Auria's Malaysian Kitchen
Sambal is Auria Abraham's obsession (fun fact: her nickname is "The Sambal Lady"). Born and raised in Seremban, Malaysia, Auria learned how to cook from her mum and the women in her life. She grew up surrounded by spices galore, flavorful sauces, marinades and of course, lots of sambal. Auria traveled to America in the 1990s to start school at Berklee College of Music. The thing she missed most? The food she grew up with. So she started cooking Malaysian food for her friends, pulling from the dishes she prepared with her mother like Sambal Shrimp, Beef Rendang and Curry Laksa.
These dinners were met with such enthusiasm that they later inspired a popular underground dinner series in Brooklyn, NY; which grew into stints at pop-up markets, food festivals and street fairs. In 2013, Auria launched Auria’s Malaysian Kitchen to bring the tastes of Malaysia to the American public with a line of sambal chili pastes and kaya (a Malaysian coconut spread). Her mission is to bring the distinct and wonderfully diverse flavors of Malaysia within reach of every passionate home cook with a taste for adventure.
These dinners were met with such enthusiasm that they later inspired a popular underground dinner series in Brooklyn, NY; which grew into stints at pop-up markets, food festivals and street fairs. In 2013, Auria launched Auria’s Malaysian Kitchen to bring the tastes of Malaysia to the American public with a line of sambal chili pastes and kaya (a Malaysian coconut spread). Her mission is to bring the distinct and wonderfully diverse flavors of Malaysia within reach of every passionate home cook with a taste for adventure.
