Shiitake and Peanut Chilli Jar has a slightly different flavour and texture to my Original Burmese Chilli Jar. It can be used as a sauce for your main dishes — i.e., pasta, noodles & rice bowls. Perfect for vegetarian dishes.
Dried shrimps and Fish sauce chili jar is a traditional Burmese condiment and side dish that goes perfectly well with a hot bowl of rice! This can also be used as a sauce for noodle dishes, condiment and as a dip.
Burmese chilli oil is essential for noodle and rice dishes not only on the streets of Burma, but at our family homes along with many dishes. The Original Burmese Chili jar is packed with full of rich flavours that you can use daily as a condiment or to add more flavour to your dish by drizzling it over them. I love using it as a dipping sauce for dumplings!
The chili jars were born during lockdown from me sending them to friends and family from near and far to show that I was thinking of them when I couldn’t see them in person. The first batch was such a hit that friends started asking me to sell it to them. I’ve now expanded the range to three different flavours, for all your chili needs!
3 x 280ml
Made by hand in Manchester
Shiitake and Peanut Chilli Jar: Shallot, garlic, soybean paste, broad bean paste, sugar, chilli flakes, wheat flour, salt, water, sichuan peppercorn, peanuts, chinese five spice, flavour enhancers (E631, E627), sesame, ginger
Original: Shallot, garlic, ginger, salt, chilli paste, water, soybean paste, broad bean paste, wheat flour, chilli powder, flavour enhancers (E631, E627), Sesame
Dried Shrimp & Fish Sauce: Shallot, garlic, chilli powder, dried shrimps, dried shrimp powder, water, chilli flakes, fish sauce, sugar, tamarind paste, salt, flavour enhancers (E631, E627)
Please note, all products are prepared & handled in a kitchen that handles tree nuts, peanuts and sesame.
Hi, my name is May!
I am originally from Myanmar (Burma) and have been living in Manchester for 9 years now with my husband, my son, my cocker spaniel Hina and Nigel the cat.
I couldn’t cook until I was 25, but once I started I’ve never stopped since. My love affair with chilli and spicy food started when I was just 5 years old. I would beg my mum for a local fermented fish sauce dip with lots and lots of fresh chili. My mum said I used to drink the sauce!
My inspirational chili oil was from a restaurant I used to visit all the time as a student in London, called Wong Kei. I think I went there mostly for their chili oil!
My favorite thing to do in the world is to feed people. I absolutely love hosting dinner parties, which is why I would eventually love to start my own supper club, with my chilli oil at the centre of the menu! Aswell as cooking, I love boxing, yoga, running and drinking wine!
