Nyonya Style Tiga Rasa Steamed Fish Recipe - Malaysian Culinary Wonder

"Nyonya Tiga Rasa Steamed Fish: History and Cultural Significance"

Introduction to Nyonya Cuisine

    Peranakan Cuisine or Nyonya cooking is a distinctive and delightful fusion found in the Malay/Indonesian community. This unique cooking style blends Chinese ingredients with a variety of distinct spices and techniques influenced by Malay, Indonesian, and Siamese cultures. The combination of Chinese culinary practices and local spices gives Peranakan Cuisine its unique charm. Let'  explore the rich heritage of Nyonya flavours and cooking techniques.

    Nyonya food is renowned for its refined balance of sweet, sour, salty, and spicy flavours, creating a harmonious infusion of tastes and vibrant colours. As Amitav Ghosh eloquently puts it in his novel, Glass Palace, Nyonya Food is one of the "world's last kept secrets." This cuisine is a refined blend of Yin & Yang, with a perfect balance of sweet, sour, salty, and spiciness, all wonderfully infused with vibrant flavours and colours.  Personally, I find many Peranakan dishes reminiscent of Cochin and Goan styles of cooking.

Discovering Tiga Rasa Steamed Fish

    Initially, when we first moved to Malaysia, I couldn't quite enjoy these steamed fish dishes while dining out. Like many other local delicacies, they took some getting used to. Gradually, however, I developed a taste for them. As I always say, "it's an acquired taste." This was true for Thai cuisine as well. Over time, I began to appreciate the complex flavours and unique spices that define Nyonya Style Tiga Rasa Steamed Fish.

    And now, this steamed fish recipe has become a beloved favourite in our home. I’ve taken the plunge into cooking it myself, even using ingredients that were once unfamiliar to me. Whenever I find fresh Siakap (Sea Bass) at the wet market—often at a great price—I seize the opportunity to prepare this dish.

A Perfect Blend of Flavours

    This Nyonya Style Tiga Rasa Steamed Fish offers a delightful blend of three key flavours: sweet, sour, and spicy. The name "Tiga Rasa" translates to "Three Tastes" in Malay, perfectly capturing the essence of this dish. Cooked in the authentic Peranakan style, this recipe features an incredible blend of spices and herbs, including Lemongrass, Ginger Flower, Laksa Leaves, and Kaffir Lime Leaves.

Serving Suggestions

    For the best experience, serve this flavourful steamed fish with Fragrant Jasmine Rice or any rice dish of your choice. The combination of the aromatic rice with the vibrant Tiga Rasa fish is simply irresistible.

Explore a wide range of dishes from Peranakan/Nyonya Cuisine, here...

Cuisine : Peranakan (Malaysian, Southeast Asian)
Course : Side Dish
Spice Level  : Medium - High
Difficulty : Medium
Serves : 2
Author : SM

Preparation Time : 15–30 Minutes
Cooking Time : 20–30 Minutes

"Nyonya Delights: Mastering Tiga Rasa Steamed Fish Recipe"

Nyonya Style Tiga Rasa Steamed Fish Recipe

Ingredients:

To Marinate:

• Heat oil and fry the ground paste until fragrant over medium flame.
• Add ginger buds and Laksa leaves, then pour in 1/2 cup water, salt, sugar, lemon juice, and the sauce mix. Stir well and simmer on low flame for a few minutes.

Combining and Garnishing:

• Pour the sauce mixture over the steamed fish and cook for a few more minutes.
• Garnish with chopped coriander leaves, spring onions, and kaffir lime leaves.

Serving:

• Serve Nyonya Style Tiga Rasa Steamed Fish hot, accompanied by fragrant rice or your favourite rice dish.

Exotic Herbs of Southeast Asia's Cuisine

The Exotic Pantry: Unveiling the Unique Herbs of Southeast Asian Cuisine

    Welcome to a culinary journey where we unlock the secrets of the exotic pantry that defines Malaysian and Southeast Asian cooking. From the vibrant markets of Malaysia to the bustling streets of Thailand & Indonesia, a treasure trove of unique herbs, spices, and ingredients awaits, ready to transform your cooking into an authentic feast for the senses. In this post, we'll explore these culinary jewels, their uses, and how they contribute to the rich, complex flavours characteristic of this region's dishes. 

Explore the Bustling Pasar Pagi: Malaysia's Morning Market

    My journey with these herbs and spices began with a simple spark of curiosity that ignited into a full-blown culinary adventure. I made it my mission to uncover the secrets behind each locally-used ingredient, immersing myself in reading about them and then embarking on expeditions to the bustling local markets. Bringing these treasures back home, I delved into my kitchen, experimenting with Malaysian, Thai, and Indonesian dishes. The results? Absolutely phenomenal! 

