Malaysian Food Glossary 


Acar

 

Pickles. It can also refer to a Relish or Chutney.

Acar Ikan : Pickled Fish.

 


Abalone

also spelt Abalone in [Malay], Pow Yee [Chinese], Awabi [Japan], Paua [New Zealand]

Abalone. This delicacy is savored (usually in a restaurant) in a banquet or formal dinner celebrating a momentous or auspicious occasion.

 


Agar agar

Tan Choy [Chinese], Akkaraka [Tamil]

Jelly or Gelatin derived from seaweed. Strands of dried 'transparent' seaweed, that look like plastic raffia strings, are available packaged in small bundles. To use, soak in water for 10-15 minutes, bring to a gentle boil, then simmer while stirring until it is completely dissolved. Add sugar, sweet condensed milk or honey to sweeten. Coconut milk [Santan] or fruit may also be added. As it cools, even at room temperature, it will gel or set much firmer in texture than most jelly.

 


Air

Soi [Chinese], Yam Bean, Mexican Turnip

Water. It can also refer to a 'Juice'.

Air Batu / Ais : Ice.
Air Buah
: Fruit Juice.
Air Limau : Lemon Juice.
Air Limau Kesturi : Kalamansi Lime Juice.

 


Ais

also called Air Batu in [Malay]

Ice.

Ais Krim : Ice Cream.

 


Akar Teratai

Lin Ngau [Chinese], Thamarai Ver [Tamil]

Lotus Root. The root, when sliced has a beautiful pattern. It is often used in soups.

 


Alkohol

also called Minuman Keras in [Malay]

Alcohol.

 


Anggur

Poh Tai Chee [Chinese], Theratchai Palam [Tamil]

Grapes.

Anggur Merah : Red Grapes.
Anggur Hijau : Green Grapes.

 


Angsa

Goose.

Anak Angsa : Gosling.

 


Aprikot

Hung Toh [Chinese], Athip Palam [Tamil]

Apricot.

Aprikot Kering : Dried Apricot.

 


Arak

Liquor, Wine

Shaoxing or Chinese Cooking Wine is the wine most commonly used when a dish requires wine in its recipe. Cognac, preferably Cognac X.O. is the liquor of choice for use in some Chinese gourmet dishes. Cognac or Brandy is often used to set the traditional Christmas Pudding ablaze at Christmas time.

 


Arang Batu

 

Coal.

 


Arang Kayu

 

Wood Charcoal. Easily available and economical, all grilling or barbecuing is almost always done with natural wood charcoal.

 


Arnab

Toh Chye [Chinese], Muyal [Tamil]

Rabbit.

 


Asin

also Masin in [Malay], Hum, Kiam [Chinese], Uppu [Tamil]

Salty or Salted.

Telur Asin : Salted or Preserved Egg. Umchun Pei Tan [Chinese].
Sayur Asin : Salted or Preserved Vegetable. Hum Choy, Kiam Chye [Chinese], Uppu Keerai [Tamil].

 


Asam Jawa

Assam Jawa [spelling], Assam Koh [Chinese], Pullee [Tamil], Ma Kam Piek [Thailand]

A fruit of the tamarind tree. The pulp inside the tamarind pod, is used as a souring ingredient in cooking. The extracted pulp is boiled or soaked in hot water, strained to discard any seeds and fibers, to obtain a juice, commonly called Tamarind Water. It is sour in taste, but with subtle hints of sweetness like dates or dried apricots. Asam Jawa is used mostly for fish and seafood, adding a citric piquancy to fish curries, shrimp and seafood stews and soups e.g. Asam Laksa [Noodles in Tangy Fish Soup]

 


Ayam

Kai [Chinese], Koli [Tamil]

Chicken.

 


Ayam Kampung

Village Chicken or Free-range Chicken

These are free roaming chickens raised in villages, the result of natural cross breeding with Red Jungle Fowl, an original specimen still roaming the deep jungles of Malaysia and South East Asia to this day. Chickens that have been allowed to roam freely, especially in jungles bordering villages, are likely to include bloodlines of jungle specimens and domesticated chicken. Some classic Malay dishes can only taste right with Ayam Kampung [Village Chicken] e.g. Ayam Masak Lemak Cili Padi [Chicken cooked in coconut milk with Thai Bird Chilies].

 


Ayam Belanda

Foh Kai [Chinese], Vankoli [Tamil]

Turkey. This poultry is a tradition on the dinner table, roasted whole, for many who celebrate Thanksgiving (USA) or Christmas.

 


Ayam Mutiara

 

Guinea Fowl or Guinea Hen. A game bird in the same family as quail, pheasant, grouse and turkey.

 

Bangkuang

also called Ubi Sengkuang [Malay], Sah Kot [Chinese], Yam Bean, Mexican Turnip

Jicama. A white fleshed root vegetable with brown skin. It is crunchy and juicy, and the taste varies from bland to quite sweet. It can used fresh in salads or stewed in a dish e.g. Popiah [Stewed Jicama wrapped in Rice Paper].

 


Barli

 

Barley. Available dried, is often boiled with water and sugar for a a refreshing beverage. Barley is supposed to cool the body system, thus making it an ideal drink for hot tropical places, or summertime.

 


Bawang Bakung

Sheen [Chinese]

Sesame Seeds.

 


Bawang Kucai

Kai Choy [Chinese], Poondu Thazhai [Tamil], Garlic Chives

Garlic chives.

 


Bawang Merah

Choong Tau Chai [Chinese], Vengayam [Tamil]

Shallots, sometimes called Small Red Onions.

 


Bawang Putih

Suen Tau [Chinese], Vellai Poondu [Tamil]

Garlic.

Serbuk Bawang Putih : Garlic Powder

 


Bayam

Heen Choy [Chinese], Mulai Kererai [Tamil]

Spinach, sometimes called Indian Spinach.

 


Beehoon

Meehoon [spelling], Mei Fun, Mai Fun [Chinese], Iddiappam, [Tamil], Pancit [Phillipines]

Chinese for Rice Vermicelli. Thin white noodles made from rice flour. Almost always sold dried. To use, soak in water until just al dente. It can be stir fried, or added to a soup with meat, seafood or vegetables.

 


Belut

Wong Sean [Chinese], Vilange Meen [Tamil]

Eel.

 


Belacan

Blacan, Balachan, Blachen [spelling], Terasi or Trasi [Indonesia], Kapi or Kapee [Thailand], Malaccan Cheese, Dried Shrimp Paste

Tiny shrimp brine is sun-dried, aged, processed and shaped into rectangular blocks or cakes. It has a distinctive smell but usually mellows out in the cooking. A necessary ingredient in many authentic Malaysian, Indonesian or Thai dishes. It may be used raw in a rempah [spice paste] for cooking curries and other dishes, or roasted if using to make a fresh sambal or condiment.

Sambal Belacan : A paste or sauce made with ground fresh red hot chili peppers combined with roasted belacan, and sometimes a squeeze of fresh lime juice. It can be used as a condiment, or as an ingredient in cooking.

 


Belangkas

Horsefoot Crab

Horseshoe Crab, commonly, and misleadingly, called King Crab. It is not the same crab as the giant King Crab, also called Alaskan King Crab.

The Horseshoe Crab is not really a crab. It is related to scorpions and land spiders, and has its own classification [Merostomata]. In many parts of the world, like the Delaware coastline or the New Jersey shore in the USA, these sea creatures are considered a menace, especially during the breeding season when they come ashore by the thousands .

For some epicureans (like us!); the eggs, the only edible part of the horseshoe crab, are considered a delicacy.

 


Beras

Rice

 Any type or variety of rice that is raw or uncooked.

 


Betik

Mok Kwa [Chinese], Pappali Palam [Tamil]

Papaya. It is often eaten after a meal because of its digestive properties. It is a natural tenderizer for meats.

 


Bijan

Chee Ma [Chinese], Ellu [Tamil], Gingelly

Sesame Seeds.

 


Biji Sawi

Yee Dhaan [Chinese], Kadugu Talai [Tamil]

Mustard Seeds.

 


Blood

Blood Tofu, Blood Cake, Soondae [Korea]

The fresh blood of duck or pig and sometimes chicken, is mixed with salt water and allowed to congeal. After congealing, it has a custard-like texture and is usually cut into large cubes and cooked. It is used in Chinese cooking in a stir fry with other ingredients, or as a garnish in noodle dishes e.g. Penang Curry Mee [Penang Curry Noodles]. In some European countries, blood is used to make sausages [Blood Pudding or Black Pudding] or stews [Dinuguan, a Filipino dish].

 


Buah

Palam [Tamil]

A general term for Fruit.

Buah Ara : Dates. Hoong Choh [Chinese], Pericham Palam [Tamil]
Buah Badam : Almond. Hung Ngan [Chinese], Badam Kottai [Tamil]
Buah Cheri : Cherry. Cheh Lee [Chinese], Palavagai [Tamil]
Buah Delima : Pomegranate. Sek Low [Chinese], Mathalam Palam [Tamil]
Buah Lembing : Nutmeg. Yeong Toh [Chinese], Nachatra Palam [Tamil]
Buah Lye : Pear. Sar Lai [Chinese], Perikai [Tamil]
Buah Mankisa : Passion fruit.
Buah Mentaga : Avocado. Ley [Chinese]
Buah Pala : Nutmeg. Tau Khau [Chinese], Jadhikai [Tamil]
Buah Pelaga : Cardamom. Wok Lok Wuat [Chinese], Yela Kaii [Tamil]

 


Buah Keras

Sek Kor Chye [Chinese], Sathikai [Tamil], KuKui [Hawaii], Indian Walnut

Candle Nut. It has a very hard shell and usually sold with the shells removed. The cream colored kernel is about the size of a chestnut. A natural thickening agent, the use of this waxy nut is to give body and richness to a curry or sauce. Crush or pound in a mortar & pestle, or grate finely. Use in cooking. Do not eat or use raw.

