Lim Bian Yam and Y3K Issue no.10

A Dexterous Strewn of Spices

Y3K issue no.10 (Jan-Feb 2003)

Food should look wonderful, taste beautiful. Most times, the flavours and aromas of dishes, depend largely on the spices and herbs used. Spices play secondary roles in most kitchens but in real, they are the prime essential ingredients to the culinary world. What happens to a general dish without any flavourings of ginger, spring onion, garlic or shallots? It looses its aromatic appeal and can you imagine a food world without pepper, cloves, cinnamon barks, star anise, saffron etc... This will be disheartening to our Indian, Malay, Portuguese, Italian, Spanish friends, who are all lovers of spices. For centuries, spices were cherished for their preserving properties, culinary and medicinal purposes. It was even noted to be dyes for the olden days Kings’ wardrobes. They were the highly prized commodity in the then, economic market. Their importance now, may have lost its lustre of gold but Master Lim Bian Yam presents their worth in this New Year’s issue.

Why an Indian meal? Readers may be baffled. Well, Malaysians’ eating preferances are becoming unified. We celebrate all festivals in full glory and in the recent winds of change, have started to adapt another ethnic theme to incorporate with our own. This is simply what we term as all festivals have been literally "adopted" by the general communities. It will please those with spicy tastebuds. Try the new concept and share the sprightly joy.

Thank you Master Lim and Vincent for all your special efforts. Y3K proposes a toast to the duo.