| Glossary |
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| " A B C D E F G H I J K L M N O P Q R S T U V W Y Z |
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| Calrose rice |
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Calrose rice is medium-grain rice. It’s also often called short-grain rice. When cooked or steamed, the grains plump up and cling together. It is best suited for recipes like sushi where it can be moulded. |
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| Candlenuts |
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Candlenuts (buah keras in Bahasa Malaysia) are cream-coloured waxy nuts. They are often ground into a paste with other spices to thicken and flavour curry dishes. |
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| Carambola |
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Carambola is also known as starfruit. |
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| Caramelise |
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When sugar is exposed to heat, it will melt into a thick syrup. As the temperature rises, the syrup will change its colour from clear to light yellow then to a brown that gets darker and darker. This browning process is called caramelisation. |
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| Cardamon |
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Cardamon or buah pelaga is also known as the “Queen of the Spices” – one of the world’s most exotic and highly priced spice. It is a precious ingredient in food preparations and can also be used in medicine, perfume and cosmetic. |
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| Castor sugar |
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Castor sugar is a very fine and crystallised white sugar. |
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| Catsup |
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Catsup is a versatile sauce. It consists of tomato paste, sugar, vinegar, spices and salt. It’s more commonly known as ketchup. |
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| Cekur roots |
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Cekur roots are commonly known in English as odary roots. This ingredient which is often used in Malay and Nyonya dishes is also called cekur by the Chinese. |
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| Chick pea flour |
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Chick pea flour is garbanzo bean flour or tepung kacang kuda. |
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| Chickpeas |
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Chickpeas are also known as garbanzos or channa dhall or kacang kuda putih. They are an irregularly round legume. Chickpeas are also sold as flour (channa flour) in most Indian provision stores. |
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| Chinese parsley |
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Chinese parsley or coriander is also known as cilantro. The Malay name for it is daun ketumbar. It is a pungent herb that is widely used in Thai, Indian and Oriental cooking and Asian salads. |
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| Chocolate Caraque |
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A chocolate caraque is a long chocolate curl made by shaving a thin layer of almost-set chocolate with a large knife. These curls are used to decorate cakes and desserts. |
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| Chocolate liqueur |
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Chocolate liqueur is a sweet brown-colour and cocoa-flavoured alcoholic drink. One example is creme de cacao, which you can buy from any well-stocked liquor store. It is often added to cakes to enhance the chocolatey flavour. |
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| Cilantro |
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Chinese parsley or coriander is also known as cilantro. The Malay name for it is daun ketumbar. It is a pungent herb that is widely used in Thai, Indian and Oriental cooking and Asian salads. |
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| Cili boh |
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Cili boh is chilli paste. |
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| Cilipadi |
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Cilipadi is bird chilli. |
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| Cinnamon Sticks |
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Cinnamon Sticks…or kulit kayu manis is a spice that can be used in both savory and sweet dishes. This delicately fragrant and slightly sweet spice can also be used to stimulate gastric and digestive juices. |
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| Clitoria Flower |
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The clitoria flower is another name for bunga telang (the blue flower of a creeper plant which is used as a natural blue dye in making local kuih). |
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| Clove |
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Clove or bunga cengkih is characterised by its sweet and pungent aroma. Not only is it used as a food preservative, it is reputed to be able to remedy a toothache and cure acne by controlling the sebaceous glands. |
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| Coarse sugar |
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Coarse white sugar is large crystals of refined sugar and it dissolves slowly. |
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| Coconut Sugar |
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Coconut Sugar or gula melaka is a natural sweetener that does not contain any additive or artificial colouring and is usually used for desserts. |
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| Common liqueurs |
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Liqueurs are extracts of fruits that have been blended with a spirit such as brandy to which honey or sugar syrup is then added. |
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| Compressed yeast |
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Compressed yeast is fresh yeast which is sold in compressed blocks or cut into smaller portions for convenience. It should be moist, light cream in colour and firm. |
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| Confectioner's sugar |
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Confectioner's sugar is icing sugar, powdered from granulated sugar with a small amount of cornflour added to it to prevent caking. |
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| Cookies and biscuits - the difference |
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"Cookie" is the American term for "biscuit". So basically, a cookie and a biscuit are the same thing. |
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| Cooking Chocolate |
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Cooking chocolate can be melted and used to cover cakes or desserts. Normal chocolate is ready to be eaten fresh from the pack. |
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| Cooking vinegar |
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Vinegar can be red, white or black. Red vinegar is commonly used for salads. White vinegar is for pickling vegetables and the black Chinese vinegar is to flavour dishes, especially suitable for sharksfin soup. |
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| Coriander |
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Chinese parsley or coriander is also known as cilantro. The Malay name for it is daun ketumbar. It is a pungent herb that is widely used in Thai, Indian and Oriental cooking and Asian salads. |
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| Coriander roots |
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Coriander root is basically the root of the Chinese coriander plant. It’s more commonly known as yin sai kan. |
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| Corn Syrup |
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Corn syrup is a form of glucose made from corn flour. It is less sweet than sugar and it helps prevent crystallisation in confectionery. |
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| Cornmeal |
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Cornmeal is also known as maize flour. It is produced from corn and can have a texture that’s either fine or coarse. You can combine it with flour to make bread. |
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| Cottage cheese |
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Cottage cheese is a low-fat, unripened cow’s milk cheese that is high in calcium. It is moist and mild. |
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| Cream |
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Cream is the fat that rises to the surface of milk during the first stage of the butter-making process. Cream is high in calories because it is relatively fatty.
It has a short shelf-life but the varieties that are available from supermarkets are UHT whipped cream and have a long shelf-life. Some of the brand names are Anchor, President and Emborg whipping cream. |
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| Cream for baked cheesecake |
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The type of cream used for baked cheesecake is fresh cream. |
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| Cream of Tartar |
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Cream of tartar is an acid that helps to stabilise beaten egg whites and prevents them from collapsing. |
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| Crisco |
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Crisco is a brand name for vegetable shortening, which is a solidified edible vegetable oil or fat. Shortening is used in cookies to make them rich. You can omit it if you prefer to use only butter for your cookies. |
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