Dried Shrimp

Has a present smell and does not contain shells. Good for the base of cooking. Avoid overly red ones as they are dyed.

Belacan

A dried shrimp paste. One of the special ingredients that gives Southeast Asian cuisine its very special flavor. It is strong smelling, a little wet and saltish. Watch the amount of salt used in recipes that also require the use of belacan. Toast over fire on both sides to release its special aroma before use. Powdered ready to use type is also available. Keep well without refrigeration for months. The lighter pinkish type is not used for making sambal belacan.

Shallots

Those used in Southeast Asia are maroonish in color and small ideal for deep frying. Replacable by small onions, those with a stronger flavor are preferable. May be sprouted to use as spring onions.

Star Anise

A pungent spice, it is usually used whole and remove before serving. Use sparingly as it could give an undesirable bitter flavor. Native to China, it's a major ingredient in five spice powder.

Tumeric

A root of the ginger family sometimes called yellow ginger, it's what gives curry it's distinct yellow color and a major ingredient in Asian spice mix. Handle with gloves to prevent stain. Powder form is widely used.