1. Asam Pedas Sauce (200g)
A sour and spicy Malaysian sauce that combines the refreshing flavours of tangy tamarind with fiery chilli. Perfect to cook with seafood.
Ingredients: Red Chilli, Canola Oil, Shallo, Turmeric, Tamarind, Lemongrass, Garlic, Ginger, Fish Sauce (Anchovies, Salt, Sugar), Bird’s Eye Chilli, Sugar, Yeast Extract, Lime Leaves, Salt.
Cooking Instruction:
1. Take 200g Way Assam Pedas Sauce, 500g fish or mixed seafood (cut to bite size), 200ml coconut milk, 150ml water
2. Cook all ingredients in a pot at medium heat until fish or seafood is cooked. Serve.
**Optional: Add shredded ginger flower to taste
2. Beef Rendang Sauce (200g)
Beef rendang is a popular traditional Malaysian spicy beef stew. It is made with a lot of ingredients, and the preparation is traditionally intensive and time-consuming. However, with WAY Beef Rendang Sauce, we have already done most of the work – which means you get to savour your meal faster!
Ingredients: Shallot, Canola Oil, Garlic, Lemongrass, Turmeric, Ginger, Sugar, Galangal, Turmeric Leaves, Dried Chilli Powder, Salt, Tamarind, Yeast Extract, Lime Leaves
Cooking Instruction:
1. Take 200g Way Beef Rendang Sauce, 500g beef rump steak or chicken meat (cut to bite size), 300ml thick coconut milk.
2. Cook all ingredients in a pot until boiling. Stir occasionally. Simmer until beef or chicken is cooked (approximately 25 min). Add water if necessary.
3. Add 35g toasted grated coconut (kerisik). Cook for 1 min. Serve.
3. Briyani Sauce (200g)
An Indian spiced rice mix that is popular throughout SouthEast Asia. Words get limited when it comes to describing the taste of briyani. Delicious, lip-smacking, awesome, spicy, mouthwatering, moist, dry, succulent, and we can go on and on… It’s not easy to achieve the perfect taste of Briyani as it involves a lot of preparation, but worry not with WAY SAUCE.
Ingredients: Palm Oil, Lemongrass, Turmeric, Garlic, Salt, Water, Yeast Extract, Bird’s Eye Chilli, Curry Leaves, Ginger, Red Chilli, Cinnamon Powder, Lime Leaves, Fenugreek Powder, Mustard Seed Powder, Star Anise Powder, Cardamom Powder, Clove Powder.
Cooking Instruction:
1. Cook 2 cups of rice with 2 cups water.
2. Finely chop 1 tomato. Add 2 tbsp raisins. Fry with 40g butter for 1 min.
3. Add 80g Way Briyani Sauce. Fry for 1 min.
4. Add cooked rice and mix well. Serve.
4. Chili Crab Sauce (200g)
Our traditionally blended Chilli Crab Sauce is a mix of chillies, fresh herbs and spices. Besides the Chilli Crab dish, it is also perfect with prawns or other seafood such as squid, fish or scallops.
Ingredients: Shallot, Red Chilli, Soybean Paste (Water, Soybeans, Rice, Salt), Canola Oil, Garlic, Ginger, Lemongrass, Fish Sauce (Anchovies, Salt, Sugar), Turmeric, Tamarind, Sugar, Yeast Extract, Salt, Galangal, Lime Leaves
Cooking Instruction:
1. Take 200g Chilli Crab Sauce, 1kg crab / 600g mixed seafood, 2 tomatoes (cut into wedges), 2 tbps glutinous rice flour mixed with 25ml water.
2. Lightly beat 1 egg.
3. Finely chop some coriander leaves.
4. Cook the crab/seafood with the tomatoes and the rice flour mix until the crab/seafood is cooked.
5. Add beaten eggs, mix well, bring to boil.
6. Add coriander. Serve.
5. Nasi Lemak Mix (100g)
A ready mix sauce for making Nasi Lemak – fragrant rice flavour with coconut milk.
Ingredients: Coconut Cream Extract (Fresh Coconut Extract, Water, Stabilizer (Xanthan Gum, Guar Gum, Carrageenan), Canola Oil, Sugar, Garlic, Salt, Yeast Extract, Ginger.
6. Penang Prawns Mee Sauce (200g)
A rich savoury taste tinged with the sweeteness of prawns in this noodle dish from Penang, popular throughout Malaysia.
Ingredients: Canola Oil, Shallot, Fish Sauce (Anchovies, Salt, Sugar), Dried Shrimp, Sugar, Salt, Yeast Extract, Garlic, Water, Dried Chilli Powder.
Cooking Instruction:
1. Combine 200g Way Penang Prawn Mee Sauce and 1100ml water in a pot and bring to boil.
2. Add cooked noodles, prawns, hard-boiled egg and other preferred ingredients. Serve.
7. Sambal Sauce (200g)
Cooking/ Dipping Sauce: Our traditionally blended sambal sauce is a mix of chillies, fresh herbs and spices. It is perfect with prawns or other seafood such as squid, fish or scallops.
Ingredients: Shallot, Red Chilli, Canola Oil, Lemongrass, Sugar, Garlic, Turmeric, Fish Sauce (Anchovies, Salt, Sugar), Galangal, Tamarind, Lime Leaves, Yeast Extract, Bird’s Eye Chilli, Salt
Cooking Instruction:
1. Take 200g Way Sambal Sauce, mix with 400g prawn or fish or squid
2. Fry mixture for 3 – 4 minutes until cooked. Squeeze 1/2 lime in. Serve.
**Optional: Add shredded ginger flower to taste.
8. Scallion Sauce (200g)
Made with the finest shallots and spring onions, experience concentrated UMAMI in every spoonful. The perfect cooking or condiment to any savoury dish
Ingredients: Shallot, Canola Oil, Sugar, Fish Sauce (Anchovies, Salt, Sugar), Cooking Caramel, Yeast Extract, Salt, Spring Onion.
Cooking Instruction:
1. Lightly blanch some green leafy vegetables, shitake mushroom, enoki mushroom and bean sprouts. Serve with Way Classic Scallion Sauce, a perfect dipping Sauce.
9. Satay Sauce (200g)
A simple rice dish originating from Hainan, China. Now immensely popular throughout South East Asia.
Ingredients: Water, Sugar, Coconut Cream Extract (Fresh Coconut Extract, Water, Stabilizer (Xanthan Gum, Guar Gum, Carrageenan), Peanut Butter (Roasted Peanuts, Sugar, Peanut Oil, Hydrogenated Vegetable Oil (Rapeseed, Cottonseed and Soybean, Salt) Canola Oil, Shallot, Red Chilli, Lemongrass, Turmeric, Garlic, Dried Chilli Powder, Fish Sauce (Anchovies, Salt, Sugar), Ginger, Lime leaves, Tamarind.
