Food, Dining & Family

Herbs

The Malaysian authentic cooking depending on herbs and spices that distinguished its flavor . Here are photos of herbs used as basic paste in daily traditional Malay authentic cooking .

The Basic Essentials

Big Yellow Onion

Shallot

Garlic

Big Indian Red Onion

Ginger

The root of a plant used whole or ground . It is imported as sweet preserves in syrup or crystalized .

Turmeric

The dried root of a plant similar to ginger . It is a deep yellow and is not as hot in flavor as ginger .

Galangal

Lemon grass

The Different Types Of Local Chilis

Long Red Chilis

Bird Eye Chilis

Long Green Chilis

Yellow Chilis

The Aromatic Greens and Roots

Sand Ginger Leaves

Sand Ginger Root

Vietnamese Mint Leaves

Red Ginger Flower

Coriander Leaves

Coriander Roots

Fresh Lime

Fresh Kaffir Lime

Turmeric Plant / leaves

Kafir Lime Leaves

Fresh Mint Leaves

Fresh Basil Leaves

Skew pine leaf

Used as natural green colorant and for their special fragarance mostly in Malay traditional dessert and certain dishes .

Fresh Curry Leaves

The almond shaped dark green aromatic leaves are used to flavor Indian Curry dishes . Curry is not a curry without this leaves .

Calamansi Lime

Another Different type of Lime

Sour Carambola

The Seasonal Buah Binjai

Potatoes

The bean sprout and tofu

The Many Kinds of Fresh Green Local Salads

Fresh Petai

Banana Flower

Turmeric Flower

Terung Pipit - a local brinjal

Pucuk Paku

Water Spinach

Pucuk Putat

Pucuk Ketereh / Gajus

Buah Ara

Ladies Finger

Long Beans

Long Brinjals

Pucuk Kerta ( Kerta Shoot)

Fresh Daun Kadok

Short Brinjals

Pegaga

Ceylon Shoot ( Pucuk