Sunday, 17 April 2016

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.

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