The diverse flavors of Malaysia, brought to you by New York City’s ‘Sambal Lady’
Originally from the tiny town of Seremban, Malaysia, Auria Abraham began making spicy Sambals in her Brooklyn kitchen to combat her homesickness for tropical Malaysia. In 2013, she founded Auria’s Malaysian Kitchen, a jarred Malaysian condiment line, made with 100% natural ingredients and heirloom recipes.
Auria’s products have been praised by the New York Times, Bon Appétit, Food & Wine, Wall Street Journal, Brooklyn Magazine, New York Post, and Gothamist among others. Auria’s Malaysian Kitchen is also recognized as a Fancy Food Fellow, Martha Stewart American Made semi finalist and is a recipient of two 2018 sofi™ (Specialty Outstanding Food Innovation) awards.
