Agar-agar (M)

Seaweed jelly. It is used like gelatine mainly in desserts. It is sold in strips which have to be boiled and dissolved in water, but the powdered variety is also available.

Aniseed
(M) Jintan manis
(T) Peeru
   jeeragam
(H) Saunf

This spice is very similar in shape to cummin, though it is larger and plumper. Popularly used in Malay and Indian cooking, it has a light, Licorice flavour.
Aniseeds come from the star anise. The plant is a herb of the parley family, but is usually grown for the oil-bearing seeds. They are used in most Malaysian dishes and tea laced with aniseeds can help relieve indigestion.

Asafoetida
(T) Perunkayam
(H) Heeng

Dried gum, used to flavour some North Indian dishes.

Asam Gelugor
(M) Asam Keping

Dried tamarind slices used mainly in Malay, Indian and Nyonya recipes to give the dish a little sourness. Substitute with tamarind pulp if not available.

Atta flour

Fine wholemeal flour used in making Indian breads. Ordinary wholemeal flour can be substituted.

Banana blossom
(Musa spp.)

Dok kluai in Thai, it is also called 'banana heart' as its shape is similar to a cow's heart and it is found at the end of banana fruit bunch. The tough outer layers must be removed until the yellow part is exposed. This part can be finely cubed and cooked with spices or blanched and eaten with sauce dip.

Beancurd

Made from soy beans, there are several types of fresh and dried soya beancurd used in Malaysian cooking. They are highly nutritious and being a good source of protein, are extensively used in Chinese vegetarian cooking.
Soft beancurd (C) Taufu, (Th) tau huu khaao chanit awn,: used in soups, some claypot dishes and vegetarian food. Available in the market at most vegetable stalls, as well as in supermarkets. Is sold canned overseas.
Hard beancurd (C) Taukwa, (Th) tau huu leuang: made by compressing beancurd to remove most of the water. Sold in squares at markets and supermarkets. Used in a variety if dishes.
Dired beancurd 'skins' (C) Foo chok: sold in sheets and used as wrappers and stuffed with minced meat or seafood in Chinese cooking. Wipe with a damp cloth to clean, then cut with scissors.

Basil
(Ocimuin spp.)

Asian basil also known as sweet basil is used widely in Thailand. Several varieties are used to flavour foods. The sweet aromatic fragrance of bai horapa graces many dishes. Maenglak or lemon basil is used in soups. Basil leaves are best used fresh, they do not retain their flavour when dried.

Bee Hoon

Dried rice vermicelli is sold in packets at most provision shops and supermarkets. It must be soaked in boiling water for 2-3 minutes before using.

Belacan
(M) Belachan

Dried shrimp paste used to flavour Malay and Nyonya food. When un-cooked, it has a highly unpleasant smell, but it is delicious when toasted and ground with fresh chillies for a sambal to accompany a meal. It is also roasted and ground along with other herbs and spices in many recipes.

Most local cooks prefer to use the little brown squares sold in packets in most provision shops. It should be stored in a container and kept tightly covered, and must always be cooked before being eaten.

Belimbing

Carambola — A small, sour, green fruit available in most local markets and supermarkets. Used whole in sambals and certain other Nyonya and Malay dishes.

Butterfly/
Blue pea flowers
(Clitoria ternatea)

Anjan in Thai, this tropical, slender twiner has dark bluish purple showy flowers. The flowers can be boiled with a little water to obtain a blue colour solution that can be used to colour desserts. The seeds and roots are used in India as a laxative and diuretic.

Candlenut
(M) Buah keras
(C) Saik ku chai

Very popularly used finely ground, in Malaysian cooking to thicken and enrich curries. It is actually the oily kernel of a round nut, about 3 cm in diameter, with a very hard furrowed shell. The shell must be broken. To test for freshness, shake the fruit. The sound must be heavy. Substitute with almonds, brazil nuts or even macadamia nuts.

