Pickles. It can also refer to a
Relish or Chutney.
: Pickled Fish.
also spelt Abalone in [Malay], Pow
Yee [Chinese], Awabi
[Japan], Paua [New Zealand]
This delicacy is savored (usually in a
restaurant) in a banquet or formal dinner
celebrating a momentous or auspicious
[Chinese], Akkaraka [Tamil]
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
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.
can also refer to a 'Juice'.
/ Ais :
Air Buah :
: Lemon Juice.
Kalamansi Lime Juice.
Air Batu in
Ais Krim :
Lin Ngau [Chinese],
Thamarai Ver [Tamil]
Lotus Root. The root, when
sliced has a beautiful pattern. It is
often used in
also called Minuman Keras in [Malay]
Poh Tai Chee [Chinese],
Anggur Merah : Red Grapes.
: Green Grapes.
Hung Toh [Chinese],
Athip Palam [Tamil]
: Dried Apricot.
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.
Easily available and economical, all grilling
or barbecuing is almost always done
with natural wood charcoal.
Toh Chye [Chinese],
also Masin in [Malay], Hum, Kiam [Chinese], Uppu
Salty or Salted.
: Salted or Preserved
Egg. Umchun Pei Tan
: Salted or Preserved
Choy, Kiam Chye [Chinese], Uppu Keerai [Tamil].
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
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
Asam Laksa [Noodles in
Tangy Fish Soup]
Village Chicken or
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
e.g. Ayam Masak Lemak Cili Padi
[Chicken cooked in coconut milk with Thai Bird Chilies].
Foh Kai [Chinese], Vankoli [Tamil]
This poultry is
a tradition on the dinner table,
roasted whole, for
many who celebrate Thanksgiving (USA)
Guinea Fowl or
Guinea Hen. A game bird in the
same family as quail, pheasant, grouse