Malay food has captured many palates that had the opportunity to visit their country. The different ingredients of Malaysian cuisine are not that easy to get, even in huge grocery stores once you are out of the Asian region. Many people who have tasted Malay cooking have that desire to make it themselves. However, the problem usually is that some of the ingredients are not that well-known. So what we did is make a short list of some fundamental ingredients of Malaysian cuisine.
Galangal (Lengkuas)
The Ginger family is where this herb belongs and surely its similarity to ginger is something that any cook will notice, especially when it comes to aroma and flavor. When paste made from galangal is what one needs then one will need to blend it with water. So 100 grams of fresh and peeled galangal with 100 ml of water, once blended will produce about 10 tablespoons of paste.
Dried Chili Paste (Cili Kering)
Dried chili paste is actually not that difficult to make what is important is that one has some ready dried chilies at home. Measure a 150 ml of water and wait till it boils before you add the dried chili. Then let it boil for 10 minutes. Once time is up separate the chili from the water by draining. Then measure 150 ml of cold water and place it together with the chili inside the blender. Blend it together and one will have their needed chili paste in no time.
Tamarind (Asam Jawa)
Tamarind juice is the alternative ingredient of Malaysian to lemon juice or lime. In order to extract the juice from the tamarind pulp one will need some boiled water. Place the water on a bowl and add the tamarind pulp and give it about 5 minutes.
Curry Leaves (Daun Kari)
India is where these leaves originated from and it is highly used in many Malaysian dishes. Fresh curry leaves are hard to get by but there are also many grocery stores who sell the dried ones as well.
Lemon Grass (Serai)
Fresh smelling is something that one will commonly hear when talking about lemon grass. This aromatic herb is an ingredient that is widely used in Malaysian cuisine. The bottom half is actually the one that is utilized. Chop it into tiny pieces and blend it together with 150 ml of water if you need about 10 tablespoons of paste. When frying it is required then in order to avoid oil spit the cook must first extract the juice.
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