Puji Puji's well loved recipes are inherited from generations past of the royal family of Selangor. From the recipes taught to her as a child, Raja Azi serves blissful comfort cuisine from the heart
The delicious, smoky flavour of Puji Puji’s signature satay leaves our customers craving for more. Inspired by the wonderful feedback, we offer our satay and sauces in easy-to-use, vacuum packs. Now you can easily recreate the Puji Puji experience at home, while saving yourself hours of preparation. The packs are brilliant for entertaining, or as gifts for Malaysian foodies.
Satay is a popular dish served up by the street-side, in restaurants and even on special occasions such as birthdays and weddings. Tender, succulent chunks of skewered meat are barbequed over a charcoal flame. An exotic finger food that tastes great on its own, this Malaysian delicacy is traditionally served with sliced cucumbers, slivers of fresh onions, with peanut sauce.
Puji Puji’s satay marinates for 24 hours in a fragrant blend of garlic, galangal, lemongrass, sugar and turmeric powder before it is painstakingly grilled over an authentic charcoal flame. Vacuum packed for freshness, all you have to do is to warm it up and serve with our peanut sauce.
If you haven’t tried it, satay sandwich is a real treat,
as quite a few of our customers have told us, and we agree!
This fragrant, crunchy dipping sauce is traditionally served with satay, sliced rice cakes, fresh cucumber and slivers of onion. The spiciness of the Puji Puji peanut sauce compliments the sweetness of our satay.
Roasted peanuts are pounded and mixed into an aromatic paste of lemongrass, galangal, ginger, garlic and onions.
Puji Puji’s peanut sauce can also be served with sliced vegetables, tofu or fried noodles.
100% chilli with no artificial starch or colouring, made with fresh and dried chilli, onion, garlic and sugar. Versatile and addictive, this is the classic Malaysian condiment that gives a kick to any dish, and is served with our satay.
Here at Puji Puji, the spicy sweet chilli sauce serves as the base for our chilli prawns and chilli calamari.
Just add two tablespoonsful of chilli to any meat, seafood or vegetable stirfry shortly before serving, over a low flame. Taste before adding more chilli for a spicier stirfry. For vegetarians, the spicy sweet chilli sauce goes especially well with sliced aubergines.
Rendang is a classic festive offering served up in weddings and occasions across the Malay archipelago. A richly flavoured, mediumly spicy dry curry, seasoned with a fragrant mix of roasted coconut, galangal, lemongrass, ginger, lime leaves, kaffir leaves, turmeric, onion and garlic. In Malaysia, there is a wide variety of rendang served, ranging from beef, lamb, duck, chicken to prawn, calamari or even jackfruit rendang. The more well-known choices are beef and mutton rendang.
One jar of 340 ml Puji Puji rendang paste makes 4-5 servings. First, heat 3-4 tablespoonsful of oil in a deep saucepan and brown 500 grams of a meat of your preference (popular choices are chicken or beef or lamb or duck). Next, pour the jar of rendang paste into the saucepan and stir in 250 ml of coconut milk. For a milder, wetter curry, add more coconut milk. Simmer over a medium flame for 20 minutes or until the meat is tender. For a vegetarian alternative, substitute meat with aubergines, broccoli, long beans or jackfruit. Seafood lovers will enjoy calamari or prawn rendang.