Sunday, 17 April 2016

Enjoy Cooking With Ready to Use Spices Powder

More and more people are now able to cook delectable meals at home, thanks to readily-available spice powders that make it easier to whip up flavourful Asian dishes. You can buy ground-up pepper, fennel, star anise, and poppy powder, or even ready-to-use spice mixes like curry, tandoori, sambar, and rasam. Now, creating your meals can be easy as 1-2-3! Contrary to what you might think, there is absolutely nothing wrong with using ready-made mixes. In fact, doing this can make your food taste 100 times better. Here are just some of the reasons why you should use ready-to-use spices:

·         Consistent flavour – The trouble with using fresh ingredients is that their tastes vary. If an ingredient is not in season or you purchase from a different supplier, you will find it hard to achieve a consistent taste. With ready to use spices and powder mixes, this is never a problem.

·         Longer life span – Fresh ingredients can go badly within a few days or even just hours. Ready to use spices powder have a very long shelf life. Just make sure to store them properly in the kitchen in the right containers.

·         Easy-to-use and convenient – Most ready to use spices simply need to be mixed with your main ingredient. There’s no need to mix them with water or other ingredients to be able to diffuse flavour. Often, spices can even be put on food that is already cooked simply to achieve better taste.

When buying ready to use spices powder, be sure to deal only with reputable manufacturers and sellers. For starters, make sure the manufacturer has been in the business for over a decade. Always check their clients to gauge their credibility. You can also read up on the standards and accreditation of the manufacturer to be safe. 

Add Flavour to Food with Malaysian Spices

Malaysia offers distinctively aromatic and flavourful dishes. Malay cuisine uses rich spices to enhance flavours. From popular dishes like chili crabs and the traditional nasi lemak to noodle and rice bowls, all of them rely on Malaysian spices. Snacks and desserts like curry puff and bubur kacang hijau, which is a green bean porridge, are also better with seasoning. If you want to recreate these flavours at home, make sure to stock your pantry with the most important spices of Malaysia, including the following:

  • English curry – Originally from India, this spice takes on a yellowish colour and is a blend of different spices.
  • Garam Masala – Its translation best describes it: ‘garam’ is hot while ‘masala’ means spice mixture.
  • Briyani – This spice is more commonly used in Arabic dishes but can also be added to Malaysian meals.
  • Five spices – As its name implies, this mix contains five spices. It is commonly used in Chinese cuisine and is distinctive for its sweet taste and strong aroma.
  • Rendang – This spice has a slightly spicy and warm taste. It is used for making a spicy meat dish of the same name.
  • Cajun – Bold and sassy, this spice is important in Cajun cuisines, which is a combination of Southern and French taste. It is commonly used for dishes that have animal fat and dark roux.
  • Satay – A very popular ingredient in Asian dishes, satay consists of galangal, turmeric, and lemon grass.
  • Lemon grass – This spice offers a citrus-like, clean, and refreshingly tart flavour with a hint of pepper.
  • White pepper – This is almost the same as pepper, but its taste is quite mellow. White pepper is also used for aesthetic purposes.
  • Chilli – Chilli is made from dried up red peppers and can either be ground finely with the seeds removed or coarsely grounded along with the seeds.