A fragrant rhizome related to ginger but very different in flavor, galangal has a distinctive citrusy, earthy aroma and is used as an aromatic flavoring.
A dried shrimp paste made from fermented ground shrimp, sun dried and then cut into fist-sized rectangular blocks. The paste is raw and is not meant for immediate consumption; it has to be fully cooked to kill bacteria. It's an essential ingredient in many curries and sauces.
Curry leaf is largely a seasoning leaf, to be used to provide a specific tanginess to a dish. Curry leaves are an important ingredient in many Malaysian dishes, particularly curries, sauces, and deep-fried food.
Both made by squeezing freshly grated coconut flesh, the cream is richer and has less water than the milk. Coconut cream and milk are used in many Malaysian dishes, including curries, much in the same way that milk or cream are used in French and other western cuisines.
Extracted from either roasted or raw sesame seeds, sesame oil is used as a flavor enhancer at the end of cooking.
Used as wrappers or as trays to hold food (as in the rice dish nasi lemak), banana leaves also impart a subtle flavor and fragrance to the dish.
The acidulous flesh of the tamarind tree fruit or seedpod, tamarind pulp is used to add a sour note to a variety of Malaysian dishes.
A fragrant herb with an intense lemony flavor and hints of eucalpytus, it is an essential ingredient of traditional Malaysian laksa stews.
A woody, aromatic grass native to India, lemongrass is used in soups and curries as well as salads and stir-fires all over Southeast Asia
Sprouted green mung beans used as crunchy toppings or in stir-fries.
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