Cili boh, sambal tumis and rendang paste made in Seremban for nasi lemak stalls, caterers and cafeterias. Chilled or frozen.
Dapur Sambal Cik Ros began as a nasi lemak stall in Rasah and moved into a central kitchen in Senawang when other stall owners kept asking for her sambal. The kitchen now cooks cili boh, sambal tumis, rendang paste and a masak lemak cili api base, packed in 1 kg and 5 kg tubs.
Customers are nasi lemak and nasi campur stalls, office cafeterias and kenduri caterers in Seremban, Nilai and the southern Klang Valley. Paste is sold chilled for use within two weeks or frozen for three months. Caterers can order cooked sambal in 10 kg batches with three days' notice.
Why kitchens choose Dapur Sambal Cik Ros
- Chilled for two weeks or frozen for three months
- Cooked sambal in 10 kg batches for caterers
- Delivers to Seremban, Nilai and the southern Klang Valley
Products & price guide
Cili boh, 1 kg
Blended boiled chilli, a base for sambal and gravies.
RM 16 per tub
Sambal tumis for nasi lemak, 5 kg
Cooked with onion, belacan and ikan bilis.
RM 85 per tub
Rendang paste, 1 kg
Spice paste for beef and chicken rendang.
RM 28 per tub
Masak lemak cili api base, 1 kg
Turmeric and bird's eye chilli base for Negeri-style gravies.
RM 22 per tub
Prices are indicative and set by the supplier. Confirm current pricing with them before ordering.
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