Auria Abraham is a former music executive who wanted to bring the diverse flavors of her mother's kitchen in Malaysia to home cooks in the United States. She made a huge splash with her chili sambal and is now introducing three new blends she crafted using our spices. Auria's Blends are the perfect introduction for anyone looking to experience the bold flavors of Malaysian cooking in their own kitchen.
All three blends bring the heat, so we recommend serving the finished dish with a warm bowl of rice to help balance the spiciness. Each pouch holds enough to prepare 2 pounds of your choice of protein or hearty vegetables — enough for four to six servings, with some leftovers if you're lucky.
"Make a mouthwatering, spicy Malaysian curry with ease! This curry spice blend is based off of my mum's weeknight curry. Besides the proteins mentioned above, you can use shrimp or squid for this, or, for vegetarian options, tofu, chickpeas or a mix of your favorite veggies (cauliflower, potatoes, zucchini, green beans, baby corn, kidney beans, etc.) will do nicely." -Auria
Ingredients: Shallots, garlic, turmeric, lemongrass, brown sugar, chilli powder, dried chillies, lime leaf, curry leaves, coriander, star anise, cloves, cinnamon.
"Love to grill? You'll love this blend, which is inspired by many satay dinners out with family back home in Malaysia. Satay is commonly found at hawker centers around the country, and each family has their favorite spots. This blend is our tribute to the satay vendors in the tiny town of Kajang, which is famous for its mouthwatering satay." -Auria
Ingredients: Shallots, garlic, brown sugar, turmeric, lemongrass, chilli powder, dried chillies, cumin, coriander, fennel, ginger, galangal.
"A spice blend to make all your spicy rendang dreams come true! If you've had rendang (pronounced rehn-da:hng) at a good Malaysian restaurant and can't stop dreaming about it, this spice blend is for you. We heartily disagree with the common misconception that rendang is 'a rich, thick curry.' While the two have some ingredients in common, they are not the same. This spice blend is authentic to Minangkabau-style rendang, which was brought over to Malaysia by migrating Indonesians in the 1400s. The Minangkabau people settled primarily in Negeri Sembilan (Auria's home state), and they have upheld their distinct cooking traditions over the centuries." -Auria
Ingredients: Shallots, toasted coconut, brown sugar, chilli powder, dried chillies, turmeric, garlic, lemongrass, lime leaf, ginger, galangal.
ABOUT AURIA's MALAYSIAN KITCHEN:
Auria is was raised in a tiny town called Seremban in Malaysia. She came to the U.S. in the early '90s to continue her studies at Berklee College of Music. While living in the college dorms, she would cook Malaysian meals for her friends, and after she pivoted her career from music producer (writing jingles!), she developed her recipes for sambal and kaya for her company, Auria's Malaysian Kitchen. She chatted with Ethan about her professional journey from jingle-writer to food developer on a his podcast back in 2020.
Learn more at auriasmalaysiankitchen.com