We are constantly searching for good produce to harvest and stories of our adventures continue to grow and expand. By bringing news of what we do, we hope to build a relationship of trust with you, that we are sincere to source for good things to bless others.
MUSC Sambal Belacan Paste 100g
$5.40
When fresh chilli peppers are pounded together with shrimp paste (belacan), you get the base of Sambal Belacan, and it is an indispensable chilli condiment in Malaysian cuisine. The product differentiation between MUSC Sambal Belacan and the other sambal is on the taste profile where MUSC Sambal Belacan uses more belacan over chilli. This difference gives MUSC Sambal Belacan a richer aroma of the shrimp paste.
MUSC Assam Pedas, or literally “sour spicy or spicy tamarind,” is a classic Malaysian dish well-loved by all the locals. What’s not to love when the dish is a concoction of flavors.
Sarawak Laksa, one of the most iconic dishes from the Land of the Hornbill. It is a dish so loved by many for its drool-inducing aroma and highly additive combinations of saltiness, spiciness, sweetness and creaminess, with a touch of tanginess. The late celebrity chef Anthony Bourdain once called Sarawak laksa “Breakfast of the Gods” and featured it in the CNN Original Series – “Anthony Bourdain Parts Unknown” as well as “No Reservation”.
MUSC Rendang is a spicy meat dish commonly served among the Malay community in Malaysia during festive occasions such as traditional ceremonies, wedding feasts and Hari Raya.
MUSC sambal nasi lemak is being develop with a slightly sweet taste to compliment the salty taste of the other ingredients hence giving the final dish a much nicer savory taste rather than just salty.
MUSC Beef noodle soup is a Chinese and Taiwanese noodle soup made of stewed or red braised beef, beef broth, vegetables and Chinese noodles. It exists in various forms throughout East Asia and Southeast Asia. The ever so flavourful broth, topped with succulent chunks of beef slices over a generous bowl of noodles is enough to make you salivate.
In Malaysia there are 2 distinct type of curry i.e. Indian/Mamak curry and Nonya curry and in the Northern part of Peninsula Malaysia you will find mostly the Indian Mamak version of the curry whereas from Melaka down to East Malaysia the Nonya version.