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.
No comments:
Post a Comment