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Cooking For The President Cookbook
Growing Up in a Nonya Kitchen
Mrs Lee’s Cookbook
My Favourite Recipes
Nostalgia Is The Most Powerful Seasoning
Penang Heritage Food
Peranakan Heritage Cooking
Recipes from the Nonya Kitchen
The Best of Singapore’s Recipes Boxed Set
The New Mrs Lee’s Cookbook Vol 1: Nonya Cuisine
The New Mrs Lee’s Cookbook Vol 2: Straits Heritage Cuisine
The Penang Nyonya Cookbook
Restaurants
Guan Hoe Soon
Kim Choo
True Blue
Classes
Chinese Home Cooking: Claypot
Half-Day & Hands-On: Heritage Snacks
Our Food Heritage: Sauces & Seasonings 2
Glossary
Dried Meats
Dried Cuttlefish (Sotong Kering)
Dried Fish Bladder/Maw (Hee Peow)
Dried Prawns (Shrimps) (Udang Kering)
Dried Salted Fish
Dried Whitebait (Ikan Bilis)
Prawn (Shrimp) Paste (Belacan)
Tiny Dried Prawns (Shrimps) (Udang Gerago)
Dried Vegetables
Buah Keluak Meat
Buah Keluak Nut
Candlenuts (Buah Keras)
Cloud/Wood Ear Fungus (Boh Jee/Kuping Tikus)
Dried Chillies
Dried Chinese Mushrooms
Dried Lily Buds (Kim Chiam)
Salted Cabbage (Kiam Chai)
Salted Radish (Chai Po)
Tamarind (Asam) Pulp
White Sesame Seeds (Bijan)
Fresh Vegetables
Bamboo Shoot (Rebung)
Banana Bud (Jantung Pisang)
Bean Sprouts (Tauge)
Bilimbi (Belimbing Asam)
Bird’s Eye Chillies (Cili Padi)
Chinese Radish (Lobak)
Chives (Ku Chai)
Coriander (Chinese Parsley) (Daun Ketumbar)
Eggplant (Aubergine/Brinjal)
Flowering Cabbage (Choy Sum)
French Beans
Fresh Grated Coconut (Kelapa)
Fresh Mustard Cabbage (Kai Choi)
Fresh Red/Green Chillies
Fresh Tamarind (Asam)
Galangal (Lengkuas)
Ginger (Halia)
Kaffir Lime Leaves (Daun Limau Purut)
Kalamansi Limes (Limau Kesturi)
Laksa Leaves
Lemongrass (Serai)
Local Lettuce (Sayur Salad)
Local/Chinese Cabbage (Kobis)
Long Beans (Kacang Panjang)
Mint Leaves (Daun Pudina)
Okra (Ladies’ Fingers)
Pandan (Screwpine) Leaves (Daun Pandan)
Pink Ginger Buds (Bunga Siantan)
Salam Leaves (Daun Salam)
Shallots (Bawang Merah)
Spring Onion (Scallion)
Turmeric (Kunyit)
Turmeric Leaves (Daun Kunyit)
Turnip (Yam Bean/Bang Kuang)
Water Chestnut (Sengkuang Cina)
Water Convolvulus (Kangkung)
Yam/Taro (Keladi)
Noodles & Rice
Basmati Rice
Fresh Thick Rice Vermicelli (Laksa Beehoon)
Glass Noodles (Tunghoon)
Rice Vermicelli (Beehoon)
White Glutinous Rice (Pulut)
Yellow Noodles (Hokkien Mee)
Others
Banana Leaves (Daun Pisang)
Bitter Nut (Melinjo) Crackers (Emping), Dried & Fried
Caul Lining
Chinese Sausage (Lap Cheong)
Palm Sugar (Gula Melaka)
Peanut Candy (Gula Kacang)
Prawn Crackers (Keropok), Dried & Fried
Quails Eggs
Pastes & Sauces
Black Prawn (Shrimp) Paste (Haeko)
Chinese Cooking Wine
Chinese Rice Vinegar
Lingam’s Chilli Sauce
Oyster Sauce
Plum Jam
Sweet Flour Sauce (Timcheong)
Sweet Soy Bean Sauce (Kicap Manis/Cap Kipas Udang)
Tomato Paste
Worcestershire Sauce
Spices
Black Peppercorns (Lada Hitam)
Cardamom (Buah Pelaga)
Cassia Bark (Kayu Manis)
Chilli Flakes
Chilli Powder
Cinnamon Powder
Cinnamon Sticks
Cloves (Bunga Cengkih)
Coriander (Ketumbar)
Coriander (Ketumbar) Powder
Cumin (Jintan Putih)
Cumin (Jintan Putih) Powder
Fennel (Jintan Manis)
Fennel (Jintan Manis) Powder
Ginger (Halia) Powder
Mixed/Five-spice Powder
Nutmeg (Buah Pala)
Nutmeg (Buah Pala) Powder
Star Anise (Pekek/Bunga Lawang)
Tofu & Soy Bean (in all forms)
Dried Brown Hard Tofu Skin (Fuchok)
Dried Sweet Tofu Slices (Tiam Taukee or Teem Chok)
Dried White Thin Tofu Skin (Fupei/Kulit Tauhu)
Dried White Tofu Skin (Taukee or Fong Tauhu)
Dried Yellow Tofu Skin (Taukee or Fu Chok)
Fermented Soy Bean Cakes (Tempe)
Firm Tofu (Taukua)
Salted Soy Beans (Taucheo), whole
Soft Tofu (Tauhu)
Tofu Puffs (Taupok)
Dishes & Tools
Bakeware
Cookware
Nonyaware
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