Which herbs and spices in Malaysia would you recommend me? Why?

Question

What are some of the different spices and herbs that are used in your local cuisine? If I had to try two, what would they be and why would I find it the most memorable?

Answer 1

hi...nona berkacamata.....

kapan ke Bali?

Answer 2

1. Belancan- this is so special, Of course It would be your most favourable, I believe you couldn't find it anywhere else rather than in malaysia. Well, I couldn't find it in Australia. Haha..  I don't know how to describe the favour or taste, but it really smell. ( just like Durian( king in Fruit) but not everyone know how or accept the favour) That's why I said it is the most memorable spices..and it can't be found in China...haha.. the meals is Kangkung Belancan..

a blog by other have some ingredient or cook recipe..

http://5andr4.multiply.com/recipes/item/...

or http://www.malaysianfood.net/recipes/rec...

http://www.malaysianfood.net/orderbelaca...

2. would be Sambal ..

Well, some people make it with Belancan as well. it is really hot and spicy for some people, well most Australian. Also, because Malaysia has a very wide range of culture. The mixing of Sambal can be so different if it is made by Malaysian Race:Chinese,Malay or Indian. So basically, the Sambal and belancan can't be separate, but this really make it special....

Sambal Sotong or Sambal Udang(Spicy Prawns)

http://www.malaysianfood.net/recipes/rec...

http://www.malaysianfood.net/recipes/rec...

Last point to point out, I born in IPOH ( malaysian call it food heaven) you can have delicious food everywhere in IPOH, what make it difference from 5 stars hotel and IPOH food stall. is the price. ( eg. Nasi Lemak in Ipoh cost AUD$0.50, whereas in Kuala lumpur or hotel AUD$3 ) Cheap and delicious food everwhere in IPOH.(I believe nice food is supposed for everyone,not only the rich).I miss the food.....so much..(eg.. chicken Rice Noodles with Bean Sprout is the most famous meal in IPOH, well, Many Hong Kong stars went there in the past 20 years.)

hope you enjoys..bye

Answer 3

'Ba Jen' is a herbs that Foochow likes the most when cooking duck.

Answer 4

hehehehehe wawawawawawwawa i dont nknow  basta  i like it about that ok

Answer 5

You may want to try "petai" in your cooking and no I dont know the english words for it .. sorry:-( .

Because its a bit bitter, pungent but somehow when its cooked with chili.. it tasted so good.

Answer 6

minkia se sei brutta

Answer 7

Ginger : Uses and Health Benefits

This is what I found so interesting about ginger.

The rhizomes (underground stem) and stems of ginger have assumed significant roles in Chinese, Japanese and Indian medicine since the 1500s. The oleoresin of ginger is often contained in digestive, antitussive, antiflatulent, laxative, and antacid compounds.

There is supportive evidence from one randomized controlled trial and an open-label study that ginger reduces the severity and duration of chemotherapy-induced nausea/emesis. Effects appear to be additive to prochlorperazine (Compazine®). The optimal dose remains unclear. Ginger's effects on other types of nausea/emesis, such as postoperative nausea or motion sickness remain indeterminate.



Ginger is used orally, topically, and intramuscularly for a wide array of other conditions, without scientific evidence of benefit.

Ginger may inhibit platelet aggregation/decrease platelet thromboxane production, thus theoretically increasing bleeding risk.

Synonyms

6-gingerol, African ginger, Amomum zingiber L., black ginger, chayenne ginger, cochin ginger, curcumin gan jiang, gegibre, gingembre, gingerall, ginger BP, ginger oil, ginger power BP, ginger root, ginger trips, ingwer, jamaica ginger, kankyo, race ginger, rhizoma zingeberis , sheng jiang, zerzero, Z. capitatum, Z. officinale Roscoe , Z. zerumbet Smith, Z. blancoi Massk, Z. majus Rumph, Zingiberis rhizoma; Zinopin (Pycnogenol and Standardized Ginger Root Extract (SGRE)); Zintona EC (ginger extract 250mg of Zingiberis Rhizoma per capsule).

Evidence

These uses have been tested in humans or animals. Safety and effectiveness have not always been proven. Some of these conditions are potentially serious, and should be evaluated by a qualified healthcare provider.

