SAMBAL NASI LEMAK OVERVIEW

Nasi lemak is considered Malaysia's national dish. As real Malaysians, many have grown up with nasi lemak till it becomes a staple dish that must be eaten every day, generally for breakfast, with a cup of tea. Every bite tastes so great until the final bite, with the taste of fatty and aromatic rice blended with anchovy sauce, boiled or fried egg, fried peanuts, and cucumber. 

The rich, creamy flavour of the rice itself is where Nasi Lemak derives its name. In contrast to regular rice, which is boiled in plain water, nasi lemak is prepared with coconut milk since it has a few additional benefits. In the past, nasi lemak was traditionally prepared using the steam method at medium heat and required continual attention to prevent burning the coconut milk. Now, just an electric rice cooker will be used to make rice. To further improve the scent and flavour of the rice, additional ingredients are added to the cooking process in addition to the coconut milk, such as garlic, ginger, and lemongrass. The sweet sambal tumis are the highlight of this nasi lemak. This traditional Asian dish is incomplete without sambal. Sambal chilli paste made with natural components that deliver this wonderful aroma will always be a favourite of everybody who has tasted it. 

Since nasi lemak is popular among western tourists to Malaysia, Chef Bernard has developed a ready-to-eat condiment called sambal nasi lemak, also known as sambal paste. Residents who live outside Malaysia, specifically in the United Kingdom, do not need to waste time going to the supermarket to find the necessary ingredients to prepare sambal paste to eat with nasi lemak. This is because of KI.TA sambal nasi lemak is available in various foreign markets, including the United Kingdom. KI.TA sambal nasi lemak can be consumed as a condiment with fatty rice, but it can also be used as a main dish by combining a few scoops of sambal paste with various proteins such as chicken, beef, or seafood.

AUTHENTICALLY ASIAN-MADE SAMBAL NASI LEMAK; LED BY A MASTER CHEF

Asian nations have a highly distinctive culture. One factor luring tourists from all over the world to visit Asian countries is the nation's cuisine. Asian cuisine is the creation of gourmets that integrate a variety of culinary ingredients in vibrant combinations. Each of those elements together will produce an incredibly wonderful dish. For those who are unaware, Asian cuisine uses a variety of spices, and with the right cooking techniques, you may generate a variety of foods. Master Chef of Malaysia, Chef Bernard, creates KI.TA sambal nasi lemak utilising the authentic sauce recipe from his Baba Nyonya family. From Malaysia's rich culture, passion for Asian cuisines skill, and specially picked resources, KI.TA provides the authenticity of real Asian-made sambal nasi lemak to all communities in the United Kingdom.

A SAMBAL PASTE WITH NO COLOURINGS AND FLAVOURINGS AVAILABLE

Artificial flavourings and colourings, as are widely known, are frequently discovered in a variety of food products. Some firms choose to employ certain synthetic ingredients in their prepared foods since it saves them time and financial resources. Naturally, it will cost a lot of money and a great deal of effort to process the ingredients to acquire certain colours, scents and flavours from fresh foods. However, customers do not need to be concerned about KI.TA sambal nasi lemak. There are no chemical or synthetic ingredients in the sambal paste that is manufactured. Consumers may be confident in serving this KI.TA sambal nasi lemak to their children and families as it is free of harmful ingredients.

NATURAL INGREDIENTS TO CREATE SAMBAL NASI LEMAK

Controlling the production of KI.TA sambal nasi lemak is crucial since food plays a significant role in maintaining good health. Control in this context signifies ensuring that the sambal nasi lemak produced is high-quality, safe, and nutrient-dense. This involves control at all levels, including those of food suppliers, producers, and consumers. The usage of natural substances in sambal nasi lemak production has a significant impact on bodily wellness. KI.TA sambal nasi lemak is made using only all-natural components, including spices, and vegetables. Each natural component of the sambal paste offers its advantages, such as red chilli, used to make sambal nasi lemak regulating the amount of insulin released after eating, resulting in a 60% reduction in blood sugar levels.

