Special Ingredients for Malaysian food recipe.

Belacan - Its made by small or tiny shrimp that caught near the shore,  which are then fermented in enormous barrels with salt. When they have rotted and formed a paste a number of lean, scooped this unpalatable looking mass out onto long, trestle-table-like tray using wooden shovels. These pile were left to dry further in the hot sun before packaging.

Asam Jawa (tamarind pulp) - This is used to give a tartness to Malay, Nyonya and Indian dishes. It is sold in 540g packets and can be kept for several months in a jar in the base of refrigerator or very cool place. The pulp come from tamarind tree. The juice is only used.

Buah Keras (macadamia nut, candlenut) - This chunky, hard-selled nut is about the size of small chestnut. They are so-named because when threaded onto the mid-rib of a palm leaf, they are used as a type of candle. Buy them ready shelled from oriental shops - crushed, they are frequently used in Malay and Indonesian cooking as a thickening for sauces. Substitue with Brazil or almonds, but be sure to double up on almonds.

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