    As I reminisce, I'm amazed at how meticulously I honed my skills in mastering the flavours of these cuisines. And guess what? I can't wait to share some of my top recipes from "Essence of Life - Food," where these ingredients take centre stage. Oh, and let's not forget my little touch of love – I've taken to oven-drying these goodies, ensuring that even while my daughter is away studying in Georgia, she can still whip up her favourite Malaysian delights whenever she wants a bite of it.

Serai (Lemongrass) - A Tale of Discovery in Culinary Adventure

Delve into the Aroma of Serai: Lemongrass

    The revelation came when I moved to Malaysia and observed my neighbour uprooting lemongrass from our front yard. Discarding the leaves and keeping the stalks, she shared that this was a prized ingredient in her cooking repertoire. My curiosity was piqued, leading me from astonishment to fascination. My initial experimentation was modest – adding it to Maggi Noodles Soup on a friend's suggestion. This simple twist transformed the humble noodle soup into something exotic, hinting at the vast culinary landscape I had yet to explore.

Thai Green Curry

Rendang Ayam

    As my culinary journey deepened, so did my relationship with lemongrass. From the spicy tang of Tom Yum Soup to the aromatic complexity of Thai Green Curry, the herb became a staple in my kitchen. 

    Each dish, whether it was the comforting Sayur Lodeh, the vibrant Indonesian Prawn Curry, or the intricate Nyonya Prawn Curry or Ayam Masak Merah or Rendang,tells a story of cultural fusion and personal culinary expedition. Lemongrass, with its lemony zest and subtle minty undertones, had not just enriched my dishes but had woven itself into the fabric of my culinary identity.

    In embracing lemongrass, I embraced a world of flavour and tradition, discovering the essence of Southeast Asian cuisine. It's a reminder of how food connects us to places, people, and memories, turning simple ingredients into bridges between cultures.

Galangal/Lengkuas: Siamese Ginger

Unlock the Flavours of Thai Ginger (Galangal): Southeast Asia's Culinary Gem

    Galangal(Lengkuas), often referred to as ginger's more citrusy cousin, is a rhizome that holds a special place in Asian, Southeast Asian and North East Indian cooking. Its peppery and spicy notes, coupled with a zesty bite and a hint of pine, make it a distinctive ingredient that adds depth and complexity to dishes.  While galangal may not be as ubiquitous as ginger, its unique flavour profile makes it well worth seeking out. Available in dried, powdered, and fresh forms, it offers a versatile addition to your culinary arsenal.    

Asam Pedas

Tom Yum Bihun

    Though ginger and galangal share similarities and are used in similar ways, galangal boasts its own nuances that set it apart. It is one most common ingredient in the cuisines of many countries, including Cambodia, Thailand, Indonesia, Malaysia, Vietnam, Singapore, and Laos. Each culture infuses galangal into its dishes, imparting a signature flavour that reflects the region's culinary heritage.

    From the fiery curries of Thailand to the aromatic soups of Indonesia, galangal plays a starring role in countless recipes, lending its unique taste and aroma to each dish. Its versatility knows no bounds, making it an indispensable ingredient in Southeast Asian kitchens and beyond.

    Whether you're simmering a fragrant Thai Tom Yum Soup or crafting a bold Malaysian Rendang , galangal adds a layer of complexity that elevates your culinary creations to new heights.

Daun Limau Parut (Kaffir Lime Leaves): Citrusy Fragrance with a Hint of Spice

Dive into the Fragrance of Kaffir Lime Leaves (Limau Purut): Southeast Asia's Zesty Treasure

    Kaffir lime leaves Daun Limau Parut, (as they are called in Malay),these leaves are a versatile addition to any kitchen. with their citrusy fragrance with a hint of floral and subtle spice, are an essential ingredient in Asian, Southeast Asian, and Indian cuisines. Unlike regular lime leaves, Kaffir lime leaves possess a distinct aroma that elevates dishes with its refreshing zest and aromatic complexity. Kaffir lime leaves are easily recognizable by their distinctive appearance. With dark green, double-segmented leaves that boast an hourglass shape, they add a touch of elegance to any dish.  They add a refreshing and invigorating element to soups, curries, and stir-fries, infusing each dish with a burst of freshness that tantalizes the taste buds.

     While Kaffir lime leaves may not be as readily available as other herbs, their unmistakable aroma and flavour make them well worth seeking out. Whether sourced fresh, dried, or frozen, they lend a bright and fragrant touch to a wide range of dishes, from Thai Tom Yum Soup to Indonesian Rendang adding depth and complexity to everything from curries and salads to desserts and beverages.

