Le piment est indispensable à la cuisine malaisienne aussi bien frais que déshydraté. Cest une pâte de crevettes pressée et séchée au soleil.
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On en utilise de toutes tailles formes ou couleurs.
. Le belacan est lui aussi essentiel. Le cili padi petit piment rouge très piquant et les piments verts. Malaysian cuisine has developed over the regions historyAlthough the modern state of Malaysia did not exist until 1963 the cuisine can claim traceable roots as far back as the 1400s during the time of the Malacca SultanateMalaysian cuisine is a mixture of various food cultures from around the Malay archipelago India China the Middle East and several.
Nature elle présente une très forte. Deux dentre eux sont surtout utilisés.
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