Description: Aunty Daisy has been making her salt fish pickles for some five decades now, based on a secret family recipe that has been passed down for generations since her family arrived on Malaysian shores. The recipe, which calls for days of brining the ingredients and hours of stirring over a hot stove, is much sought after by friends and family. Packing a massive spice kick, partly because of the heat-filled birds eye chillies, the salt fish pickles can be used as a spread, to eat with rice, or as a base for salt fish fried rice or fried noodles.

Ingredients: kurau, tallang, cumin, mustard seeds, fenugreek, ginger, curry leaves, shallots, bird’s eye chilli, oil, salt, sugar, vinegar, turmeric, ground chili paste mix, chilli powder – (last two mixes from family recipe)

Price: 100gm – RM27

To order, email joycelyn – at –


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