I’ve Been a Chef for More Than 10 Years—These Are The 8 Food Items I Always Bring Back From Malaysia

Julie Lin, a chef with over a decade of experience, highlights eight essential food items she consistently brings back from Malaysia for use in her United Kingdom kitchen. These ingredients serve as a culinary connection to her heritage and inspire her cooking. Among the items she frequently imports are dried shrimp, which she uses to add a deep umami flavor to various dishes, and belacan, a fermented shrimp paste crucial for authentic Malaysian sambals and curries. Lin also emphasizes the importance of specific Malaysian spices, such as galangal and lemongrass, noting their distinct aromatic profiles that differ from their more common Southeast Asian counterparts. She finds that these authentic ingredients are often difficult to source with the same quality or intensity in the UK. The chef also mentions bringing back specific types of noodles and sauces that form the backbone of many Malaysian comfort foods. These items are not just ingredients but carry personal significance, evoking memories and reinforcing her connection to her cultural roots. Lin's practice underscores the challenges and rewards of maintaining culinary authenticity when cooking far from home, relying on carefully selected imports to recreate the flavors of Malaysia.