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.
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.
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.