    Found across Southeast Asia, Kaffir lime leaves are a staple in the culinary traditions of Thailand, Indonesia, Malaysia, and beyond.  

Tom Yum Fried Rice

Ikan Bakar

    In Thai cuisine, Kaffir lime leaves are often paired with lemongrass and galangal to create aromatic curry pastes and soups. They're a game-changer in Thai Green Curry recipe, offering a burst of freshness with every bite. In Indonesian cuisine, they are used in Rendang, Prawn Curry and Gulai Ayam, enhancing the richness and depth of these iconic dishes.

    To prolong their freshness, wrap them in paper towel and store them in a plastic container or ziplock bag, where they can last for 2 – 3 weeks. Alternatively, freeze them in cling wrap for up to a few months, though the aroma may not be as intense.

Daun Pandan (Pandan Leaves): A Fragrant Tale of Discovery

Experience the Aroma of Pandan Leaves (Daun Pandan): Southeast Asia's Fragrant Elixir

    My journey with pandan leaves began with a chance mention by my brother's friend during my college days, who claimed our neighbour(in my hometown in India) used them in cooking. At the time, I brushed it off as idle chatter, never realizing the aromatic treasure that lay hidden within those vibrant green leaves.

    It wasn't until a visit to an acquaintance's home(in Malaysia), where Pandan Leaves(Daun Pandan) were knotted and added to rice for Nasi Lemak, that I truly understood their magic. As the fragrant steam wafted from the pot, I realized that pandan leaves had the power to transform humble rice into a fragrant and aromatic delight. It was a revelation that left a lasting impression on me.

    My mother, always one to embrace new culinary discoveries, became enamored with pandan during her visit in Malaysia. During her evening walks around the neighborhood, she would forage for pandan leaves, delighting in their intoxicating aroma. I still remember her keeping a few leaves near her bed, much to my father's amusement, who jokingly complained about her newfound obsession.Back home in India, my mother went to great lengths to source a pandan bush, determined to bring a piece of Malaysia with her.

Bubur Cha Cha

Nasi Lemak

    When pandan leaves aren't readily available, I turn to pandan extracts, ensuring that their vibrant flavour is never far from reach. And let's not forget the unexpected delight of Pandan fried chicken, a Thai delicacy that combines the fragrant aroma of pandan with the crispy goodness of fried chicken.

Kunyit (Turmeric Roots): A Golden Touch in Southeast Asian Cooking

The Golden Goodness of Turmeric Roots: Southeast Asia's Treasure

    My journey with turmeric roots began with a humble discovery in my own kitchen. While familiar with the powdered form of this vibrant spice, it wasn't until I stumbled upon its fresh counterpart that I truly appreciated its culinary magic.

    Growing up, turmeric was a staple in my family's spice cabinet, reserved for adding warmth and colour to curries and rice. However, it wasn't until I moved to Malaysia that I encountered turmeric roots in their natural form. As I perused the local markets, I was captivated by the knobbly, golden rhizomes, each promising a burst of flavour and aroma.

    My fascination deepened when I learned of turmeric roots' significance in Southeast Asian cooking. From Thailand to Indonesia, Malaysia to Vietnam, turmeric roots are a cornerstone of the region's culinary heritage. They lend their earthy, peppery flavour to everything from curries and stir-fries to marinades and sauces, infusing each dish with a golden hue and a depth of flavour that is truly unforgettable.

Turmeric & Tulsi Tea

Sayur Lodeh

    But turmeric roots aren't just prized for their culinary prowess. They also boast a range of health benefits, from their anti-inflammatory properties to their antioxidant-rich content. In traditional medicine, turmeric has long been used to alleviate ailments and promote overall well-being, making it a true powerhouse ingredient in both the kitchen and the medicine cabinet.

    Whether grated into a curry paste, steeped into a fragrant tea, or converted into a vibrant spicy pickle, turmeric roots are a versatile addition to any cook's repertoire.  So, the next time you find yourself in the kitchen, consider adding a touch of turmeric roots to your culinary creations. Not only will you be adding depth and complexity to your dishes, but you'll also be honouring a centuries-old tradition that celebrates the vibrant flavours of Southeast Asia.

Daun Kunyit (Turmeric Leaves): A Touch of Tradition

Turmeric Leaves (Daun Kunyit): Exploring the Aromatic Herb of Southeast Asia

    Turmeric leaves, with their vibrant green hue and subtle earthy aroma, are a cherished ingredient in Southeast Asian cuisine. My introduction to turmeric leaves in cooking came through two iconic dishes: Rendang and Nasi Kuning.

