Malaysian cooking regularly uses many herbs and spices that you may not be familiar with. Here are some of the unique ingredients that we use:
- Screw Pine Leaves or Pandan Leaves – These leaves look like long, thick blades of grass and are used in many dishes in Malay and Thai cuisine. They impart a wonderful herbal flavour and aroma to rice.
- Galangal –This root resembles ginger but is smaller, harder, and yellow inside. It adds a spicy, pine-like flavour to dishes.
- Tamarind – Tamarind beans grow in long brown pods. Tamarind has a sour flavour that gives a dish tartness, serving as an alternative to lemon or vinegar.
- Turmeric – In the West, turmeric is often used as a yellow colouring for mustard rather than as a spice. In Malaysian cuisine, turmeric is used extensively as a spice, especially for coating fried fish.
- Sambal – Sambal is a staple condiment found on every Malaysian table, whether at home or in a restaurant. It is a combination of Asian red chilies and shrimp paste. Use it as a condiment, adding as little or as much as you like to spice up your dish.
These unique ingredients contribute to the distinctive and comforting flavors of Malaysian cuisine, making every meal at Rasa Malaysia feel like home.