 


Buah Pinggang

Yew [Chinese], Pukkam [Tamil]

Kidney.

Buah Pinggang Babi : Pig Kidney. Chee Yew [Chinese], Pandi Pukkam [Tamil]

 


Bubur

Porridge.

Bubur Nasi : Rice Porridge. Moey, Chok or Congee [Chinese]
Bubur Gandum : Wheat Porridge

 


 

Budu

Fish Sauce, Nam Pla [Thailand], Patis [Phillipines]

A fermented sauce similar to soy sauce, made with fish. Although it is not particularly prevalent in Malaysian cooking, it is however popular in Malaysia's north-eastern region. It is used, like salt for seasoning, in Thai, Vietnamese and Cambodian cooking. It is also used as a condiment on it own, or combined with other ingredients such as chopped chilies, shallots, garlic or herbs for dipping.

 


Bunga Kantan

Pink Ginger, Torch Ginger, Keong Fa [Chinese], Kaalaa [Hindi]

Ginger Flower. The flower bud of the pink ginger. It has a refreshing fragrance, used to enhance the flavors of many local dishes. The bud can be used whole, like lemongrass stalks, in cooking. It can also be finely chopped and sprinkled raw, like fresh herbs, to garnish dishes. e.g. Penang Asam Laksa [Noodles in Spicy Fish Soup]

 


Bunga Lawang

Pak Kok [Chinese], Perung Chiram [Tamil]

Star Anise.

 


Bunga Telang

Clitoria

Small blue flowers of a creeper type plant. The flowers are picked in large quantities, and dried in the sun. A good amount has to be blanched in hot water for it's natural blue dye, used mainly in desserts and cakes [Kuih or Kueh].

 


Burung Puyuh

Um Chun [Chinese]

Quail. A popular game bird available in most Indian-Muslim eateries called 'Nasi Kandar' restaurants. The quails are usually spiced and deep fried. Burung is the general term for Bird.

Telur Burung Puyuh : Quail Egg. Um Chun Tan [Chinese]

 


Burung Unta

 

Ostrich.

Telur Burung Unta : Ostrich Egg.


Cair

 

Liquid, Thin or Watery.

Santan Cair : Thin Coconut Milk
Mencairkan : To melt, To liquefy.

 


Cabai

also called Lada, Cili in [Malay], Lat Chew [Chinese], Milahai [Tamil]

Spelling varies in different parts of the world, it is a hot Chile, Chilly, Chilli or Chili Pepper.

Cabai Burung : Bird Chili, Thai Bird Chili, also called Cili Padi [Malay]. Lat Chew Chai [Chinese], Usi Milahai [Tamil].
Cabai Kering : Dried Chili. Lat Chew Kow [Chinese], Kanjha Milahai [Tamil].
Cabai Hijau
: Green Chili. Cheng Lay Chew [Chinese], Patchai Milahai.
Cabai Merah : Red Chili. Hoong Lat Chew [Chinese], Sovapu Milahai [Tamil].

 


Campur

 

Mixed.

Mencampur : To mix.
Nasi Campur : Mixed Rice. A meal of rice with several side dishes.

 


Cawan

 

Cup.

 


Cekur Manis

See Chai Choy [Chinese]

Sweet Shoots.

 


Celup

 

To dip.

 


Celur

 

Scald.

Mencelur : To dip in boiling liquid.

 


Cempadak

also called Nangka [Malay], Chempelut, Mung Kat [Chinese], Palap Palam [Tamil]

Jackfruit.

Cempedak Goreng : Fried Jackfruit is a popular local snack.

 


Cendawan

Moh Ku, Choh Ku [Chinese], Kalan [Tamil]

Mushrooms.

Cendawan Kering : Dried Mushroom. Tung Ku [Chinese], Kalan Vathal [Tamil].

 


Chai Sim

Sawi [Malay]

Chinese for Mustard Greens.

 


Char Siu

Babi Panggang [Malay]

Chinese Roast Pork. Lean cuts of pork, usually tenderloin, is seasoned with soy sauce, garlic, sugar and roasted. The red color roast pork can be sliced and served with rice, like the popular Chinese take-out Roast Pork Rice. It can be used as a filling for savory snacks and dumplings such as Char Siu Pao [ Roast Pork Buns]. It can be used as an ingredient or garnish for fried rice and noodles e.g. Wonton or Wantan Mee [Thin Egg Noodles with Chinese Roast Pork and Wontons].

 


Chee Cheong

Intestines

Chinese for Intestines, usually from the pig. The fresh innards are thoroughly cleaned, and may be sold pre-cooked or roasted. It is popular with the older generation in soups and Moey or Congee [Rice Porridge]. Lamb or goat intestines are sometimes made into satay [Satay Perut].

 


Chee Cheong Fun

Soft Rice Noodle Rolls

The name of this rice noodles is in Chinese means Intestine Noodles, due to the way it looks. Flat sheets of made from rice flour, and soft in texture, are rolled into 'logs'. Dried shrimp or chives may sometimes be embedded in the rice sheets. It is a popular breakfast dish. The freshly steamed noodles are garnished simply with 2 or 3 different sauces, such as Hoisin [Chinese Plum Sauce], soy sauce and chili sauce and sprinkled with toasted sesame seeds.

 


Chilli Manis

Kam Ma Lu Lat Chew [Chinese], Peri Kudhu Milahai [Tamil]

Sweet Green Pimento.

 


Chok

also called Moey, Congee [Chinese], Bubur Nasi, Kanji [Malay]

Chinese for Rice Porridge. It is made by boiling a small amount of raw rice with a substantial amount of water. Leftover cooked rice can also be used. There are 2 types - one in which the rice grains are still visible, and the other, a thin white creamy porridge.
The rice porridge may be served with a variety of savory side dishes, Teochew style. It can be used as a base for chicken, pork, fish or other types of rice porridge.

 


Choy Sum

Yu Choy, Yau Choy [Chinese], Chuka [Tamil], Edible Rape

Flowering Edible Rape. A popular leafy green vegetable used to garnish many Hawker [Street Vendor] noodle dishes.

 


Cuka

Choe [Chinese], Chuka [Tamil]

Vinegar.

Cuka Hitam : Black Vinegar. Hak Choe [Chinese], Karuppu Chuka [Tamil].


Dacing

 

Weight Scale.

 


Dapur

 

Kitchen. It can also refer to a Stove.

 


Daging

Yoke [Chinese], Erachi [Tamil]

Meat, Flesh.

Daging Lembu : Beef. Yoke [Chinese], Erachi [Tamil].
Daging Asin : Corn Beef . Ngau Yoke Khan [Chinese],  Samaitha Mattu [Tamil].
Daging Anak Lembu : Veal. Luen Ngau Yoke [Chinese], Kandrin Erachi [Tamil]
Daging Babi : Pork. Chee Yoke [Chinese], Pandi Erachi [Tamil].
Daging Babi Cincang: Chinese Sausage. Lap Cheong [Chinese],
Daging Paha Babi : Ham. Foo Tooi [Chinese], Pandi Thodaiyin Utpitta Reachi [Tamil].
Stek Daging Rusok : Fillet Steak. Ngau Yoke Kuah [Chinese].

 


Daun

Yoke [Chinese], Erachi [Tamil]

A general term for Leaf or Leaves. It can also refer to a Herb.

Daun Bawang : Scallion. Also called Spring Onion, or Green Onion. Chung [Chinese], Vengayakuruthu [Tamil]
Daun Bay : Bay Leaf. Yee Kwai See Yip [Chinese], Lavang Elai [Tamil].
Daun Kari Pla : Curry Leaf. Kah Lee Yip [Chinese], Karuveppillai [Tamil]
Daun Keledek : Sweet Potato Leaf. Fan See Yip [Chinese], Sakaravalli Yellae [Tamil]
Daun Kesum : Polygonum, commonly called Laksa Leaf. Also called Vietnamese Mint. Heong Fah Choy [Chinese].
Daun Ketumbar : Coriander Leaf, Chinese Parsley, Cilantro. Yim Sai Choong [Chinese], Malli Kolunthu [Tamil].
Daun Limau Purut : Kaffir Lime Leaf. Daun Limau Perut [spelling]
Daun Pandan : Screwpine, commonly called Pandan Leaf. Chenloi Yip [Chinese], Chendol Elai [Tamil].
Daun Pudina Kodak : Mint Leaf. Por Hor Yip [Chinese], Ptuthina Kerai [Tamil].
Daun Seladeri : Celery Leaf. Kan Choy [Chinese]

 


Daun Limau Purut

Daun Limau Perut [spelling], Bai Ma-Gruud [Thailand]

Kaffir Lime Leaf. Its sharp, lemony aroma enhances the flavor of a dish, especially fish and seafood, where a 'souring' ingredient such as lemon, lime or Assam Jawa [Tamarind] is used. It can also be used as a fresh herb or garnish. Simply remove the middle vein of the leaf, and finely chop or julienne.

