Koningsvogel Sambal Badjak Extra Hot Chili Paste 280 g

✨ Koningsvogel Sambal Badjak Extra Hot, deep chilli heat with a savoury-sweet edge 🌶️

Koningsvogel Sambal Badjak Extra Hot is a bold chilli paste with a rounded, aromatic profile—crushed chillies with onion and garlic, balanced by a touch of sweetness. It brings fast, focused heat while still tasting savoury rather than just “hot”.

Use it as a cooking base or a finishing condiment: stir a little into soups and stews, mix into marinades, or spoon a tiny amount onto noodles and rice. Because it’s extra hot, start small and build up until it’s right for you.

✅ Key features

• Extra-hot chilli paste with a savoury, slightly sweet balance, so the heat doesn’t overpower the dish
• Great for adding depth quickly—one spoon can season a whole pan of stir-fry or a pot of soup
• Versatile: works both cooked (mellower, more rounded) and uncooked (sharper heat)
• Easy to customise: mix with oil, soy sauce, lime, or a little sugar to create your own dipping sauce
• Ideal when you want a “fried sambal” style flavour (badjak) rather than a purely raw chilli taste

🍽️ How to use

• Stir into Tom Yum or other brothy soups for a quick chilli kick and extra aroma
• Add to Indonesian-style stews such as rendang to boost heat without changing the overall spice profile too much
• Toss with noodles (try it with Bún Bò Huế-style bowls) and finish with fresh herbs for contrast
• Mix into mayonnaise or yoghurt for a spicy sandwich spread or dip for fried snacks
• Use as a marinade booster for chicken, tofu, or prawns—combine with a little oil and a squeeze of citrus

👩‍🍳 Try our original recipes

• Bún Bò Huế (Vietnamese Spicy Beef & Pork Noodle Soup) — Recipe
  Bún bò Huế is Vietnam’s bold, lemongrass-forward noodle soup from the former imperial city of Huế.
• Thai soup Tom Yum
  Tom yum is characterised by its distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth.
• Beef Rendang Curry (Indonesian Slow-Cooked Coconut & Spice Stew)
  Rendang is Indonesia’s famous slow-cooked beef cooked down in coconut milk, aromatics, and warm spices until the sauce turns deeply concentrated and clings to every piece.

🧾 Ingredients

52% ground red peppers (salt), ground onion (SULFITES), sugar, sunflower oil, flavorings, garlic powder, preservatives: E202, E211, E260.

🧾 Allergens

Sulfites Store in a dry and cool place. Once opened, store in the refrigerator.

🧾 Nutrition facts

Energy (kJ) - 872 kJ

Energy (kcal) - 206 kcal

✨ Final touch

Did you know sambal badjak is typically cooked or “fried” with aromatics, which helps create a deeper, rounder chilli flavour than raw sambal?