Uses based on scientific evidence

Nausea and vomiting of pregnancy (hyperemesis gravidarum)

Preliminary studies suggest that ginger may be safe and effective for nausea and vomiting of pregnancy when used at recommended doses for short periods of time (less than five days). Some publications discourage large doses of ginger during pregnancy due to concerns about mutations or abortion. Additional research is needed to determine the safety and effectiveness of ginger during pregnancy before it can be recommended for longer periods of time.

Motion sickness / seasickness

There is mixed evidence in this area, with some studies reporting that ginger has no effect on motion sickness, and other research noting that ginger may reduce vomiting (but not nausea). Before a recommendation can be made, more studies are needed comparing ginger to other drugs used for this purpose.

Nausea (due to chemotherapy)

Initial human research reports that ginger may reduce the severity and length of time that a patient feels nausea after chemotherapy. Other studies show no significant effects. Additional studies are needed to confirm these results and to determine safety and dosing. Numerous prescription drugs are highly effective at controlling nausea in cancer patients undergoing chemotherapy, and the available options should be discussed with the patient's medical oncologist.

Nausea and vomiting (after surgery)

Some human studies report improvement in nausea or vomiting after surgery if patients take ginger before surgery. However, other research shows no difference. Additional studies are needed before the use of ginger before surgery to help with nausea and vomiting can be recommended.

Rheumatoid arthritis / osteoarthritis / joint and muscle pain

There is limited scientific evidence in this area, and it is not clear if ginger is beneficial.

Uses based on tradition or theory

The below uses are based on tradition or scientific theories. They often have not been thoroughly tested in humans, and safety and effectiveness have not always been proven. Some of these conditions are potentially serious, and should be evaluated by a qualified healthcare provider.

Alcohol withdrawal, antacid, antifungal, antioxidant, antiseptic, anti-spasm, antiviral, aphrodisiac, arthritic inflammation, asthma, atherosclerosis, athlete's foot, bacterial dysentery, baldness, bile secretion problems, blood thinner, body warming, bronchitis, bleeding, burns (applied to the skin), cancer, cholera, colds, colic, cough suppressant, depression, diarrhea, digestive aid, diminished appetite, dose reduction or stopping of selective serotonin reuptake inhibitor (SSRI) drugs, dysmenorrhea (painful menstruation), dyspepsia, elevated cholesterol, fungal infections, flatulence (gas), flu, gonarthritis, headache, heart disease, Helicobacter pylori infection, high blood pressure, immune stimulation, impotence, increased drug absorption, increased metabolism, insecticide, intestinal parasites, Kawasaki's disease, kidney disease, laxative, liver disease, low blood pressure, migraine headache, malaria, pain relief, perspiration, poisonous snake bites, promotion of menstruation, psoriasis (applied to the skin), repellent (curcuma aeruginosa - pink and blue ginger), serotonin-induced hypothermia, shortening labor, stimulant, stomach ache, stomach ulcers, testicular inflammation, tonic, toothache, upper respiratory tract infections.

Dosing

The below doses are based on scientific research, publications, traditional use, or expert opinion. Many herbs and supplements have not been thoroughly tested, and safety and effectiveness may not be proven. Brands may be made differently, with variable ingredients, even within the same brand. The below doses may not apply to all products. You should read product labels, and discuss doses with a qualified healthcare provider before starting therapy.

Standardization

Standardization involves measuring the amount of certain chemicals in products to try to make different preparations similar to each other. It is not always known if the chemicals being measured are the "active" ingredients. While there is no universal standard, ginger products are often standardized to gingerol content.

Adults (18 years and older)

Note: Common forms of ginger include fresh root, dried root, tablets, capsules, liquid extract, tincture, and tea. Many publications note that the maximum recommended daily dose of ginger is 4.0 grams. It is believed that the mild stomach upset sometimes caused by ginger may be reduced by taking ginger capsules rather than powder.

General use: Many experts and publications suggest that ginger powder, tablets, or capsules or fresh cut ginger can be used in doses of 1 to 4 grams daily, by mouth, divided into smaller doses.

Nausea and vomiting: To prevent nausea after surgery, ginger has been given as 1 gram by mouth 1 hour before surgery. For chemotherapy-induced nausea, capsules of ginger root powder have been given orally 1 gram per day for 5 days, starting on the first day of chemotherapy. For nausea and vomiting of pregnancy, 75 milligrams to 2 grams daily, by mouth, in divided doses has been used for 1 to 5 days. Some sources warn against higher doses in pregnancy due to concerns about mutations or abortion. Supervision by a qualified healthcare professional is recommended for pregnant women considering the use of ginger.

