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This glossary is mainly in Malay i.e. Bahasa
Malaysia. However, many food ingredients or terms are better
known in local Chinese or Indian dialects. This is because of
Malaysia's multi-ethnic population, and its culturally diverse
cuisine and cooking styles. Certain ingredients are used
exclusively, or more frequently in different ethnic kitchens,
while some foods may be forbidden due to religious beliefs.
Wherever possible, spelling variations, similar names in
English, or in other countries nearby and afar, shall also be
included in the glossary. |
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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.
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