GLUTEN-FREE SAMBAL NASI LEMAK

Actually, one of the primary forms of protein found in wheat is gluten. Gluten serves as the stickiness that keeps food held together and gives it form. Unfortunately, some people do not digest gluten protein effectively. One of them has celiac disease. Celiac disease is a condition in which the body is unable to process gluten. The body recognises gluten as a danger instead of something to be digested. However, the outcome of this KI.TA sambal nasi lemak is good news for people who suffer from food allergies and celiac disease. To create sambal nasi lemak, the manufacturing team conducted extensive research and development to ensure that the final chilli paste may be consumed by all communities unfailingly.

READY-TO-EAT CONSUMPTION OF KI.TA SAMBAL PASTE

The production staff at KI.TA thinks that many individuals aspire to create delectable meals. However, the majority of people worry that the food prepared would not be as delicious as the food served in restaurants. However, this does not imply that you cannot prepare delectable meals on your own. In truth, cooking a dish that is as mouthwatering as meals at a restaurant or hotel is possible even at home. Your cooking process will be more instant and easy with the availability of KI.TA sambal nasi lemak, which are ready-to-eat condiments. You may use this sambal paste as a dip for the main course, and you can stir-fry this spicy sauce with additional ingredients. Since it is packaged food with no further preparations, this sambal nasi lemak is a convenient cuisine that is readily portable and perfect to carry when you have leisure activities with family or friends.

SHELVING & STORING A SAMBAL NASI LEMAK WITH COMPOSITE 

KI.TA sambal paste is available in the market in jar packing, in case you didn't know. There is a purpose behind using a copper cap to seal a soda lime jar to store KI.TA sambal nasi lemak. If you don't already know, sambal chilli paste is kept in jars to make it easier for consumers to use. Your dining experience will be pleasant with KI.TA's sambal nasi lemak in a soda lime jar container. There are no concerns about red chilli paste spilling during handling because condiment jars are convenient in size and shape as well. The purpose of using a jar to store sambal nasi lemak is to keep your condiments fresh and in modest quantities. The jars of sambal paste can be set on the dinner table due to the size of their container.

PROPORTION SAMBAL NASI LEMAK FOR DAILY CONSUMPTION

KI.TA sambal nasi lemak is a multipurpose condiment. Sambal paste can be used as an ingredient of a marinade, as an addition while cooking, or as a garnish. The amount of red chilli paste used is largely based on personal preference. If you like spicy food, you can add a couple of scoops of sambal nasi lemak to your main meal. However, it is best to just use 1 scoop or tablespoon of sambal nasi lemak as a condiment for a single-serving dish. 

Follow these steps to consume ready-to-eat sambal nasi lemak:

1. Grab the sambal nasi lemak out from the cabinet.
2. Before removing the metal lid, thoroughly shake the sambal nasi lemak container.
3. Scoop out the sambal paste from the jar with a tablespoon and set it on a platter.
4. Re-seal the nasi lemak sambal jar by using the metal lid that was previously used.
5. Once the nasi lemak sambal jar is completely sealed, store the sambal paste in the fridge.

Instructions for making sambal chicken and onions with KI.TA chilli paste:

Ingredients:

• 180g     KI.TA sambal nasi lemak
• 500 g       Chicken Cubes
• 100 g       Sliced Onions
• 20 g         Sugar
• 30 g         Oil

Method:

1. Pick up the pan from the storage area, place it on the stove, and turn on the fire.
2. Then, add 30g of oil to the pan and wait a moment for it to heat up.
3. Once the oil in the pan is heated, add 100g of thinly sliced onions and stir-fry them until they are fragrant and have turned yellow.
4. following that, add the cubed chicken to the pan of caramelized onions, together with 180g KI.TA sambal nasi lemak, and sugar.
5. Then, stir and cook all of the ingredients in the pan for 7 minutes, and once the sambal paste oil has risen, turn off the heat.
6. Place the cooked sambal chicken and onion dish in a bowl and serve.

