Discover a unique blend of curry spices
Malaysian cuisine has developed over many centuries with it’s blend of Asian cultures and dishes, bringing a fresh and unique flavour to its curries.
many foods are curried in Malaysia, including mutton, chicken, prawn, fish, eggs, and vegetables, BUT all are governed by generous spicing.
Discover a unique blend of curry spices
Malaysian cuisine has developed over many centuries with it’s blend of Asian cultures and dishes, bringing a fresh and unique flavour to its curries.
many foods are curried in Malaysia, including mutton, chicken, prawn, fish, eggs, and vegetables, BUT all are governed by generous spicing.
YOU CAN NOW TASTE AUTHENTIC MALAYSIAN CURRIES WITHOUT THE TRIP TO PENANG.
Lingham’s Malaysian Curry Pastes use traditional herbs and spices, so you can now easily prepare and share authentic Malaysian dishes in your own home.
Our Lemon Grass Curry Paste is a fusion of Malaysian and Chinese cuisine. It has a unique blend of lemongrass, tamarind and traditional spices that make it a Malaysian favourite and sure to be a crowd pleaser.
Then there’s our unique Penang White Curry Paste created from a vibrant blend of spices, galangal, lemongrass and nutmeg that will excite the senses.
Kapitan Curry Paste creates a rich curry dish infused with the aromas of lemongrass, lime leaves and spices.
And last but definitely not least our famous Laksa Curry Paste that creates a vibrant dish with bold flavours, a delicious balance between spicy, salty and sweet. An iconic Malaysian dish that fills you up and works just as well with chicken as the traditional seafood.
Lingham’s essence of Penang curry pastes now give you an affordable way to sample authentic dishes and truly taste the real culture of Penang.
‘REMPAH’ the essence of a great curry Recipe
THE FLAVOUR OF CURRIES, LAKSA, AND OTHER NyONYA RECIPES IS DETERMINED BY THE REMPAH, WHICH IN MALAY MEANS SPICES.
BEING AT THE HEART OF THE ANCIENT TRADE ROUTES, MALAYSIAN CURRIES TYPICALLY USE CURRY POWDERS RICH IN TURMERIC, COCONUT MILK, SHALLOTS, GINGER, BELACAN (SHRIMP PASTE), CHILLI PEPPERS, AND GARLIC.
‘REMPAH’ the essence of a great curry Recipe
THE FLAVOUR OF CURRIES, LAKSA, AND OTHER NyONYA RECIPES IS DETERMINED BY THE REMPAH, WHICH IN MALAY MEANS SPICES.
BEING AT THE HEART OF THE ANCIENT TRADE ROUTES, MALAYSIAN CURRIES TYPICALLY USE CURRY POWDERS RICH IN TURMERIC, COCONUT MILK, SHALLOTS, GINGER, BELACAN (SHRIMP PASTE), CHILLI PEPPERS, AND GARLIC.
BEING A MULTICULTURAL COUNTRY, MALAYSIANS HAVE OVER THE YEARS ADAPTED INDIAN, THAI, CHINESE AND PERANAKAN DISHES TO SUIT THEIR TASTE BUDS while CREATING TRULY DELICIOUS, MOUTH WATERING TASTE EXPERIENCES.
VARIOUS TRADITIONAL SPICE COMBINATIONS ARE POUNDED INTO AROMATIC, SPICY AND OR HERBAL PASTES CREATING VERY SPECIFIC TEXTURES.
SOME NyONYA RECIPES ARE HANDED DOWN FROM ONE GENERATION TO THE NEXT, AND UNTIL NOW, EXPERIENCING THESE TIME-CONSUMING CURRY DISHES WOULD HAVE REQUIRED A TRIP TO PENANG.
Try these great Tasting Lingham’s curry recipe ideas all using traditional herbs and spices.
Authentic Malaysian dishes easily prepared and shared at home.
Lingham's Chicken Curry Laksa is a vibrant dish with bold flavours, a delicious balance between spicy, salty and sweet.
Lingham's Kapitan Chicken Curry, a rich curry dish infused with the aromas of lemongrass, lime leaves and spices.
Lingham's Lemon Grass Prawn Curry is a fusion of Malaysian and Chinese cuisine. It has a unique blend of lemongrass, tamarind and traditional spices.
A traditional Savoury breakfast favourite in Malaysia, the Karipap or Curry Puff resembles a pie stuffed with a delicious chicken curry.
Lingham's Penang White Curry Chicken is a vibrant blend of spices, galangal, lemongrass and nutmeg.
Roti Canai is a delicious crispy pan fried flat bread that’s best served with vegetable, fish or chicken curry.