Motion sickness, seasickness: 1 to 2 grams daily, by mouth, in divided doses has been used.

Arthritis: 1 to 2 grams of powdered ginger daily, by mouth, in divided doses has been used. In one study, patients who mistakenly took 2 to 4 grams daily reported faster and better relief, although superiority of this dose has not been proven.

Children (younger than 18 years)

There is insufficient scientific evidence to recommend the use of ginger in children.

Answer 8

Kangkung belacan, One of my favorite sauces, is very pungent and made with a shrimp paste called belacan.  I just love Ikan Bakar, grilled/bbq-ed fish with  chilli and kunyit (turmeric) and other spice based sauces.

Answer 9

hi kylie wong.i am not malaysiian but a filipino.these three herbs are commonly used in preparing local recipes(fish and meat and other seafoods) lemongrass or tanglad in tagalog-it neutralizes the unwanted smell and taste of most fish and meat recipes.the ginger-saute 1st this spice before adding other ingredients and it brings balance in food aroma. and the hot chilli,the bell pepper -should be used in moderation to bring exotic trait of recipe.

Answer 10

Bunga Kantan ( Ginger Flower )

Serai ( Lemon Grass )

Daun Limau Perut ( Kahfir Leaves )

Answer 11

The dry spices and herbs used in Malaysia are not different from those used in other Asian countries , but it is the combination of these spices; either used in its dry or wet form, and/or  using these herbs which makes the difference and distinction of a Malaysian dish.

The difference lies in the combination and quantities of our herbs and spices; not the spices or herbs themselves.

You'd definitely find  lemongrass and coriander leaves,  the most memorable of the herbs used in Malaysian cooking. The flavour of lemongrass is so distinct and brings out the aroma in food so well, yet  needs to be used sparingly only. Lemongrass, which is used mainly in Malay cooking, e.g. in 'rendang', adds that super different and super memorable element to it. However, it doesn't really lend itself so distinctly  to Indian or Chinese dishes.

Chinese cooking uses coriander leaves mainly for garnishing a dish, but it's an important edible, flavourful and memorable addition, e.g. on top of steamed fish.

Indian cooking uses coriander leaves in curries, etc to bring out that little 'extra' flavour which distinguishes the dish from one without it, and takes the memorable flavour of the dish a notch, or two, or even three, higher.

Answer 12

ginger? i know its good for health but it tastes.. err taste it urself :)

ahhh kurma ,assam and curry wud be nice =D

idk, depends on ur tongue itself.

*proud to be malaysian*

hehe

Answer 13

hi kylie. first i would recommend 'cili padi' or 'cili burung' or birds eye chili. it is quite different from the thailand type chili. it is a type of chili commonly found in malaysia. it is quite hot but without any tinge of bitterness. The ripe ones has some sweetness after taste. it can be combined into many dishes that uses chili. second herb or spice that i would recommend is 'asam gelugor'. it is a very good substitute for lime juice or vinegar. it is also doesn't have any bitter after taste like the lime juice. why you would find it most memorable? they (the herbs) remind you of malaysia of course.

Answer 14

Tumeric and Galangal. There are the two spices that typify Malay and Malaysian Food, making it one of the most unique cuisines in the region.

Answer 15

1) Curry -- You may try curry fish head, curry chicken curry noodles etc

2) Assam -- Tastes a bit sour but it's delicious.  Try assam laksa, assam fish.

Hope you enjoy the food!

Answer 16

I would recommend to use :

1. Thyme : is often used to flavour meats, soups and stews. It has a particular affinity to and is often used as a primary flavour with chicken, lamb, tomatoes and eggs.

2. Polygonum or laksa leaf (daum kesum) : is such an intrinsic part of the famous Singaporean/Malaysian seafood soup, laksa, that it is known locally as daun laksa (laksa leaf).

3. Galangal : resembles ginger in promoting the circulatory system, and is especially good for those with cold hands and feet. It apparently has been recognised for its aphrodisiac properties. It is anti-bacterial, is a digestive tonic, relieves gas in the gastrointestinal tract and can be used to treat nausea (as in morning sickness and motion sickness!), flatulence, dyspepsia, rheumatism and catarrh.