Capsicum

Also known as bell pepper, capsicum is either red or green. Used extensively by Chinese, Indians and Eurasians. It has a very mild and sweet flavor

Cardamom
(M) Buah pelaga
(H) Illaichi
(T) Elakai

There are 2 varieties of cardamom, the large dark brown and the small, pale green variety. The one popularly used here is the smaller variety which is bleached to appear almost white. Available also in powdered form.

Cashew nuts
(M) Kachang gajus
(H) Kaju

A kidney shaped nut which is popularly used in Indian cooking and also in Indian-influenced Malay dishes. Cashew nuts are sold either roasted or raw.

Chick pea flour
(H) Besan (baysun)

This flour is mainly used in Indian cooking. If chick pea flour is not available, roast yellow split peas in a heavy pan and take care they are not burnt. Cool, then pound or grind. Sift the flour and keep in an air-tight container. Wheat flour cannot be substituted as chick pea flour has a distinctive flavour.

Chillies
(M) Ladal cabai
   (chabai)
(H) Mirich

The varieties available are red chillies, green chillies and the small chillies known locally as ciii padi (chili padi). Of the three, ciii padi is the hottest. Some people have also called it ciii api (chili api), literally meaning fire chillies because of its fiery taste. Red chillies are mainly used for sambals, and together with green chillies are used for garnishing. The hottest parts of the chillies are the seeds so remove them to reduce the sting.
Chillies are generally known as prik and are used extensively in Thai cooking. Several varieties are available ranging from green (unripe) and red (ripe) to yellow (prik chee). Red chillies dried in the sun are called prik haeng, pounded in to flakes they are called prik pone. The hottest chilli is the tiny bird's eye chill) (prik khee noo). Chillies may be adjusted to suit individual taste.

Chilli powder

This red, fiery powder is made from ground dried chillies. Use sparingly if you do not like your dishes too hot.

Chinese cabbage

A common vegetable in Malaysian dishes, this vegetable has long, pale-green thick stems with light green leaves. Also known as Tientsin cabbage or celery cabbage.

Chinese chives
(Al hum tuberosum)

Known as ku chai in Thai, Chinese chives have thick, narrow, flat leaves much like a spring onion (scallion) and has a stronger flavour than the Western chives.

Chinese rice wine

Very popularly used in Chinese dishes. Comes in bottles. Substitute with dry sherry if unavailable.

Chinese sausages
(C) Lap cheong

Used mainly in Chinese cooking, these are thin sausages filled with raw, lean and fat pork. Steam or fry and cut into diagonal slices before adding to claypot rice or fried rice or other rice dishes.

Chinese vinegar

This fermented brown rice vinegar is used mainly in Chinese dishes. It has a mild but pungent flavour. Substitute with white vinegar or malt vinegar.

Cinnamon
(M) Kayu manis
(H) Daichini

The bark of the cinnamon plant which is a native of Sri Lanka. Usually sold in sticks and although available in powdered form, the sticks are preferred as they can be stored longer. Only when the recipes call for ground cinnamon do you use the powdered form. Popularly used in Malay and Indian cooking.

Cloud ear fungus
(C) Mok yee

This dark-brown, almost black fungus is used extensively in Chinese cooking. Sold dried, they look like greyish-black pieces of paper. To use, soak in hot water for about 10 minutes after which they will swell into cloud or ear shapes. Has no tastes of its own but takes on the flavours of other foods.

Cloves
(M) Bunga cengkih
(C) Ting heong
(H) Laung
(T) Karambu

These are the dried flower buds of an. ever-green tropical tree native to South East Asia. Used in all Malaysian cooking.

Coconut milk
(Cocos nucifera)
(M) Santan

Very popularly used in Malaysian cooking, especially in Malay and Nyonya cakes and also in Malay and Indian curries. This white, creamy liquid is extracted from the grated flesh of mature coconuts. Also available in cream form in cans. Substitute with evaporated milk. See 'Cooking Tips' on how to extract coconut milk.

Coriander
(Coriandrum sativum)
(M) Ketumbar
(C) Yim sai
(H) Dhania
(T) Kotamalee

These dried, brown seeds of the coriander plant are highly pungent and have a narcotic effect. Use sparingly. It is also one of the main ingredients in curry powder. The leaves are used in Malay and Indian cooking for garnishing.

