The original sauce lah was born from a batch of super-spicy hybrid chili peppers grown in my parents backyard in the Gold Coast of Australia. Thata (my dad) threw all of those peppers into a blender, along with the flavors and ingredients he knew well from living, eating, and cooking in Southeast Asia.
Growing up in Singapore, I was trained from a young age to eat well, and eat spicy. sauce lah reflects the melting pot of Southeast Asia that exists there – in it, you'll find tastes of Sri Lanka, China, Malaysia, and Indonesia – and of course, a decent level of spice!
We hope you like it!
~ Nat Uduwela