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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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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.
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