Malaysian Pantry

Key Malaysian pantry staples include:

• Belacan (shrimp paste): A fermented shrimp paste used to add depth and umami to dishes.
• Kari paste (curry paste): Used for making rich, aromatic curries like Kari Ayam (chicken curry).
• Chilli paste (sambal): A spicy condiment made from chillies, garlic, and other aromatics, often served with rice and noodles.
• Coconut milk: Adds creaminess to curries and desserts.
• Soy sauce and dark soy sauce: Used in marinades, stir-fries, and sauces.

Chinese pantry ingredients are versatile and can be used in many ways:

• Curry paste: Use as a base for making Malaysian curries like rendang or Kari Ayam.
• Sambal: Serve as a side or condiment with nasi lemak, or stir into fried rice and noodles.
• Coconut milk: Add to curries, soups, or desserts for a creamy texture.
• Belacan: Add to sambal, stir-fries, or soups for an umami-rich base.
• Soy sauce: Use in stir-fries, marinades, or dipping sauces.

While many Malaysian ingredients are plant-based, like coconut milk and chilli paste, items such as belacan (shrimp paste) are not vegan. Look for vegetarian or vegan alternatives where needed.

Curry paste and belacan should be refrigerated once opened.

Coconut milk should be stored in a cool, dry place until opened, then refrigerated.

Sambal and soy sauce should be refrigerated after opening to maintain freshness.

Yes! With ingredients like curry paste and coconut milk, you can easily create dishes like nasi lemak, laksa, and Kari Ayam (chicken curry) at home.