same size and shape as a durian and also emit a noxious odour, the spines of the tarap are soft and rubbery compared to the durian's hard, thorny spines. The fruit itself is smooth, soft and creamy, and the flavour is reminiscent of sweet custard apple with a hint of tartness. The watermelon, or in Malay. This popular fruit comes in red and yellow varieties. The sugar apple, or in Malay. This fruit comes in red or green varieties. Ingredients Chilli peppers are indispensable in Malaysian kitchens, and both fresh and dried forms are used. Chillies come in several sizes, shapes and colours. As a general rule, two type of chilli cultivars are the most commonly available: the bird's eye chilli (), which although small in size are extremely pungent and very hot; and longer varieties, which tend to be much milder. Green chillies are more peppery in taste, while red chillies, green chillies which have been left to ripen, have a slightly sweeter heat. If a milder flavour is preferred, the seeds and membranes are removed from the chilli pods before they are cut, or the chillies are left whole and removed prior to serving. Some common uses include grinding the chillies into a paste or sambal; chopping fresh chillies as a condiment or garnish; and pickling whole or cut chillies. is essential to Malaysian cooking. It is a type of shrimp paste which is pressed into a block and sun-dried. In its raw form it has a pungent smell. Once cooked, the aroma and flavour mellow and contribute a depth of flavour to the dish. To prepare for use, one typically wraps a small amount in foil, which is then roasted over a flame or placed into a preheated oven. is most commonly pounded or blended with local chilli peppers, shallots and lime juice to make the most popular and ubiquitous relish in Malaysia, . is also crumbled into a ground spice paste called , which usually includes garlic, ginger, onions or shallots, and fresh or dried chilli peppers. A paste is similar in form and function to an Indian wet masala paste or Thai curry paste, and is often browned and caramelised () to mellow the raw flavours of its component ingredients and produce a harmonised finish. The coconut () is another quintessential feature of Malaysian cuisine, and virtually all parts of the plant are used for