    While making Rendang, a rich and fragrant Indonesian stew, turmeric leaves impart a distinct aroma that elevates the dish to new heights. As the slow-cooked meat simmers in a medley of spices and coconut milk, the aroma of turmeric leaves infuses every bite, creating a symphony of flavours that dance on the palate.

Rendang Daging

Nasi Kuning

    Similarly, in Nasi Kuning, or "yellow rice," turmeric leaves play a vital role in both flavour and presentation. The leaves are often used to wrap the rice before steaming, imparting a subtle earthiness and vibrant colour to the dish. The resulting Nasi Kuning is not only a feast for the senses but also a centerpiece of celebration and togetherness in many Southeast Asian cultures.

    In my culinary journey, turmeric leaves are synonymous with tradition and flavour. Turmeric leaves hold a unique place in Malaysian & Indonesian culinary culture, yet their usage is not limited to this region alone. Surprisingly, I have never encountered the culinary usage of this item in South Indian cooking. However, during Pongal, the harvest festival, turmeric plants, along with their roots and leaves, are traditionally tied around the mouth of the Pongal Pot, symbolizing abundance and prosperity. Moreover,in Goa, there's a delightful sweet dumpling dish called Patholi where turmeric leaves play a significant role in imparting their subtle aroma to the dish.

    Beyond their culinary uses, turmeric leaves also hold cultural significance. In traditional medicine, they are believed to possess medicinal properties and are used in herbal remedies for various ailments. Additionally, turmeric leaves are often used in religious ceremonies and rituals, symbolizing purity and prosperity.

Bunga Kantan(Ginger Torch Flower): A Culinary Revelation

Ginger Torch Flower (Bunga Kantan): Exploring the Exotic Ingredient of Southeast Asia

    My first encounter with Bunga Kantan, or the ginger torch flower, was a revelation in Southeast Asian cuisine. It happened during a dinner outing where I was introduced to the tantalizing flavours of Nyonya Style Tiga Rasa Steamed Fish. Little did I know, the unique taste that lingered on my palate was courtesy of the ginger torch flower.

    Intrigued by this unfamiliar ingredient, I embarked on a quest to learn more. Researching online and noting down its Malay name, I made it a mission to seek out this elusive flower. It wasn't long before I found myself wandering through the bustling aisles of the local wet market, eyes peeled for a glimpse of Bunga Kantan.

    Finally spotting it among the vibrant array of herbs and spices, I eagerly purchased a flower, a beautiful lotus like flower, eager to recreate the flavours of Nyonya Style Tiga Rasa Steamed Fishin my own kitchen. That afternoon, as I prepared the dish at home, the aroma of Bunga Kantan filled the air.

Nyonya Prawn Curry with Pineapples

Nyonya Style Siakap Tiga Rasa

    Since that day, Bunga Kantan has held a special place in my pantry, its unique flavour and aroma adding depth to a variety of Southeast Asian dishes. Whether used in traditional recipes or as a creative twist in my own culinary creations, it never fails to captivate the senses and evoke memories of culinary adventures past.This floral gem infuses salads and Sambals with a spicy, aromatic flavour. It's the secret ingredient in my Asam Laksa and in Nyonya Style Curries lending the dish its distinctive, tantalizing taste.

Bunga Telang (Butterfly Pea Flower): Nature's Vibrant Blue Treasure

The Vibrant Blue Beauty of Butterfly Pea Flower (Bunga Telang): Southeast Asia's Floral Wonder

    Butterfly Pea flower, with its striking indigo hue and delicate petals, is a botanical wonder that adds both visual allure and subtle flavour to a variety of dishes and beverages. My fascination with Butterfly Pea flower began with the flower and I always had a bush of this creeper in my garden. Later, using the flowers in my dishes & teas, drying it to store it up for later use, has become a routine in my kitchen. Its inclusion in Nasi Bunga Telang and traditional Nyonya Kuihs added an allure to the dishes.

Nasi Bunga Telang

Butterfly Pea Flower Tea

    In Nasi Bunga Telang, or "blue pea flower rice," Butterfly Pea flower infuses the rice with its vibrant blue colour, transforming a simple dish into a feast for the eyes. The rice, steamed with Butterfly Pea flower-infused water, takes on a mesmerizing shade of blue. Beyond its visual appeal, the flower imparts a subtle earthiness along with the pandan leaves added to the rice, enhancing its flavour and aroma.

