Malaysian Food Products on MalaysianFood.net

Food Products

Made in Malaysia

There are curries and there are curries! A typical curry cooked at home in Malaysia is a coconut curry, just like the Malaysian Chicken Curry served with Roti Canai - a popular appetizer on the menus of Malaysian eateries all around the globe. The spice mix, simply called curry powder; rempah in Malay, has just the right blend of spices for a typical and distinctly Malaysian-tasting curry.

Meat Curry Powder - featured here, is 100% natural spices, no preservatives, no coloring and no msg. It's so easy! Just use this Made in Malaysia curry powder with your favorite meats - chicken, mutton, lamb, beef, pork, turkey or game. Excellent as a dry rub for barbecued or grilled meats. Makes a tasty vegetable curry too! This versatile curry powder is great for beginners and pros alike who wish to cook an authentic Malaysian curry!

The word Sambal is a Malay/Indonesian word meaning chili paste. Sambal is fresh hot red chili peppers ground into a paste. Traditionally, fresh red chilies were pounded or ground by hand using a stone mortar & pestle; electrical food processors & blenders are the norm these days. Dried chilies, soaked and softened in water, can also be used to make a sambal. Sambal is the basic ingredient to add hotness to many of the foods from Southeast Asia. It is used both as as a condiment to a dish; or as an ingredient in a recipe. Fresh garlic, onion, ginger, galangal, lemongrass, lime juice, tamarind or belacan [also spelt belachan or blacan] can be added to this basic chili paste.

Sambal Oelek featured here, is made from fresh red chili peppers. Use it in recipes calling for fresh chilies or chili paste such as Sambal Udang and Beef Rendang; or as a condiment by adding fresh garlic and ginger to make a chili dipping sauce, a must-have for Hainan Chicken Rice. Always have this convenient ready-to-use sambal handy in your kitchen and you'll always be prepared to whip up your favorite Malaysian & Southeast Asian dish anytime!

Coconut cream is obtained by a process of pressing or squeezing freshly grated coconut or coconut flakes. The cream form, or coconut cream [pati santan, in Malay] does not have any addition of water.
Coconut Milk, called Santan in Malay, is the milky white liquid obtained after adding water to freshly grated coconut or coconut flakes, and giving it a good press or squeeze. The creaminess or 'thickness' of coconut milk is determined by the amount of water added. Brown husked mature coconuts are best for good coconut milk extraction.

FYI: Coconut milk or santan is not the same as coconut water [Air Kelapa, in Malay]. Coconut Water is the clear colorless liquid that spills out of the coconut when it's split or cracked open. Green husked young coconuts are best for drinking refreshing coconut water.

Santan featured here, is an instant coconut cream powder Made in Malaysia from 100% natural fresh coconuts - specially prepared for quick and convenient use. It can be added directly in cooking and needs no water. Santan is a must-have ingredient in many Malaysian and Southeast Asian dishes - for curries, soups & stews, and in candy & dessert preparations.

This fruit of the plant Capsicum is spelt differently in different parts of the world. In United Kingdom, Australia, New Zealand and most Commonwealth countries, it is spelt chilli /chillies. In Spanish speaking countries, chile is the most common spelling, although in some parts chile is better known as aji. In North America, it is spelt chile /chiles and most popular as chili /chilis [1 L]; although in Southwestern USA, Chili con carne or Chili for short, refers to a spicy stew-like dish as well as to the mixture [chili powder] of cumin and various spices used to cook the dish. In Malaysia, the Malay word for chilli, chile or chili is Cili and Serbuk Cili is chilli powder. From Goan Indian Vindaloos, Chinese Szechuan Ma Po Tofu to Thai Kaeng Phet [Thai Red Curry], Baba's chili powder has all the fiery hotness you need; all you have to do is decide - How hot?

Malaysian Chilli Powder featured here, is made from 100% ripe hot chili peppers, no preservatives, no additives. This Made in Malaysia chili powder is more refined and well rounded. The aroma is reminisced of ripe red chilies sun scorched in sea salt air with hints of citrus and a subtle fruitiness. It is perfect to add to meat or fish curry powder, if you like your curries hotter. Use it to add a 'bite' to any type of dish or cuisine - tandoori chicken, Madras masala, Mexican salsas, mole sauces, chili con carne, bbq rubs, bbq sauces and Tex-Mex cuisine!

A key ingredient, in many classic dishes of Malaysia, is a dried shrimp paste called Belacan, also spelt Belachan or Blacan. It's usually in the form of a small pressed brick or cake. Not overly 'fishy', a tiny amount of this paste adds sweetness to meats, an intensity to fish & seafood and a 'kick' to vegetables like Kangkung Belacan. Belacan makes a flavorful base for sauces and gravies, adding depth and an intriguing taste that you can't quite decipher. The pressed cake has a powerful scent when uncooked, like "stinky cheese". But don't be put off - it mellows out and harmonizes in the cooking, leaving behind an understated richness that cannot be reproduced. Best described as a natural flavor enhancer, belacan is what gives many of the foods from Southeast Asia - Malaysia, Singapore, Thailand, Indonesia, Vietnam - that authentic zest and flavor underlying the dense fabric of spice and herbs!

Belacan (Dried Shrimp Paste) featured here, is Made in Malaysia Belacan from sun-dried shrimp, salt, and water. (Malacca Special has added chilli (chili), sugar & flour)
For an out-of-this-world tasty hot sauce: Toast a tsp or 2 of belacan, grind or blend with a couple of fresh hot chili peppers; or a few tbsp of Sambal Oelek, add a squeeze of lime juice and there you have it - Sambal Belacan.

This is a FANTASTIC hot sauce, often found in Asian restaurants as a table condiment. What's the difference between this hot sauce and sambal oelek? Sambal oelek is a chili paste where whole chilies are ground course; the seeds are still intact and little or no other ingredient is added for taste. It is used primarily in cookery. Sriracha Hot chili sauce is used almost exclusively as a condiment. This hot sauce, named after a seaside city in Thailand, has a smooth, thick sauce consistency like ketchup, ready to use on - fries, pizza, hot dogs, chili con carne, fried chicken, hamburgers, chow mein, pasta, bbq, soups, sauces, dips. Just a squeeze or two is all it takes to add 'hotness' and taste to your food. Wake up those taste buds!

Sriracha Hot Chili Sauce - featured here, is a ready to use condiment. It's an excellent sauce for seafood - clams-on-the-half-shell, popcorn shrimp, shrimp cocktail - and appetizers - buffalo wings, dim sum and Enche Kabin. Add to your favorite BBQ sauce to give it a little 'bite'. Great value - this 17 oz chili sauce comes in a convenient plastic bottle with an easy pour spout. Sriracha Hot chili sauce is fast becoming the ketchup of the hot sauce world!