HEY HOMIES AND HOMEGIRLS!
Right. so TWO THINGS.
Listen Carefully and Drink Responsibly.
Not content with just feeding your tummies and letting you hear our rants and raves and astounding your eyeballs with our stunning gorgeousness.
So now instead of plotting on how to club us over the head in a dark alley, gagging and kidnapping any of us whilst singing Goodbye Horses.
YOU CAN HAVE A PIECE OF US AT HOME EASILY! OMG!!! YES!!! NO FUSS AND NO HEAD CLUBBING INVOLVED! YAY!
(more details about the shop in a distant future post which will probably never materialise)
IF YOU KNOW OF ANY BUDDING DESIGNERS / ARTISTS WHO WANNA SHOWCASE THEIR STUFF WITH US DROP US A LINE NOW! SHARING IS CARING!
NUMBER TWO – SAMBAL DROP OFF PART DEUX:
Our last Sambal Drop Off was a bloody success. Well for those who got in there so quickly anyway.
We also apologise to all those who were greatly offended by our sassy sambal logo. So in the interest of gender equality. we decided it was only fair to now feature a hunk of a man.
So… Since we have had more than a few angry emails, death threats, poison darts, whimpers and cries, evil eyes and custard pies, and rants of broken dreams, shattered hopes, lost youths, mourning and grief, disappointed cries, empty desires, thrown our way from the hungry people who didn’t manage to get their hands on a jar of sambal the last time, here’s…
*FONT SIZE: ONE GABAZILLION*
WE WILL BE RELEASING VERY LIMITED SUPPLIES AT THE PLUSIXFIVE SHOP.
Be quick(er) this time!
DROP OFF WILL BE AT 5PM THIS SATURDAY AT THE TICKETING COUNTER AT LONDON BRIDGE TUBE STATION. BRING YOUR PLUSIXFIVESHOP CONFIRMATORY EMAIL AND LOOK FOR SMALL ORIENTAL GIRL WITH BAGS OF SAMBAL.
for those of you blurdumbofacedsotongs who dunno what the story behind the sambal is……………………
the resident grrrlpower powerpuff grrrl, seasonal produce championer, sambal making extraordinaire, hot babe of plusixfive, ShuHan, who handmakes her very own sambal with a shiiitlot of ingredients and more importantly, a heck of a lotta sweat, tears and buckets of love. READ ABOUT IT HERE >>>> http://mummyicancook.blogspot.co.uk/2011/08/sambal-tumis-my-very-important-belachan.html
Using my Professor X psychic abilities, secret ouija board and seance like skills (and CTRL-C), channelling ShuHan:
“I’ve mentioned this chilli before. This is not any ordinary chilli paste. Yes, you use this as a dip at the side, but you also use this as the base for creating so many Singaporean/ Malaysian classic stirfried noodles/barbeques/curries/sauces. That said, it’s an extraordinary dip, and nasi lemak is not nasi lemak, fried hokkien prawn mee is not fried hokkien prawn mee, without this sambal chilli on the side.
What’s unique about this chilli paste is belachan- a potent-smelling fermented ground shrimp. I still remember cooking with it last year when I was still staying in halls and my Turkish flatmate kind of flew out of the kitchen. But don’t judge, because I guarantee you’ll love its salty savoury flavour. Plus like all fermented foods, belachan is great for health. I would, however, suggest doing this in an outdoor kitchen, or with all your windows open, and preferably with friendly, out-of-town, or Southeast Asian neighbours.”
BUY IT NOW @PLUSIXFIVESHOP
SO CLICK HERE NOW! DAMMIT!
in the meanwhile, our new mascot dances.
What have people been saying?!
Seriously, Shu Han ought to make a business out of this sambal. It kicks ass of any other product I’ve tried here