Makers · Kuala Krai, Kelantan

Rumah Sambal Lalang

Mak Som and her son Fauzi · Sambal garing · since 1994

Since: 1994
Cooks on: Tuesday
Products: 1

Rumah Sambal Lalang at work in Kuala Krai

“If you can hear the bilis crack when you shake the jar, it is ready. If not, it goes back in the wok.”

Mak Som started frying sambal for the Friday market in Kuala Krai in 1994. She still uses the same kawah, a black iron wok wider than her arms, over a wood fire behind the house.

One batch takes six hours. The chillies are soaked overnight, pounded, then fried with shallots and anchovies until the oil turns dark red and the bilis snap. Fauzi now does the stirring. Mak Som does the tasting.

Their batch day is Tuesday. We collect on Thursday and pack on Friday, so what you order this week was made this week.

Mak Som and her son Fauzi
Sambal & Sauces · Kuala Krai, Kelantan