What's The Difference Between Sambal Sauce & Belachan Sauce?

The words 'sambal' and 'belachan' are closely associated with each other, as all Malaysians and a number of Singaporeans would know. So, what is the difference between Sambal Sauce and Belachan Sauce?

Well, there are TWO ingredients in Belachan Sauce that are not in Sambal Sauce: Candlenut (or 'buah keras' for those not in the know) and Lemongrass. So, basically the focus of this post is trivia on candlenut and lemongrass.

According to webmd.com, lemongrass can cure a lot of ailments, including stomachache, vomiting, coughs, the common cold, fever, exhaustion, achy joints, convulsions, high blood pressure and digestive tract spasms. So, lemongrass on its own is really good. But, you know what's better? Lemongrass in MCM Belachan Sauce! Anyway, the use of lemongrass in cooking is as versatile as its use for medicinal purposes. It can be used in teas, soups, broths, braising liquids, curry pastes, marinades, stir-fries, salads and spice rubs. 

Okay, an interesting trivia on candlenut. Do you know that it can be used as a candle? Hence, the name candlenut. According to culinarylore.com, this is because candlenuts have such a high oil content (Wikipedia mentions that 15% to 20% of the nut's weight is purely oil). When it comes to cooking, culinarylore.com mentions that candlenuts are predominantly used in Malaysia, Indonesia and Hawaii. Mostly used as a thickener and texture enhancer in curry pastes and other dishes. The site mentions that candlenut is used in a Malaysian curry dish called kapitan. Well, we Googled 'kapitan curry' and on asianfoodchannel.com, there's a recipe by Martin Yan for Kapitan Curry Chicken. Yup, candlenut is used in the curry paste for that dish. 

So, does this make MCM Belachan Sauce superior to MCM Sambal Sauce? Why don't you be the judge of that because obviously we created these sauces for all kinds of cooking. Belachan Sauce & Sambal Sauce – Best Friends Forever <3

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The Goodness of Garlic

Some time ago on our FB Fanpage, we at MCM posed this question to our fans: What does MCM's Sambal Sauce, Belachan Sauce, Assam Sauce and Gan Xiang Sauce have in common? Though we got a number of Likes for that post, no one actually came up with an answer. Well, there's more than one answer, and one of those answers is garlic. Yes, all four sauces contain garlic, an essential ingredient in many Asian dishes. But, did you know that garlic has medicinal benefits?

According to authoritynutrition.com, the father of Western medicine, the ancient Greek physician Hippocrates, used to prescribe garlic as treatment for some medical conditions. 

An ounce or 28 grams serving of garlic provides:

1) Vitamin B6: 17% of the Required Dietary Allowance (RDA).

2) Vitamin C: 15% of the RDA.

3) Manganese: 23% of the RDA.

4) Selenium: 6% of the RDA.

5) Fiber: 1 gram.

6) Also some amounts of Vitamin B1, calcium, iron, phosphorus, potassium & copper.

Read up more on the article at at authoritynutrition.com to find out more about the health goodness of garlic. 

Check out MCM's convenient sauces at our e-store on Dinasou.com. 

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Fruits that are good eaten with just MCM Rojak Sauce

1. Pineapple

2. Guava and Water Guava ... The popular choice of fruits for rojak sauce. Unfortunately, we couldn't find a nice pic of such fruits for this post.

3. 'Sengkuang'. We looked up Wikipedia and found funny names for it in English, so we'll just stick to the Malaysian word for it.

4. Mango. Try rojak sauce with a mango that's not too ripe, as that's how a number of Malaysians enjoy it.

5. Papaya. This is a rather unusual choice of fruit, but give it a go. Again, go for the not-so-ripe ones.

6. Starfruit. The most unusual combination with rojak sauce, but hey, you only live once!

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Trends in Consumption of Sauces, Dressings and Condiments (as of November 2015)

According to a summary of a report compiled by euromonitor.com for Malaysia, the trend for sauces, dressings and condiments in the country in 2015 hardly changed and continued to remain essential despite the introduction of the 6% Goods & Services Tax (GST) earlier in 2015. In fact, as the GST raised prices for most items, home cooking, as opposed to eating out, became de rigueur as consumers needed to compensate for the price hikes. Due to this, consumers switched to cheaper brands, forsaking the need for quality with regards to their cooking ingredients.

We at MCM are well aware of the situation and the prices for our sauces remain competitive with other more well-known brands, despite the 6% GST rate. At the same time, we have not compromised the quality of our sauces in order to compensate for the increase in prices. 

Check out our sauces on MCM's Brand Street e-store at Dinasou.com. 

