Glossary of terms
| Ice kachang |
Similar to chendol but with evaporated milk instead of
coconut milk (Malay/Singapore) |
| Idli |
Steamed rice cake (Indian) |
| Ika |
Squid (Japanese) |
| Ikan bilis |
Small, deep-fried sardines (Malay/Indonesian)
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| Ikura |
Salmon roe (Japanese) |
| Kaen cud |
Soup (Thai) |
| Kai lan |
A leafy green Asian vegetable |
| Kai tom kha |
Lemongrass chicken soup with coconut milk (Thai) |
| Kang kong |
Water convolvulus, thick-stemmed type of spinach (Chinese) |
| Kappa maki |
Rolled sushi filled with cucumber (Japanese) |
| Keema |
Spicy minced meat (Indian) |
| Kepala ikan |
Fish head, usually in a curry or grilled (Malay/Indonesian) |
| Kobe beef |
A fat-marbled, high-quality beef from hand-reared,
milk-fed cattle (Japanese) |
| Kofta |
Minced meat or vegetable ball (Indian) |
| Kombu |
Kelp seaweed, used dried in paper-thin sheets for sushi (Japanese) |
| Korma |
Mild Indian curry with a creamy coconut sauce (Indian) |
| Kueh mueh |
Cakes (Malay) |
| Kulfi |
Indian-style ice cream |
| Kung |
Prawn (Thai) |
| Kway teow/guo tiao |
Broad rice noodles (Southern Asian) |
| Lady’s fingers |
Okra |
| Laksa |
A local spicy coconut soup of thin white noodles garnished with bean sprouts, quail eggs, prawns, shredded chicken and dried bean curd (Malay/Singaporean) |
| Larb |
Minced chicken or pork flavoured with spices, herbs and lime (Thai) |
| Lassi |
Yoghurt-based drink (Indian) |
| Lemongrass |
Grass grown in tropical regions, the source of aromatic oil used in Thai dishes |
| Lontong |
Rice cakes in a spicy coconut milk gravy topped with grated coconut and sometimes bean curd and egg (Malay/Indonesian) |
| Lor mee |
A dish of noodles served with slices of meat, eggs and a dash of vinegar in a dark brown sauce (Singaporean) |
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