Food for Thought: A Taste of Malaysia on Your Table

DOUG REYNICS

s a foodie, I continue to seek out new and fun flavors. I was fortunate to have met Auria Abraham while at the New York Summer Fancy Food Show this past June. At the time, A she was introducing the world to her new product line of Malaysian-inspired flavors, a combination of Chinese, Indian, Malay, Portuguese, Sri Lankan, and Dutch influences. Auria has won multiple awards at past Summer Fancy Food Shows, but what always intrigues me is her real passion for explaining her products and flavors, of which I have tried many. “My mission,” she says, “is to help folks bring true Malaysian flavors into their home cooking, while representing the cuisine of my homeland in the most authentic and traditional way.”

I instantly fell in love with her very popular Hot Chili Sambal, a very complex level of flavors which has become a staple in our kitchen. My current favorite is Auria’s line of packaged dry flavorings. The Satay Spice Blend is perfect to use when grilling chicken kebabs. It comes with all the flavors needed to create both the kebab flavorings and a peanut sauce for dipping. The Curry Spice Blend has all the flavors of a complex recipe, in a simple easy-to-use dry mix. It is based on her Mum's weeknight curry. The Rendang Spice Blend is spicy! It pushes my comfort level for heat but I still buy and use it. The spice blend is authentic to Minangkabau-style rendang which was brought over to Malaysia in the 1400s by migrating Indonesians. The ingredients give you an idea of the complexity of flavors: shallots, toasted coconut, brown sugar, chili powder, dried chilis, turmeric, garlic, lemongrass, lime leaf, ginger, and galangal. What an incredible flavor profile!

My next favorite, used when I make my Thai dishes, is Auria's Lime Leaf Sambal, which is a green chili paste flavored with makrut lime leaves. It can be used as a cooking sauce, marinade, or straight out of the jar as a condiment. There are simple dishes I make using a can of coconut milk, a scoop of the lime leaf sambal, a handful of bell pepper slices and onions, and a protein (usually chicken). You can't get easier, and packed with flavors!

The Salted Caramel Kaya is incredible, as simple as a toast jam but also way more. It's an ice cream topping, and great on waffles and pancakes.

Follow Auria on Facebook (Auria’s Malaysian Kitchen), Instagram and Twitter (@thesamballady), and order her products at auriasmalaysiankitchen.com.

DOUG REYNICS is a longtime Tucker resident and selfdescribed “foodie.” Many know him as “Doug the Driver,” who provides rides to and from both the domestic and international airport terminals. (To date, his service has provided almost 2,300 airport rides!) If you have a food story or question you would like to see him write about (or if you need a ride!), email him at dougthedriver1@gmail.com or call him at 770.842.4261.