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 soupy gravy is what makes this noodle soup dish famous! Aromatic herbs, spices and tamarind, used as a souring agent, gives this rich fish-based broth it's pleasingly tangy taste! Assam means 'sour' in Malay - hence it's name. The aromatic, spicy and tangy gravy soup is poured over thick round rice noodles and topped with a fresh garnishing of cucumber, onion, pineapple, lettuce, mint leaves and fresh chilies. Penang, Malaysia's hawker food paradise, is especially famous for it's Assam Laksa. The authentic taste of Penang's famous Assam Laksa is captured in this spice concentrate!

Assam Laksa featured here, is Made in Malaysia. Hup Loong brand - a local Penang pioneer well-renowned in art of blending local herbs & spices. This readymade spice packet is sure to satisfy your cravings for Penang's famous Assam Laksa. Each packet makes 6-8 generous servings of laksa soup or gravy - just add noodles and some fresh salad garnishing.

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.

The spices in this fish curry powder differ slightly from a meat curry powder. It has just the right blend specially made for fish and all types of seafood. Quick & easy! Just use this Made in Malaysia curry powder with all your favorite seafood. From whole fish to fish fillets and fish steaks, this curry powder is sure to tantalize your taste buds! Use it with your favorite seafood - shrimp, crab, squid, mussels, clams, scallops, balitong [whelks], lobster.

Fish Curry Powder - featured here, is 100% natural spices, no preservatives, no coloring and no msg. Excellent as a dry rub for barbecued or grilled fish and seafood. The slight tart taste of this blend of curry powder is preferred by many; not only for fish and seafood but also for a tangy vegetable curry. From an easy breezy Pineapple Shrimp Curry to an exotic Fish Head Curry this fish curry powder has just the right blend of spices for a delicious Malaysian-style fish or seafood curry!

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!

Bak Kut Teh is Hokkien (Chinese) for Pork Rib [Pork Bones] Tea. This Chinese herbal soup is traditionally served for breakfast as an invigorating tonic to start the day with fried dough crullers. Late-niters also swear by this restorative soup! Pork ribs are simmered in a 'tea' of Chinese medicinal herbs & spices together with whole bulbs of garlic and peppercorns.

Bak Kut Teh featured here, is Tean's Gourmet Bakuteh Spices Made in Malaysia. It has all the essential herbal spices for 'brewing' an authentic-tasting, aromatic and nutritious Bak Kut Teh. Each packet contains 2 sachets [1 sachet makes 4 servings].