Ingredients £19.50

The Lit­tle Yel­low Rice Co Set

from The Lit­tle Yel­low Rice Co

Out Of Stock
Back in stock soon! 21st Oct 2020 6:36am
Product details

One each of The Lit­tle Yel­low Rice Co’s deli­cious Malaysian sauces: 

Sam­bal Ikan Bilis, 180ml — A Malaysian clas­sic and kitchen essen­tial — our Sam­bal Ikan Bilis is a fiery blend of fresh red chill­is, dried chill­is, gar­lic, shal­lot, shrimp, and anchovies. Tra­di­tion­al­ly served with Nasi Lemak, this sauce can be served with almost any­thing as a condi­ment or used to enrich cur­ry sauces and stir-fries. Best served at room tem­per­a­ture when used as a condi­ment. Keep refrigerated. 

Malaysian Chilli Gar­lic Sauce, 180ml — Our ver­sion of the clas­sic Malaysian Chilli Gar­lic Sauce — Spicy, gar­licky and zesty, this sauce is the per­fect accom­pa­ni­ment to meat, fish and veg­eta­bles or can be used to give a kick to your stir-fries and sauces. Add some extra fresh lime juice and chick­en stock to make the per­fect sauce for Hainanese Chick­en Rice. Keep refrig­er­at­ed.

Malaysian Shrimp Chilli Oil, 180ml — 
Our chili oil is inspired by the flavours of Malaysia, shrimp are fried with gar­lic and Sichuan chilli flakes to cre­ate a rich, spicy, uma­mi oil that’s per­fect with rice, noo­dles, dumplings, eggs or just about any­thing else you fan­cy it with! 

Made by hand in Manchester

Ingredients & allergens

Sam­bal Ikan Bilis: Red chilli, gar­lic, Ikan bilis (anchovies), shal­lot, shrimp paste, tamarind, sug­ar, rape­seed oil

Malaysian Chilli Gar­lic Sauce: Chilli, gar­lic, gin­ger, rape­seed oil, lime juice, sug­ar, salt, flavour enhancer (E621)

Malaysian Shrimp Chilli Oil: Chilli flakes, gar­lic, shal­lot, shrimp paste, dried shrimps, rape­seed oil

Meet Hannah

Han­­nah-Natal­ie Hosa­nee start­ed Lit­tle Yel­low Rice Co as a trib­ute to the Ooi fam­i­ly klan, inspired by Hannah’s Great Grand-Father who set up the fam­i­ly busi­ness, a Kopi shop (cof­fee shop), after arriv­ing in Malaysia from Chi­na in the 1920’s.
Lit­tle Yel­low Rice Co show­cas­es Chi­nese Per­anakan her­itage through cul­ture and cui­sine based on Ooi fam­i­ly favourites and Hannah’s expe­ri­ence grow­ing up in Penang, Malaysia.