Malaysian Cuisine

ingredients

Light Soy Sauce

Light Soy Sauce is the result of the first stage of production. Soy beans are fermented for approx forty days. It is pleasantly salty and this is its main contribution to many dishes. Use in stir-fries, marinades and as a dipping sauce.

Dark Soy Sauce

Dark Soy Sauce is the light soy which has been left to ferment further, this process develops the flavour and intensity but reduces the saltiness. Use where a thicker sauce is needed such as braised dishes (especially with dark meats like beef) and heartier spicy stir-fries. It also adds a rich caramel brown colour to food.

Thick Caramel Sauce

Thick caramel sauce is even more viscous than dark soy, this is used to add a depth of colour and flavour to many dishes. Surprisingly, despite its name, it is not sweet.

Kecap Manis

A sweet dark soy. Manis means sweet and it is a sauce used predominantly in Indonesian and Malaysian cooking. The sweetness comes from the addition of palm sugar and it is flavoured with star anise and sometimes garlic.

Fried Tofu

Firm tofu cubes that have been deep-fried. While they can be bland in flavour on their own, when added to soups these little sponges soak up the flavour and when you bite into them they burst with flavour.

Tamarind Paste

Tamarind paste is a fruity sour pulp which gives a tart sweetness to many dishes and curry pastes.

Ikan Bilis

Ikan Bilis are small dried anchovies which add a crunchy texture and salty taste to the national dish Nasi Lemak.

Dried Shrimp

Dried Shrimp are tiny dried prawns used in Laksa pastes and sambals.

Shrimp Paste

Shrimp Paste is known as Belachan in Malayasia and is a paste of shrimp which is pressed into a block. It has an awful smell, but once roasted the flavour isn't as strong. For best results, wrap a small amount in foil and put into a hot oven or hold over flame using tongs. Then cool and crumble.

Lup Cheong

Lup cheong are dried sausages, red in colour and usually made from pork meat and spices. They are sweet and slightly spicy. Slice very thinly and stir fry or steam whole and slice.

Pandan Leaf

Pandan Leaf is the Asian equivalent of vanilla essence. The subtle aroma is released when the leaves are bruised by tying one or two long leaves into a knot. The leaves can also be used to wrap chicken or fish before cooking. Pandan leaf is also available as a powder, to flavour and colour cakes. Used when cooking curries, rice and desserts.

Candle Nuts

Candle Nuts look similar to a macadamias. They are round, creamy and have high oil content. They are normally used to thicken sauces.

Palm Sugar

Palm Sugar is a golden sugar with a rich caramel flavour and a hint of coconut. It can be grated or sliced. If not available, brown sugar may be substituted

Chilli

There are many sizes, shapes and coloured chillies available. As a general rule, the smaller the chilli, the hotter it will be. Red chillies are simply green chillies which have been left to ripen. Green chillies are more peppery and the red have a slightly sweeter heat. If you prefer a milder flavour, keep them whole and remove before serving or remove the seeds and membranes before chopping.

Lemongrass

Lemongrass (serai) is a grass with a lemony aroma and flavour. It can be very woody so look for young, fresh stems and use the white part closest to the base of the stem.