Wonder why Rasa Malaysia food feels like home?

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 flavor and aroma to rice.
  • Galangal – This root looks like ginger but is smaller, harder and yellow inside. It adds a spicy, pine-like flavor to dishes.
  • Tamarind – Tamarind are beans that grow in a long brown pod. Tamarind has a sour flavour to give a dish tartness instead of lemon or vinegar.
  • Turmuric – In the West, turmuric is used more as a yellow colouring for mustard than as a spice. In Malaysian cuisine turmeric is used as a spice, especially for coating fried fish.
  • Sambal – Sambal is a staple condiment found on every Malaysian table in the home or restaurant. It is a combination of Asian red chilies and shrimp paste. Used as a condiment, add as little or as much as you like to spice up your dish.

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