FOOD LAB PROJECT

To explore and experiment with the spectra of consumables to cultivate a pure culinary expedition.

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Laksa Leafe AKA Vietnamese coriander, is a herb whose leaves are used in Southeast Asian cooking. Other English names for the herb includeVietnamese mint, Vietnamese cilantro, Cambodian mint and hot mint. The Vietnamese name is rau răm, while in Indonesia, Malaysia and Singapore it is called daun kesum,daun kesom or daun laksa (laksa leaf). In Thailand, it is called phak phai (ผักไผ่) and the Hmong word for it is luam laws. In Laos, it is called phak phaew (ຜັກແພວ), and in Cambodia chi krasang tomhom (ជីរក្រសាំងទំហំ) or chi pong tea koun (ជីរពងទាកូន). In North-East India, Manipur state uses this as garnishing herb over various cuisines like eromba and singju.Manipuris called it as Phak-Pai.

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Ikan Bilis AKA Dried Anchovies are prevalent in many asian dishes.

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Lemongrass is native to India, Southeast Asia, and Oceania. It is widely used as a herb in Asian cuisine and also as medicinal herb in India. It has a subtle citrus flavor and can be dried and powdered, or used fresh. It is commonly used in teas, soups, and curries. It is also suitable for use with poultry, fish, beef, and seafood. It is often used as a tea in African countries such as Togo and the Democratic Republic of the Congo and Latin American countries such as Mexico.

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Kaffir Lime leaves are widely used in Thai[3] and Lao cuisine (for dishes such as tom yum), andCambodian cuisine (for the base paste "Krueng"). Makrut lime leaves are used in Vietnamese cuisine with chicken to add fragrance. They are also used when steaming snails to decrease the pungent odor while cooking. The leaves are also used in Indonesian cuisine (especiallyBalinese cuisine and Javanese cuisine), for foods such as Soto ayam, and are used along with Indonesian bay leaf for chicken and fish. They are also found in Malaysian[5] and Burmese cuisines. 

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Curry leaves are highly valued as seasoning in southern and west-coast Indian cooking, and Sri Lankan cooking ( කරපිංචා), especially in curries, usually fried along with the chopped onion in the first stage of the preparation. They are also used to make thoran, vada, rasamand kadhi. In their fresh form, they have a short shelf life & do not keep well in the refrigerator. They are also available dried, though the aroma is largely inferior.

The leaves of Murraya koenigii are also used as an herb in Ayurvedic medicine. They are believed to possess anti-diabeticproperties.[2][3][unreliable medical source?][4]

Although most commonly used in curries, leaves from the curry tree can be used in many other dishes to add flavor. In Cambodia, Khmer toast the leaves in an open flame or roast it until crispy and then crush it into a soured soup dish called Maju Krueng.

In the absence of tulsi leaves, curry leaves are used for rituals and pujas.

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Kecap Manis is mostly used in Indonesian dishes, Malaysian cooks will employ the sweet, smoky syrup known askecap manis, or sweet soy sauce, in various sambals and simmering dishes. Thick and syrupy, this dark-brown mixture of palm sugar and soy sauce has an addictive sweet-savory, honeyed taste. It's complex enough to be drizzled over rice and noodle dishes, but it's also an important addition to pastes.

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Belacan is made from fermented ground shrimp mixed with salt. Some versions are in its wet form such as those in Vietnam and other versions are sun dried and either cut into fist-sized rectangular blocks or sold in bulk. It is an essential ingredient in many curries and sauces. Shrimp paste can be found in most meals in  Myanmar,  Laos,  Thailand,  Malaysia,  Singapore,  Indonesia,  Vietnam and the  Philippines. It is often an ingredient in dip for fish or vegetables.

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Malaysian Chicken Curry Protocol that FLP42 will be basing its curry on. 

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FLP42's Pandan Chiffon Cake protocol can be found here.

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FLP Reminder

Can't find that one post you were looking for?  Want to ask the FLP coordinators a question? Want to access the FLP archives?  

REMEMBER that you can do all the above by accessing the button hidden all the way in the top left corner of this page to access the search, archive and inquiry sections!

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FLP42's Assam Laksa protocol can be obtained here.

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FLP42's Nasi Lemak Protocol can be obtained here.

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FLP42 FYI: Pandan is a leafy vegetable that is used for its aroma and color in asian cooking.

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FLP42 FYI: Galangal is a rhizome that has its origins in Indonesia, but is used in many asian cuisines such as Vietnamese, Lao and Malaysian.  Galangal is related to and resembles ginger. While ginger tastes a little like galangal, most cooks who use both rhizomes would never substitute one for the other and expect the same flavor profile.  In its raw form, galangals have a dissimilar taste from common ginger. 

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Turmeric is a rhizome native to southeast India which imparts a yellow/orange tint to many dishes.

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FLP42 FYI: This Beef Rendang protocol will be the one that we utilize to model our project on.

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Food Lab Project #42: Malaysian

FOOD LAB PROJECT #42 (FLP42) Abstract: Malaysia sits at the epicenter of Indian, Chinese and Southeast Asian cuisine and produces some of the most profoundly delicious foods using fragrant and robust ingredients. The aim of FLP42 is to recreate this Malaysian cuisine, by following and optimizing classic, traditional Malaysian protocols. FLP DISCLAIMER: The FLP makes NO claim to authenticity, legitimacy or originality. The FLP is an ongoing experiment to recreate and optimize the proposed cuisine, based on the data and protocols that can be gathered. FLP42 Funding: FLP42 is generously supported by patrons like YOU, who make the Food Lab possible. Grants are currently being submitted and reviewed, and until then funding will depend on donations made by participants such as yourself. FLP42 Methods and Materials: Roti Canai Beef Rendang Assam Laksa Nasi Lemak Chicken Curry

FLP42 Results: TBD (but most indubitably delicious). FLP42 BLACKBOX WARNING: Malaysian cuisine relies heavily on meat, seafood, nuts, gluten and soy products, however, it is largely dairy free. FLP DISCLAIMER: The FLP makes NO claim to authenticity, legitimacy or originality. The FLP is an ongoing experiment to recreate and optimize the proposed cuisine, based on the data and protocols that can be gathered.

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On Sunday, November 16, a group of foodies travelled to Taste Good Malaysian Restaurant in Elmhurst, NY in order to gather data for our controls.  The controls will set the standard upon which we are to compare the outcome of FLP42 against.

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FLP42 Data Gathering Mission dishes in order:  Roti Canai, Popiah, Hokkien Char Mee, Spring Rolls, Porkchops with Marmite, Beef Rendang, Assam Laksa, Stingray