Flavor Foundation

Recurring ingredients and techniques give a snapshot of Malaysian flavor. Ethnic Chinese there combine garlic, pork, and thick soy sauce and then elevate these flavors in the inferno of the wok for succulent noodle dishes like Char Kway Teow and Hokkien Fried Mee. Lemongrass, turmeric, galangal, garlic, and shallot converge in the spice mixture for beef rendang chicken satay, and Otak Otak, among other dishes common to Singapore and Malaysia. Classic curries are likewise built, with the addition of brilliant yellow turmeric and rich coconut milk.