Wandering down the narrow, winding streets of present day Malacca, the ancient temples, mosques and churches reflect its multicultural community. Colorful Nonya kitchenware and decorative Portuguese tiles adorn the interior courtyards of colonial style restaurants, with Dutch red clay buildings bordering its bustling waterfront shophouses and fish markets. Our Malaysian Spice Blends offer you taste sensations from its diverse heritage-Malay, Indian and Chinese, and Malacca's unique community- Nonyas, from Chinese and Malay ancestors; Kristangs, descendants of the Portuguese and Dutch settlers with locals; and Chittys, of Indian and Malay heritage. These unique spice blends are packed in attractive silver tins with easy-to-follow recipes that will help you to create a treasure of tasty and aromatic dishes in your home.
Curry Malaysia: Curries in Malaysia originated from South Indian and Sri Lankan immigrants. Many curries have adapted local flavorings to become quite unique. They vary greatly, depending on the application (chicken, fish, vegetables, or beef), the region it comes from and which ethnic group prepares it. Dry spices that include cumin, coriander, fennel, star anise, cinnamon and turmeric, and wet spice, a paste of galangal or ginger, shallots, garlic, chilies, and lemongrass are used Curry Malaysia is a traditional chicken curry with dry and wet spices, cooked with coocnut milk, soy sauce and tomatoes, truly reflectiing Malaysia’s multicultural heritage. 1.2OZ tin. 30 Servings per tin
Spicy Okra: Okra, also called bendhi, vendikai, or lady’s fingers, is a popular vegetable with Indians, Malays, and Nonyas. Indians add a blend of spices and chopped tomatoes to sauteed okra to give it a wonderful flavor. Malays add pounded dried whole shrimps or belacan (fermented shrimp paste) to give that extra oomph and pungency to the okra dish. It tastes great eaten with plain cooked white rice or flatbreads. 1.2OZ tin. 30 Servings per tin
Kajang Satay: While most Americans associate satay with Thai cuisine, satay is really a Malaysian and Indonesian recipe with origins in Arab kebabs. Satay was brought by Javanese or Sumatran Malays to Malaysia, and has since become a Malaysian food icon. Many Malaysians travel to the town of Kajang, nicknamed “Satay Town" to savor their flavorful barbecued chicken, meat or shrimp. Satay are thinly sliced seasoned chicken, beef, mutton, or pork skewered on bamboo or coconut leaf spines and grilled slowly over charcoal fires. It is served with a spicy peanut sauce (kuah kacang) and a side of cubed onions, cucumbers, and ketupat (compressed rice). With this perfect balance of spices and easy to prepare recipe, you can create your own Satay town on the grill in your backyard or in your oven broiler. 1.2OZ tin. 30 Servings per tin
Black Pepper 'N' Spice
Black Pepper 'N' Spice: Chops of lamb, chicken, pork, or steak are colonial favorites in Malaysia. Indian Muslim and Chinese chefs cooked for the British during their stay in Malaysia. They are popular with the expatriates, Indians and Chinese who frequent clubs and pubs. These chops are generally battered and seasoned with black pepper, onions, and garlic, and, served with a dollop of ketchup. In addition, sometimes soy sauce, preserved soybean paste, and sweet spices are added. This is a delicious recipe with lamb chops, seasoned with peppercorns, soy sauce, and taucheo sauce You can also make it with pork chops or chicken chops, or even boneless, thinly cut steaks.1.2OZ tin. 30 Servings per tin
Aromatic Rendang: Rendang is an intensely aromatic and rich, slow-simmered braised preparation using beef or chicken. It came with the immigrants from Sumatra in Indonesia, and has since become a favorite with Malays, who enjoy it with fiery bird peppers (cili padi). The Malays generally prepare rendang with beef as a festive entree for weddings, birthdays, and Hari Raya Puasa, the festival that celebrates the end of their fasting period, Ramadan. Hindus don’t eat beef, so they make rendang with chicken and shrimp. The flavor of rendang varies depending on amount of coconut milk and dried chilies in recipe. Rendang tok is a specialty from the state of Perak that uses some and sweet savory spices 1.2OZ tin. 30 Servings per tin
Mamak Mee Goreng
Mamak Mee Goreng: Mee goreng or ‘fried noodles’ is a hawker style favorite that has many flavor variations depending on who prepares it-Indian Muslims, Malays, Chinese or Nonyas. The Indian Mulsims(locally called Mamaks make the best tasting fried noodles, called mee goreng Mamak (or Mamak mee). Fresh yellow Chinese noodles are stir-fried with soy sauce, chilies, sawi (greens), scrambled egg, bean sprouts, Chinese cabbage, fish cake, squid, and slices of tomato. Ketchup and sweet soy sauce provide a sweet touch. Sometimes slices of boiled potato are added. It is topped with slices of red chilies, crispy fried shallots, and shrimp fritters, and squirted with lime juice before serving. It also comes with a spicy belacan (fermented dried shrimp paste) based dip.1.2 oz, 13-15 servings per tin
New Malaysian Spice Blends Coming Soon!
