Malaysian FoodThe Glossary



The GlossaryThis 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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Peng Kor [Chinese], Appil [Tamil]



Ekor Lembu

Ngau Mei [Chinese], Mattu Valu [Tamil]



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.



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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