Chapter 4: Using Flavorings, Herbs and Spices in Cooking

Question 1

Why are herbs and spices used in dishes?

Answer 1

They are used in dishes for the following reasons:

1. as a flavour enhancer
2. as a garnish
3. to add colour

Question 2

Types of fresh herbs

Answer 2

1. Mint leaves - Eg. Assam Laksa
2. Lemongrass - Eg. Assam fish
3. Lime leaves - Eg. Tom yum soup
4. Spring onions - Eg. Fried Rice
5. Curry leaves - Eg. Vadai
6. Screwpine (pandan leaves) - Eg. Nasi Lemak

Question 3

Types of aromatic herbs

Answer 3

The most common types of aromatic herbs used in Asian cooking are sweet basil, spring onion and coriander leaves.

Question 4

Types of spices

Answer 4

1. Cumin seeds - Dhal curry
2. Cardamon seeds - Keema
3. Cloves - Nasi Kyunit
4. Tumeric powder - Nasi briyani
5. Cinnamon sticks - Chicken curry
6. Five-spice powder - Grilled chicken

Question 5

What are some ways to store herbs and spices?

Answer 5

1. Keep herbs and spices away from heat and direct sunlight.
2. Store herbs and spices in the chiller or a cool place so that they can last longer.
3. Store ground spices in air tight containers as they lose flavour and aroma more quickly than whole spices.

Question 6

What is Monosodium Gultamate (MSG)?

Answer 6

It is a white crystal-like compound used as an artificial food flavouring. It is used in cooking for the following reasons:

1. to bring out a meaty flavour often known as “umami” or the fifth taste
2. to enhance the flavour of soups, snacks and bland dishes.

Question 7

Sypmtoms of an allergic reaction to MSG

Answer 7

1. tightness in the chest
2. heart palpiiitations
3. dryness in the mouth

Question 8

What is flavouring essences?

Answer 8

Flavouring essence are liquids that are made from natural or artificial extracts.

Question 9

Types of natural flavouring

Answer 9

1. Vanilla pods - It is expensive but they give a strong aroma and flavour to baked food.
2. Mango puree or mango juice extracts - Used to make puddings, smoothies and tarts.
3. Screwpine (pandan leaves) - Leaves are usually tied into a knot and cooked with the rice in nasi lemak.

Question 10

Types of artificial flavouring

Answer 10

1. Vanilla essence - Used to replace vanilla pods to save cost.
2. Mango essence - Used to replace mango puree if mangoes are not available.
3. Pandan essence is often used in Malay desserts such as pulut seri kaya, kuih dadar or ondeh ondeh.