Malaysian Spice Mix is a ground spice blend combining about 12 different spices and ingredients. This gives a wonderful taste and aroma to the cooked dish.
I selected Condiments as the theme for my Pick 3 dishes from 3 Asian Countries, I chose Srilanka as the first country to explore, then decided on making this aromatic Malaysian Spice Mix that is mostly used for meat dishes.
When I was roasting the spices, my kitchen had a wonderful aroma and Athamma came in to see what I was doing. I was supposed to get all the condiments done during the weekend. As expected, things happen and I ended up making these spices blends on a weekday.
Athamma was telling me that I should label it properly and use it in as many times as I could. History shows the many spice blends that are stocked in the freezer, though used quite a number of times, are still stocked well for later use. Nobody knows when that later time will come.
However, I have already used the Sri Lankan Curry Powder in some snacks, in the quick masala rice that I made for Boys lunch box yesterday and both the dishes were so good. I reminded her that I am using it more than I expected I would.
Athamma will be leaving next week for SIL’s place and we will be missing her so much. It is wonderful having her around, especially when I am cooking and seeing how much she enjoys my experiment or dishing out new dishes.
So this Malaysian Spice Mix is the second dish for the Pick 3 dishes from 3 Asian Countries, I selected to do 3 different spice blends.
Malaysian Spice Mix
3 tbsp Coriander Seeds
1 tbsp Cumin Seeds
2 tbsp Basmati Rice
5 no Cloves
2 no Star Anise
3 inch Cinnamon
5 no Cardamom
8 nos Dry Red Chillies
1 tbsp Chilli Flakes
1 tbsp Peppercorns
1 tbsp Fenugreek Seeds
3 tbsp Turmeric Powder
How to make the Malaysian Spice Mix
Get all the spices required to make the Malaysian spice Mix.
Heat a nonstick pan over low flame, and add all the spices EXCEPT Turmeric powder.
Slow roast the spices and keep stirring it for all the spices to toss around. Takes about 4 to 5 mins to get roasted.
Transfer to a plate and let it cool down.
Take it in a mixer and pulse it a couple of times, pat down and again pulse to get a smooth powder.
Once the spice mix gets smooth, add the turmeric powder and mix well.
Store in an airtight box and use when required.
This can be used in any vegetarian or meat dishes as the final add.
I feel this will be quite flavorsome in biryanis as well.