Food glos­sary

Time Out Malaysia Visitors Guide - - NEWS -


Acar a pick­led veg­etable side dish Ais ka­cang shaved ice with red beans, cen­dol, cream corn, jelly, peanuts topped with syrup Apom small pan­cakes As­sam laksa rice noo­dles in a fish and tamarind-based soup As­sam pedas sour and spicy sauce in Ny­onya dishes, usu­ally with fish and prawns Ayam pongteh Ny­onya chicken and potato stew


Bak chang gluti­nous rice with meat and other condi­ments wrapped in bam­boo leaves

Bak kut teh a herbal pork dish also mean­ing ‘meat bone tea’ in Hokkien

Biryani a rice dish seasoned with spices, veg­eta­bles and some­times meat

Budu fer­mented fish sauce pop­u­lar in Ke­lan­tan and Tereng­ganu


Cen­dol dessert com­pris­ing green bean noo­dles with co­conut milk, gula Me­laka and shaved ice

Cha­p­atti In­dian un­leav­ened flat­bread Char kuey teow fried flat rice noo­dles with prawns, cock­les, bean sprouts, egg, Chi­nese sausage and soy sauce Char siu bar­be­cued pork with a sweet and sticky glaze Chee cheong fun soft rice noo­dle rolls with prawn paste and sweet sauce Curry Kap­i­tan Ny­onya chicken curry


Gu­lai tu­mis tamarind-based gravy Gula Me­laka palm sugar


Hokkien char noo­dles wok­fried with prawns, pork in a dark gravy

Hokkien prawn mee noo­dles in a spicy prawn and pork soup Hor fun flat white rice noo­dles


Ikan bakar fish grilled over an open char­coal fire Ikan patin cat­fish, a pop­u­lar choice in Pa­hang Inchi kabin Ny­onya deep­fried chicken


Kaya a spread made with co­conut, eggs and sugar Ker­abu Malay salad made with veg­eta­bles/fruit and herbs Keropok lekor fish crack­ers orig­i­nally from Tereng­ganu Kuih bite-sized desserts or snacks made with co­conut, palm sugar, rice or tapi­oca flour


Lap cheong Chi­nese sausage Lor mee noo­dles in a starchy pork-based gravy


Mee goreng Malay or Ma­mak-style fried noo­dles


Naan North­ern In­dian flat­bread

Nasi da­gang co­conut and fenu­greek spiced rice served with fish curry, pick­led cu­cum­bers, sam­bal and hard­boiled eggs Nasi kun­yit turmeric rice typ­i­cally served with curry

Nasi lemak co­conut rice with an­chovies, egg, cu­cum­ber and sam­bal Nasi ulam Malay mixed herb rice


Oh chien oys­ter omelette Otak-otak grilled fish cake


Pasem­bur salad with shred­ded cu­cum­ber and turnip, tofu, egg, prawn frit­ter with a spicy nut sauce

Pai tee crispy pas­try shell filled with shred­ded veg­eta­bles and dried shrimp

Pe­tai bright green ed­i­ble beans with a pun­gent smell

Pu­lut gluti­nous rice which can be eaten as a dessert or part of a savoury dish


Ro­jak salad with fresh fruit and veg­etable and prawn paste Roti canai In­dian-in­flu­enced flat­bread Roti jala a Malay pan­cake which looks like a net, served with chicken curry Roti kah­win toast with but­ter and kaya


Sam­bal bela­can chili sauce made with prawn paste


Tau fu fah silken tofu pud­ding Tem­poyak condi­ment made from fer­mented durian Tong sui a sweet Chi­nese dessert

Tuak palm wine made from the sap of var­i­ous species of palm wine


Vadai a com­mon term for In­dian fried snacks


You tiao deep-fried dough or cruller

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