KI.TA SAMBAL PASTE HAS BEEN CERTIFIED

• Halal-Certified:

• • From a Syariah standpoint, the word halal suffices as a standard indicator that a product is permitted or should be used in terms of law, safety, and quality. These days, the halal mark has a significant and high commercial value that crosses national, religious, and international boundaries. The KI.TA production team believes that labelling halal on sambal nasi lemak is a social obligation. The implementation of this halal symbol and certification system can assist Muslim consumers in making it easier for them to purchase sambal nasi lemak products on the market without hesitation.

• HACCP-Certified:

• • The Malaysian Ministry of Health has granted certification in Hazard Analysis Critical Control Point or HACCP. HACCP certification is based on the idea of detecting, analysing, and limiting significant food safety hazards. safety. Every product produced, including sambal nasi lemak, has undergone quality control and sterilising to eliminate harmful particles. The HACCP accreditation was obtained by KI.TA sambal nasi lemak enables the company to satisfy global standards and requirements, particularly in terms of food safety. With this HACCP certification, KI.TA sambal nasi lemak will be able to confidently and readily grow its business abroad.

• GMP-Certified:

• • GMP also known by the world as Good Manufacturing Practice is a system for ensuring the supervised and uniform manufacture of products in compliance with specific quality standards. GMP regulations address all parts of the manufacturing process, from raw materials to factory management and manpower operations. The KI.TA management group is well-aware of Malaysian legal requirements. So, sambal nasi lemak production will always follow GMP guidelines. The production of sambal nasi lemak follows every GMP method to ensure that the red chilli paste manufactured is always of controlled quality and compatible with the intended usage.

7 PHASES IN THE PREPARATION OF SAMBAL NASI LEMAK

1. Receiving raw resources 

• • Raw ingredients for the production of sambal nasi lemak will be regularly purchased from suppliers directly. This routine buying procedure is used to ensure that each raw material is constantly fresh and of high quality before beginning the sambal paste cooking process. The manufacturing process for KI.TA sambal nasi lemak will proceed to the following step once the factory has received the supply stock of base ingredients such as Chili Boh (pepper paste), shrimp paste, Chili, Cooking Oil, and Seasonings. 

2. Trimming each of the raw ingredients received

• • After being received by the provider, fresh ingredients will undergo a strict quality process. This technique aims to guarantee that raw ingredients, like red chilli, will be examined for quality. The operator team will carefully examine each chile. For rotten, limp, watery, bruised, and any other defective chillies, the employees will discard them. These workers are responsible for separating only the fresh raw ingredients that will be utilised to prepare sambal nasi lemak.

3. Weighing the materials

• • The sambal nasi lemak produced is based on a sauce recipe provided by World Gourmet Chef, Chef Bernard. Each weight and number of ingredients for sambal nasi lemak is determined by the manufacturing size, following the chilli recipe. Therefore, each component that will be used will be accurately weighed, by the chilli formula that has been established, before the process of cooking the sambal paste begins. When weighing the components that will be used, extreme care is required because the flavour of the sambal nasi lemak will fluctuate if one of the ingredients is added in excess or insufficiently.

4. Washing the ingredients that will be applied 

• • The fresh ingredients that will be used to make KI.TA sambal nasi lemak will first be rinsed after the raw materials have been weighed. Before the culinary process starts, all the dirt that sticks to the surface of the fresh ingredients will be removed by bringing them to a machine with running water. the washing process should be done under flowing water to prevent the ingredients for the sambal paste from being washed using the same water. The manufacturing crew will always place a high premium on the hygiene of all the ingredients and tools used to prepare sambal nasi lemak. 