    Similarly, in Nyonya Kuihs such as Pulut Tai Tai, Kuih Lapis, and Kaya Kuih, Butterfly Pea flower is used for its vibrant hue, making the kuihs visually appealing and it wonderfully complements with the richness of coconut milk and the sweetness of palm sugar.

    Butterfly Pea flower's versatility extends beyond the realm of traditional dishes, finding its way into teas, cocktails, and desserts around the world. Its stunning blue colour makes it a popular choice for colourful beverages and decorative garnishes.

    Beyond its culinary uses, Butterfly Pea flower is also valued for its medicinal properties and health benefits. Rich in antioxidants and known for its calming effects, it has been used for centuries in traditional medicine practices across Southeast Asia.

Daun Selasih -Bai Horapa(Thai Basil): From Sacred Leaves to Culinary Delight

Thai Basil: A Culinary Bridge Between Cultures

    Known as Rama Tulsi in India, Thai Basil holds a revered spot in households for its spiritual significance, often found in gardens and used in prayers. Its seeds, popularly used in refreshing drinks like lemon sharbath and falooda, are known for their cooling properties. However, my culinary exploration in Malaysia unveiled its significant role in cooking, especially within Thai cuisine, marking a delightful fusion of culture and taste. 

    Thai Basil, known as 'Bai Horapa' in Thai, stands out with its unmistakable aroma and a hint of spice that sets it apart from its more common cousin, Sweet Basil.  Thai Basil is celebrated for its unique flavour profile, which has made it a cornerstone in various dishes like Pad Kra Pao (Thai Basil Chicken), Thai Green Curry, Thai Red Curry, Thai Basil Fried Rice. Thai Pumpkin Curry etc., 

Thai Red Curry

Thai Pumpkin Curry

    The journey from Rama Tulsi to discovering its use in Thai cuisine also illuminated the differences between Thai Basil and its Italian counterpart. Italian Basil, or Sweet Basil, is known for its large, soft green leaves and a sweeter, milder flavour that's quintessential to Mediterranean dishes like pesto, pasta, and salads. On the other hand, Thai Basil has a sturdier leaf structure, a spicier flavour profile with hints of anise and licorice, and is more resilient to cooking, making it ideal for the high heat of stir-fries and soups predominant in Southeast Asian cuisine.

Daun Sup (Chinese Parsley): The Fragrant Essence of Asian Cuisine

Daun Sup: The Herb of Freshness

    Daun Sup, known in English as "Chinese celery or Asian celery", is a staple herb in Southeast Asian cooking, revered for its aromatic flavour that's more pronounced than its Western counterpart. This slender, leafy herb is a key ingredient in broths, soups, and salads, bringing a burst of freshness and a hint of peppery spice to every dish it graces.

    My personal journey with Daun Sup began in the bustling markets of Malaysia, where the herb's look deceived into buying it thinking that it was Coriander Leaves. So similar are its look with vibrant green leaves, but distinct in its aroma.  As the name suggest, the herb lends a depth of flavour to traditional broths and soups, infusing it with a freshness that was both uplifting and comforting.

    In Southeast Asian cuisine, Daun Sup is not just a flavour enhancer but a key ingredient that brings balance and harmony to dishes. It's commonly used in clear soups and in salads.  I use them while cooking Mee Rebus and in Maggi Soup as a garnish.

Mee Rebus

Maggi Noodle Soup

    For those looking to incorporate Daun Sup into their cooking, it's worth noting that this herb is best used fresh. Its delicate leaves and stems can be chopped finely and added towards the end of the cooking process to preserve its aroma and flavour. Whether it's used as a garnish, or simmered in soups, Daun Sup is a testament to the wonders of Asian herbs and their ability to elevate the dining experience.

Daun Kesum(Vietnamese Coriander): A Fragrant Herb

The Laksa Leaf - Unlocking the Aromatic World of Daun Kesum:

    Daun Kesum, also known as Vietnamese Coriander or Laksa Leaf, is a fragrant herb that holds a special place in Malaysian cuisine. Its vibrant green leaves and distinctive aroma add depth and complexity to a variety of dishes.

    My journey with Daun Kesum began during my exploration of Malaysian cuisine, where I discovered its unique flavour and versatility. Daun Kesum boasts a more robust taste with hints of citrus and spice, making it a standout herb in dishes like Laksa, Rendang, Asam Pedas, Prawn Sambal and Nasi Kerabu.

    One of my fondest memories involving Daun Kesum is the first time I tried laksa, a flavourful noodle soup that's a staple in Malaysian cuisine. The fragrant aroma of the herb infused the rich coconut milk broth, creating a tantalizing scent that filled the air.

