Note from Ms. Yummy~licious:
Price ranging below RM3 per bottle.

Note from Wiki:
Maltose, or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) linkage. It is the second member of an important biochemical series of glucose chains. The addition of another glucose unit yields maltotriose; further additions will produce dextrins (also called maltodextrins) and eventually starch.

Source: http://en.wikipedia.org/wiki/Maltose

Recipe/s that use/s this item:

• N/A

First Commentator

Congratulations, Marzie! and thank you for your comments love! ;)

Note from Ms. Yummy~licious:
Price ranging below RM5 per bottle or below RM5 per packet.

Note from Wiki:
Five-spice powder is a seasoning in Chinese cuisine. It incorporates the five basic flavors of Chinese cooking — sweet, sour, bitter, savory, and salty. One common recipe includes Chinese Tung Hing cinnamon (actually a type of cassia), powdered cassia buds, powdered star anise and anise seed, ginger root, and ground cloves. Another recipe for the powder consists of huajiao (Sichuan pepper), bajiao (star anise), rougui (cassia), cloves, and fennel seeds. It is used in most recipes for Cantonese roasted duck, as well as beef stew. It is also used as a marinade for Vietnamese broiled chicken. The five-spice powder mixture has followed the Chinese diaspora and has been incorporated into other national cuisines throughout Asia.
The formulae are based on the Chinese philosophy of balancing the yin and yang in food.
Although this spice is used in restaurant cooking, many Chinese households do not use it in day-to-day cooking. In Hawaii, some restaurants have it on the table.
A versatile seasoned salt can be easily made by stir-frying common salt with Five-spice powder under low heat in a dry pan until the spice and salt are well mixed.

Source: http://en.wikipedia.org/wiki/Five-spice_powder

Recipe/s that use/s this item:

• N/A

Note from Ms. Yummy~licious:
Price ranging below RM10 per bottle or below RM5 per packet.

Note from Wiki:
Parsley (Petroselinum crispum) is a bright green, biennial herb, also used as spice. Having originated in Iran ("Pars"), it thus acquired its European name. It is very common in Middle Eastern, European, and American cooking. Parsley is used for its leaf in much the same way as coriander (which is also known as Chinese parsley or cilantro), although it has a milder flavor.

Source: http://en.wikipedia.org/wiki/Parsley

Recipe/s that use/s this item:

• N/A

Note from Ms. Yummy~licious:
Price ranging below RM10 per bottle.

Note from Wiki:
Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region. It is a member of the mint family Lamiaceae, which also includes many other herbs. Rosemary can also be a girl's name.
The name rosemary has nothing to do with the rose or the name Mary, but derives from the Latin name rosmarinus, which literally means "dew of the sea", though some think this too may be derived from an earlier name.

Source: http://en.wikipedia.org/wiki/Rosemary

Recipe/s that use/s this item:

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Note from Ms. Yummy~licious:
Price ranging below RM1-2 per packet.

Note from Wiki:
Its hourglass-shaped leaves (comprising the leaf blade plus a flattened, leaf-like leaf-stalk or petiole) are widely used in Thai cuisine (for dishes such as tom yum), Lao cuisine, and Cambodian cuisine, for the base paste known as "Krueng". The leaves are also popular in Indonesian cuisine (especially Balinese and Javanese), for foods such as sayur asam - literally sour vegetables, and are also used along with Indonesian bay leaf for chicken and fish. They are also found in Malay and Burmese cuisines.
The leaves can be used fresh or dried, and can be stored frozen.

Source: http://en.wikipedia.org/wiki/Kaffir_lime

Recipe/s that use/s this item:

• Thai Tomyam - Improvised


• Thai Tomyam


• Curry Chicken

Unexpected Dinner: Tomyam

Note from Ms. Yummy~licious:
Price ranging below RM1-2 per 3 stalks. Also known as serai in Bahasa Malaysia.

Note from Wiki:
Cymbopogon is a genus of about 55 species of grasses, native to warm temperate and tropical regions of the Old World and Oceania. It is a tall perennial grass. Common names include lemon grass, lemongrass, barbed wire grass, silky heads, citronella grass, fever grass or Hierba Luisa amongst many others.

Lemon grass is widely used as an herb in Asian cuisine. It has a citrus flavour and can be dried and powdered, or used fresh.
Lemon grass is commonly used in teas, soups, and curries. It is also suitable for poultry, fish, and seafood. It is often used as a tea in African and Latino-American countries (e.g., Togo, Mexico, DR Congo).

Source: http://en.wikipedia.org/wiki/Lemon_grass

Recipe/s that use/s this item:

• Thai Tomyam - Improvised


• Thai Tomyam


• Curry Chicken


• Assam Curry Fish

Note from Ms. Yummy~licious:
Price ranging below RM3 per packet. Also known as lengkuas in Bahasa Malaysia.

Note from Wiki:
The Galangal plant or Blue Ginger is a rhizome with culinary and medicinal uses (Thai: Ka (ข่า), Malay: lengkuas (Alpinia galangal), Traditional Mandarin: 南薑, Simplified Mandarin: 南姜, T:高良薑/S:高良姜, Cantonese: lam keong, 藍薑, Vietnamese: Riềng). It used in various oriental cuisines (for example in Thai cuisine Tom Yum soups and Dtom Kha Gai, and throughout Indonesian cuisine, for example, in Nasi Goreng). Though it resembles the ginger that it is related to, there is little similarity in taste.

Source: http://en.wikipedia.org/wiki/Galangal

Recipe/s that use/s this item:

• Thai Tomyam - Improvised


• Thai Tomyam