4. Turmeric : is much smaller than ginger. Turmeric gives yellow curry its sunshine colour (as well as most anything it touches). To make yellow coconut rice, infuse chopped fresh turmeric in simmering water for 5 minutes. Strain and add the turmeric water and coconut milk to rice that has been sautéed with clove, cardamom, and pieces of lemongrass. Season, cover, and steam until done. Usually to make Yellow Ginger chicken, it's mainly used it. the chicken taste is just like 'Ayamas Chicken'; not spicy but very fragnant.

Answer 17

Lemongrass for cooking Sarawakian traditional dish easy to get and the smell very nice.

Tumeric leaf for cooking rendang more fragrance.

Answer 18

tamarind and lemon grass.

because it is widely used in our malay daily cuisine and almost all traditional malay style cooking.

Answer 19

Malaysia has plenty to offer in the form of herbs.Galangal is a part of the ginger family.Its has a strong fragrance when diced or chopped and is used in kerabu, which is a salad. It is also used in many local curries too.

The second herb would be the umbliferri leaf which is eaten raw, to promote good health.

It is usually found growing wild in the villages.

Spices that are used would definitely be the cumin and fennel seeds. Chilli,is also a very favourable spice. Malaysians do like their food spicy.

Some of the herbs and spices are all easily available and you can even grow them in pots.The curries that are available here, from the different ethnic groups will linger in you mind.Almost all of our food is soul food.

Answer 20

My most memorable herbs and spices are Garlic and Ginger. Most of my cooking like chicken, fish and mostly everything is cooked i will include garlic and ginger.

In Malaysia, without these 2 herbs and spices most dishes that are serve will not go well. Ginger also improve digestion and to counteract nausea and vomiting. Garlic helps reduce blood pressure and cholesterol levels.

Malaysian likes to used these herbs and spices because it is good for the health.

Ginger and garlic makes your food or sup taste wonderful, more tasty and delicious. When you have no appetite to eat the food or sup, if you smell it a few times or more. Your appetite will slowly come. Most of the time the food or sup will go into your stomach.

Answer 21

A) Spices used in Malaysia are Cinnamon, jintan kasar,cumin, star anise, cardamon, jintan manis, bunga cengkeh, halba, kaskas, kumkum and biji sawi. Herbs such as kafir leaf(daun limau perut), basil,pandan leave, parsley,daun ketumbar, mint leaf, curry leaf, bunga kantan, lemon grass, chive and daun kunyit.

B) The two that i would recommend to you are Cinnamon & kafir leaf  because  their unik aroma and flavour and multi purpose make them stand out from the rest of the spices & herbs.These two alone can enhance the result of any dishes be it savoury, sweet and can be used in various type of drinks,  and baking cakes,buns,pastries, pudings etc.

Answer 22

Dear Kylie Kwong,

I would recommend you to use "Ka Jiang Ma" + "local fermentated white wine" to cook with Kampong chicken as this dish is acceptable by all races in Malaysia.-Halal  Herb food.

Answer 23

The herbs that I will like to introduce to you for cooking and it's usage will be:-

1. Tongkat Ali

     - bodybuilder

     - enhances sexual characteristics

     - induce apoptosis in breast-cancer cells

     - cytotoxic to lung-cancer cells

     - testosterone-booster

     - improve muscle size, strength

     - performance without drugs

2. Bitter melon

    - helpful in people with sluggish digestion, dyspepsia, and constipation

    - prevents and treats malaria

    - treats HIV infection

    -  prevent or counteract type-II diabetes

The spices and its usage that I will like to introduce to you will be:-

1. Bunga Cengkih

    - increase hydrochloric acid in the stomach

    - improve peristalsis

    -

Answer 24

The most common spices used here is called "Five Spices", it's a combination of five different ground spices mixed formula. It is readily available almost everywhere in Singapore & Malaysia. Just ask for the the five spices powder. It's Mandarin name is wu3 xiang1 or Ngo Hiong (in Hokkien) or Ng Heong (in Cantonese). It is widely used to enhance the taste of meat (especially pork). There's even a type of sausage named after it's name: Ngo Hiong Sausage!

And Hokkien Glutinous Rice Dumpling always has generous amount of 5-spices power.