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5 Ways To Enjoy Soy Sauce

1. To enhance the flavours of foods typically eaten as dessert.
    Here in Malaysia, there are people in some parts of the country that will enjoy a sprinkle or a good dash of 'kicap' with 'pisang goreng', or banana fritters. But do you know that soy sauce can be added to ice cream? If you buy a tub of vanilla ice cream, and you want to bring out the butterscotch flavour in it, soften the ice cream first, meaning don't put it in the freezer for a while. If it's a one-litre tub, pour one teaspoon of soy sauce in the softened ice cream and mix well. Put the tub back in the freezer to harden the ice cream. Ice cream is only nice to eat when it's firm. 

Another dessert which you can enhance the flavour of with soy sauce is chocolate brownie. Before baking, add two teaspoons of soy sauce so that the brownie's flavours will be intensified.

You can do the same to other desserts such as blueberry muffins and cakes. Add two to three teaspoons of soy sauce to the mixture before baking and voila! The sweetness of the desserts will be enhanced.

2. To add flavour to meat
    This is not a secret as some of us may actually use soy sauce to boost the richness of meat. But, there's a way of doing it that all of you may not know, such as mixing soy sauce with marmalade before basting chicken or lamb. Roast the meat when its properly basted with the marmalade & soy sauce mixture to give a citrus boost to your chicken or lamb. 

If you like making burger patties from scratch, don't forget to a teaspoon of soy sauce for every 100g of mince beef. This will definitely improve the taste of of your burgers. 

If you want a rich taste and a deep mahogany colour to your ribs (not your ribs, but those taken from a cow, like, duh!) or a beef roast, use soy sauce as a baste. Before or during roasting chicken, make sure to brush soy sauce over it to make it evenly brown and for better flavour. But we're sure you know this already, or else how can we enjoy one of Malaysia's quintessential dishes, 'nasi ayam'?

3. If you want to add depth of flavour to your stews, soups and casseroles, use soy sauce in stock instead of salt. 

4. There are many ways to enjoy pumpkin and pineapple, either in savoury or sweet dishes. But how about just enjoying pumpkin and pineapple on their own with soy sauce? Mix soy sauce with honey and drizzle it over pineapple. Chargrill until golden and just warm. Mix soy sauce and sweet chilli sauce and glaze the mixture over wedges of pumpkin. Pop the wedges in the oven and bake until golden. 

5. This last one may not be a secret at all to most Malaysians. Then again, who knows? We all enjoy our curry gravy, right? But what about brown gravy? The one which you eat with meatballs, for example. For every quarter of water, add a quarter of soy sauce before making your gravy. It will sure add a kick to that brown gravy of yours. 

Source: taste.com.au

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The Longest Yee Sang in Malaysia?

Image taken from: thecoverage.my

We at MCM try our best to pick out the most interesting news for our fans, and in light of the upcoming Chinese New Year, we came across a rather not-so-old piece of news regarding Yee Sang. Apparently, for the Chinese New Year in 2013, people came together to join 1,000 tables to make the longest spread of Yee Sang along Jalan Bukit Bintang in Kuala Lumpur. The Yee Sang spread was measured at 999 metres long. 

You may ask, how do we know that it's CNY 2013? Well, we trawled all over the Internet and found this reference to a "World Record 999 meters LO HEI function" that supposedly took place on Sunday 17th February 2012, according to lungmu.blogspot.my. Okay, the year does not tally, but the post on the blog started by mentioning the Year of the Snake, which corresponds with the starting of the Chinese lunar year in 2013. 

Anyway, we also checked World Guinness Record's site, and it does not mention WORLD's longest Yee Sang. There's almost 600 entries if you search "longest yee sang" on the World Guinness Record's site. 

It is still Chinese New Year. You can order MCM's Red Box Prepacked Yee Sang at our e-store on Dinasou.com. 

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The Art of Tossing Yee Sang

Tossing Yee Sang
Shared on Flickr by chee.hong

So, why is there a tradition of "tossing" yee sang? According to pamper.my, it is a belief that tossing yee sang reflects the height of growth in fortunes for the people taking part in the tossing. Thus, the higher the toss, it should follow that a person's growth of fortune will be higher as well. Those who toss the yee sang will also say "Loh Hey" loudly over and over as they toss. "Loh Hey" literally means to 'move upwards'. Hence, saying "Loh Hey" while tossing yee sang is symbolic of the participants' wish that the year ahead, their fortunes will rise and expand. 

At the end of the tossing, one would expect to see the table a little messy with the ingredients of the yee sang scattered all over. It's not all wasted. The yee sang ingredients left on the plate will still be eaten.

Check out MCM's Red Box Prepacked Yee Sang at Dinasou.com. Now on offer!

