BY EXPRESS June 5 at 1:00 am
Bumbus and sambals are as indispensable to the Indonesian pantry as ketchup and mustard are to the America fridge.
And while the Southeast Asian staples are traditionally found in soups, stir-fries, grilled poultry, fish or a curry, the owners behind Three Anoa — Indonesian-born friends Anthonios Munaba and Agus Wong — insist it’s OK to use their traditional condiments any way you see fit, even as a chip dip.
“How you apply [them] is up to your creativity,” Wong says. “We don’t want to limit it to the way Indonesians eat [them].”
The duo originated their company’s line of bumbus (seasoning pastes) and sambals (hot sauces) out of food incubator Union Kitchen.
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