 


Delima

 

Pomegranate.

 


Dhall

Dhal [spelling], Parupu [Tamil]

Lentils or Split Peas.

 


Durian

Low Lin [Chinese], Durian [Tamil]

Durian, is often called 'The 'King of fruits' by fruit aficionados . This large, heavy fruit has a thick thorny outer skin. When ripe, the pulpy fruit inside the durian pods taste like butterscotch, cream caramel or banana custard. The smell of durian is unmistakable, the first thing you will notice. It either doesn't bother you at all, or otherwise. This is one tropical fruit, once savored, you will absolutely love forever, or the opposite.

 


Durian Belanda

 

Sour Sop. In spite of its name, it is unrelated to the durian. This large, dark green fruit is covered with soft thorns. The pulpy fruit inside taste both sweet and sour, like a creamy tropical fruit punch.


Epal

Peng Kor [Chinese], Appil [Tamil]

Apple.

 


Ekor Lembu

Ngau Mei [Chinese], Mattu Valu [Tamil]

Oxtail.

 


Ee Foo Mee

Chinese Thick Egg Noodles

Chinese for a type of Thick Egg Noodle made from wheat flour that is briefly deep fried before being cooked in a stir fry with meat, seafood or vegetables.

 


Enak

Sedap [Malay]

Delicious. It can also mean Pleasant.

 


Eu Chang

Bawang Goreng [Malay], Onion Flakes.

Chinese for Fried Shallots. Shallots or small red onions are finely sliced and sautéed in hot oil until golden brown and crunchy. It is often used to garnish fried dishes such as Nasi Goreng [Fried Rice], Mee Goreng [Fried Noodles] or soups and stews. It is especially popular in Indonesia, used as a last-minute garnish sprinkled on top of most Indonesian dishes.

 


Eu Char Koay

Chinese Crullers

Chinese name for Fried Dough or Crullers. An unsweetened dough made from flour and yeast is shaped into long twin strips and deep fried until it is fluffy and golden brown. Best eaten when hot and crispy, it can be served with Moey or Congee [Rice Porridge] or Bak Kut Teh [Pork Rib Tea], a soup. It is often dunked in coffee for breakfast.

 

Five Spice Powder

Serbuk Rempah [Malay], Ng Heong Fun [Chinese]

A mixture of star anise, fennel, pepper, cinnamon and clove. The proportions of each ground or powdered spice is a closely guarded secret. Its distinctive aroma enhances many dishes and is essential in Penang's famous Lor Bak [Deep Fried Pork Rolls].

 


Fenugreek

Vethiam [Tamil]

Fenugreek.

 


Fuchok

Tahu Kering [Malay], Varuval [Indian]

Dried Bean Curd Sticks.

 


Fun See

Soohoon [Indian]

Cellophane Noodles or Glass Noodles. This transparent, slippery noodle is made from Mung Beans often misleadingly called 'Green Beans'. The noodles are usually available dried. It can be used in a soup, or soaked briefly in water and used in a stir fry with other ingredients.


Gajus

Yu Tau [Chinese], Mundirimaram [Tamil]

Cashew Nut.

 


Gandum

 

Wheat.

Kepung Gandum : Wheat Flour.

 


Garam

Yim [Chinese], Uppu [Tamil]

Salt.

Garam Kasar : Coarse Salt. Similar to Kosher Salt in Europe and USA.

 


Giling

Grind. Most Malaysian cooking start with grinding basic ingredients, or spices. This is done by hand using a stone Mortar & Pestle [Batu Lesung] or a Grindstone [Batu Giling].

Electric food processors and blenders have now eliminated this painstaking chore. However, many Malaysian kitchens still use a stone mortar & pestle for small tasks, such as grinding onions, garlic or some fresh chilies.

Batu Giling : Grindstone

 


Goreng

Fry or Sauté.

Ikan Goreng : Fried Fish.
Menggoreng : To fry, To sauté.

 


Gula

Tong [Chinese], Ceeni [Tamil], Lump Sugar

A general term for Sugar.

Gula Batu : Rock Sugar. Ping Tong [Chinese], Kalkandu [Tamil]
Gula Kastor : Castor Sugar. Yeow Tong [Chinese], Chuckerai [Tamil]
Gula Icing : Icing Sugar. Tong Fun [Chinese], Ceeni Mavoo [Tamil]
Gula Melaka : Palm Sugar. Yeh Tong [Chinese], Karupattii [Tamil]
Gula Merah : Brown Sugar. Wong Tong [Chinese], Chuckerai [Tamil]

 


Gula Melaka

Yee Tong [Chinese], Karupati [Tamil], Gula Jawa [indonesia], Jaggery [India, Sri Lanka], Malaccan Sugar, Coconut Sugar

Palm Sugar. It is the sap that is extracted from the bud of the coconut tree and processed into cylindrical cakes. It has a distinctive flavor and is used in many local desserts in place of sugar. The flavor is often enhanced with Duan Pandan [Screwpine Leaves] in its preparation.

 


Gulai

also called Kari [Malay]

Curry.

Gulai Ikan : Fish Curry
Kari Ayam : Chicken Curry

 


Gulung

 

Roll.

Roti Gulung : Bread Roll.
Menggulung : To roll, To roll up.

Haekoh

Hae Koh, Har Kou [spelling], Petis [Malay]

Chinese for Prawn Paste. A thick black paste made of prawn stock and salt. It is quite indigenous to Malaysia, and not commonly found in the rest of Asia. It is used as a dressing in local dishes such Rojak, an exotic Malaysian salad of fruits and fresh vegetables. It is also used in stews and soups e.g Asam Laksa [Noodles in Tangy Fish Soup].

 


Halia

Keong [Chinese], Injee [Tamil], Ginger Root

Ginger Root or Ginger.

Serbuh Halia : Ginger Powder.

 


Halus

 

Fine, Soft.

Gula Halus : Fine Sugar

 


Hangus

 

Burnt, Scorched.

Gula Hangus : Caramelized Sugar.

 


Harum

also Wangi in [Malay]

Fragrant.

Mengharumkan : To make fragrant.

 


Hati

Sum [Chinese], Nencham [Tamil], Offal

Heart. It can also refer to Liver.

Hati Ayam : Chicken Liver.
Hati Lembu : Beef Heart.

 


Heh Chee

Cucuk Udang [Malay]

Chinese for Prawn Fritter. A batter is deep fried into a fritter with prawns or shrimp embedded, served together with Lor Bak [Deep Fried Pork Rolls] or broken up and used to garnish Mee Rebus [Indian style Noodles in 'Sweet Potato' Gravy]

 


Hempedal

 

Gizzard.

 


Hidangan

 

A dish of food.

Hidangan Ayam : Chicken dish.
Hidangan Sayur : Vegetable dish.

 


Hoo Pneah

Kuih Ikan [Malay]

Chinese for Fish Cake. Fresh fish fillets are pounded or finely ground and kneaded until firm, shaped into rectangular cakes and deep fried. It is available in packages, refrigerated or frozen. Fish cake is often used as an economical substitute for meat in many local hawker [street vendor] dishes.

 


Hor Fun

also called Chow Fun [Chinese]

Chinese for Broad Noodles. It is made from rice flour and cut into 1½ inch strips. It may be used in a soup or fried. One of the most popular is Sar Ho Fun. Seafood, meat and vegetables are stir fried, a little broth is added and thickened into a sauce with an an egg streaked into it. It is then poured over the noodle, are charred separately in a hot wok.

 


Hoi Sin Sauce

also called Tee Cheoh [Chinese]

Chinese for Plum Sauce. It is a sweet sauce, made from a mixture of plums and other preserved fruits, deep maroon or dark brown in color.

 


Hum Choy

Kiam Chye, Sayur Asin [Malay], Uppu Keerai [Tamil], Chinese Sauerkraut

Chinese for Salted Vegetable. Leafy greens, usually Chinese mustard cabbage [Kai Choy] are pickled, or preserved in a salt brine. Both the leaves and stems can be used in stir-fry, stew and soup e.g. Kiam Chye Aar [Duck with Salted Vegetable]

 

 

Ibu Roti

Fatt Fun [Chinese], Pulichanthi [Tamil]

Yeast for bread making.

 


Idam

 

The appetite or food craving of a pregnant woman.

Mengidamkan : To crave.