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History of Yee Sang

MCM Red Box Prepacked Yee Sang (Bundle Box form)

Whenever the word 'history' is mentioned, people are going to expect a long and boring narration. Well, not all people, anyway. We'll keep this light, short and interesting.

Apparently, the tradition of Yee Sang during the Chinese New Year period is only celebrated in Malaysia and Singapore. Most probably in Indonesia as well, according to Wikipedia. Other Chinese-populated countries, including China itself, don't have Yee Sang as part of their CNY tradition. According to a report in thesundaily.my, citing Bernama as the source, the reporter asked a resident of Dalian, a city in northern China, whether she has heard of Yee Sang. 26-year-old Le Gao responded, "Tossing Yee Sang sounds interesting, but I have never heard about that."

So, how did this tradition come about? pamper.my states that in the early 20th century, immigrants from China brought their love of fish and raw fish salads to Malaysia and Singapore. If that's the case, then from which part of China did these immigrants emigrate from? It couldn't have been northern China, or else Le Gao would have known about it. Well, according to Wikipedia, during the colonial times when Malaysia was Malaya, a raw fish dish was sold at porridge stalls set up by Chinese migrants and it is said that the dish originated from Jiangmen, Guangdong province, which is in the southern part of China. The raw fish dish consisted of fish, turnip and carrot strips, and served with condiments of oil, vinegar and sugar. Customers would then mix the ingredients themselves. 

Anyway, the tossing of Yee Sang during Chinese New Year has become an integral part of the culture among the Chinese here. Thus, MCM would like to take this opportunity to promote its MCM Red Box Prepacked Yee Sang. A bundle box of 10 originally cost RM318. But now, it is at a promotional price of RM238, which is a discount of 25%. Check it out at MCM's e-store on Dinasou.com.

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Meet the judges for MCM's 'Champion of Cookery' Contest

Chef Chen Zhi Xin

Among his accomplishments
2005
1. Took part in the 5th World Golden Chef Competition – Received Gold with Distinction & Best Food Presentation Award in Food Decoration
2. Awarded the World Master of Skill from Les Amis d'Escoffier
2006
1. Bestowed with International Judge title from the International Cooking Union Association         (ICUA).
2. Received the International Grand Master Award from ICUA.
3. Took part in the International Tournament Cooking Guru, Beijing – Received Gold with Distinction & the International God of Gourmet highest honour award
4. Took part in 1st Chinese Cup Master of "Man Han Cuisine" Competition – Received Gold with Distinction & Master of Man Han Honours
2007
Took part in the International Emperor of Chef Competition – Received Gold with Distinction & the International Emperor of Chef highest honour award
2008
Received the International Imperial Chef highest honour award
2009
Became President of World Association of Master Chef (Malaysian Chapter)
2012
1. Took part in Spanish Gourmet Night – A La Introduccion De La Gastronomia y Los Productos Espanoles En Malaysia 
2. Bestowed with Top 10 Golden Judge honour of the Asia Pacific region by the World's Leading Food & Beverage Industry Coalition
Present
Culinary Consultant/Director of Yi Yuan Ting Fine Dining, Brunei

source: wohhupfood.com

Chef Roy Wong Wing Chong

Among his accomplishments
1998
Took part in World Golden Chef – Awarded Gold Medal in the Food Display category
1999
Took part in International Gastronomique – Awarded Gold Medal in the Hot Cooking category
2003
Took part in International Culiniare – Awarded Gold Medal in the Appetizer category
Present
Chef at the Kim Ma Chinese Restaurant of the prestigious Palace of The Golden Horses hotel in Sri Kembangan, Selangor, Malaysia

source: foodstreet.com.my

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Caramel ... Not just for that delicious custard pudding

Do you love custard puddings? We bet most of you do :) Hey, it's not a crime to love custard puddings, just as long as you don't eat, like, three servings per day as that will definitely add "spare tyres" around your waist. What makes custard puddings so special? It's because of the caramel sauce. Mmm, yummy. 

But, do you realize that caramel per se is also a colouring agent? According to dermnetnz.org, under the topic "Food Additives & E Numbers", caramel is E150 – commonly used brown colour and flavouring agent made from the caramelisation or burning of sugar by heat or chemicals. 

Why are we telling you this? Because caramel is used in MCM's Mixing Noodle Sauce. So, just don't think of custard puddings, popcorn, desserts and so on when caramel comes to mind. Think MCM Mixing Noodle Sauce. Maybe it's the caramel that makes it a perfect use for all types of cooking.

MCM Mixing Noodle Sauce
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Gan Xiang Sauce: Understated and Reflective

We've noticed that we've put much emphasis on our Sambal, Belachan and Assam sauces in previous FB posts and blog posts that we left out poor Gan Xiang sauce. 