Coriander is probably the most common ingredient used in Thai cooking after chillies. Commonly known as cilantro or Chinese parsley, it is called phak chee in Thai. The plant is fully edible, The leaves are used to flavour and garnish foods. The roots are pounded with garlic and peppercorns to be used as basic seasoning. The seeds have a pleasant taste and fragrance and are indispensable when making a curry.

Cummin
(M) Jintan putih
(C) Sai kook
(H) Zeera
(T) Jeeragam

An essential ingredient in making curry powder. Cummin and caraway seeds are similar in appearance but one cannot replace the other. Also available in powdered form.

Curry leaves
(M) Daun kari
(C) Kali yeap
(T) Karipattar

An essential item in Indian and Malay curries. The plant is found in abundance in Malaysia — almost every home has at least one plant. Although they are available dried, Malaysians prefer to use them fresh.

Curry powder

Used in making curries, it is best to grind your own if you are using a lot. Commercially prepared curry powder does not keep fresh for long so always buy in small amounts. There are two types available, one for meat and poultry, the other for seafood dishes.

Daun kesum(M)

A very fragrant leaf used to flavour certain dishes like Nyonya or Chinese laksa. The plant rarely grows taller than 25 cm and the leaves are pointed, thin and narrow measuring 4 cm long and 1 cm wide.

Daun limau purut (M)

Also a very fragrant leaf used mostly in Nyonya dishes. The leaves are that of a rough-skinned lime which is not used in cooking but as a hair rinse.

Dried egg noodles
(C) Wonton mee

Made from wheat flour and eggs and are widely available in packets or loose in round 'cakes'. They must be cooked in boiling water for a few minutes before using as directed in the recipe.

Dried Shrimps

The shrimps are shelled, steamed and dried in the sun. The flavour is very different from fresh prawns but if fresh prawns are not available, these can be used but must be cooked for about 25 minutes.

Drumsticks
(I) Murungakai

A vegetable used in Indian cooking. It is delicious both cooked in dhall as well as with prawns in a hot, spicy dry curry.

Eggplant

Also known as aubergine or brinjal, the eggplant comes in a variety of shapes, sizes and flavours. Pea eggplants (Solanum torvum), known as makhua puang in Thai, grow in clusters and are used in curry preparations. Garden eggplants )Solanum melongena), called makhua yao in Thai range from small spheres of white to the long, slender, purple variety.

Fennel
(M) Jintan manis
(T) Peeru jeeragam
(H) Saunf

Often used in place of aniseed. In fact the two have become known as one and the same, though this is not correct.

Fenugreek
(M) Alba
(H) Maythee
(T) Ventayam

A native of Western Asia, it has a slightly bitter flavour. Should be used only in the stated quantities. Used mainly in fish dishes, the seeds, which are small, flat, squarish and light brown, are believed to have medicinal properties.

Five-spice powder
(C) Ng heong fun

A blend of ground star anise, fennel, cloves, cinnamon and Szechuan pepper, it is sold in tiny packets in Chinese stores. Buy in small quantities as it loses its flavour very rapidly.

Fish balls

Popular in Chinese dishes, fish balls are made from minced fish flesh. The fish flesh is mixed with coruflour and then made into balls. Ready-made ones are easily available at markets and supermarkets, but are not as tasty as those prepared at home.

Fish sauce

This thin, salty, brown sauce is the liquid obtained from fish packed in wooden barrels with salt. Available in bottles and mainly used in Chinese dishes. Substitute with light soy sauce; to each cup add 1 tsp dried shrimp paste, which has been grilled for 5 minutes and powdered.

Known as nam pla in Thai, fish sauce is commonly used to flavour foods during cooking and it is served as a condiment, either by itself or spiked with sliced chillies and sometimes lime juice.

