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Ingredients Glossary
| Banana Leaves | Belacan (also belachan) | ||
| Used as wrappers or as trays to hold food (as in the rice dish nasi lemak), banana leaves also impart a subtle flavour and fragrance to the dish. |
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.
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| Coconut cream and milk | Curry leaves | ||
| 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. |
Contrary to popular belief, the curry leaf does not come from the curry plant, nor is it the secret behind the flavour 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. Curry leaves originate from India, and consequently are a typical ingredient in Indian style Malaysian dishes. Buying fresh ones is best. In NZ you can normally buy them in Asian grocery stores. If you can’t get hold of fresh ones, you can use dried ones but soak them first in boiling water to soften them.
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| Dried Chilli Paste | Galangal | ||
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Dried chillies are used a lot in Malaysian cooking. The colour is a rich, gorgeous crimson compared to using fresh chillies, and the flavour sweeter and more intense than sharp. 2o dried chillies (the bigger the better) with 150ml of water can give up to 10 tablespoons of chilli paste. To prepare, bring to the boil 1 litre of water and boil the dried chillies for 10 minutes. Remove the chilli stalk beforehand if there is any. Drain the water and blend the chillies with 150ml cold water in a blender. You can always soak the chillies overnight to soften the chillies first.
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A fragrant rhizome related to ginger but very different in flavour, galangal has a distinctive citrusy, earthy aroma and is used as an aromatic flavouring. The aroma and flavour is very pungent and citrusy. You only need to use a bit in a recipe otherwise the dish will turn slightly bitter. 100g of fresh galangal peeled and blended with 100ml of water can produce up to 10 tablespoons paste. In NZ you find it in refrigerator section of Asian grocery stores. | ||
| Laksa leaves | Lemongrass | ||
| A fragrant herb with an intense lemony flavour and hints of eucalpytus, it is an essential ingredient of traditional Malaysian laksa stews. |
A woody, aromatic grass native to India, lemongrass is used in soups and curries as well as salads and stir-fries all over Southeast Asia. The refreshing fragrance makes recipes smell so fresh and aromatic. 4 stalks of lemongrass blended with 150ml water can give up to 10 tablespoons paste. Having cut off the tip, use the bottom half of a lemongrass stalk, chopping it into small pieces before blending it with the water. When frying it, it is best to extract the juice from the pulp so the oil will not spit.
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| Sesame oil | Tamarind pulp | ||
| Extracted from either roasted or raw sesame seeds, sesame oil is used as a flavour enhancer at the end of cooking. |
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. Malaysians use a lot of tamarind juice in cooking, as an alternative to lime or lemon juice. It gives the same effect. Tamarind is like a sour plum, of which the pulp is edible (when ripened). Soak the tamarind pulp in boiled water for 5 minutes before using it. If the recipe only requires a few tablespoons of the juice, just soak a couple of pinches of tamarind pulp. The remaining can be kept for months in the fridge.
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| Turmeric | Wild (or Kaffir) lime leaves | ||
| A rhizome also belonging to the ginger family, it is bright yellow in colour and has a pungent flavour. More familiar to westerners in its dried, ground form, it's used fresh in Malaysian cooking. | Leaves of a type of lime tree native to Southeast Asia. They add an intense citrus flavour to soups and curries, where they're added whole; or they can be finely chopped and added raw to salads. |
Ingredients & Translations |
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| VEGETABLES | ||
| Barwang Besar | ~ | Onion |
| Jagung | ~ | Corn |
| Kacang Bendi | ~ | Okra |
| Kacang Dal | ~ | Lentils |
| Lobak | ~ | Chinese Radish (Mooli) |
| Rebong | ~ | Bamboo Shoot |
| Terung | ~ | Aubergine |
| Timun | ~ | Cucumber |
| Ubi Kentang | ~ | Potato |
| Taugeh | ~ | Beansprouts |
| BEANS & PULSES | ||
| Bijan | ~ | Sesame Seeds |
| Bikji Sagu | ~ | Pearl Sago |
| Buah Keluak | ~ | Black Nut |
| Buah Keras | ~ | Candlenut |
| Kacang Hijau | ~ | Green Mung Beans |
| SAUCES & OILS | ||
| Cuka | ~ | Vinegar |
| Kicap Cair | ~ | Light Soya Sauce |
| Kicap Manis | ~ | Sweet Soya Sauce |
| Kicap Pekat | ~ | Dark Soya Sauce |
| Kicap Tiram | ~ | Oyster Sauce |
| Taucheo | ~ | Salted Soyabeans |
| Kari | ~ | Curry |
| MEAT/FISH | ||
| Ayam | ~ | Chicken |
| Daging | ~ | Beef |
| Ikan | ~ | Fish |
| Itik | ~ | Duck |
| Kambing | ~ | Lamb |
| Ketam | ~ | Crab |
| Udang | ~ | Prawn |
| OTHER | ||
| Belacan | ~ | Shrimp Paste |
| Gula Melaka | ~ | Palm Sugar |
| Kim Chiam | ~ | Dried Lily Bud |
| Pati Santan | ~ | Thick Coconut Milk |
| Santan | ~ | Coconut Milk |
| Teik Kee | ~ | Dried Beancurd Sticks |
| About Malaysia Kitchen is a global initiative that aims to educate and inform consumers about Malaysian cuisine and restaurants |
Contact For more information on Malaysia Kitchen in New Zealand, please contact info@malaysiakitchen.co.nz |
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