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Spices - An Integral Element to Yummy Malaysian Cuisine

The cuisine of Malaysia reflects the country’s multiethnic culture and population. It has its distinct taste, which is a fusion of Malay, Indian, and Chinese cuisine. Malaysian dishes are known for their distinct flavor and aroma. For example, the national dish—called Nasi Lemak—is a fragrant recipe that uses rice, coconut milk, and pandan leaf. Other Malaysian dishes like fried rice, curry puffs, and mee goreng all use spices liberally, too. Below are some of the most important Malaysian spices: Chili – Chili is made from processed dried red chili peppers. They come in coarse and fine variants, and your choice should depend on the dish you want to cook. Black pepper – Made from pepper berri

Cooking with Ready to Use Curry Powder

There is no one way to define what a curry dish is. In general, any dish containing curry paste or powder is considered curry, but the spices that make up curry powders and pastes vary depending on the region. A typical curry blend includes turmeric, cumin, coriander, and chili peppers. It can also include cinnamon, ginger, tamarind, fenugreek, garlic, cardamom, and a host of other spices. Malaysian curry relies heavily on turmeric, garlic, and chilies. Curry dishes in this part of the world are characterized by a thick coconut-milk base. Malaysian meat curry powder is ideal for marinating and preparing lamb and chicken curries. Its main ingredients are turmeric, chili, cumin, and coriander.

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