Asam Pedas

Prawn Sambal

    In addition to laksa, Daun Kesum is also used in Rendang, a slow-cooked beef dish with a rich and spicy coconut gravy. The herb's citrusy notes complement the bold flavours of the spices, adding depth and balance to the dish. Whether used as a garnish or blended into a paste, Daun Kesum enhances the overall flavour profile of Rendang, making it a true culinary masterpiece.  Its robust flavour and aromatic fragrance make it a versatile herb that can be used to add a touch of Southeast Asian flair to any recipe.

 

Kucai (Chives): The Versatile Herb of Asian Cuisine

Chives: The Subtle Touch of Elegance in Every Dish

    Kucai, known as Chives in English, is a versatile herb that adds a delicate yet distinctive flavour to a wide range of dishes in Asian cuisine. With its slender green stalks and mild onion-like taste, Kucai is a staple ingredient in my kitchen, bringing depth and freshness to everything from omelets to stir-fries.

    One of my favourite ways to use Kucai is in my Wontons, where it takes center stage alongside tender minced chicken and fragrant spices. The subtle sweetness of the chives perfectly complements the savoury filling, creating a harmonious blend of flavours that never fails to impress.

Fried Wontons

Taugeh Goreng

    But Kucai's culinary prowess extends far beyond dumplings. Its mild, onion-like flavour makes it a versatile addition to soups, salads, Stir-fries, Fried Rice Recipes and noodle dishes, where it adds a pop of freshness and a hint of complexity. Whether chopped finely and sprinkled over a bowl of hot noodles or folded into a fluffy omelet, Kucai elevates every dish it touches with its vibrant green colour and delicate aroma.  Its slender stalks and mild flavour make it a versatile herb that can be used in both traditional Asian recipes and creative culinary creations.

Daun Salam (Indonesian Bay Leaves)

Exploring Salam Leaves: The Indonesian Bay Leaf

    My backyard in my old house was a treasure trove of culinary surprises, but it wasn't until my Burmese gardener pointed out a plant that discovered as a hidden gem: Salam leaves. With an initial wave of skepticism, I eyed the plant, noting how its veins didn't run straight like those of the bay leaves I was familiar with. Instead, they meandered sideways, sparking my curiosity.

    The leaves, he claimed, were not just any foliage but an edible variety that could be used much like bay leaves in cooking. Doubtful yet intrigued, I turned to the internet for verification, and lo and behold, my backyard was indeed hosting a Salam plant.

    Salam leaves, scientifically known as Syzygium polyanthum, are a cornerstone in Southeast Asian cooking, imparting a distinct, aromatic flavour to a myriad of dishes. Unlike the bay leaves I knew, which had straight veins and a more Mediterranean association, Salam leaves carried a unique identity, with their sideways veins and a more robust, somewhat peppery flavour profile.

Nasi Kak Wok & Ayam Berempah

Ayam Masak Merah

    My discovery journey didn't stop at identification. I learned that in Indonesia and Malaysia, Salam leaves are revered for their ability to add depth and complexity to dishes like Rendang, Ayam Masak Merah & Ayam Berempah. They are often used in slow-cooked recipes, where their flavour has the time to infuse and meld with other ingredients, such as in soups, stews, and rice dishes. The revelation that I had such a versatile ingredient right in my backyard was thrilling.

    Inspired by this newfound knowledge, I began experimenting with Salam leaves in my cooking, treating them as I would bay leaves but with the anticipation of a slightly different, more intriguing result. They added a wonderful aroma and a layer of flavour that was both familiar and exotic to my dishes, enhancing everything from my Rendang to simple pots of rice.

    The journey from skepticism to discovery and then to culinary experimentation with Salam leaves was a reminder of the richness of the world's cuisines right in our backyards. It's a testament to the idea that sometimes, the most extraordinary ingredients are hiding in plain sight, waiting for us to uncover their potential.

 

Ulam Raja - King's Salad

Ulam Raja: The King of Malay Herbal Salads

    Ulam Raja(Cosmos), often translated as "King's Salad," is a notable herb in Malaysian cuisine, celebrated for its distinctive taste and health benefits. This traditional Malay herb, which name literally translates to "king of salads," is not only a feast for the eyes with its flowers but also a repository of nutritional value, featuring high levels of antioxidants, vitamins, and minerals.

    Ulam Raja is typically eaten raw, finely sliced in traditional salads known as "ulam," a staple in Malay cuisine. These salads are a harmonious mix of fresh herbs, vegetables, and sometimes fruits, dressed lightly or simply enjoyed with Sambal (a spicy chilli paste) or a side of shrimp paste, adding a burst of flavour to any meal. The herb's slightly bitter, peppery taste with hints of citrus complements the rich, spicy flavours common in Southeast Asian dishes.

