Ingredients £22.00

The Rice Over Every­thing Chilli Jar Set

Burmese chilli oil is essen­tial for noo­dle and rice dish­es, not only on the streets of Bur­ma, but in our fam­i­ly homes.

Out Of Stock
Back in stock soon! 21st Oct 2020 5:13am
Product Details

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!

3280ml

Made by hand in Manchester

Ingredients & Allergens

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.

Meet May Kyi Noo
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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!