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 | ABC, Ais Kacang, Air Batu Campur: A dessert concoction of shaved
ice flavoured with red sugar syrup, palm sugar, ground peanuts, boiled red
beans, sweet corn and a scoop of ice cream.
| Assam Laksa: Noodles cooked in a hot sour fish based soup and
garnished with onion slices, mint leaves and red chilies. For added flavour,
add a teaspoon of prawn paste.
| Ayam: Chicken.
| Bak Kut Teh:
Pork ribs cooked in herbal soup, served with rice.
Many people believe Bak kut teh is originated in Klang. Actually, Bak kut
teh was invented by a butcher named Mr. Heng in Pulau Ketam in late 1960's
or early 1970's to 'value add' his unsold pork. This dish became popular
when available in Klang in the early 1970's.
| Cantonese Fried Mee: Noodles braised in thick egg gravy. A few
popular places in Kuala Lumpur carried the name 'Tai See Tow'. The genuine
'Tai See Tow' is the stall at Lebuh Pudu.
| Cendol: A dessert of shaved ice with palm sugar and green jelly
like rice flour strips.
| Char Hor Fun (Dry):
Fried hor fun; normally with beef or venison.
| Char Kway Teow:
Fried kway teow with clams and shrimps in dark
soy suace.
| Char Siew Pow: Barbecued pork dumpling.
| Char Siew:
Barbecued pork.
| Char Tang Hoon:
Fried glass noodles made from rice flour.
| Chee Cheong Fun: A type of noodle made of rice flour but shaped
either into thin, square or rolls.
| Chee Chap Chok: Mixed pork porridge.
| Dhosai: Indian bread made from fermented rice flour.
| Dim sum: A breakfast or lunch time favourite offering an
assortment of Chinese tidbits usually made from pork, shrimps, fish and
chicken, fried noodles, steamed dumplings and sweet desserts.
| Goreng: Fried.
| Hainanese Chicken Rice: Butter garlic rice cooked in chicken
stock, served with steam chicken.
| Hokkein Fried Mee: Noodles braised in dark soy sauce.
| Hor fun: A flat rice noodle like kway teow but cut in smaller
strips.
| Ikan: Fish.
| Ipoh Hor Fun: Hor fun served in chicken stock.
| Kopi: Coffee.
| Kopi O: Black Coffee.
| Kway teow:
Flat white rice flour noodles.
| Kuih: Local cakes.
| Laksa: Noodles in spicy gravy, sometimes sour, other times with
coconut milk gravy.
| Lor Mai Kai:
Steam glutinous rice with chicken and Chniese
sausage in a bowl. A dim sum favourite.
| Mee: Noodles.
| Mee Goreng:
Fried noodles.
| Meehoon or Beehoon:
Rice vermicelli noodles.
| Nasi: Cooked rice.
| Nasi Briyani:
Rice fried with spices and then steamed in chicken
or mutton stock.
| Nasi Lemak: Rice steamed in coconut milk and served with hot
anchovy or squid sambal, peanuts, boiled or fried egg and cucumber.
| Pedas: Chilli hot (Spicy to American).
| Popia: White rolls stuffed with turnips, prawns, egg strips,
fried onions and lettuce. Served with a sweet sauce.
| Prawn Soup Mee:
Noodles served in shrimp based soup. Also known
as Hokkein Mee in Penang.
| Rendang: A spicy beef or chicken curry simmered till dry in
coconut milk.
| Rojak: A spicy Malaysian salad of either fruits or vegetables.
| Roti: Bread.
| Roti Chanai: Indian Muslim bread drilled over a flat pan.
| Sambal: Chilli mixture pounded and fried in oil.
| Sang mein: Thin egg noodles, sometimes known as the longevity
noodle.
| Satay: Malaysian style barbecue, served with peanut sauce.
| Tai Pow: A large dumpling filled with chicken, pork and egg.
| Teh: Tea.
| Teh Tarik:
Literally means "pulled or stretched tea."
The tea, with sugar and milk, is mixed thoroughly by pouring repeatedly from
jug to glass till it is frothy.
| Udang: Shrimp.
| Wantan: A dumpling stuffed with a pork-prawn paste. Normally
served with Wantan mee.
| Yee Mee: Egg noodles cooked in a thick egg gravy.
| Yee Sang: Raw fish salad. A unique festive dish, available during
Chinese New Year period only. |
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