    My introduction to the culinary world of Ulam Raja came unexpectedly, during my first encounter with Ayam Penyet, a beloved Indonesian dish. As the fragrant aroma of deep-fried chicken wafted through the air, I was intrigued by the vibrant green leaves nestled among the plate's accompaniments.

     The appearance of Ulam Raja immediately caught my eye, with its delicate leaves bearing a striking resemblance to the foliage of cosmos flowers. Its slender stems and serrated edges evoked a sense of curiosity within me, prompting me to delve deeper into its culinary significance.

 

    Curiosity piqued, I embarked on a quest to uncover the identity and purpose of this intriguing herb. To my surprise and delight, I discovered that Ulam Raja is indeed the leaf of Cosmos plant with vibrant flowers.   This revelation sparked a newfound appreciation for the herb's role in Southeast Asian cuisine.  As I indulged in the flavours of Ayam Penyet, I found myself irresistibly drawn to the Ulam Raja, its fresh and crisp texture providing a delightful contrast to the savoury chicken and spicy Sambal. Each bite offered a burst of refreshing flavour, enhancing the overall dining experience.

     

    Ulam Raja embodies the rich culinary traditions of Malaysia, offering a blend of taste, health, and cultural heritage. Ulam Raja is a king among herbs, deserving of its regal title.

 

Daun Kaduk - Wild Betel Leaves

Daun Kaduk

    Daun Kaduk, known scientifically as Piper sarmentosum, is a cherished leaf in the realm of Southeast Asian cuisine, particularly within Thai, Malaysian, and Indonesian food traditions. These vibrant green leaves are not only heralded for their unique flavour but also for their versatility in culinary applications and their array of health benefits.

    Daun Kaduk is often used as a wrap for savoury & sweet fillings, a practice that showcases its robust texture and peppery taste, reminiscent of betel leaves but with a milder, more approachable flavour profile. In Malaysia, it is a key ingredient in Miang Kham, a traditional salad like snack that consists of wrapping small bits of several ingredients, such as shrimp, coconut, and nuts, with a dollop of sauce inside the leaf. Daun Kaduk is also integral to the preparation of Peranakan or Nyonya cuisine, where it is used in dishes like Otak-Otak, a spiced fish paste usually steamed or grilled in coconut leaves, but in Nyonya cuisine they wrap it up in Daun Kaduk.  And yet another Kuih wrapped in Daun Kaduk adding its distinctive flavour is also a Nyonya delicacy. Also, it adds a wonderful flavour to Masak Lemak Daun Kaduk, a coconut milk broth cooked with spices, any vegetables/meat and these leaves

    Daun Kaduk, with its distinctive flavour and health benefits, is a testament to the diversity and richness of Southeast Asian cuisine. Its versatility in cooking, from being a wrap for delectable bites to contributing its essence to complex dishes, illustrates the culinary creativity of the region.

 

Daun Sirih (Betel Leaves)

Daun Sirih: The Traditional Betel Leaf with Medicinal Virtue

    Daun Sirih, known as Betel Leaf in English, is a significant plant in various Asian cultures, revered not only for its culinary uses but also for its medicinal properties and cultural significance. This glossy, heart-shaped leaf is deeply intertwined with the traditions and rituals of countries like India, Indonesia, and Malaysia.

    The cultural importance of Daun Sirih extends far beyond its culinary and medicinal uses. It's a symbol of hospitality and respect in many cultures, often offered to guests as a sign of welcome and goodwill. In traditional ceremonies across Asia, from weddings to religious rituals, Daun Sirih plays a crucial role, symbolizing various aspects of life, unity, and fertility.

    In culinary contexts, Daun Sirih is less commonly used as a primary ingredient but rather as an aromatic, medicinal, or decorative element. In some Southeast Asian dishes, it's used to wrap small portions of food, similar to how banana leaves are used, imparting a unique, peppery flavour to the wrapped contents. However, its strong, somewhat spicy taste means it's used sparingly in South East Asian cooking.

    Daun Sirih is highly valued for its antiseptic, anti-inflammatory, and analgesic properties. It's been traditionally used to treat a wide range of ailments, from simple headaches and toothaches to more complex issues like indigestion and wounds. Chewing betel leaves is a practice common in many Asian countries, believed to freshen the breath and strengthen the teeth, although it's often mixed with areca nut and lime, a combination known to have adverse health effects when used frequently.