 


 

Ikan

A general term for Fish. Some popular fish are :-

Ikan Bawal Putih : White Pomfret. Chong Yee [Chinese], Vowal Meenu [Tamil].
Ikan Bawal Hitam : Black Pomfret, also called Pompano. Hak Chong Yee [Chinese], Karuppu Vowal [Tamil].
Ikan Bawal Selatan : Silver Pomfret. Pak Chong Yee [Chinese].
Ikan Bayan / Ikan Ketarap : Parrotfish, also called Tuskfish or Wrasse.
Ikan Duri : Catfish. Tong Sat [Chinese], Mulluvalai [Tamil].
Ikan Haruan : Snakehead fish.
Ikan Jenahak : Golden Snapper.
Ikan Kakap : Sea Bream, also called Porgy or Porgies.
Ikan Kakap Merah : Red Sea Bream.
Ikan Kayu : Tuna. Kam Cheong Yee [Chinese].
Ikan Tongkol : Albacore Tuna. Kam Cheong Yee [Chinese].
Ikan Kelah : Malaysian Mahseer, also called Greater Brook Carp.
Ikan Kembong : Mackerel, also called Chubb Mackerel or Indian Mackerel.
Ikan Kerapu : Grouper. Sek Pan [Chinese].
Ikan Kerapu Pisang : Yellowfin Grouper.
Ikan Kunyit : Yellowtail Snapper.
Ikan Kurau
: Treadfin. Tai Mah Yau Yee [Chinese], Koduva Meen [Tamil].
Ikan Merah : Red Snapper. Hoong Yee [Chinese], Sikappu Meen [Tamil].
Ikan Parang : Wolf Herring. Sai Toh Yee [Chinese].
Ikan Pari : Stingray, Skate, Skate Wings. Po Yee [Chinese].
Ikan Pari Hantu : Manta Ray.
Ikan Patin : Silver Catfish.
Ikan Selar : Scad.
Ikan Selayang / Ikan Tamban : Sardine. Sa Ting Yee [Chinese], Siru Meen [Tamil].
Ikan Siakap : Barramundi, also called Asian Seabass or Giant Perch.
Ikan Susu : Milkfish.
Ikan Tenggiri : Spanish Mackerel. Kau Yee [Chinese].
Ikan Terubok : Shad, also called River Herring.
Ikan Yu : Shark. Sar Yee [Chinese].

 


Ikan Bilis

Kong Yee Chye [Chinese], Nethilipudi [Tamil]

Anchovies. Tiny white fish [often called sprats] of the anchovy family, are dried in the sun or commercially dehydrated.

Ikan Bilis can may be used in many ways. It is used as a main ingredient in dishes - it can be fried to a golden brown, and cooked with other ingredients such as sambal [chili paste]. Sambal Ikan Bilis [Spicy Dried Anchovies] is one of the accompaniments to Nasi Lemak [Coconut Rice Meal]. Ikan Bilis can also be boiled in water for a clear sweet fish stock, or ground in a mortar & pestle to flavor dishes. Ikan Bilis fried golden brown & crispy makes a delicious snack - dusted with chilli powder, makes a great cocktail or beer snack!

Usually sold in plastic packages [Wt. 3 to 4oz]. Dried anchovies are also sold loose by the lb or kg.

 


Ikan Kering

Hum Yee [Chinese], Karavadu [Tamil]

Dried fish. As a means of preservation, fish is heavily salted and dried in the sun.

 


Inci

 

Inch. Ingredients such as fresh ginger and turmeric root are often  quoted in 'inches' in cooking recipes.

 


 

Inti Kacang

Tau Sah [Chinese] Soya Bean Paste [spelling]

Soy Bean Paste.

 


Itik

Itek [spelling], Aap [Chinese], Vatthu [Tamil]

Duck. A popular poultry in Chinese cuisine.

Telur Itik : Duck Egg.


Jagung

Pau Sok [Chinese], Makkacholam [Tamil]

Corn.

Jagung Manis : Sweet Corn

 


Jambu Batu

Suey Yoong [Chinese], Koiya Palam [Tamil]

Guava.

 


Jala

Fishing Net.

Roti Jala : 'Net' Bread, 'Net' Crepes
Menjala : To fish with casting net.
Penjala : Fisherman. Also called Nelayan [Malay].

 


Jamu

Ayurvedic Medicine, Holistic Medicine, Herbal Medicine

Medicine made form herbs.

Jamuan : Reception, Party
Menjamu : To entertain.
 

 


Jelatin

Tai Choy [Chinese], Alumbu Pasai [Tamil]

Gelatin.

Agar Agar : Seaweed Gelatin

 


Jintan Manis

Yau Kok [Chinese], Sombu [Tamil]

Aniseed. Almost always used in combination with jintan putih, [Cumin], it is a common spice used in Malay cooking especially.

Serbuk Jintan Manis : Cumin Powder.

 


Jintan Putih

Chou Kok [Chinese], Nachirgam [Tamil]

Cumin Seed. Almost always used in combination with Jintan Manis, [Aniseed]. These 2 spices are used a lot in Malay cooking.

Serbuk Jintan Putih : Cumin Powder.

 


Joo Hoo

Sotong Kering [Malay]

Chinese for Dried Cuttlefish. It is used whole or finely shredded to flavor soups. It is usually soaked in lye water to regain texture before use in a dish.

 

Kacang

Pau Choy [Chinese], Muttar Kosai [Tamil]

A general term for Bean. It can also refer to a Legume. Most commonly it refers to Peanut.

Kacang Botol : Four-angled Bean. Say Lim Tau, Sing Kwa [Chinese].
Kacang Bendi : Ladies' Finger, also called Okra. Yeong Kok Tau [Chinese], Venddi Kai [Tamil].
Kacang Buncis : French Bean, also called String Bean or Green Bean. Ho Lan Tau [Chinese], Ponchee Kai [Tamil].
Kacang Kara : Snowpea. Ho Lan Tau [Chinese]
Kacang Kedelai : Soya or Soy Bean. Wong Tau
Kacang Kuda : Chickpea. Konddai Kadalai [Tamil].
Kacang Hijau : Green Pea. Chend Tau [Chinese], Paiyar [Tamil].
Kacang Panjang : Long Bean, also called Yard Long Bean, Tau Kok [Chinese], Paithang Kai [Tamil].
Kacang Soya : Fermented Black Bean. Hak Tau [Chinese], Paiyar [Tamil].
Kacang S'rinding : Lima Bean.
Kacang Tanah : Groundnut. Fah Sung [Chinese], Kacang [Tamil].

 


Kangkong

Kangkung [spelling], Oong Choy [Chinese], Water Spinach, Swamp Spinach, Pak Boong [Thailand]

Water Convolvulus. This vegetable, similar to spinach, has thin long pointed leaves with unusual 'hollow' stems. When briefly cooked in a stir fry, it has a a delightful crunchiness.

 


Kari

also called Gulai [Malay]

Curry.

Kari Ayam : Chicken Curry
Gulai Ikan : Fish Curry

 


Kati

Chang [Chinese]

Catty, a weight unit originating from the colonial period in East and Southeast Asia. The catty [English] varied a little from market to market. The older generation on occasion might refer to Kati when recalling recipes.

1 Kati equals 2.64 lb, 1.2 kg or 1200 gm

 


Kas Kas

Kasa Kasa [Tamil]

Poppy Seed.

 


Kayu Manis

Mook Kwai Pei [Chinese], Karuvaapattai [Tamil]

Cinnamon Stick.

Serbuk Kayu Manis : Cinnamon Powder.

 


Kee

Alkali water

Chinese for Lye water. This is a mild sodium hydroxide solution obtained from dripping water through ash; the best ash being made from durian skin. Lye water is used in many local preparations such dried noodles, dried squid or cuttlefish to regain texture before used in a dish.

 


Keju

Fu Yee [Chinese], Paladai Tahu [Tamil]

Salty Bean Curd Cubes. It is made from Soy [Soya] Beans.

 


Keladi

Woo Tau [Chinese], Karuna Kelangu [Tamil]

Yam.

 


Kelapa

Yeh [Chinese], Thengai [Tamil]

Coconut.

 


Kelur

Thulasi [Tamil]

Basil.

 


Keladi

Woo Tau [Chinese], Karuna Kelangu [Tamil]

Yam.

 


Kepah

Moh [Chinese], Chippi Vagai [Tamil]

Mussel.

 


Kerak

 

Scorched bits of food adhering to the bottom of a cooking pot or pan.

Kerak Nasi : Scorched Rice

 


Kerbau

 

Buffalo.

 


Kerang

See Hum [Chinese], Matti [Tamil]

Cockle. A type of shellfish or mollusk. A popular snack from Thailand, dried cockles are spiced and canned. One should, however, be very cautious with raw cockles, as they have been linked to hepatitis, a virus that attacks the liver.

 


Keropok

Kropok [spelling], Shrimp Chips

Prawn Cracker. A cracker or chip made from prawns and tapioca flour. The hard, dried chips are usually sold in packages or boxes. The chips have to be cooked by deep frying briefly in hot oil until they puff up. For best results in humid climates, sun dry the chips for some time before use. The crunchy crackers make a great TV, cocktail or beer snack. It can also be broken up and used as a garnish for salads.

 


Ketumbar

Yim Sai Mai [Chinese], Kothamalli Virai [Tamil]

Coriander Seed.

Serbuk Ketumbar : Coriander Powder.

 


Ketupat

Traditional Malay Rice Cake

A square casing made from woven coconut leaves is filled with raw rice and boiled. When cooked the casing becomes tightly packed with the cooked rice giving the ketupat its cake-like texture.

 


Ketam

Hai [Chinese], Nandu [Tamil]

A general term for Crab.

Serbuk Jintan Putih : Cumin Powder.

 


Ketola Besi

Sing Kwa [Chinese], Peerkkankai [Tamil]

Angled Loofah. A type of vegetable from the melon family.

Ketola Buluh : Loofah. See Kwa [Chinese].

 


Kicap

Soya Sauce [spelling], Si Yeow [Chinese], Kichap [Tamil]

Soy Sauce.

Kicap Cair : Light Soy Sauce.
Kicap Pekat : Black Soy Sauce, also called Dark Soy Sauce. Hak Yeow [Chinese], Kati Kichap [Tamil].
Kicap Manis : Sweet Dark Soy Sauce.