Galangal
(M) Lengkuas

A rhizome and a member of the ginger family and is often called aromatic ginger. It cannot be substituted for fresh ginger nor vice versa. It gives a distinct aromatic flavour and is used together with lemon grass in certain Malay and Nyonya dishes. It is sold dried outside Asia and must be pounded or pulverised. It can also be found in powdered form — laos (layos), and half a teaspoon is approximately equivalent to one fresh slice.

Greater galangal (Alpinia galanga), known as kha in Thai lends its distinctive taste to enhance various dishes. Preferably used fresh, galangal is also available in dried and powdered form.

Garam Masala (H)

A blend of spices used only in Indian cooking. Unlike the commercially prepared curry powder, this does not contain powdered turmeric or chilli powder. Can keep up to a month if stored in an air-tight container.

Garoupa

A very tender and fine textured fish excellent for steaming. This is a tropical fish found from the estuaries to the deep waters and usually in the vicinity of rock and coral reefs. Substitute with trout.

Ghee

Clarified butter used in Indian cooking, It has a lovely flavour, and is preferred to butter because there is no residue which can burn or stick to the pan. It can be bought tinned.

Ginger
(Zingiber officinale)
(M) Halia
(T) Injee
(H)Adrak
(C) Keong

Fresh root ginger is used in almost all Malaysian dishes, either sliced fine or pounded with other herbs and spices. Ginger juice is made from very young roots which can be pounded or put in a blender, and the juice squeezed out through a piece of fine muslin.

Known as khing in Thai, only the fresh variety is used for cooking. Young ginger is juicier than the mature variety. Peel the skin of mature variety before cooking. Lesser ginger (Kaempferia panduratum) known as kra chai in Thai, appears in bunches of slender and short tuberous roots, brown in colour and with a mild flavour. It can be omitted if unavailable.

Ginger bud
(M) Bunga kantan

This pink bud with its delicate fragrance is used to garnish some dishes, such as Penang Laksa. There is no substitute.

Gluten balls

Brown, light, round balls of deep-fried wheat gluten. To use, scald and squeeze out all the water. Used mainly in Chinese vegetarian dishes. Store in freezer.

Glutinous rice

A short-grained rice that becomes very sticky when cooked. Used in sweets and certain savoury dishes. Also known as sticky rice.

Glutinous rice flour
(M) Tepung pulut

More elastic than ordinary flour. Used in making local cakes and batters, it becomes almost clear and sticky when cooked.

Hoi Sin sauce

A very thick, sweet red sauce which looks very much like tomato paste. Made from soy beans, garlic and spices and used to marinate certain foods as well as an accompanying sauce. Available in bottles or tins. Store in a refrigerator.

Hot bean paste

Sometimes known as 'chilli bean sauce', this is a mixture of fermented soy beans and ground hot chillies. Substitute with mashed black beans mixed with Chinese chilli sauce.

lkan bilis (M)
(Anchovies)

Small dried fish used mainly in Malay and Nyonya cooking. The head and black intestinal tract are discarded, and fried crisp in a little oil, they make a tasty and nutritious snack or accompaniment to a meal. Available in most provision shops. Many Malaysian pubs serve a delicious concoction of ikan bilis fried with onions and dried chillis, and a squeeze of lime.

Jasmine
(Jasminum sambac)

Jasmin water, obtained by soaking the flowers (malee) in water, adds fragrance to Thai desserts and cakes. Bottled essence can be used as substitute.

Kaffir lime
(Citrus hystrix,
C. papedia)

Also known as leprous lime, it is known as makrut in Thai. This knobbly, wrinkled citrus fruit has a fragrant skin and virtually no juice, the grated rind is added to food and its leaves (bai makrut) are used in curries and soups.

Kai lan (C)

Used in Chinese cooking, it is also known as Chinese broccoli.

Kalamansi /
Musk lime
(Citrus microcarpa,
 C. mitis)

This is a small variety of lime which is more fragrant than its counterpart. If can be substituted with half-ripe kumquats or lemon.

Kangkung (M)

Water convulvulus. A green leafy vegetable which, when fried in bela-can (belachan) pounded with chillies and other herbs, makes a delicious accompaniment to a meal.