Huai Shan is the most common herbs that Cantonese loved to cook with... It is "neutral" in terms of characteristic (according to TCM), that means we could consume during Summer or Winter too...  You can get it at any wet market in Singapore & Malaysia the fresh form.  Or you could get it from any TCM shop the dried form... Hokkien has the same pronunciation with Mandarin (as above) and Cantonese pronunciation will be slightly different: Whai San

Happy exploring!  Cheers!

Answer 25

Hi Kylie, I have only 2 MUST try dishes for you when you are in Malaysia. First of all,  the Malay ‘Kumpung’ Vegetable known as Petai or Stinky Beans, it is best to try it with Sambal Belancan and Prawns as these 2 brings down the smell of Petai, if you can bear the taste and smell of smelly bean curds or durian (unbearable even to the host of ‘Bizarre Food’, somehow we Malaysians just like these ‘smelly’ food so much) then you will have no problem. I promise you this will be utmost memorable food in Malaysia for you.

Second is Bah Kut Teh, the pungent aroma of its herbs would trigger your stomach growling. It tastes different to Hong Kong and China’s style although it is still a mixture of herbs (kay-zi( red seeds), cinnamon sticks, cumin sticks, Chinese peppers, garlic cloves, ginseng root) as ingredient. Not only does it taste different in other countries it also taste different in all states of Malaysia. So I’ll just let you in on the one I grew up with, its located in Johor Bahru border to Singapore (Peppery BKT in Singapore is the best), known as ‘Bak Cheng’ (herby), term under Hokkien style. For Cantonese style, it has to be in Klang’s (moderate herby), Selangor.

http://elseachng.wordpress.com/

Answer 26

I recommend

1. Tong Sum

2. Pak Ki

When both are used together  they are good for tiredness and qi healing. And they are inexpensive compare to ginseng.

Answer 27

Peranakan Nyonya cooking is about the blending of spices - pungent roots like galangal, turmeric and ginger; aromatic leaves like pandan leaf, fragrant lime leaf and laksa leaf, together with other ingredients like candlenuts, shallots, shrimp paste and chilies. Lemon, tamarind, belimbing (carambola) or green mangoes are used to add a tangy taste to many dishes.

I'd recommended these sort of herbs/spices (and the cuisine) because the Peranakan cuisine is so reflective of the Malaysian culture, fusing influences from all 3 predominant races. Why Kylie? They excite your every sensation... beyond tastebuds!! Check it out!!!

Answer 28

I recommend

1. Malaysian curry

It's different from indian/pakistan curry. Add in curry leaves, it'll be more magnificent. And another recipe is to add in something we called 'kerisik', belacan (shrimp paste) with chili powder and curry to make the awesome 'rendang'..our most speciality.

2. Malaysian Korma

Its mainly cumin and coriander. marvelous..used to be served in our traditional weddings :)

Hope you like my suggestions. I'm definitely registering in your link, and hoping to get that book!! uuu...I love cooking :D

p/s: i'm sorry if i registered a few times in your link..i must've been too excited..

Answer 29

Glorious food!. I for one would love to tell you something for the sake of telling you something Ms. Kylie...but i just can't bring myself to pick any two spices/herbs and explain why tis most memorable as they all are. I recommend that you explore as much as you can...after all its all here waiting for you.

Happy eating & cooking Kylie!!

Answer 30

Hi Kylie,

In Malaysian Cuisine, you can find a lot of spices and herbs used.For example,in Malay Malaysian Cuisine, we use a lot of Turmeric, Lemongrass, Kaffir Lime leaves, Wild Ginger Flower Buds, Ginger, Cinnamon Sticks and many more.

I like the Kaffir Lime Leaves for the fragrant smell, and the zesty taste. It tastes good in Tom Yum where the taste would linger in your mouth and it smells nice too.

The other would be, the Wild Ginger Flower Buds (locally called Bunga Kantan), It looks like a flower torch, and has an exotic taste and smell. These flower buds can be found adding aroma to our local Laksa dish.

I would recommend these two herbs & Spices for you to try when you visit Malaysia Kylie. Malaysia is multi cultural, you may also find herbs and spices used in our local Indian, Chinese, Nyonya dishes and many more! Be sure to try all and you'll definitely have a nice memory to remember Malaysia by.