Terima kasihThe MalaysianFood.net Glossary

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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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Kacang

Pau Choy [Chinese], Muttar Kosai [Tamil]

A general term for Bean. It can also refer to a Legume. Most commonly it refers to Peanut.

Kacang Botol : Four-angled Bean. Say Lim Tau, Sing Kwa [Chinese].
Kacang Bendi : Ladies' Finger, also called Okra. Yeong Kok Tau [Chinese], Venddi Kai [Tamil].
Kacang Buncis : French Bean, also called String Bean or Green Bean. Ho Lan Tau [Chinese], Ponchee Kai [Tamil].
Kacang Kara : Snowpea. Ho Lan Tau [Chinese]
Kacang Kedelai : Soya or Soy Bean. Wong Tau
Kacang Kuda : Chickpea. Konddai Kadalai [Tamil].
Kacang Hijau : Green Pea. Chend Tau [Chinese], Paiyar [Tamil].
Kacang Panjang : Long Bean, also called Yard Long Bean, Tau Kok [Chinese], Paithang Kai [Tamil].
Kacang Soya : Fermented Black Bean. Hak Tau [Chinese], Paiyar [Tamil].
Kacang S'rinding : Lima Bean.
Kacang Tanah : Groundnut. Fah Sung [Chinese], Kacang [Tamil].

 


Kangkong

Kangkung [spelling], Oong Choy [Chinese], Water Spinach, Swamp Spinach, Pak Boong [Thailand]

Water Convolvulus. This vegetable, similar to spinach, has thin long pointed leaves with unusual 'hollow' stems. When briefly cooked in a stir fry, it has a a delightful crunchiness.

 


Kari

also called Gulai [Malay]

Curry.

Kari Ayam : Chicken Curry
Gulai Ikan : Fish Curry

 


Kati

Chang [Chinese]

Catty, a weight unit originating from the colonial period in East and Southeast Asia. The catty [English] varied a little from market to market. The older generation on occasion might refer to Kati when recalling recipes.

1 Kati equals 2.64 lb, 1.2 kg or 1200 gm

 


Kas Kas

Kasa Kasa [Tamil]

Poppy Seed.

 


Kayu Manis

Mook Kwai Pei [Chinese], Karuvaapattai [Tamil]

Cinnamon Stick.

Serbuk Kayu Manis : Cinnamon Powder.

 


Kee

Alkali water

Chinese for Lye water. This is a mild sodium hydroxide solution obtained from dripping water through ash; the best ash being made from durian skin. Lye water is used in many local preparations such dried noodles, dried squid or cuttlefish to regain texture before used in a dish.

 


Keju

Fu Yee [Chinese], Paladai Tahu [Tamil]

Salty Bean Curd Cubes. It is made from Soy [Soya] Beans.

 


Keladi

Woo Tau [Chinese], Karuna Kelangu [Tamil]

Yam.

 


Kelapa

Yeh [Chinese], Thengai [Tamil]

Coconut.

 


Kelur

Thulasi [Tamil]

Basil.

 


Keladi

Woo Tau [Chinese], Karuna Kelangu [Tamil]

Yam.

 


Kepah

Moh [Chinese], Chippi Vagai [Tamil]

Mussel.

 


Kerak

 

Scorched bits of food adhering to the bottom of a cooking pot or pan.

Kerak Nasi : Scorched Rice

 


Kerbau

 

Buffalo.

 


Kerang

See Hum [Chinese], Matti [Tamil]

Cockle. A type of shellfish or mollusk. A popular snack from Thailand, dried cockles are spiced and canned. One should, however, be very cautious with raw cockles, as they have been linked to hepatitis, a virus that attacks the liver.

 


Keropok

Kropok [spelling], Shrimp Chips

Prawn Cracker. A cracker or chip made from prawns and tapioca flour. The hard, dried chips are usually sold in packages or boxes. The chips have to be cooked by deep frying briefly in hot oil until they puff up. For best results in humid climates, sun dry the chips for some time before use. The crunchy crackers make a great TV, cocktail or beer snack. It can also be broken up and used as a garnish for salads.

 


Ketumbar

Yim Sai Mai [Chinese], Kothamalli Virai [Tamil]

Coriander Seed.

Serbuk Ketumbar : Coriander Powder.

 


Ketupat

Traditional Malay Rice Cake

A square casing made from woven coconut leaves is filled with raw rice and boiled. When cooked the casing becomes tightly packed with the cooked rice giving the ketupat its cake-like texture.