Kway teow (C)

White, flat, fresh noodles made from rice flour. Are available in flat sheets

which are cut into strips and used '~ mainly in Chinese cooking.

Laksa noodles

Made from rice flour and available fresh at most markets and supermarkets. They should be scalded in boiling water for a minute or so before use. Substitute with dried rice vermicelli if necessary.

Lemon grass
(Cymbopogon citratus)
(M) Serai
(H) Sera
(T) Vasanelalang

Used for flavouring food, especially curries. Very similar to grass but it has a very fleshy base. Use only 10 cm to 12 cm of the white bulbous base. Also available in dried or powdered form. Use 12 strips of the dried variety as equivalent to one fresh stem. Substitute with 2 strips very thinly peeled lemon rind.
Lemon grass or takrai in Thai, is an aromatic grey-green grass that grow in clumps. Only the lower portion of the stem, the bottom 10—15 cm is used for cooking. If it is to be blended into a paste only the tender centre is used, the outer layer is discarded. Lemon grass has a distinctive lemony flavour and is used in many Thai dishes.

Lentils

Known as dhall, used extensively in Indian cooking, especially for vegetarian dishes. High content of protein. Lentils are the seeds of leguminous plants and there are many varieties available. Among the ones commonly used are red lentils, green lentils and brown lentils.

Limes

• There are are several varieties. The large, ordinary lime — (M) limau nipis - is round, and the juice is strong and sour.

The (M) limau kesturi is a smaller, milder-flavoured variety, and more generally used to flavour curries, sambals and noodle soups.

Lotus seeds

Round, brown coloured seeds of about 1 cm in diameter. To use, soak and boil to remove skins. Remove also the bitter green centre core. Available dry and used in Chinese cooking.

Mee

Fresh yellow noodles made from egg and flour used mainly in Chinese cooking and to a limited extent by Malay and Indian cooks as well. Substitute with dried wheat noodles or spaghetti.

Mushrooms

Used extensively in Chinese and Thai cooking.
The types available are:

• dried, black mushrooms which are the most tasty. To use, soak in hot water first and cut or shred as specified in the recipe.
• straw mushrooms, which are tiny; cultivated mushrooms consisting of a sheath within which is the mushroom. Available canned or dried and can be substituted with champignons.
• button mushrooms which are available canned or fresh.

Mustard seeds
(M) Biji sawi
(T) Kardugu

Used mainly in Indian cooking, this spice is a little dark brown seed.

Nutmeg
(M) Buah pala
(T) Jathika
(H) Jaiphal

Used to flavour some sweets and cakes and sometimes in garam masaIa. Always grate finely before use for maximum flavour. Too much (more than one nut) can be poisonous, so use sparingly.

Onion

Comes in many varieties. The small red ones, known as shallots, taste very sweet if put whole in pickles. For garnishing, slice finely and fry until golden brown. The bigger onions, known as Bombay onions are usually ringed if used for garnishing.

Oyster sauce

A very popular sauce in Chinese cooking. This thick sauce is made from oysters cooked in soy sauce and brine, and can be kept indefinitely without refrigeration.

Palm sugar
(M) Gula melaka
(T) Jaggery

Obtained from the sap of coconut palms. The sap is boiled until it crystallizes. Comes in flat, round cakes wrapped in dried leaves. It varies in colour from gold to light brown, is less sweet than cane sugar and has a distinctive flavour and fragrance. Commonly known as nam taan pep, nam taan bik, nam taan mapraow, palm sugar is used in both savoury and sweet dishes in Thailand. If unavailable, use soft brown sugar mixed with a bit of golden syrup.

Panch phora (H)

A combination of 5 different aromatic seeds (Panch in Hindi means five). To prepare, combine 2 tablespoons each of mustard seeds, cummin seeds, kalonji (onion seeds) to 1 tablespoon each of fenugreek seeds and fennel seeds. Put in an air-tight container and shake well for even distribution.

