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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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Haekoh
Hae Koh, Har Kou [spelling],
Petis [Malay]
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
Soup].
Halia
Keong [Chinese], Injee [Tamil],
Ginger Root
Ginger Root or
Ginger.
Serbuh Halia
: Ginger Powder.
Halus
Fine, Soft.
Gula Halus
: Fine Sugar
Hangus
Burnt,
Scorched.
Gula Hangus
: Caramelized Sugar.
Harum
also Wangi in [Malay]
Fragrant.
Mengharumkan
: To make fragrant.
Hati
Sum [Chinese], Nencham [Tamil],
Offal
Heart. It can also refer to
Liver.
Hati Ayam
: Chicken Liver.
Hati Lembu
: Beef Heart.
Heh Chee
Cucuk Udang [Malay]
Chinese for
Prawn Fritter.
A batter is deep fried into a fritter
with prawns or shrimp embedded, served
together with
Lor Bak [Deep Fried Pork Rolls]
or broken up and used to garnish
Mee Rebus [Indian style Noodles
in 'Sweet Potato' Gravy]
Hempedal
Gizzard.
Hidangan
A dish of food.
Hidangan Ayam
: Chicken dish.
Hidangan
Sayur : Vegetable dish.
Hoo Pneah
Kuih Ikan [Malay]
Chinese for
Fish Cake.
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
vendor] dishes.
Hor Fun
also called
Chow Fun [Chinese]
Chinese for Broad Noodles. It is made
from rice flour and cut into 1½
inch strips.
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
also called
Tee Cheoh [Chinese]
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.
Hum
Choy
Kiam
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.
Both
the leaves and stems can be
used in stir-fry, stew and soup e.g.
Kiam Chye Aar
[Duck
with Salted Vegetable]
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