 

     Daun Sirih's enduring presence in Asian cultures reflects its multifaceted roles as a culinary ingredient, a medicinal plant, and a bearer of cultural values. Its rich history and continuing relevance today underscore the deep connections between food, health, and tradition in Asian societies.

 

Temu Kunci: The Hidden Gem of Southeast Asian Cuisine

Temu Kunci: The Aromatic finger-like Root of Southeast Asian Cuisine

    Temu Kunci, also known as Fingerroot or Chinese Keys, is a lesser-known but highly prized herb in Southeast Asian cuisine. This rhizomatous plant belongs to the ginger family and is native to regions such as Indonesia, Thailand, and Malaysia.

    Temu Kunci derives its name from its appearance, with its knobby, finger-like rhizomes resembling a set of keys. While it may not be as widely recognized as its botanical cousins like turmeric or ginger, Temu Kunci boasts a unique flavour profile and a range of culinary uses that make it a valuable addition to Southeast Asian dishes.

    In Indonesian cuisine, Temu Kunci is often used as a flavouring agent in various dishes, particularly traditional Javanese and Balinese recipes. Its aromatic and slightly spicy taste adds depth and complexity to soups, stews, and savoury sauces. It is also used in herbal remedies and traditional medicine for its purported health benefits, including its anti-inflammatory and digestive properties.

    In Thai cuisine, Temu Kunci is known as Krachai and is a common ingredient in dishes like Kaeng Tai Pla (southern Thai fish curry) and Phad Cha (stir-fried dishes). Its pungent and peppery flavour pairs well with seafood and meat dishes, adding a distinctive kick to the overall flavour profile.

    Despite its culinary versatility and cultural significance, Temu Kunci remains relatively unknown outside of Southeast Asia. However, as interest in Asian cuisine continues to grow globally, this hidden gem of a herb is starting to garner attention from chefs and food enthusiasts alike.

 

Exploring the Verdant Bounty of Southeast Asia: My Culinary Journey

    In my kitchen, the rich tapestry of Southeast Asian cuisine comes alive, one herb at a time. From the lush landscapes of Malaysia, Indonesia, and Thailand, I've embarked on a gastronomic adventure, weaving through the myriad flavours that define these vibrant cultures. However, it's important to note that my culinary explorations, thus far, have been selectively charted.

    The regions of Myanmar, Laos, Cambodia, Vietnam, the Philippines, and Brunei, each with their unique culinary heritage, remain areas I have yet to delve into deeply. Singapore, with its mosaic of influences and a cuisine that echoes many Malaysian dishes due to their shared history, also sits on the periphery of my current culinary map. While these cuisines offer a plethora of exotic herbs and ingredients, my journey has been focused on the ingredients which I've found a personal connection through the act of cooking and learning.

    Malaysian, Indonesian, and Thai cuisines have become my culinary home, a space where I've grown comfortable and confident in experimenting with a variety of distinct and flavourful herbs such as Lemongrass, Kaffir Lime Leaves, Galangal, Pandan Leaves etc., These ingredients have not just seasoned my dishes but have steeped my kitchen in the stories and traditions of the places they originate from.

Explore the Bustling Pasar Pagi: Malaysia's Morning Market

    However, the culinary landscape of Southeast Asia is vast and varied, extending beyond the familiar territories of Peninsular Malaysia to the unique and intriguing indigenous herbs of Sabah and Sarawak in East Malaysia. These regions offer a bounty of ingredients that are not only new to my palate but also to my cooking repertoire. The prospect of exploring these unique herbs, with their untold flavours and potential to transform a dish, excites me to the core.

    My mission to uncover the culinary secrets of Southeast Asia is far from complete. While I've had the privilege of cooking with a range of herbs and ingredients from Malaysia, Indonesia, and Thailand, I acknowledge the vast diversity and richness of the entire region. The journey ahead promises the discovery of more exotic herbs and ingredients, particularly from the less explored terrains of Sabah and Sarawak. It is here, I believe, that some of the most unique culinary treasures await.

Exotic Herbs of Southeast Asia's Cuisine

 

    As I continue to share my culinary adventures on "Essence of Life - Food," I am reminded that the journey of discovery is endless. Each ingredient tells a story, each dish a narrative of cultures interwoven through centuries. My exploration of Southeast Asian cuisine is a testament to the regions I've come to know and love, and an open invitation to the mysteries yet to be tasted and told.

    Stay tuned as I venture further, beyond the familiar, into the heart of Southeast Asia's culinary wonders. It's a journey of taste, tradition, and the endless quest for the unique flavours that define this vibrant part of the world.

Happy cooking!