Variety is the space in Malay Food. Even the best – known Malay ‘satay’ – cubes of meat poultry and even seaFood, marinated in a deliciously spiced sauce and then skewered on bamboo sticks, roasted over glowing charcoals, and eaten dipped in a peanut sauce.

The basic pattern of Malay cooking lies in the preparation of ‘wet’ and ‘dry’ spice used to flavour the dish. The ‘wet’ spices include shallots, ginger, garlic, fresh chillies, fresh turmeric and are usually pounded in mortar and pestle or batu lesong if used in small amounts.

The ‘dry’ spices are coriander, cummin, aniseed, cloves, cinnamon, cardamom.