Rempapa’s red hot sambal tumis is fiery chilli paste for adding intense heat to dishes. This tumis has a lingering and intense heat from the dried red chillies, combined with a fruity tang of tamarind for a spicy-sweet balance of flavours.
Sambal tumis is a ready-to-cook Malaysian sauce typically made from chilli, tomato and lemongrass. This chilli paste replaces the lemongrass with tamarind to intensify the spicy warmth while still adding a layer of subtle caramel flavour.
Sambal tumis is typically paired with seafood in Malaysia and this hot chilli sauce works beautifully against salty fish flavours - try it as a marinade for white fish or to add a fiery kick of curries and stews. The sauce is ready-to-use straight for the jar so also makes dipping sauce or condiment for any hot sauce fan.
‘Rempah’ means ‘fresh spice paste’ in the Malay language, and it’s the base of many Southeast Asian curries. Made with aromatic herbs and spices, rempah takes time (and elbow grease) to make. After struggling to find great ready-made pastes in London, Rempapa founder and cookery writer, Shu Han Lee, spent hours preparing large batches of rempah to freeze. Lee took production one step further and carefully developed four jarred pastes (inspired by family recipes) all free from preservatives, gluten and dairy.
Ingredients: onion, red chillies (21%), British rapeseed oil, unrefined cane sugar, tamarind, lemongrass, sea salt, garlic
Allergy advice: may contain traces of nuts.
Storage: Store in a cool, dry place. Once opened, refrigerate and use in 4 weeks.
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