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INGREDIENTS THAT ARE USE IN MALAYSIAN CUISINES
1.0 Chili peppers
Chilli peppers are indispensable to Malaysian kitchens, and both fresh and dried chilies are used. Chillies come in several sizes, shapes and even colours. As a general rule, two type of chilli cultivars are the most commonly available: the bird's eye chili (cili padi), although small in size are extremely pungent and very hot, and longer varieties which tend to be a lot milder. Green chillies are more peppery in taste while red chillies, green chillies which have been left to ripen, have a slightly sweeter heat. If a milder flavour is preferred, the seeds and membranes would be removed from the chili pods before it is cut, or the chillies would be left whole and removed prior to serving. Some common uses include but are not limited to grinding the chillies into a paste or sambal, chopping fresh chillies as a condiment or garnish, and pickling whole or cut chillie.
2.0 Belacan
Belacan is essential to Malaysian cooking. It is a type of shrimp paste which is pressed into a block and sun-dried. In its raw form it has a very pungent, and some would say awful, smell. Once cooked however, the shrimp paste's aroma and flavour mellows out and contributes an inimitable depth of flavour to any dish. To prepare belacan for use, a typical method involves wrapping a small amount of the shrimp paste block in foil, which is then roasted over a flame or placed into a pre-heated oven. Belacan is most commonly pounded or blended with local chilli peppers, shallots and lime juice to make the most popular and ubiquitous relish in Malaysia, sambal belacan. Belacan is also crumbled into a ground spice paste called rempah, which will usually include garlic, ginger, onions or shallots, and fresh and/or dried chilli peppers.
3.0 Coconut
The coconut (Malay: kelapa) is another quintessential feature of Malaysian cuisine, and virtually all parts
INGREDIENTS THAT ARE USE IN MALAYSIAN CUISINES
1.0 Chili peppers
Chilli peppers are indispensable to Malaysian kitchens, and both fresh and dried chilies are used. Chillies come in several sizes, shapes and even colours. As a general rule, two type of chilli cultivars are the most commonly available: the bird's eye chili (cili padi), although small in size are extremely pungent and very hot, and longer varieties which tend to be a lot milder. Green chillies are more peppery in taste while red chillies, green chillies which have been left to ripen, have a slightly sweeter heat. If a milder flavour is preferred, the seeds and membranes would be removed from the chili pods before it is cut, or the chillies would be left whole and removed prior to serving. Some common uses include but are not limited to grinding the chillies into a paste or sambal, chopping fresh chillies as a condiment or garnish, and pickling whole or cut chillie.
2.0 Belacan
Belacan is essential to Malaysian cooking. It is a type of shrimp paste which is pressed into a block and sun-dried. In its raw form it has a very pungent, and some would say awful, smell. Once cooked however, the shrimp paste's aroma and flavour mellows out and contributes an inimitable depth of flavour to any dish. To prepare belacan for use, a typical method involves wrapping a small amount of the shrimp paste block in foil, which is then roasted over a flame or placed into a pre-heated oven. Belacan is most commonly pounded or blended with local chilli peppers, shallots and lime juice to make the most popular and ubiquitous relish in Malaysia, sambal belacan. Belacan is also crumbled into a ground spice paste called rempah, which will usually include garlic, ginger, onions or shallots, and fresh and/or dried chilli peppers.
3.0 Coconut
The coconut (Malay: kelapa) is another quintessential feature of Malaysian cuisine, and virtually all parts