kerala, in india. >> it's a fantastic shop, i tell you, it smells just... i literally close my eyes and i could be in india, you know? it's fantastic. today, spices are very much a part of the food of multicultural malaysia, where, amongst others, the chinese, the portuguese, the dutch, and the british have all stopped off. and now malaysia is home to asia's biggest spice farm, nasuha, covering 300,000 acres with 100,000 plants. it exports its organic spices all over the world. i'm going to langkawi to meet shukri, the owner of the celebrated lighthouse restaurant, to have a lesson in malay cooking. one of malaysia's modern day dishes is reflective of its varied past as a spice trader's mecca. and now we're going to make something very special. >> right. >> what are we going to make? >> it's a beef rendang. >> delicious. the key dish includes pounded chili, onions, and lemon grass. >> then the galangal. ginger. then, garlic. you need all the other spices. >> oh, star anise? >> star anise, yeah. >> cinnamon, cloves. >> cinnamon, cloves, flower... >> cardamom