Artisanal Sambals & Rempahs
2 Mamas and a Wok brings together friends who love to cook & eat! We bring the taste of tradition, cooked with love right into your homes. Taking the recipes passed down through the generations, we bring you authentic blends of heritage easy-to-cook South-East Asian rempahs and also sambals to complement your meals! Perfect for the everyday home chef.
DRY LAKSA REMPAH
Typically served with rice noodles, beansprouts, tofu puffs, fish cake & fresh cooked seafood (prawns, cockles) in an aromatic coconut milk sauce.
SAMBAL BELACAN
A spicy chilli condiment that accompanies most noodle & rice dishes. Great as a dipping sauce for keropok (Fish crackers). Add a squeeze of lime for that extra zing. Mama G’s grandmother’s recipe.
RENDANG REMPAH
Used to make a spicy meat dish slow-cooked & braised in coconut milk. Beef or lamb is more commonly used, but chicken is also popular.
Homemade with love and passion
2 Mamas and a Wok is every family’s answer to great tasting home cooked food
Taste of South-East Asia
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DRY LAKSA REMPAH
Typically served with rice noodles, beansprouts, tofu puffs, fish cake & fresh cooked seafood (prawns, cockles) in an aromatic coconut milk sauce.
RENDANG REMPAH
Used to make a spicy meat dish slow-cooked & braised in coconut milk. Beef or lamb is more commonly used, but chicken is also popular.
SAMBAL BELACAN
A spicy chilli condiment that accompanies most noodle & rice dishes. Great as a dipping sauce for keropok (Fish crackers). Add a squeeze of lime for that extra zing. Mama G’s grandmother’s recipe.
GREEN CHILLI SAMBAL
The intense flavour of this sambal comes from roasting the green chillies in the oven. The heat from the chillies is balanced with some coconut milk & gula melaka, creating a spicy, “lemak”, sweetness that is irresistible! Stir fry with seafood such as fish and prawns or make a toasty with crispy fried ikan bilis.