A limited batch made by our friend, chef and cookbook author, Ranie Saidi!

This Malay chilli oil showcases the distinctive taste of Malay Peninsula. A twist on classic chilli oil, it’s infused with Bunga Kantan aka red ginger lilly or torch ginger flower, a prized ingredient from Southeast Asia, renowned for its unique blend of slightly sweet and tangy flavours. Here, it infuses flavour into the chilli oil, along with Empat Sekawan, or Four Buddies: a blend of essential spices in Malay cooking, including star anise, clove, cinnamon, cardamom, together with aromatic ginger, garlic, and onions.

Try it with rice dishes, drizzled onto vegetables, tofu or chicken. A condiment for any occasion!

Ingredients: Vegetable oil, dried red ginger lilly, Malay four sibling spices (cinnamon, star anise, cardamom, cloves), lemongrass, garlic, soy sauce (soy bean, sugar, salt, water), palm sugar, chilli flakes, onion, coriander seed, cumin, salt, black pepper. 

160g.