Pearl Sago

It is made from the flour which comes from the trunks of sago palm (metroxylon rumphii, m sagu). Commonly shaped into pellets, wet sago flour is pressed through a seive and dried on a hot surface. These white pellets will turn transparent when cooked.

Pointed pepper leaves
(Piper samentosum)

Known in Thai as cha p/u and daun kaduk in Malay, this creeper has aromatic, glossy, dark green leaves. It can be omitted if unavailable.

Pomfret
(M) Bawal Putih
(M) Bawal Hitam

Two species of fish commonly used are (a) white pomfret which is silvery white and usually steamed and (b) black pomfret which is a dark grey fish which is usually cooked in curries, fried or other highly-spiced dishes.

Poppy seeds
(I) Khus Khus

These white seeds are used in Indian cooking for thickening gravies. Black poppy seed cannot be substituted as it has a different flavour. Substitute with ground almonds.

Preserved cabbage
(C) Ham Choy

Made by soaking in brine. To use, first soak and then rinse in clear water to remove most of the salt before using.

Preserved radish

Used in Chinese cooking, two types are available.

(a) Tai tou choy is radish cut into slices lengthwise and salted and dried

(b) Choy poh is cut into even-sized pieces and preserved with spices and salt.

Rice
(M) Beras

Staple food of Malaysia. Eaten just plain boiled or as a one-dish meal e.g. Indian biryani.

Rice flour
(M) Tepung beras

Made from rice and used in making batters and certain local cakes. You can also grind your own rice flour but the rice must be soaked first.

Rice wine

Sold bottled in most provision shops. Substitute with dry sherry.

Red beans
(M) Kachang merah

Used mainly for Malay and Chinese sweets, these are small, dried beans. Soak before use.

Saffron
(M) Koma-koma
(H) Zaffran
(T) Kesari

Known as the king of the spices and the most expensive spice in the world. It appears as thread-like strands and is dark orange in colour. Gives off a beautiful fragrance when mixed with cooked food. Used mostly in Indian cooking. Saffron is often wrongly confused with powdered turmeric.

Salt fish

Many types of fish are salted and dried, the best tasting being thread-fin. Can be simply fried and eaten with rice or cooked in a curry.

Screwpine leaves
(Pandanus amaryhhifohius)
(M) Daun pandan

Very fragrant and gives food a nice flavour. The leaves are bright green, stiff and long with a distinctive furrow down the centre. Used in most Malaya and Nyonya (cakes) the leaves are pounded and the juice extracted and added to the kuihs for colour as well as for flavour.

Commonly known as pandan leaf or bai toey in Thai, the delicate flavour of the screwpine leaf is used to enhance many Asian dishes. Seasoned meat wrapped in the leaf acquires exactly this flavour. Essence is extracted from the leaf and is used to flavour cakes and desserts. Bottled essence can be used as substitute.

Sesame oil
(M) Minyak bijan
(C) Mah yow
(H) Til-ka-tel

Used extensively in Chinese cooking. A nutty dark-brown oil obtained from toasted sesame seeds. Use in small amounts as it is very strong. It retains the colour in boiled vegetables and adds more flavour to steamed food. Indians also use sesame oil, but it is lighter with a different flavour. If light sesame oil is not available, use 1 teaspoon dark sesame oil to 1 tablespoon vegetable oil.

Sesame seeds
(M) Bijan
(C) Chee mah

Highly regarded for their nutritional value, these seeds are lightly toasted before crushing, or sprinkled whole in some Chinese desserts. The white variety is generally preferred.

Shrimp paste

Shrimp paste is used extensively in Thai cooking. It is known as kapi in Thailand, be/acan in Malaysia and Singapore and terasi in Indonesia. This fine textured paste ranges in colour from pink to black-brown and should be cooked before eating. If the recipe does not specify that it should be fried with other ingredients, it is best to grill or pan-fry the paste before pounding. Shrimp paste is commonly used in curry preparations and in dipping sauces.

Shark's fin

Dried gelatinous fin of shark, which when soaked in water, looks like clear noodles. Available in packets and must be soaked before use. A speciality of the Chinese.