 


Koay Kak

Kuih Kak [spelling], Radish Cubes

Chinese for Radish Cake. It is a mixture of finely grated Chinese radish and rice flour that is steamed to make a firm 'cake'. The cake is cut into cubes and fried with other ingredients.

 


Koay Teow

Kway Teow [spelling], Kuih Teow, Kueh Teow [Malay]

Flat Rice Noodles. The noodles are made from rice flour, cut about ½ wide, and available fresh in local markets. The dry form is also sold in packages. To use, soak in water until al dente before use. This noodle is used to make the famous Char Kway [Koay] Teow [Fried Flat Rice Noodles], a very popular Hawker [Street Vendor] dish.

 


Koko

 

Cocoa.

 


Kopi

Coffee.

Kopi Susu : White Coffee, Coffee with milk.

 


Kuah

 

 Gravy, Sauce, Dressing.

 


Kuali

 

Frying Pan, Wok.

 


Kubis

Pau Choy [Chinese], Muttar Kosai [Tamil]

A general term for Cabbage.

Kubis Bunga : Cauliflower, Pau Choy Fah [Chinese], Phu Ghos [Tamil].
Kubis Panjang : Chinese Cabbage, also called Napa Cabbage.

 


Kuih

Kueh [spelling]

A general term for Cake. It can also refer to all types of Dessert.

Kuih Dadar : Coconut-filled Pancake Roll.

 


Kuih Teow

Kueh Teow [spelling], Koay Teow, Kway Teow [Chinese]

Flat Rice Noodles. The noodles are made from rice flour, cut about ½ wide, and available fresh in local markets. The dry form is also sold in packages. To use, soak in water until al dente before use. This noodle is used to make the famous Char Kway Teow [Fried Flat Rice Noodles], a very popular Hawker [Street Vendor] dish.

Kuih Teow Goreng : Fried Flat Noodles. Char Kway Teow, Char Koay Teow [Chinese].

 


Kulat

also Cendawan [Malay], Yee [Chinese]

A general term for all edible Fungus.

Black Cloud's Ear : Wan Yee [Chinese].
Black Funfus : Mok Yee [Chinese].
Cloud's Ears : also called White Fungus. Suet Yee [Chinese].

 


Kulit

 

Skin, Husk, Cover.

Menguliti : To peel, To skin.

 


Kulit Kerang

Kong Yee Chee [Chinese]]

Scallop.

 


Kunyit

Wong Keong [Chinese], Kunguma Phu [Tamil]

The term normally refers to the powdered form of the spice. Turmeric, a rhizome, like ginger, has a pungent taste and deep yellow coloring. In its root form, it is usually called Fresh Turmeric or Turmeric Root.
In South East Asia, it is easily available fresh. Caution should be taken when handling turmeric whether powdered or fresh, as it will stain your hands, cloths and also containers made from certain materials such as plastic and melamine.
Turmeric is widely available in its powdered form, and one of the many spices in curries. A natural colorant, it is used add a ting of yellow to food such as rice.

Serbuk Kunyit : Turmeric Powder.
Nasi Kunyit : Turmeric Rice. Yellow Rice, often mistakenly called Saffron Rice.

 


Kunyit Kering

Wong Keong Fun [Chinese], Manjal [Tamil]

Saffron. The world's most expensive spice, is often quoted mistakenly as Turmeric in cooking.

 


Kurma

Korma [spelling]

Date [fruit]. A spiced dish.

However, the term Kurma or Korma, in India actually mean that the meat has been cooked by braising or slow-cooking. It is not necessarily mild, it can he hot as you please. After initially sealing in the juices of the meat on high heat, the meat is slowly cooked in a closed pot or pan and only very little liquid is added.

Ayam Kurma : Spiced Chicken


Labu

Wu Lowe Kwa [Chinese], Sorakai [Tamil]

A squash or young vegetable Marrow, including Zucchini [Courgette].

 


Labu Air

Tung Kwa [Chinese]

Winter Melon. A popular vegetable for soups, especially in Chinese cooking.

 


Labu Merah

Kum Kwa [Chinese], Poosanikkai [Tamil]

Pumpkin.

 


Lada

also called Cabai, Cili [Malay], Lat Chew [Chinese], Milahai [Tamil]

Spelling varies in different parts of the world, it is a hot Chile, Chilly, Chilli or Chili Pepper.

Lada Burung : Bird Chili, Thai Bird Chili, also called Cili Padi [Malay]. Lat Chew Chai [Chinese], Usi Milahai [Tamil].
Lada Kering : Dried Chili. Lat Chew Kow [Chinese], Kanjha Milahai [Tamil].
Lada Hijau
: Green Chili. Cheng Lay Chew [Chinese], Patchai Milahai.
Lada Merah : Red Chili. Hoong Lat Chew [Chinese], Sovapu Milahai [Tamil].

Lada also refers to the common peppercorn in its ground or powdered form.

Lada Hitam : Black Pepper. Hak Vu Chew [Chinese], Karuppu Milaghu.
Lada Putih : White Pepper. Pak Vu Chew [Chinese], Vellai Milaghu [Tamil].

 


Laici

Lai Chee [Chinese]

Lychee. Rarely available fresh, this fruit is usually available in cans.

 


Laksa

Lai Fun [Chinese]

It means Ten Thousand in Malay. Laksa is thick round rice noodles in a spicy soup or gravy. The soup is made with fish [usually Mackerel], Belacan [Dried Shrimp Paste] and lots of aromatic herbs and spices. There are several different styles of laksa, both ethnic and geographic or regional styles.

 


Lauk

 

A dish of cooked meat, fish or vegetable that is eaten with rice.

Lauk Pauk : An assortment or smorgasbord of dishes.

 


Lazat

 

Delicious, Tasty.

Daging Lembu : Beef. Ngau Yoke [Chinese], Matu Erachi [Tamil].

 


Lembu

Ngau [Chinese], Matu [Tamil]

Cow.

Daging Lembu : Beef. Ngau Yoke [Chinese], Matu Erachi [Tamil].

 


Lemak

Fatty, 'Coconut' creamy

Literally translated from Malay, it means Fat or Oil but in food, it denotes a richness in the food, particularly from the use of coconut milk.

 


Lemak Ginjal

Ngau Sang [Chinese], Kollupu [Tamil]

Beef Fat or Suet.

 


Lengkuas

 Lam Keong [Chinese], Chitharathai [ Tamil], Thai Ginger, Pink Ginger

Galangal. It is a rhizome belonging to the same family as ginger. Its flavor, however is much different from ginger. it is not as sharp in taste, and has an aroma reminiscent of camphor. The fresh root is used in Rempah [Spice Paste] and to flavor many meat and poultry dishes.

 


Lidi

Leaf Rib, Stem

The thin stem or rib of the coconut frond is cleaned and sharpened for satay sticks. Its flexibility has many other uses and is sometimes used in the weaving of household gadgets such as baskets and brooms.

 


Limau

 

A general term used for a citrus fruit such as an orange, lime or lemon.

Limau : Lemon. Loke Yow [Chinese], Ponthu Palam [Tamil]
Limau Bali : Pomelo. Ling Moong [Chinese], Elumichai [Tamil]
Limau Kesturi : Kalamansi Lime, Philippine Lime or Musk Lime. Shin Kum [Chinese], Yelummichai Palam [Tamil]
Limau Purut : Kaffir Lime, Tai Koh Kum [Chinese], Varthilai [Tamil]
Limau Manis : Orange. Kum [Chinese], Kichelli Palam [Tamil]
Limau Nipis : Key Lime. Shin Kum [Chinese], Yelummichai Palam [Tamil]

 


Limau Purut

Limau Perut [spelling], Tai Koh Kum [Chinese], Varthilai [Tamil] Ma-Gruud [Thailand]

Kaffir Lime. This is one of the most popular type of lime used for fish and seafood.

Daun Limau Purut : Kaffir Lime Leaves. Bai Ma-Gruud [Thailand]
Its sharp, lemony aroma enhances the flavor of a dish, especially fish and seafood dishes, where a 'souring' or citric ingredient such as lemon, lime or Assam Jawa [Tamarind] is used. It can also be used as a fresh herb or garnish. Simply remove the middle vein of the leaf, and finely chop or julienne.

 


Litar

 

Liter. Unit of measure for liquids.

 


Lobak

Lo Pak [Chinese], Millangai Kelanggu [Tamil], Daikon

Chinese Radish.

 


Longan

Lungan [spelling], Loongan [Chinese], Longan [Tamil], Dragon's Eye

Longan. This  fruit is similar to Lychee and Rambutan.

 


Loyang

 

Dutch Oven. A special mould, made out of brass or copper, used for baking desserts and cakes [Kuih], [spelling, Kueh] in olden days. Live coals are put on the cover, as well as below the mould, to ensure even heat at the top and bottom.

Makan

Sek [Chinese], Saapedek [Tamil]

Eat, To eat. It often refers to Food or Meal.

Makan Buka Puasa : Breakfast, as in 'breaking fast during the religious fasting period.
Makan Pagi : Breakfast,
Makan Malam : Dinner.
Makan Tengah Hari : Lunch.
Makanan : Food, Meal.

 


Mangga

Moong Khor [Chinese], Mam Palam [Tamil]

Mango. Raw mangoes are often used in cooking to give a citric or sourish taste to a dish.

