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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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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.
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