A simple Google search reveals that the closest meaning of the Chinese characters for Gan Xiang in English is 'reflection'. We guess that is why Gan Xiang is always in the background. Gan Xiang ponders about life while its counterparts Sambal, Belachan and Assam always love to be the life of the party.

Okay, okay, we understand what you're thinking. We're turning our sauce products into human characters. But why not? Why can't we imagine that condiments are like people? If Sambal is hot, it could be that it's temperamental. If Belachan is spicy, it could be that it's exciting. Is Assam is sour, it could be that it's not easily amused. 

Anyway, back to Gan Xiang. There's one ingredient in Gan Xiang that sets it apart from the other sauces — curry leaves. According to timesofindia.indiatimes.com, the benefits of curry leaves include fighting infections and helping the heart to function better. 

So, if you want to use a flavour enhancer that's understated, yet has a touch of spice that's beneficial for you, try the Reflecting Gan Xiang. 

Have a look at our other sauces on our Brand Street page on Dinasou.com.

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MCM Assam Sauce used as a marinade?

Okay, if you have been reading our blog, which we really hope you do, you must have read the entry on MCM Assam Sauce. Of course, the main ingredient of this product is Assam Paste, which in English is tamarind paste. Cooking suggestions for MCM Assam Sauce include fried prawns, steamed fish, fried chicken and mixed seafood, among others. 

Most Malaysians use tamarind paste as part of their cooking. But, have you considered that tamarind paste can be used in a marinade? According to finecooking.com, tamarind-tinged liquid can be used to tenderize tougher cuts of beef. This is because of the natural acidity in tamarind. If you combine some water with MCM Assam Sauce, you can use it to marinate pieces of beef overnight. It will break down the fibers of the meat, and the next day when you cook the beef with your chosen method of cooking, be it grilled, charbroiled, or fried, you will find that those tough cuts of beef have become succulent and tender. A word of caution, though. Do not marinate chicken or fish in tamarind paste for too long as their meat is lean and the acidity of the tamarind paste or juice will somehow "cook" the chicken or fish, from a chemical standpoint. 

So, go ahead. Use MCM Assam Paste in a marinade sauce for your beef dish. When the marinade undergoes a reduction during cooking, it will turn your beef into a deep and rich brown colour. 

Check out our other specialty sauces at Dinasou.com.

MCM Assam Sauce
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Belacan, or shrimp paste, has some health benefits, but also a downside

Photo courtesy of Wikimedia Commons

There's a type of bacterium in shrimp paste that produces MK-7, a Vitamin K2 subtype that is nutritionally recognized. According to Wikipedia, MK-7 is found in US dietary supplements for bone health.

According to marksdailyapple.com, shrimp paste has been shown to curb dental erosion and harden softened enamel. 

In addition, the degraded shrimp shells in shrimp paste are rich in chitosan, but although chitosan has uses in commercial and biomedical fields, there does not seem to be any health benefits in its consumption other than the fact that it can induce blood clots at a rapid pace. Therefore, people who suffer from deep vein thrombosis, or have a history of heart problems, should not consume too much shrimp paste. 

Anyway, MCM uses shrimp paste in many of its specialty sauces, namely MCM Assam Paste, MCM Belachan Sauce, MCM Gan Xiang Sauce, MCM Rojak Sauce & MCM Sambal Sauce.

You can check the previous posts on this blog on each of the products, or visit MCM's Brand Street page on Dinasou.com.

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Don't we, ahem, most of us, just love sambal?

Most Malaysians love sambal. We say most because we know not all Malaysians like food that is too hot & spicy. Some people would say that these people are not Malaysians but some Mat Saleh celup or something like that, but let's not be judgmental. We all have our own preferences, which make each of us unique :) 

According to Wikipedia, apparently the word 'sambal' is an Indonesian loan-word of Javanese origin, which is 'sambel'. And all this while we thought that sambal was conceived by our ancestors in Malaya back then. Okay, don't get upset. You know you can't take every information derived from Wikipedia at face value. Sometimes, you have to do a little digging that is not based on online information. Better ask your grandma or your great aunt. They probably have more information as to where sambal originated from.

Nowadays, most of us use a blender to mix all the sambal ingredients. But do you still recall the time when your mother, or your grandmother would use the pestle and mortar to ground the chilies, shrimp paste, garlic and whatever else required? Ah, those were the days. But, surprisingly enough, there are still households that use the good ol' pestle and mortar to ground sambal ingredients. 

Well, we at MCM want to save you the hassle of making sambal from scratch. We have a product called MCM Sambal Sauce. You don't need a blender or a pestle and mortar to make sambal anymore! 

Check out other MCM products at our Brand Street page on Dinasou.com.

MCM Sambal Sauce
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