 


Manggis

San Cheok [Chinese], Manggis [Tamil], Mangostan

Mangosteen. Not commonly found outside of South east Asia, this fruit has a dark purple leather like skin. The milky white fruit inside taste sweet and a little sour too.

Lada Burung : Bird Chili, Thai Bird Chili, also called Cili Padi [Malay]. Lat Chew Chai [Chinese], Usi Milahai [Tamil].

 


Masak

 

Cook, To cook, Cooked. It can also refer to Ripe, in reference to e.g. fruits.

Masakan : Cooking, Food.

 


Mee

Chow Mein [Chinese], Yellow Noodles

A soft yellow noodle made from flour and eggs. It is supposed to be made in a continuous strip. Mee is used in most Hawker [Street Vendor] dishes such as Penang Hokkien mee. It may be substituted with instant mee which is now popular and easily available on the market, though the instant mee is much thinner and not as wholesome in flavor and texture.

The term Mee can also refers to all types of noodles. or noodles in general.

 


Mee Sua

Mee Suah [spelling]

This thin, delicate noodle is made from rice flour, and is usually sold dried in boxes. It takes no time to cook, and is generally served in a soup. Representing 'long life', it is customary to serve a person Mee Sua soup on his or her birthday in Nyonya homes.

 


Melikai

also called Tembikai, Semangka [Malay], Team Kwa [Chinese], Tharapusini [Tamil], Mangostan

Water Melon.

 


Mentah

 

Raw, Uncooked. It can also refer to Fresh.

 


Minum

 

To drink.

Minuman : A drink.

 


Minyak

Oil, Fat or Lard.

Minyak Biau : Sesame Oil, Gingelly. Ma Yeow [Chinese], Nallennai [Tamil].
Minyak Bunga Matahari : Sunflower Oil.
Minyak Jagung : Corn Oil.
Minyak Kacang Soya : Soy Bean Oil.
Minyak Kelapa : Coconut Oil.
Minyak Kelapa Sawit
: Palm Oil.
Minyak Masak : Cooking Oil.
Minyak Sapi : Ghee, Clarified Butter.
Minyak Biau : Sesame Oil, Gingelly. Ma Yeow [Chinese], Nallennai [Tamil].

 


Moey

also called Chok, Congee [Chinese], Bubur Nasi, Kanji [Malay]

Chinese for Rice Porridge. It is made by boiling a small amount of raw rice with a substantial amount of water. Leftover cooked rice can also be used. There are 2 types - one in which the rice grains are still visible, and the other, a thin white creamy porridge. The rice porridge may be served with a variety of savory side dishes, Teochew style. It can be used as a base for chicken, pork, fish or other types of porridge.


Nangka

also called Cempedek [Malay], Mung Kat [Chinese], Palap Palam [Tamil]

Jackfruit.

 


Nasi

Fun [Chinese]

A general term for Rice that is cooked or steamed.

Nasi Goreng : Fried Rice.
Nasi Lemak : Coconut Rice Meal.
Nasi Kunyit
: Turmeric Rice.
Nasi Minyak : Ghee Rice.
Nasi Tomato : Tomato Rice.

 


Nenas

Wong Lai [Chinese], Annasi Palam [Tamil]

Pineapple. Pineapples are often used in cooking to add a citric or sourish taste to a dish.

Air Nenas : Pineapple Juice.

 


Nyiur

also called Kelapa [Malay]

Coconut.

Oren

also called Limau Manis [Malay], Lowe [Chinese], Moolai [Tamil]

Orange.

 


Otak

Offal

Brain.

 


Otak Otak

 

Grilled Fish Mousse. A delicacy or snack made from fresh fish. Boneless fillets of fish are pounded into a paste, or mousse. It is then combined with other ingredients such as Santan [Coconut Milk], and aromatic herbs and spices. The fish paste or mousse is wrapped into fresh banana leaves, and steamed or grill on hot charcoals.

Padi

 

Paddy. Unhusked Rice.

 


Pandan

Screwpine

A local plant with long narrow, green leaves. The rich green leaves have a slightly sweet floral flavor, and deep green color of the leaves makes them a good natural food coloring. The aromatic leaves are used whole, or pounded to extract the juice. It is used most frequently in cakes, puddings, rice dishes and curries. Without it, some classic Malaysian dishes looses some of its authenticity in taste.

Daun Pandan : Screwpine Leaf.

 


Panggang

 

Roast, To roast, Roasted. It can also refer to Grill, To Grill, Grilled.

Ayam Panggang : Roast Chicken.
Ikan Panggang : Grilled Fish

 


Peria

Fu Kwa [Chinese], Pavakkai [Tamil]

Bitter gourd.

 


Periuk

 

Cooking Pot.

 


Perut Besar

Wai [Chinese], Thouthi [Tamil], Offal

Tripe.

 


Petai

Chow Tau [Chinese], Stink Bean, Twisted Cluster Bean, Peteh [Indonesia], Sataw, Sator [Thailand]

Parkia. It looks like a long twisted legume, usually sold in bunches. The beans inside are green in color and have a rather unusual smell. These beans are bitter in taste, but for those initiated, it is best cooked with other strong flavored ingredients such as chilies, belacan [dried shrimp paste], garlic and onions [Sambal Belacan].

 


Peterseli

Yim Sai [Chinese], Cilantro.

Parsley. The type of parsley commonly used are Chinese Parsley, also called Coriander Leaves.

 


Perun

Mooi Khow [Chinese], Ularthiya Palam [Tamil]

Prune.

 


Pisang

Kung Chew [Chinese], Poolor [Tamil]

Banana. There are several varieties of bananas available locally.

Pisang Emas : Hoong Moh Chew [Chinese], Emas [Tamil]
Pisang Embun : Hoong Ngah Chew [Chinese]
Pisang Hijau : Green Banana, also called Plantains. Cheng Ngah Chew [Chinese], Patchai Nadan [Tamil]
Pisang Raja : Lai-yar Chew [Chinese], Rajah [Tamil]
Pisang Rastali : Tah lee Chew [Chinese], Rastali [Tamil]

 


Popiah Skin

Rice Paper Skin, Rice Wrapper

A circular, white paper-thin skin made from a mixture of flour and salt water. This is used to wrap meat and vegetables such as Popiah [Stewed Vegetables Roll] or spring rolls [Popiah Chnee].

 


Pucuk Paku

Paku Choy [Chinese]

Fern Shoots.

e.g. Sabah Vegetable


Pulut

Pak Loh Mai [Chinese], Poolor [Tamil]

Glutinous Rice. The white glutinous rice is used both whole or in powder form. Due to its high starch content, it is very filling and not eaten in large amounts like regular rice. Used for nasi kunyit [Turmeric rice], pulut inti [a Malay dessert] and chang [a Chinese rice snack].

Pulut Hitam : Black Glutinous Rice. Hak loh Mai [Chinese], Karuppu Poolar [Tamil].

Ragi

also called Ibu Roti [Malay], Fatt Fun [Chinese], Pulichanthi [Tamil]

Yeast. It also refers to Ferment.

 


Rempah

Spice Paste, Masala [India]

A mixture of spices, or a combination of herds and spices. The spices can be dry or fresh. It can also be a combination of dry and fresh ingredients, such as fresh chilies, onions, garlic or ginger. The ingredients are ground into a fine paste by using a mortar and pestle, or an electric blender or food processor. The benefit of using an old fashion granite mortar & pestle, is that no unnecessary liquid need be added. With an electric blender or food processor, a little water or liquid is usually required to get the it going.

Rempah Campur : Allspice. Yoke Tau Khau [Chinese].

 


Rasa

Pau Choy [Chinese], Muttar Kosai [Tamil]

Taste. It also refers to Feeling or Opinion.

Merasa : To taste.
Merasai : To taste, To feel, To experience.

 


Rebung

 

Bamboo Shoot. Bamboo shoots are usually available in cans, and used mostly in restaurant cooking. fresh bamboo shoots, though rare, may sometimes be available.

 


Rebus

 

To Boil or Blanch.

Mee Rebus : Blanched Noodles
Mendidih : Boiling.

 


Reja

 

Scraps or Leftover.

 


Rendang

 

Fried Food.

Merendang : To fry.

 


Rojak

 

A salad made of fresh fruits and vegetables, dressed in a special sauce.

 


Roti

 

A general term for Bread.

Roti Canai : Also called Roti Paratha or Roti Prata. An Indian specialty, it is a flaky flat bread or pancake, usually served with a side of curry.

 


Rumbia

 

Sago Palm.

 


Rusa

 

Deer.

Daging Rusa : Deer Meat or Venison.

Sambal

Chili Paste, Sambal Oelek [Indonesia]

A basic paste or sauce made by blending chili peppers [spelling varies: Chile, Chilli, Chilly]. It can be made with fresh or dried chilies, or a combination of both. Sambal is used as a base, or in Rempah [Spice Paste] for cooking. It can also be served as a condiment at the dinner table.

 


Sambal Belacan

Sambal Badjak [Indonesia]

Sambal [see above] that is combined with a small amount of dried shrimp paste called Belacan. Sambal Belacan is often used as a base, or in Rempah [Spice Paste] for cooking. The belacan is first roasted over a fire, or toasted in a dry wok or pan. A squeeze of fresh lime juice is often added. Sambal Belacan is usually served as a condiment at the dinner table.