 


Ketam

Hai [Chinese], Nandu [Tamil]

A general term for Crab.

Serbuk Jintan Putih : Cumin Powder.

 


Ketola Besi

Sing Kwa [Chinese], Peerkkankai [Tamil]

Angled Loofah. A type of vegetable from the melon family.

Ketola Buluh : Loofah. See Kwa [Chinese].

 


Kicap

Soya Sauce [spelling], Si Yeow [Chinese], Kichap [Tamil]

Soy Sauce.

Kicap Cair : Light Soy Sauce.
Kicap Pekat : Black Soy Sauce, also called Dark Soy Sauce. Hak Yeow [Chinese], Kati Kichap [Tamil].
Kicap Manis : Sweet Dark Soy Sauce.

 


Koay Kak

Kuih Kak [spelling], Radish Cubes

Chinese for Radish Cake. It is a mixture of finely grated Chinese radish and rice flour that is steamed to make a firm 'cake'. The cake is cut into cubes and fried with other ingredients.

 


Koay Teow

Kway Teow [spelling], Kuih Teow, Kueh Teow [Malay]

Flat Rice Noodles. The noodles are made from rice flour, cut about wide, and available fresh in local markets. The dry form is also sold in packages. To use, soak in water until al dente before use. This noodle is used to make the famous Char Kway [Koay] Teow [Fried Flat Rice Noodles], a very popular Hawker [Street Vendor] dish.

 


Koko

 

Cocoa.

 


Kopi

Coffee.

Kopi Susu : White Coffee, Coffee with milk.

 


Kuah

 

 Gravy, Sauce, Dressing.

 


Kuali

 

Frying Pan, Wok.

 


Kubis

Pau Choy [Chinese], Muttar Kosai [Tamil]

A general term for Cabbage.

Kubis Bunga : Cauliflower, Pau Choy Fah [Chinese], Phu Ghos [Tamil].
Kubis Panjang : Chinese Cabbage, also called Napa Cabbage.

 


Kuih

Kueh [spelling]

A general term for Cake. It can also refer to all types of Dessert.

Kuih Dadar : Coconut-filled Pancake Roll.

 


Kuih Teow

Kueh Teow [spelling], Koay Teow, Kway Teow [Chinese]

Flat Rice Noodles. The noodles are made from rice flour, cut about wide, and available fresh in local markets. The dry form is also sold in packages. To use, soak in water until al dente before use. This noodle is used to make the famous Char Kway Teow [Fried Flat Rice Noodles], a very popular Hawker [Street Vendor] dish.

Kuih Teow Goreng : Fried Flat Noodles. Char Kway Teow, Char Koay Teow [Chinese].

 


Kulat

also Cendawan [Malay], Yee [Chinese]

A general term for all edible Fungus.

Black Cloud's Ear : Wan Yee [Chinese].
Black Funfus : Mok Yee [Chinese].
Cloud's Ears : also called White Fungus. Suet Yee [Chinese].

 


Kulit

 

Skin, Husk, Cover.

Menguliti : To peel, To skin.

 


Kulit Kerang

Kong Yee Chee [Chinese]]

Scallop.

 


Kunyit

Wong Keong [Chinese], Kunguma Phu [Tamil]

The term normally refers to the powdered form of the spice. Turmeric, a rhizome, like ginger, has a pungent taste and deep yellow coloring. In its root form, it is usually called Fresh Turmeric or Turmeric Root.
In South East Asia, it is easily available fresh. Caution should be taken when handling turmeric whether powdered or fresh, as it will stain your hands, cloths and also containers made from certain materials such as plastic and melamine.
Turmeric is widely available in its powdered form, and one of the many spices in curries. A natural colorant, it is used add a ting of yellow to food such as rice.

Serbuk Kunyit : Turmeric Powder.
Nasi Kunyit : Turmeric Rice. Yellow Rice, often mistakenly called Saffron Rice.

 


Kunyit Kering

Wong Keong Fun [Chinese], Manjal [Tamil]

Saffron. The world's most expensive spice, is often quoted mistakenly as Turmeric in cooking.

 


Kurma

Korma [spelling]

Date [fruit]. A spiced dish.

However, the term Kurma or Korma, in India actually mean that the meat has been cooked by braising or slow-cooking. It is not necessarily mild, it can he hot as you please. After initially sealing in the juices of the meat on high heat, the meat is slowly cooked in a closed pot or pan and only very little liquid is added.

Ayam Kurma : Spiced Chicken

 


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