Foods Around the World

 

M--Malaysia

Today we are going in a different direction
than we have been. We have explored main
dishes, side dishes desserts and maybe a
breakfast or to here and there.

Our tour today will give us a look at spices
used here.

Some of the spices will be familiar and
some not so. Here we go.

Belacan--a shrimp paste that MUST be
cooked not eaten raw. It is strong in taste
and a little goes a long way.

Curry powder--is a mix of spices which
may include fennel, coriander, cumin,
chili pepper, star anise, cinnamon,
cardamom and depending on the variety
much more. Commercial curry powder
differs brand to brand.

Daun  Kesum--also known as daun laska.
It is an herb with fragrant leaves similar
to mint.

Pandan--is another fragrant leafy herb,
it's leaves are long and narrow. It's
fragrance is a mix of vanilla and tea rose.
As you can imagine this one is used in
desserts. But also in some savory dishes.
In Malaysia it is grown in backyards, here
in the states it can be found in the frozen
section of Asian grocery stores.

Serai or lemongrass makes a recipe smell
fresh.

That is the short version on spices here. If
you need more info, Google--spices in
Malaysia.



Getting caught up, see you tomorrow.

~Keep on Dreaming~