For busy cooks who want quick, easy meals with real flavour then you need Rempapa Hot Sambal Tumis Spicy Chilli Paste.
This slow-cooked chilli paste from London maker Rempapa is all about depth - rich, savoury and tangy with a rounded, caramelised heat rather than sharp spice. Inspired by Southeast Asian sambal tumis, it delivers bold flavour and balance, making it easy to use across quick and easy meals, cooking kits and recipe kit style dishes.
Use it as a spoon-stir paste, glaze or marinade for eggs, fish, vegetables, noodles or rice, then cook however suits you - pan, oven, air fryer or wok. A simple way to add big flavour with very little effort.
Why We Like It
Deep, slow-cooked chilli flavour with balanced heat
Tangy and savoury with gentle caramelised sweetness
Ready to use - no prep needed
Versatile across meat, fish, veg and egg dishes
Strong pantry essential for quick and easy cooking
Ways to Use It
Stir into fried eggs or scrambled eggs
Spoon through stir-fried noodles or rice
Spoon over a bowl of ramen noodles
Coat fish or vegetables before roasting
Add to curries and stews for depth
Mix with butter or soy and lime for a quick sauce
Ingredients
onion, red chillies (21%), British rapeseed oil, unrefined cane sugar, tamarind, lemongrass, sea salt, garlic
Allergens: May contain traces of nuts.
180g
Storage
Store in a cool, dry place. Once opened, refrigerate and use within 4 weeks.
FAQs
Is this sambal spicy?
It has a noticeable heat but it’s rounded and slow-building rather than sharp or aggressive. Perfect for busy cooks who want quick, easy meals with real flavour.
What can I use it on?
Eggs, noodles, rice, fish, vegetables and grilled dishes all work well.
Can it be used as a marinade?
Yes - it works well as both a marinade and a spoon-in cooking paste.
Check Out Hainanese Chicken Rice
About Rempapa
In Southeast Asia, many curries and everyday dishes begin with a fresh spice paste known as rempah = a fragrant blend of herbs, spices, and serious elbow grease. As a homesick Singaporean living in London, Rempapa founder Shuli began making big batches of rempah at home because the real thing was almost impossible to find.
What started in a small London kitchen grew into a partnership with Olly, a chef-turned-food buyer, and Rempapa was born.
Each paste is developed from time-tested family recipes, designed to taste as good as if you’d made it yourself, and suitable for vegans. Proper flavour, made the traditional way.
For busy cooks who want quick, easy meals with real flavour then you need Rempapa Hot Sambal Tumis Spicy Chilli Paste.
This slow-cooked chilli paste from London maker Rempapa is all about depth - rich, savoury and tangy with a rounded, caramelised heat rather than sharp spice. Inspired by Southeast Asian sambal tumis, it delivers bold flavour and balance, making it easy to use across quick and easy meals, cooking kits and recipe kit style dishes.
Use it as a spoon-stir paste, glaze or marinade for eggs, fish, vegetables, noodles or rice, then cook however suits you - pan, oven, air fryer or wok. A simple way to add big flavour with very little effort.
Why We Like It
Deep, slow-cooked chilli flavour with balanced heat
Tangy and savoury with gentle caramelised sweetness
Ready to use - no prep needed
Versatile across meat, fish, veg and egg dishes
Strong pantry essential for quick and easy cooking
Ways to Use It
Stir into fried eggs or scrambled eggs
Spoon through stir-fried noodles or rice
Spoon over a bowl of ramen noodles
Coat fish or vegetables before roasting
Add to curries and stews for depth
Mix with butter or soy and lime for a quick sauce
Ingredients
onion, red chillies (21%), British rapeseed oil, unrefined cane sugar, tamarind, lemongrass, sea salt, garlic
Allergens: May contain traces of nuts.
180g
Storage
Store in a cool, dry place. Once opened, refrigerate and use within 4 weeks.
FAQs
Is this sambal spicy?
It has a noticeable heat but it’s rounded and slow-building rather than sharp or aggressive. Perfect for busy cooks who want quick, easy meals with real flavour.
What can I use it on?
Eggs, noodles, rice, fish, vegetables and grilled dishes all work well.
Can it be used as a marinade?
Yes - it works well as both a marinade and a spoon-in cooking paste.
Check Out Hainanese Chicken Rice
About Rempapa
In Southeast Asia, many curries and everyday dishes begin with a fresh spice paste known as rempah = a fragrant blend of herbs, spices, and serious elbow grease. As a homesick Singaporean living in London, Rempapa founder Shuli began making big batches of rempah at home because the real thing was almost impossible to find.
What started in a small London kitchen grew into a partnership with Olly, a chef-turned-food buyer, and Rempapa was born.
Each paste is developed from time-tested family recipes, designed to taste as good as if you’d made it yourself, and suitable for vegans. Proper flavour, made the traditional way.
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