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Key Malaysian Ingredients
The variety of ingredients used in Malaysian cooking reflects the remarkable diversity of its culinary traditions. Malaysians cook with many Southeast Asian ingredients that are familiar to the western palate, from limes, chillies, ginger, and soy sauce to garlic and fresh mint; but they also use a number of more unfamiliar ingredients. Here are some of the most common:
Spices
Much of the allure of Malaysian cuisine comes from its lavish use of spices, which include coriander, cumin, shallot, cloves, cardamom, fenugreek, and star anise.
Galangal
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.
Tamarind pulp
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.
Turmeric
A rhizome also belonging to the ginger family, it is bright yellow in color and has a pungent flavor. More familiar to westerners in its dried, ground form, it's used fresh in Malaysian cooking.
Wild (or Kaffir) lime leaves
Leaves of a type of lime tree native to Southeast Asia. They add an intense citrus flavor to soups and curries, where they're added whole; or they can be finely chopped and added raw to salads.
Laksa leaves
A fragrant herb with an intense lemony flavor and hints of eucalpytus, it is an essential ingredient of traditional Malaysian laksa stews.
Lemongrass
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
Curry leaves
Contrary to popular belief, the curry leaf does not come from the curry plant, nor is it the secret behind the flavor of the curry powder. It 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.
Belacan (also belachan)
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.
Coconut cream and milk
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.
Sesame oil
Extracted from either roasted or raw sesame seeds, sesame oil is used as a flavor enhancer at the end of cooking.
Bean sprouts
Sprouted green mung beans used as crunchy toppings or in stir-fries.
Banana leaves
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.