Silver paper
(H) Varak

An edible decoration made from pure silver used widely in Indian dishes. It is a very light tissue-like paper. To use, just turn it over the dish as it is too fragile to cut with scissors or a knife.

Slaked lime

A type of white substance obtained by burning and grinding cockle shells until fine. It is normally eaten with betel leaves.

So hoon

Fine transparent noodles made from dried mung pea flour. Must be soaked in boiling water for 2-3 minutes before using.

Soy bean paste
(M) Tancho
(C) Tow cheong

A brown paste made from preserved soy beans and popularly used in Chinese cooking. Use amounts specified in recipe as too much would make the dish too salty. Available both bottled and canned.

Soy sauce
(M) Kichap

Two types are available. One is a thin, watery liquid and is very salty. This is the type most often used in Chinese cooking. The other type is thicker and sweet. It is used when sauces or meats need additional colour.

Spiced salt

Used as a condiment in Chinese dishes, especially dry-cooked food. Made with finely ground white salt, slightly roasted, cooled and then mixed with finely ground pepper powder.

Sponge Gourd
(Luffa acutangula)

Known as buap liam in Thai, it is an oblong, pointed dark green gourd which has sharp longitudinal ridges. It is also know as four-angled Ioofah.

Spring onion
(M) Daun bawang
(C) Choong

A very popular garnish. Just cut into 3 cm lengths or as the recipe requires.

Spring roll skin
(C) Popiah skin

Sold frozen as thin white sheets of pastry in packets. Thaw when using, peeling off one piece at a time. Un-used skins can be kept in refrigerator.

Star anise
(M) Bunga lawang
(C) Baht ghok

This spice, which resembles a star, is also known as Chinese anise and is used a lot in Chinese cooking.

Sweet bean paste
(C) Tawsa

Used in Chinese sweet steamed buns or moon cakes. Made from red beans which are cooked and mashed with sugar. Available canned. The Japanese version is called 'yokan'.

Tamarind pulp
(M) Asam jawa
(C) Pulee
(H) Imlee

Known locally as asam jawa, it is used in most Malaysian dishes. To use, take the amount of pulp called for in the recipe, add some water and strain the juice. Repeat squeezing until all the juice has been strained.

Tamarind or ma khaam in Thai is also used in many Thai preparations. Tamarind juice is used to impart a fragrant sourness to foods.

Tapioca

A plant that grows well in Malaysia. The edible parts are the leaves and the roots. The leaves are scalded and served with sambal belacan or peanut sauce. They can also be cooked in coconut gravy and served with rice. The root is boiled and eaten with grated coconut and also made into a number of sweets.

Taro leaf stalk

This edible leaf stalk (phueak in Thai) belongs to a taro family of Colocasia, Colocasia gigantea. It is known as batang keladi in Malay. The stalks are porous and are delicious in gravy-type dishes.

Threadfin

A very tasty but expensive fish. Substitute with snapper.

Turmeric
(Curcuma domestica)
(M) Kunyit
(H) Haldi
(T) Manjal

This is another one of the rhizome family and is yellow in colour with a slight fragrance. Also available in powdered form and can last if kept in an air-tight container. However, if the recipe calls for fresh turmeric, do not substitute with the powdered form. Do not confuse with saffron. Reputed to have antiseptic and medicinal value, it can be bought fresh or powdered.

Water chesnut

A walnut-sized tuber of certain kinds of sedges/sage. Inside the dark skin is the off-white crunchy meat. Canned water chesnuts are ready-peeled and may be substituted instead of the fresh variety.

Wonton skin

Paper thin squares of egg noodle dough sold in packets. Used exclusively in Chinese cooking.

Yam bean
(M) Sengkuang /
   bangkuang
(C) Sar kott

Tuberous root with brown skin which when peeled reveals white flesh. This sweet flesh is eaten raw.

Yoghurt
(T) Taint
(H) Thahee

Used extensively in Indian cooking. Home-made yoghurt is preferred, but when using commercial variety, be careful to use unflavoured yoghurt. Substitute with evaporated milk mixed with a little vinegar.