deep-fried crackers

This morning Z gave us a big bag of rempeyek. These deep-fried crackers of rice flour are flavored with cumin seeds, fresh curry leaves, and powdered ikan bilis (dried anchovies), and studded with whole ikan bilis (the silvery bits) and peanuts. They're fragrant, shatteringly crisp, absolutely addictive, and sure to ruin my hopes of shedding the last of my Malaysian east coast eatathon pounds before the end of the week. They're also loved internationally; Z's wife, who makes her rempeyek at home for sale, ships the occasional bag or three to customers in Japan.


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bristol-5-blend-pepper

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jerk seasoning

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used to spice up plain rice

It is the distinctive aroma of cumin which adds spice to the dishes that are being cooked. It is the concentration of oil compounds present in the seeds, which are responsible for the aroma. The natural sweetness of cumin also compliments the natural sweetness of a dish. It is commonly used in North African, Middle Eastern, Mexican, Indian and Asian cuisine. Cumin powder is one of the common ingredients in curry powder. Cumin is hotter in taste and has a sharp and slightly bittersweet taste. Ground cumin is more commonly used in Indian and Mexican dishes. It is very commonly used to make salsas and makes for a great accompaniment to chili and enchiladas and not to forget flavorful seasoning to ground meat. Cumin can also be used to spice up plain rice and breads as well. There are a number of benefits of it as well. It is often used as a stimulant and an antispasmodic. It is also used in treating nausea, diarrhea, as well as morning sickness. However, when one needs to replace this spice, no matter what the reason, there are few options that can do justice as a fill in. Let us check some of them out.

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prepare your own powder

These seeds are typically used in a powdered form in rempahs. 

They have a delicate liquorice, lemony aroma. 

Although very similar in appearance to cumin seeds, 

fennel seeds are slightly larger and lighter brown in colour. 

Often sold whole or powdered in small bottles at the supermarket, 

or in small packets by the spice seller at the wet market. 

To prepare your own powder, dry-roast the seeds then pound them until very fine. 

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