Malaysian Pantry

The cuisine of Malaysia is a delicious hybrid of Chinese, Indian, Portuguese, Thai, Middle Eastern and native Malay flavors. Chef Zak Pelaccio, who’s spreading the word about Malaysian food around the globe, shares his pantry essentials.

Plus: An American Chef’s Malaysian Love Story

Belacan

A pungent seasoning made by grinding small shrimp into a paste that is fermented, dried and pressed into cakes. Belacan is often toasted before being used.

Recipes

• Shrimp Fried Rice
• Fish Curry With Tamarind
• Crispy Twice-Fried Chicken

Black Vinegar

A dark, complex, aged Chinese vinegar made from a variety of grains. Its closest Western cousin would be balsamic vinegar.

Recipes

• Pork Dumplings with Aged Black Vinegar
• Ginger Duck Salad with Green Tea Dressing
• Oven-Steamed Fish with Ginger and Olive Oil

Gula Jawa

A palm sugar that’s made from the sap of various palm trees. Dark-brown sugar or muscovado sugar can be used in its place.

Recipes

• Lemongrass Salad with Chinese Sausage and Mango

Kecap Manis

A thick, slightly sweet Indonesian seasoning, sometimes called sweet soy sauce, that’s flavored with garlic and/or star anise.

Recipes

• Loh Shi Fun
• Grilled Beef with Spicy Asian Dipping Sauce
• Soy-Glazed Chicken Yakitori

Shaoxing Wine

An aged Chinese rice wine often used in cooking. Dry sherry can be substituted.

Recipes

• Mushroom Spring Rolls with Creamy Ginger Sauce
• Hoisin Ginger Sauce
• Smoky-Hot Ginger Chicken Stir-Fry

Belacan, gula Jawa and kecap manis can be ordered from indomart.us.

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