Malaysian Cooking Secret - Spices, Seasonings & HerbsPosted by Hexa Food Sdn. Bhd. on April 18th, 2016 Malaysia owes its distinctive culinary tradition to its rich history as a part of the ancient spice route. You can expect Malaysian cuisine to resemble the flavours of neighbouring Asian countries such as Brunei, Singapore, and the Philippines. Several cultures—most notably Sumatran, Javanese, Thai, Indian, Chinese, and Malay—have played huge roles in this country’s cuisine, too. If you want to whip up authentic Malaysian dishes in your kitchen, then you need to know this secret: To achieve the exquisite flavours of Malaysia’s savoury dishes, you need to use the highest quality spices, seasonings, and herbs. Ground and course spices are commonly used for Malaysian meals—from rice dishes to noodle dishes and even snacks and desserts. The national dish of Malaysia, Nasi Lemak (coconut rice), is made with bay leaf herbs and chilly. Here are some other herbs commonly used in Malaysian kitchens:
Mixed herbs are also popular in Malaysia and can be used for making pie fillings, casseroles, soups, meatballs, and meat loves. A pack of mixed herbs usually contains a mixture of basil, sage, oregano, parsley, marjoram, and thyme. Spices play a huge role in Malaysian dishes. It is important to use them in proper amounts to achieve better flavour. The essential spices you should have in your pantry include:
About the Author: This article is written by Eddie, who is the sales manager at Hexa Food Sdn. Bhd. It is HALAL and HACCP Certified food manufacturing company that supply herbs, spices and seasoning products in Malaysia at affordable rates. Like it? Share it!More by this author |