simmered dishes. The pandan (screwpine) leaf is the Asian equivalent of vanilla in Western cuisine. Its subtle aroma is released when the leaves are bruised by tying one or two long leaves into a knot, and used for cooking curries, rice and desserts. The leaves can also be used to wrap items like rice, chicken or fish for cooking. Pandan leaf is also available in liquid essence or powdered form to flavour and colour cakes. Turmeric () is a rhizome popular for its flavour as well as colouring properties. The leaves and flowers of the turmeric plant are also used in cooking or eaten raw. Tofu products, specifically fried tofu, are widely used as cooking ingredients and as side accompaniments. While fried tofu can be bland in flavour on its own, its main contribution is texture and especially with tofu puffs, the ability to soak up the flavour of whatever they are cooked in. Fried tofu products are found as a versatile component ingredient for dishes like stir fried noodles, rojak (fruit and vegetable salad), noodle soups, and stews. A popular way of serving fried tofu on its own is a salad with bean sprouts, shredded cucumber and spring onions, covered in a thick sweet and spicy dressing and dusted with roasted ground peanuts. Fried tofu may also be stuffed with a mixture of ground meat or shredded vegetables. Dried seafood products contribute a savoury depth of flavour to some Malaysian dishes. Small dried anchovies, known as , are very popular. It acquires a crispy texture when deep-fried, and is served as an accompaniment or prepared as a relish in this capacity. is also boiled to make fish stock; in fact, instant stock granules are a popular seasoning in modern kitchens. Dried shrimp and salted dried fish are also used in various ways. Other essential seasoning and garnishes include tamarind (), specifically the paste-like pulp extracted from the fruit pod which contributes a tart flavour to many dishes. Candlenuts () are similar in appearance to macadamia nuts, being round, cream-coloured and having a high oil content. Candlenuts are normally ground to thicken sauces. is a type of dried Chinese sausage made from pork and spices. Mainly used by the Malaysian Chinese community, these sweet sausages are usually sliced very thinly and added for additional flavour and texture. Recent studies have shown that there are 62 commonly consumed Malaysian foods that