Belacan we use brown miso to make it vegan, but retaining that umami.

Make sure you keep it refrigerated and always use a clean spoon/utensil to scoop out your sauce. If you follow these instructions, your sauce should keep for at least 12 weeks, but we're 100% sure you'll love it so much it will be finished within days.

Ingredients: Onions, Vegetable Oil, Crushed Chillies, Brown Miso (whole soya beans (47%), cultured brown rice (23%, sea sale, water), Tomato Puree, Kaffir Lime Leaves, Salt, Sugar. For allergens, see ingredients in bold.