 


Santan

Coconut Cream, Coconut Milk

Coconut cream is obtained by squeezing grated coconut. The cream form [Pati Santan] does not have any addition of water. The richness of coconut milk is determined by the amount of water added to the grated coconut. It is best to select mature coconuts for good Santan.
Note: Coconut water is not Santan but the liquid that spills out of the nut when it is cracked.

Coconut milk is used in many Malaysian and Southeast Asian dishes such as curries, soups and desserts.

Coconut milk is widely available in cans. It is also sold in a dehydrated or powdered form [Wt. 1 to 4oz].

 


Sayur

Choy [Chinese], Kai [Tamil], Sabzi [Hindi]

A general term for Vegetable. It also commonly refers to any Side Dish that is eaten with rice.

Chinese for Salted Vegetable. Leafy greens, usually Chinese mustard cabbage [Kai Choy] are pickled, or preserved in a salt brine. Both the leaves and stems can be used in stir-fry, stew and soup.

Sayur Asin : Salted or Preserved Vegetable. Hum Choy, Kiam Chye [Chinese], Uppu Keerai [Tamil].
Sayur-Sayuran : Vegetables, Vegetable Medley.

 


Sayur Selad

Sung Choy [Chinese], Muttai Kosai Pondra Kirai Vagai [Tamil]

Lettuce.

 


Selada Air

Sai Yeung Choy [Chinese]

Watercress.

 


Semangka

Sai Kwa [Chinese], Mulam Palam [Tamil]

Water Melon.

 


Sengkuang

also called Ubi Sengkuang or Sekuang [Malay], Sah Kot [Chinese], Yam Bean, Mexican Turnip

Jicama. A white fleshed root vegetable with brown skin. It is crunchy and juicy, and the taste varies from bland to quite sweet. It can used fresh in salads or stewed in a dish.

 


Serai

Heong Mau [Chinese], Elembiche Pul [Tamil], Ta Krai [Thailand]

Lemongrass. One of the basic ingredients of curries. Only the white bulbous part, just above the root is used. It may be pounded with other ingredients to make a Rempah [Spice Paste]or used crushed or whole to add aromatic fragrance and flavor to dishes.

 


Serbuk

Mei Ching [Chinese], MSG

Mono Sodium Glutamate.

 


Serbuk Rempah

Ng Heong Fun [Chinese], Chinese Five-Spice Powder

Five-Spice Powder.

 


Sirip Yu

Yee Chee [Chinese]

Shark's Fin. This delicacy is usually savored in a soup. It is a must-have course in a Chinese wedding banquet, or formal dinner.

 


Sos

Cheong [Chinese], Sos [Tamil]

Sauce.

Sos Chilli / Sos Cili : Chile, Chilli or Chili Sauce. Lat Chew Cheong [Chinese], Sos Milahai [Tamil.
Sos Tiram : Oyster Sauce. Ho Yeow [Chinese].
Sos Plam : Plum Sauce. Shin Mui Cheong [Chinese].

 


Sotong

Cuttlefish, Squid

The term usually refers to 'fresh' cuttlefish or squid, although it can also refer to 'dried' cuttlefish or 'dried' squid. Joo Hoo [Chinese].

 


Stroberi

 

Strawberry.

 


Sup

Soup.

Sup Ayam : Chicken Soup.
Sup Cendawan : Mushroom Soup.
Sup Kambing : Mutton [Goat ] Soup.

 


Susu

 

Milk.

Kopi Susu : Coffee with Milk.
Susu Kambing : Goat's Milk.
Susu Lembu : Cow's Milk.
Susu Ibu : Mother's Milk or Breast Milk.

Tamarind

Asam Jawa or Assam Jawa [Malay], Ma Kam Piek [Thailand]

A fruit of the tamarind tree. The pulp inside the tamarind pod, is used as a souring ingredient in cooking. The extracted pulp is boiled or soaked in hot water, strained to discard any seeds and fibers, to obtain a juice, commonly called Tamarind Water. It is sour in taste, but with subtle hints of sweetness like dates or dried apricots. Asam Jawa is used mostly for fish and seafood, adding a citric piquancy to fish curries, shrimp and seafood stews and soups e.g. Asam Laksa [Noodles in Tangy Fish Soup]

 


Taucheo

Tau Cheong [Chinese], Uppu Thuvasai Paruppu [Tamil]

Salted Soybeans or Preserved Soybeans. It is made of soybeans [spelling, soya beans] that have been salted and aged or preserved, usually available in bottles. It is salty, and used in cooking to add flavor and taste to a dish.

 


Taugeh

Nga Choy [Chinese], Paitha Mulai [Tamil]

Bean Sprouts. It is the fresh sprouts of Mung Beans, often misleadingly called 'Green Beans'. Savored for it crunchiness and texture, it is used in many hawker [street vendor] noodle dishes, usually briefly blanched or added at the very end of cooking.

 


Tauhu

Tau Foo, Taufu or Tauhu [Chinese], Tahu [Tamil], Soya Bean Curd, Soya Bean Cake, Soybean Curd or Soybean Cake

A general term for all types of Tofu. The bean curd or cake is made from soybeans and can vary in texture, mainly Firm Tofu, Soft Tofu and very soft tofu called Silken Tofu. Tau Foo Fah, Taufoo Fah or Taufu Fah [Chinese]

 


Tauhu Kering

Tau Foo Pei, Fu Jook Pei [Chinese], Dried Bean Stick, Bean Stick, Dried Bean Curd Stick, Bean Curd Stick, Chinese Yuba

Dried Bean Curd Skin or Dried Bean Curd Sheet. It is the 'skin' that forms on top of heated soy bean milk. It is usually available in it dried form and has to be soaked in water to reconstitute, unless it is used in soups. Rich in protein, it is ideal for use in a vegetarian diet. It is often used to wrap ingredients, such as chopped meat or vegetables, into rolls and deep fried until crispy e.g. Lor Bak [Deep Fried Pork Rolls].

Bean Curd Skins or Bean Curd Sheets is also sold fresh.
Yuba or Nama Yuba [Japan]


Tau Kwa

Tahu Kuning [Malay], Manjal Tahu [Tamil]

Chinese name for an Extra Firm Tofu. The bean curd or cake is made from soybeans formed into small 4-inch square cakes about half inch thick, +often tinted yellow with a food colorant. It is firm and makes it ideal for frying. The fried Tau Kwa can be sliced and used in a stir fry with other ingredients, or used as a garnish. It is often cut diagonally in half, slit like a pocket and stuffed e.g. Tahu Sumbat [Tofu stuffed with bean sprouts and julienne cucumber, served with a spicy peanut sauce].

Frying tofu makes it a chewier and tastier.  Both the Japanese and Chinese have their own ready-made versions of deep-fried tofu, and you can find them in cellophane bags and cans in Asian markets.  You can also make deep-fried tofu yourself by frying thin slabs of firm tofu in hot oil.

 


Tau Pok

Deep-Fat Fried Tofu, Fried Bean Curd

Chinese for a Deep-Fried Tofu. This fried tofu, usually in the form of 2 inch cubes, is often sold readymade packaged in plastic bags. It is chewier in texture, 'puff' like, and floats when first put in soups or noodle soup dishes e.g. Penang Curry Mee [Penang Curry Noodles].

 


Telur

Tan [Chinese], Muttai [Tamil]

Egg. In Southeast Asia, eggs are eaten for breakfast, lunch and dinner. It is used as a main ingredient, or as a garnishing in many dishes.

Telur Burung Puyah : Quail's Egg. Um Chun Tan [Chinese].
Telur Itik : Duck Egg.

 


Terung

Ai Kwa [Chinese], Katheri Kai [Tamil]

Eggplant, commonly called Brinjal.

 


Timun

Wong Kwa [Chinese], Velarik Kai [Tamil]

Cucumber.

 


Timun Bulu

Mor Kwa [Chinese], Velarik Kai [Tamil]

Marrow, Vegetable Marrow or Marrow Squash.

 


Tiram

Hoh [Chinese], Chippi [Tamil]

Oyster.

Sos Tiram : Oyster Sauce. Hoh Yeow [Chinese].

 


Tomato

also spelt Tomato in [Malay], Fan Cair [Chinese], Thakkali Palam [Tamil]

Tomato.

Sos Tomato : Tomato Sauce, Ketchup.

 


Tuak

Traditional Rice Wine, Toddy

A fermented local brew produced from rice or sweet-sapped palms such as coconut. Coconut buds are cut and sprinkled with Ragi [Yeast]. The juice is then allowed to drip into pots tied to the buds. It makes a potent drink when fully fermented. In Sarawak, East Malaysia Tuak is the traditional rice wine served to celebrate the rice harvesting festival called Gawai Padi.

 


Tumis

To Fry or To Sauté.

Sayur Tumis : Sautéed Vegetable.


Tamarind

Asam Jawa or Assam Jawa [Malay], Ma Kam Piek [Thailand]

A fruit of the tamarind tree. The pulp inside the tamarind pod, is used as a souring ingredient in cooking. The extracted pulp is boiled or soaked in hot water, strained to discard any seeds and fibers, to obtain a juice, commonly called Tamarind Water. It is sour in taste, but with subtle hints of sweetness like dates or dried apricots. Asam Jawa is used mostly for fish and seafood, adding a citric piquancy to fish curries, shrimp and seafood stews and soups e.g. Asam Laksa [Noodles in Tangy Fish Soup]

 


Taucheo

Tau Cheong [Chinese], Uppu Thuvasai Paruppu [Tamil]

Salted Soybeans or Preserved Soybeans. It is made of soybeans [spelling, soya beans] that have been salted and aged or preserved, usually available in bottles. It is salty, and used in cooking to add flavor and taste to a dish.