5. Blending the washed components

• • Only natural ingredients will be utilised to make traditional sambal nasi lemak. To get a finer texture, solid ingredients such as chilli and shrimp paste will be blended. To fully capture the aroma and flavour of the natural materials used to produce sambal nasi lemak, every component will be ground to a smooth consistency. The method for making this chilli paste will take a long time because of KI.TA sambal nasi lemak does not employ synthetic components.

6. Cooking the blended ingredients

• • All ingredients for sambal nasi lemak will be brought to the cooking area after the grinding procedure is finished. There is a huge cooking gadget in this area. All of the ingredients, including chilli boh, shrimp paste, chilli, cooking oil, and seasonings, will be poured into the large pot before the cooking process begins. All of the ingredients will cook for 1.5 to 2 hours while being constantly stirred to prevent burnt areas. The ability of sambal nasi lemak to last longer increases with the length of time it is cooked. When the sambal nasi lemak has burst the oil, the colour has turned dark red, and the delicious aroma has begun to be smelled, the chilli paste is perfectly cooked.

7. Packing the spicy sauce

• • The freshly prepared sambal nasi lemak will be given some time to rest. This spicy sauce will be sent to the packaging department after the sambal paste has completely cooled. In the packaging area, it contains a large number of soda lime jars that will be filled with traditional sambal nasi lemak. An iron lid will be placed on top of the jar after the sambal paste has been added, and the jar will then be sealed. The jar of sambal nasi lemak will then be brought to the sticker patching area. Following that, this KI.TA sambal nasi lemak will be packaged in cartons and distributed to the market.

SHIPMENT DETAILS FOR KI.TA SAMBAL PASTE

Manufacturing of KI.TA's sambal nasi lemak is not just customer-focused. However, consideration is also given to the interests of international wholesalers. KI.TA sambal nasi lemak can be ordered in quantity in a 20ft container. 24 jars of sambal paste may fit inside each carton, which has the dimensions 290mm long, 174mm high, and 218mm wide. The maximum number of cartons that can fit on one pallet is 108. Then, in a 20-foot container, as many as 2808 cartons can be loaded. Additionally, wholesalers can mix sambal nasi lemak with different condiments on one pallet. The KI.TA manufacturing staff will make every effort to maintain a steady supply of sambal paste in your supermarket.

1. How hot is the sambal paste?

• The fiery sauce known as sambal, which is created from chillies, and seasonings, is a favourite condiment in Asian nations including Malaysia, Indonesia, and Singaporean. The sambal nasi lemak has a flavour that is rich and strong, aromatic, and fiery. 
• Red chillies are traditionally used to produce sambal nasi lemak in Asia. The red chillies used to make sambal paste can range in spice intensity from 5,000 to 30,000 Scoville Heat Units and contain a small amount of sweetness. 
• However, depending on what's available and your preferred spicy tolerance, you can try various chilli to make sambal nasi lemak. But I advise you to only purchase KI.TA sambal nasi lemak since every ingredient and step is used, exactly like it would be in a home-cooked meal. KI.TA sambal paste is simply more convenient and instant yet super tasty.

2. Do sambal paste healthy?

• Yes, of course! Sambal nasi lemak contains no carbohydrates, fat, or protein and has a very low-calorie count. For each tablespoon (5 grams) of spicy sauce consumed, just 0.5 calories are present.
• Red chillies, which have a pungent flavour and are used to make sambal nasi lemak, are nutritional. Vitamin C is one of the minerals that are plentiful in hot sauce. Since sambal paste contains vitamin C which is an antioxidant, consuming spicy sauce can help eliminate radicals that infiltrate cells and cause damage.

3. What is sambal paste used for?

• Typically, sambal nasi lemak is used as a dipping sauce for food. However, it can also be processed based on personal preferences.
• Today, sambal paste is an overall condiment. People may season their pastries, noodle dishes, soups, stews, meat, rice, eggs, and even sweets with hot sauce. Burgers, sandwiches, and wraps can all benefit from the spicy spread that can be made with sambal. Additionally, sambal nasi lemak is also can be used to add flavour and heat to marinades, dips, sauces, and appetisers.