Paste, Sambal Oelek [Indonesia]
A basic paste or sauce made by
blending chili peppers [spelling
varies: Chile, Chilli, Chilly]. It
can be made with fresh or dried
chilies, or a combination of both.
Sambal is used as a base, or in Rempah [Spice
Paste] for cooking. It can also be
served as a condiment at the dinner
Sambal [see above] that is
combined with a small amount of dried
shrimp paste called
Belacan is often used as a base, or in Rempah [Spice
Paste] for cooking. The belacan is
first roasted over a fire, or toasted
in a dry wok or pan. A squeeze of
fresh lime juice is often added.
Belacan is usually served
as a condiment at the dinner table.
Coconut Cream, Coconut Milk
Coconut cream is obtained by squeezing
grated coconut. The cream form [Pati Santan]
does not have any
addition of water. The richness of
coconut milk is determined by the
amount of water added to the grated
coconut. It is best to select mature
coconuts for good
Coconut water is not Santan but
the liquid that spills out of the nut
when it is cracked.
Coconut milk is used in many Malaysian
and Southeast Asian dishes such as
curries, soups and desserts.
Coconut milk is widely available in
cans. It is also sold in a dehydrated
or powdered form [Wt. 1 to 4oz].
Choy [Chinese], Kai
[Tamil], Sabzi [Hindi]
A general term
for Vegetable. It also commonly
refers to any Side Dish that is
eaten with rice.
Chinese for Salted Vegetable. Leafy greens,
usually Chinese mustard cabbage
[Kai Choy] are pickled, or
preserved in a salt brine.
the leaves and stems can be
used in stir-fry, stew and soup.
: Salted or Preserved Vegetable.
Choy, Kiam Chye [Chinese], Uppu Keerai [Tamil].
: Vegetables, Vegetable
Sung Choy [Chinese], Muttai
Kosai Pondra Kirai Vagai [Tamil]
Sai Yeung Choy [Chinese]
Sai Kwa [Chinese], Mulam
Ubi Sengkuang or Sekuang [Malay],
Sah Kot [Chinese],
Jicama. A white fleshed root
vegetable with brown skin. It is
crunchy and juicy, and the taste
varies from bland to quite sweet. It
can used fresh in salads or stewed in
Heong Mau [Chinese], Elembiche Pul [Tamil],
Ta Krai [Thailand]
Lemongrass. One of the basic
ingredients of curries. Only the white
bulbous part, just above the root is
used. It may be pounded with other
ingredients to make a Rempah [Spice
used crushed or whole to add aromatic
fragrance and flavor to dishes.
Mei Ching [Chinese], MSG
Mono Sodium Glutamate.
Ng Heong Fun [Chinese], Chinese
Shark's Fin. This delicacy is
usually savored in a soup. It is a
must-have course in a Chinese wedding
banquet, or formal dinner.
Cheong [Chinese], Sos [Tamil]
/ Sos Cili
: Chile, Chilli or Chili Sauce.
Lat Chew Cheong [Chinese],
Sos Milahai [Tamil.
: Oyster Sauce. Ho Yeow
: Plum Sauce. Shin Mui Cheong
The term usually refers to 'fresh'
cuttlefish or squid, although it can
also refer to 'dried' cuttlefish or
'dried' squid. Joo Hoo [Chinese].
: Chicken Soup.
: Mushroom Soup.
: Mutton [Goat ] Soup.
: Coffee with Milk.
: Goat's Milk.
: Cow's Milk.
: Mother's Milk or Breast