Malaysian Cooking Ingredients

September 20, 2012 By ARAdmin

Pin It	Cinnamon
	Cinnamon has been used since early times as a spice and in medicine and witchcraft, it was once more valuable than gold.
Pin It	Cloves
	Cloves are used extensively as a condiment and flavoring in many types of cookery.
Pin It	Coconut Milk
	The Indonesians claim that coconuts have as many uses as there are days in a year.
Pin It	Coriander
	Coriander is cultivated for its seeds that have a fragrant aroma and a warm aromatic nutty taste similar to a combination of lemon peel and sage.
Pin It	Galangal
	Galangal looks similar to ginger, but is more sour and peppery and can be distinguished from it by its pink shoots and brown skin.
Pin It	Garlic
	It may make you breath smell bad but it tastes great, and it keeps vampires away.
Pin It	Ginger
	Ginger is one of the primary flavorings of Chinese cooking, it has an aromatic, pungent smell and a slightly biting taste.
Pin It	Lemon
	Lemons and their juice are a characteristic ingredient in many pastries, desserts and Asian dishes.
Pin It	Nutmeg
	The nutmeg is native to the Moluccas in Indonesia. It has also been widely cultivated in southern Asia, the West Indies, and Brazil.
Pin It	Onion
	Onions are among the world’s oldest cultivated plants. They were probably known in India, China, and the Middle East before recorded history.
Pin It	Palm Sugar
	Palm Sugar comes from one of the worlds most important plants, the palm. The uses of a palm tree are numerous and varies across the tropics.
Pin It	Shallot
	The shallot is a hardy, bulbous perennial that is closely related to onion and garlic. It is often called a spring onion.
Pin It	Tamarind
	The tamarind is a member of the pea family, it produces a sweet and sour fruit. It is native to Asia and northern Africa.
Pin It	Turmeric
	Turmeric is native to parts of India and used widely in Indian Cuisine especially in curries.