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The MalaysianFood.net 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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Pau Sok [Chinese], Makkacholam [Tamil]


Jagung Manis : Sweet Corn


Jambu Batu

Suey Yoong [Chinese], Koiya Palam [Tamil]




Fishing Net.

Roti Jala : 'Net' Bread, 'Net' Crepes
Menjala : To fish with casting net.
Penjala : Fisherman. Also called Nelayan [Malay].



Ayurvedic Medicine, Holistic Medicine, Herbal Medicine

Medicine made form herbs.

Jamuan : Reception, Party
Menjamu : To entertain.



Tai Choy [Chinese], Alumbu Pasai [Tamil]


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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