Fragrant Kurma: Kurma is a rich creamy preparation, generally using chicken, lamb or vegetables. It has origins in the creamy, rich Mughlai korma dishes of North India that were brought to Kerala in the south by Muslims. In Kerala, coconut milk was substitutedfor the cream or yogurt used in North India. When Indian Muslim immigrants from South India came to Malaysia, many intermarried with Malay women and a new kurma was created. It is generally served for festive occasions, Deepavali (for Hindu Indians) or Hari Raya Puasa (for Indian Muslims). 1.2OZ tin. 30 Servings per tin
Kristang Vindaloo: In the colonies of Goa and Malacca, the Portuguese developed a dish they called “vinha d’alhos” (meat with wine and garlic), referred to by Kristangs as “vinhu de arlu” (or pickled garlic meat in wine). This dish, now commonly known as “vindaloo,” has no wine or alcohol, only vinegar, chilies, and spices. Over time, some cooks interpreted the “aloo” in vindaloo as the Indian Urdu word “aloo” meaning potato and thus potatoes were added to the original recipe. In Malaysia, vindaloo is a favorite with the Eurasian communities. It is quite unlike the Indian vindaloo and takes influences from the Portuguese (tomato, vinegar, potatoes, Indians spices), and Malays (lemongrass, galangal, chilies). It has a fiery, sour and slightly sweet taste. 1.2OZ tin. 30 Servings per tin
Curry Laksa: is a common street food, prepared by Chinese or Nonya hawkers. It has assimilated many local flavors—Chinese, Indian, and Malay. It is prepared with yellow wheat and-egg-based noodles (mee), or rice vermicelli (meehoon) or a mix of both in a curry based broth. of coconut milk, spices, and chilies. It is served with a fiery chile paste dip made of chilies, garlic, shallots, belacan, dark brown sugar, and lime juice. There are many flavor versions of curry laksa, based on its broth, spicy, sweet or pungent. 1.2OZ tin. 30 Servings per tin
Nasi Kemuli: Nasi kemuli (or nasi kebuli) is a fragrant rice dish, combining Indian, Malay, and Chinese flavorings. A variety of spices, ghee (clarified butter), and soy sauce are the main ingredients. While Nonya-style nasi kemuli calls for star anise, nutmeg, and poppy seeds, Chittys generally spice it with cinnamon, cumin, and coriander. In the kampungs (villages), Malays serve nasi kemuli to guests on an oblong or triangle shaped tray (a nyiru) made of bamboo or rattan, along with an array of curries, rendangs, and sambals. Malays, as well as Nonyas and Chittys who follow many Malay traditions, serve it for Sunday meals and for festive celebrations, and weddings. 1.2 oz tins. 30 servings per tin
Spicy Sambal: Sambals are indispensable freshly made or cooked chile based sauces, used as condiments to perk up rice, noodles, soups, grilled fish or fried chicken, and as base cooking sauces for chicken, fish, shrimp, baby anchovies, or squid. They are prepared in a variety of ways using belacan (dried shrimp paste), krill, baby anchovies, lemongrass, garlic, ginger, galangal, tomatoes, tamarind juice, and/or soy sauce. A basic sambal has sliced shallots and red chilies, flavored with sugar, salt, and lime juice. The other ingredients are added depending on the application and ethnic and regional preferences. Malays, Nonyas, Chittys, and Kristangs have sambals almost daily with their meals.1.2OZ tin. 30 Servings per tin
Kari Ikan: This is a traditional fish curry that has Indian origins, using coriander, cumin, fenugreek and other exotic spices. This delicious fish curry is served with cooked white rice or thosai, a crepe like flatbread Whole fish is cut into smaller pieces and cooked with spices, tomatoes, tamarind juice and sliced eggplant or okra. The spice, fenugreek seeds and curry leaves give that extra edge to the fish curry flavor. Before the fish is cooked, a little turmeric paste is rubbed on the fish pieces in order to remove the fishy odor, a technique, common with Indians and Malays.1.2OZ tin. 30 Servings per tin