Malaysians live on spicy food and diners are constantly looking for dishes that satisfy their palette and cravings for the heat. Most of diners can’t bear the thought of living without some kick on the tongue and believe it or not some spicy dishes are able to help with the release of hormones responsible for the feeling of pleasure.
Malaysian dishes are heavily influenced by the major ethnics in the country, Malay, Indian and Chinese. Malay cooking particularly tends to be aromatic, stronger in flavors and spicy which are commonly derived from the use of chili, lemongrass, galangal, ginger, and shallots. The Indian cuisine however is more skewed towards finding the balance and harmony in the flavors of curry, turmeric, coriander, cumin and more.
In a country that is already familiar with fusion dishes, spicy flavors is also no longer a stranger in the Western cuisine scene. Here are 3 ingredients that can be used in western kitchen to produce western dishes with a spicy kick that will keep your local guests coming back for more.