But they blended their food and cooking styles with ingredients introduced through trade. South Indian traders brought spices like coriander and cumin; while chillies were brought by the Portuguese after they captured Malacca in 1511. And some Malay-style dishes were tweaked to include pork (which the local Muslims would not eat) and Chinese ingredients that travelled well, such as pickled vegetables, dried mushrooms and shrimp, taucheo (fermented soybean paste) and soy sauce.