A taste of Malaysia: Chef Shahrim Karim demonstrates the art of patience and spices in Baridhara

Both a chef and an academic, Dr Shahrim Karim is a distinguished authority on Malaysian heritage, food and culture. He currently serves as a professor in the Department of Food Service Management at the Faculty of Food Science and Technology, Universiti Putra Malaysia.

Driven by a deep passion for Malaysia's culinary traditions, he has been pivotal in elevating the recognition and international appreciation of the country's rich cuisine. 

His work has focused on documenting, preserving, and refining Malaysia's culinary heritage, ensuring its legacy is safeguarded for future generations.

"Malaysian cuisine is a reflection of our diverse cultural heritage, shaped by Malay, Chinese, Indian, Baba-Nyonya, and Indigenous traditions. Through our food, we celebrate diversity while strengthening a shared national identity," Chef Karim said on 1 October during an event held at the Ascott Palace in Baridhara.

Hosted by the Ladies Association of the Ministry of Foreign Affairs Malaysia in collaboration with High Commission of Malaysia in Dhaka, the event showcased the intricate artistry of Malaysian cuisine. It was sponsored by TAS Group and Air Asia.

"In an era of globalisation, preserving and promoting our culinary traditions is essential for cultural sustainability. The use of fresh herbs, aromatic spices, and time-honoured cooking techniques defines the soul of Malaysian food," said Chef Karim.

The event was centred on Chef Karim demonstrating how Malaysian food is prepared, while explaining the cultural significance of the culinary choices he makes. 

Southern Malaysian cuisine carries influences from Singaporean and South Indian cooking, though distinct in its use of spices and textures. Portuguese influence, dating back over 400 years of colonial presence, also left a mark, especially in the use of rich sauces and baked goods.

He planned to make three dishes, but the main ingredient in all of them was not spices or coconut milk — it was patience. And a great deal of it. 

Chef Karim frequently emphasised this particular attribute, explaining how none of these dishes could be rushed. 

Steaming, boiling and resting each element was essential, making time itself part of the recipe.

1. Coconut pancake with spicy anchovy sambal

Traditionally made in rural households by grandmothers, this coconut pancake bears some resemblance to our pathishapta pithas. The batter is spread thinly on a non-stick pan, with oil carefully brushed around the edges until crisp and golden.

Chef Karim's energy and charisma turned even the simplest step into something enjoyable. While the coconut flavour of the pancake was subtle, paired with the classic sambal sauce, the dish's appeal was unmistakable — a balance of comfort and spice that lingers.

2. Prawns in spicy pineapple coconut gravy

This dish is especially popular in northern Malaysia, where influences from both Chinese and Thai cooking are evident. Onions, blue ginger, candlenuts, and an array of spices were blended into a paste, gently cooked before sweet pineapple was added to counterbalance the heat.

Finally, turmeric leaves and a touch of sun-dried garcinia gave the dish a unique aroma, before prawns were simmered in a rich coconut cream. The final dish carried only a mild spiciness. The prawns absorbed these flavours well, remaining tender without being overpowered while the fragrance of the turmeric leaves tied the flavours together elegantly.

3. Perlis-style mango sticky rice

The third dish was comparatively simpler yet deeply satisfying. Rice was steamed for 25 minutes, mixed with coconut milk, and then steamed again until sticky. Served on banana leaves with diced mangoes, coconut milk, and jewel-like pomegranate seeds, it was as much a feast for the eyes as for the palate.

On the palate, the flavours were clean and refreshing. This dish relied on clean, uncomplicated flavours. The coconut-infused sticky rice offered a light creaminess, complemented by the natural sweetness of mango. The contrast between creamy, sweet, and sharp created a dish that was not only visually striking but also sensorially balanced.