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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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Jagung
Pau Sok [Chinese], Makkacholam [Tamil]
Corn.
Jagung Manis
: Sweet Corn
Jambu Batu
Suey Yoong [Chinese], Koiya Palam [Tamil]
Guava.
Jala
Fishing Net.
Roti Jala
: 'Net'
Bread, 'Net' Crepes
Menjala
: To fish with casting net.
Penjala
:
Fisherman. Also called
Nelayan [Malay].
Jamu
Ayurvedic Medicine, Holistic
Medicine, Herbal Medicine
Medicine made form herbs.
Jamuan
: Reception, Party
Menjamu
: To entertain.
Jelatin
Tai Choy [Chinese], Alumbu Pasai [Tamil]
Gelatin.
Agar Agar
:
Seaweed Gelatin
Jintan Manis
Yau Kok [Chinese], Sombu
[Tamil]
Aniseed. Almost always used in combination
with
jintan putih, [Cumin], it is a
common spice used in Malay cooking
especially.
Serbuk Jintan
Manis : Cumin Powder.
Jintan Putih
Chou Kok [Chinese], Nachirgam [Tamil]
Cumin Seed. Almost always used in combination
with
Jintan Manis, [Aniseed].
These 2 spices are used a lot in Malay cooking.
Serbuk Jintan Putih
: Cumin Powder.
Joo Hoo
Sotong Kering [Malay]
Chinese for
Dried Cuttlefish. It is used whole
or finely shredded to flavor soups.
It is usually soaked in lye water to
regain texture before use in a dish.
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