SPICES
Turmeric
Coriander
Often used in its powdered form, it adds color and a warm flavor.
Coriander
Coriander
Seeds and leaves (cilantro) are used in various dishes.
Lemongrass
Lemongrass
Adds a citrusy, fresh flavor to soups and curries.
Galangal
Lemongrass
Similar to ginger, it adds a sharp, citrusy flavor.
Star Anise
Star Anise
Adds a licorice-like flavor to stews and curries.
Cloves
Star Anise
Often used in spice blends and to flavor meat dishes.
Cardamom
Palm Sugar (Gula Melaka)
Palm Sugar (Gula Melaka)
Green cardamom pods are used in both savory and sweet dishes.
Palm Sugar (Gula Melaka)
Palm Sugar (Gula Melaka)
Palm Sugar (Gula Melaka)
Used for sweetness in both savory and sweet dishes.
SAUCES
Soy Sauce
Oyster Sauce & Fish Sauce
Oyster Sauce & Fish Sauce
Both light and dark varieties are used for different purposes.
Oyster Sauce & Fish Sauce
Oyster Sauce & Fish Sauce
Oyster Sauce & Fish Sauce
Provides a salty, umami flavor.
Belacan (Shrimp Paste)
Oyster Sauce & Fish Sauce
A fermented paste that adds a strong, distinct flavor.
Tamarind Paste
Gives a sour note to many Malaysian dishes.
Coconut Milk
Sambal Oelek or Sambal Paste
Used in both savory and sweet dishes for creaminess.
Sambal Oelek or Sambal Paste
Sambal Oelek or Sambal Paste
A chili paste used in many dishes and as a condiment.
Equipment
Wok
Essential for stir-frying, deep-frying, and steaming, the wok is central to many Asian cuisines, including Malaysian. Its shape allows for quick cooking and even heat distribution.
Rice Cooker (or InstaPot)
Rice is a staple in Malaysian cuisine, and a rice cooker is a convenient tool to cook it perfectly every time.
Steamer
Pestle and Mortar (Lesung Batu in Malay)
Many Malaysian dishes are steamed, ranging from fish to traditional kuih (cakes and sweet snacks). Steamers can be made of metal or bamboo.
Pestle and Mortar (Lesung Batu in Malay)
Pestle and Mortar (Lesung Batu in Malay)
Pestle and Mortar (Lesung Batu in Malay)
Used for grinding spices and making pastes. Malaysian cuisine often involves freshly ground spices, and the pestle and mortar are key to achieving the right texture and flavor.
Food Processor or Blender
Pestle and Mortar (Lesung Batu in Malay)
Food Processor or Blender
Modern Malaysian kitchens often use these for blending spices and making smooth pastes, a quicker alternative to the traditional pestle and mortar.
Skimmer or Spider
Pestle and Mortar (Lesung Batu in Malay)
Food Processor or Blender
Useful for removing items from hot oil or boiling water, especially for dishes like fried fritters or noodles.