Malaysian Cooking Secret - Spices, Seasonings & Herbs

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:

 

• Oregano – Slightly bitter, warm, and aromatic, oregano delivers more flavour when dried.

 

• Basil – This herb must be added last to dishes as cooking it can destroy its flavour.

 

• Dill – This weed is used as an after-meal digestive as it has good anti-gas properties.

 

• Mint – The leaves of mint offer a cool aftertaste and have a sweet, aromatic, fresh, and warm flavour.

 

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:

 

• Cumin – Part of the parsley family, cumin offers earthy, sharp, warm, and a slightly bitter flavour. Due to its pungency, this spice must be used sparingly.

 

• Fennel – Highly aromatic, fennel offers medicinal uses, too. This spice is an ingredient of absinthe.

 

• Cinnamon – This spice is delicate yet intense and offers a woody, sweet, and warm aroma.

 

• Coriander – Powdered coriander is used for both savoury and sweet dishes. It is an important ingredient in Malaysian curry dishes.

 

• Mace – This spice is formed from a nutmeg’s exterior coat. It is commonly used for the preservation of fish and meat dishes.

 

• Cardamom – An expensive spice, cardamom has a warm flavour and strong aromatic smell.

 

• Poppy seed – This spice adds flavour but is primarily used for adding texture and thickness to dishes.

 

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.