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Labu

Wu Lowe Kwa [Chinese], Sorakai [Tamil]

A squash or young vegetable Marrow, including Zucchini [Courgette].

Labu Air

Tung Kwa [Chinese]

Winter Melon. A popular vegetable for soups, especially in Chinese cooking.

Labu Merah

Kum Kwa [Chinese], Poosanikkai [Tamil]

Pumpkin.

Lada

also called Cabai, Cili [Malay], Lat Chew [Chinese], Milahai [Tamil]

Spelling varies in different parts of the world, it is a hot Chile, Chilly, Chilli or Chili Pepper.

Lada Burung : Bird Chili, Thai Bird Chili, also called Cili Padi [Malay]. Lat Chew Chai [Chinese], Usi Milahai [Tamil].
Lada Kering : Dried Chili. Lat Chew Kow [Chinese], Kanjha Milahai [Tamil].
Lada Hijau : Green Chili. Cheng Lay Chew [Chinese], Patchai Milahai.
Lada Merah : Red Chili. Hoong Lat Chew [Chinese], Sovapu Milahai [Tamil].

Lada also refers to the common peppercorn in its ground or powdered form.

Lada Hitam : Black Pepper. Hak Vu Chew [Chinese], Karuppu Milaghu.
Lada Putih : White Pepper. Pak Vu Chew [Chinese], Vellai Milaghu [Tamil].

Laici

Lai Chee [Chinese]

Lychee. Rarely available fresh, this fruit is usually available in cans.

Laksa

Lai Fun [Chinese]

It means Ten Thousand in Malay. Laksa is thick round rice noodles in a spicy soup or gravy. The soup is made with fish [usually Mackerel], Belacan [Dried Shrimp Paste] and lots of aromatic herbs and spices. There are several different styles of laksa, both ethnic and geographic or regional styles.

Lauk

A dish of cooked meat, fish or vegetable that is eaten with rice.

Lauk Pauk : An assortment or smorgasbord of dishes.

Lazat

Delicious, Tasty.

Daging Lembu : Beef. Ngau Yoke [Chinese], Matu Erachi [Tamil].

Lembu

Ngau [Chinese], Matu [Tamil]

Cow.

Daging Lembu : Beef. Ngau Yoke [Chinese], Matu Erachi [Tamil].

Lemak

Fatty, 'Coconut' creamy

Literally translated from Malay, it means Fat or Oil but in food, it denotes a richness in the food, particularly from the use of coconut milk.

Lemak Ginjal

Ngau Sang [Chinese], Kollupu [Tamil]

Beef Fat or Suet.

Lengkuas

 Lam Keong [Chinese], Chitharathai [ Tamil], Thai Ginger, Pink Ginger

Galangal. It is a rhizome belonging to the same family as ginger. Its flavor, however is much different from ginger. it is not as sharp in taste, and has an aroma reminiscent of camphor. The fresh root is used in Rempah [Spice Paste] and to flavor many meat and poultry dishes.

Lidi

Leaf Rib, Stem

The thin stem or rib of the coconut frond is cleaned and sharpened for satay sticks. Its flexibility has many other uses and is sometimes used in the weaving of household gadgets such as baskets and brooms.

Limau

A general term used for a citrus fruit such as an orange, lime or lemon.

Limau : Lemon. Loke Yow [Chinese], Ponthu Palam [Tamil]
Limau Bali : Pomelo. Ling Moong [Chinese], Elumichai [Tamil]
Limau Kesturi : Kalamansi Lime, Philippine Lime or Musk Lime. Shin Kum [Chinese], Yelummichai Palam [Tamil]
Limau Purut : Kaffir Lime, Tai Koh Kum [Chinese], Varthilai [Tamil]
Limau Manis : Orange. Kum [Chinese], Kichelli Palam [Tamil]
Limau Nipis : Key Lime. Shin Kum [Chinese], Yelummichai Palam [Tamil]

Limau Purut

Limau Perut [spelling], Tai Koh Kum [Chinese], Varthilai [Tamil] Ma-Gruud [Thailand]

Kaffir Lime. This is one of the most popular type of lime used for fish and seafood.

Daun Limau Purut : Kaffir Lime Leaves. Bai Ma-Gruud [Thailand]
Its sharp, lemony aroma enhances the flavor of a dish, especially fish and seafood dishes, where a 'souring' or citric ingredient such as lemon, lime or Assam Jawa [Tamarind] is used. It can also be used as a fresh herb or garnish. Simply remove the middle vein of the leaf, and finely chop or julienne.

Litar

Liter. Unit of measure for liquids.

Lobak

Lo Pak [Chinese], Millangai Kelanggu [Tamil], Daikon

Chinese Radish.

Longan

Lungan [spelling], Loongan [Chinese], Longan [Tamil], Dragon's Eye

Longan. This  fruit is similar to Lychee and Rambutan.

Loyang

Dutch Oven. A special mould, made out of brass or copper, used for baking desserts and cakes [Kuih], [spelling, Kueh] in olden days. Live coals are put on the cover, as well as below the mould, to ensure even heat at the top and bottom.

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