 


Taugeh

Nga Choy [Chinese], Paitha Mulai [Tamil]

Bean Sprouts. It is the fresh sprouts of Mung Beans, often misleadingly called 'Green Beans'. Savored for it crunchiness and texture, it is used in many hawker [street vendor] noodle dishes, usually briefly blanched or added at the very end of cooking.

 


Tauhu

Tau Foo, Taufu or Tauhu [Chinese], Tahu [Tamil], Soya Bean Curd, Soya Bean Cake, Soybean Curd or Soybean Cake

A general term for all types of Tofu. The bean curd or cake is made from soybeans and can vary in texture, mainly Firm Tofu, Soft Tofu and very soft tofu called Silken Tofu. Tau Foo Fah, Taufoo Fah or Taufu Fah [Chinese]

 


Tauhu Kering

Tau Foo Pei, Fu Jook Pei [Chinese], Dried Bean Stick, Bean Stick, Dried Bean Curd Stick, Bean Curd Stick, Chinese Yuba

Dried Bean Curd Skin or Dried Bean Curd Sheet. It is the 'skin' that forms on top of heated soy bean milk. It is usually available in it dried form and has to be soaked in water to reconstitute, unless it is used in soups. Rich in protein, it is ideal for use in a vegetarian diet. It is often used to wrap ingredients, such as chopped meat or vegetables, into rolls and deep fried until crispy e.g. Lor Bak [Deep Fried Pork Rolls].

Bean Curd Skins or Bean Curd Sheets is also sold fresh.
Yuba or Nama Yuba [Japan]


Tau Kwa

Tahu Kuning [Malay], Manjal Tahu [Tamil]

Chinese name for an Extra Firm Tofu. The bean curd or cake is made from soybeans formed into small 4-inch square cakes about half inch thick, +often tinted yellow with a food colorant. It is firm and makes it ideal for frying. The fried Tau Kwa can be sliced and used in a stir fry with other ingredients, or used as a garnish. It is often cut diagonally in half, slit like a pocket and stuffed e.g. Tahu Sumbat [Tofu stuffed with bean sprouts and julienne cucumber, served with a spicy peanut sauce].

Frying tofu makes it a chewier and tastier.  Both the Japanese and Chinese have their own ready-made versions of deep-fried tofu, and you can find them in cellophane bags and cans in Asian markets.  You can also make deep-fried tofu yourself by frying thin slabs of firm tofu in hot oil.

 


Tau Pok

Deep-Fat Fried Tofu, Fried Bean Curd

Chinese for a Deep-Fried Tofu. This fried tofu, usually in the form of 2 inch cubes, is often sold readymade packaged in plastic bags. It is chewier in texture, 'puff' like, and floats when first put in soups or noodle soup dishes e.g. Penang Curry Mee [Penang Curry Noodles].

 


Telur

Tan [Chinese], Muttai [Tamil]

Egg. In Southeast Asia, eggs are eaten for breakfast, lunch and dinner. It is used as a main ingredient, or as a garnishing in many dishes.

Telur Burung Puyah : Quail's Egg. Um Chun Tan [Chinese].
Telur Itik : Duck Egg.

 


Terung

Ai Kwa [Chinese], Katheri Kai [Tamil]

Eggplant, commonly called Brinjal.

 


Timun

Wong Kwa [Chinese], Velarik Kai [Tamil]

Cucumber.

 


Timun Bulu

Mor Kwa [Chinese], Velarik Kai [Tamil]

Marrow, Vegetable Marrow or Marrow Squash.

 


Tiram

Hoh [Chinese], Chippi [Tamil]

Oyster.

Sos Tiram : Oyster Sauce. Hoh Yeow [Chinese].

 


Tomato

also spelt Tomato in [Malay], Fan Cair [Chinese], Thakkali Palam [Tamil]

Tomato.

Sos Tomato : Tomato Sauce, Ketchup.

 


Tuak

Traditional Rice Wine, Toddy

A fermented local brew produced from rice or sweet-sapped palms such as coconut. Coconut buds are cut and sprinkled with Ragi [Yeast]. The juice is then allowed to drip into pots tied to the buds. It makes a potent drink when fully fermented. In Sarawak, East Malaysia Tuak is the traditional rice wine served to celebrate the rice harvesting festival called Gawai Padi.

 


Tumis

To Fry or To Sauté.

Sayur Tumis : Sautéed Vegetable.

Ubi

also called Umbi [Malay]

A general term for a Tuber or Root, although it commonly refers to Potato.
It can also refer to Parsnip,
Foong Foong Choh [Chinese], Kilangu [Tamil].

 


Ubi Bit

Chakarai Kilangu [Tamil]

Beetroot.

 


Ubi Kayu

 Cassava Root, Casava, Manioc, Yucca Root, Yucca, Brazilian Arrowroot

Tapioca Root. There are 2 types, one is sweet, the other is bitter and has to treated due to it's toxin. The sweet type is used for desserts and snacks. Tapioca flour is a flavorless starch used as a thickening agent in cooking, or for making desserts. It is similar to sago.

 


Ubi Kentang

Ho Ian See [Chinese], Urulai Kelangu [Tamil]

Potato. Rice being the staple food in South-east Asia, this starchy tuber is almost always used as a vegetable with other ingredients in a dish, with the exception of French fries, usually enjoyed in fast food restaurant chains.

 


Ubi Senkuang

Bangkuang, Yam Bean, Mexican Turnip

Jicama. A white fleshed root vegetable with brown skin. It is crunchy, juicy and the taste varies from bland to quite sweet. It is used in many Nyonya dishes such as Popiah, Joo Hoo Char and Chap Chye Th'ng.

 


Udang

Har [Chinese], Eral [Tamil], Shrimp

A general term for Shrimp. Regardless of size, shrimp is almost always called 'Prawn' in Malaysia.

Udang Kecil : Small Prawn, Shrimp. Har Chye [Chinese], Kullan [Tamil].

 


Udang Galah

Loong Har [Chinese], Langoustine, Shrimp Scampi, Scampi

Giant River Prawn. Also called Freshwater Lobster.

 


Udang Getah

Sang Har [Chinese], Crawfish

Crayfish. Also called Sea Crayfish, Rock Lobster or Spiny Lobster.

 


Udang Karang

Loong Har [Chinese], Nathai [Tamil]

Lobster.

 


Udang Kering

Har Mei [Chinese], Dried Shrimp, Goong Haeng [Thailand], Tom Kho [Vietnam], Ebi [Japan], Eibei [indonesia], Hae Bee [China]

Dried Prawns. Baby shrimps are dried in the sun, or commercially dehydrated. The dried baby shrimps are orangey in color; and look like cooked shrimp, except that they are dried

Udang Kering is used mostly as a flavoring agent for soups, vegetables and stir-fries. It is often used to add intensity to fish and seafood dishes.

Udang Kering is also used as a main ingredient in dishes, such as Sambal Udang Kering [Spicy Dried Shrimp] - a delicious accompaniment to steamed or fried rice, and noodle soups such as Penang Hokkien Mee [Penang Hokkien Noodles].

Udang Kering, usually packaged as 'Dried Shrimp' is usually sold in plastic packets [Wt. 3 to 4oz]. Dried shrimp is also sold loose by the lb or kg.

 


Ulam

 

Raw vegetables or salad eaten with rice. The salad is made up of plant shoots, leaves of local herbs and vegetables such as cucumbers, cabbage and banana buds. Sambal Belacan, a condiment made of chilies and Belacan [Dried Shrimp Paste], accompanies this traditional dish.

 


Umai

 

Umai is a traditional fisherman's lunch of the Melanau people of Borneo in Sarawak, East Malaysia. Freshly caught fish is thinly sliced [sashimi] and 'cooked' with the juices of sour fruits such as limes, lemons or tamarind. Sliced onions and chilies are added and the raw fish salad is eaten with toasted sago, locally called sagok.
The Kadazandusun people of Borneo in Sabah, East Malaysia have a similar dish called Hinava. 'Hinava Tongii' made with Ikan Tenggiri [Spanish Mackerel] is especially popular.
Often, prawns or shrimp are used to make'Prawn Uma' or Prawn Hinava.

In South America, ceviche [often spelt seviche or cebiche] is a similar dish.

 


Umbut

 

A type of edible Palm.

 


Unta

 

Camel.

Daging Unta : Camel Meat.

Vitamin

also spelt Vitamin in [Malay]

Vitamin. A nutritional supplement.

 


Warna

Colour [spelling]

Color.

Berwarna : Colored or Coloured.
Berwarna-warni : Colorful or Colourful, Multicolored or Multicoloured.

 


Yu

also called Ikan Yu [Malay]

Shark.

Yu Jerung Putih : Great White Shark.
Yu Kapak : Hammerhead Shark.
Yu Pasifik : Thresher Shark.
Yu Sirip Hitam : Black Tip Shark.

 


Zaitun

 

Olive.

Minyak Zaitun : Olive Oil

 


Zat

 

Essence. In food, it refers to a concentrated flavoring extracted from an item. The process is usually done by infusion or by distillation, like Vanilla, Daun Pandan [Screwpine Leaves] and concentrated stocks.

Zat Ayam : Essence of Chicken.


 
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