Hae Koh, Har Kou [spelling],
Chinese for Prawn Paste. A thick black
paste made of prawn stock and salt. It
is quite indigenous to Malaysia, and
not commonly found in the rest of
Asia. It is used as a dressing in
local dishes such
Rojak, an exotic Malaysian salad
of fruits and fresh vegetables. It is
also used in stews and soups e.g
Asam Laksa [Noodles in Tangy Fish
Keong [Chinese], Injee [Tamil],
Ginger Root or
: Ginger Powder.
: Fine Sugar
: Caramelized Sugar.
also Wangi in [Malay]
: To make fragrant.
Sum [Chinese], Nencham [Tamil],
Heart. It can also refer to
: Chicken Liver.
: Beef Heart.
Cucuk Udang [Malay]
A batter is deep fried into a fritter
with prawns or shrimp embedded, served
Lor Bak [Deep Fried Pork Rolls]
or broken up and used to garnish
Mee Rebus [Indian style Noodles
in 'Sweet Potato' Gravy]
A dish of food.
: Chicken dish.
Sayur : Vegetable dish.
Kuih Ikan [Malay]
Fresh fish fillets are pounded or
finely ground and kneaded until firm,
shaped into rectangular cakes and deep
fried. It is available in packages, refrigerated or frozen. Fish cake is
often used as an economical substitute
for meat in many local hawker [street
Chow Fun [Chinese]
Chinese for Broad Noodles. It is made
from rice flour and cut into 1½
It may be used in a soup or fried. One
of the most popular is Sar Ho Fun.
Seafood, meat and vegetables are
stir fried, a little broth is added
and thickened into a sauce with an an
egg streaked into it. It is then
poured over the noodle, are charred
separately in a hot wok.
Hoi Sin Sauce
Tee Cheoh [Chinese]
for Plum Sauce. It is a sweet
sauce, made from a mixture of plums
and other preserved fruits, deep
maroon or dark brown in color.
Chye, Sayur Asin [Malay], Uppu Keerai [Tamil], Chinese Sauerkraut
Chinese for Salted Vegetable. Leafy greens,
usually Chinese mustard cabbage [Kai
Choy] are pickled, or
preserved in a salt brine.
the leaves and stems can be
used in stir-fry, stew and soup e.g.
Kiam Chye Aar
with Salted Vegetable]