n
(Singapore) A type of sweet fried flat bread made from rice flour.
n
An Indonesian dish composed of roast pork and vinegar.
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A rice cake made using rice flour, sugar and coconut milk and wrapped in banana leaves.
n
A type of Slavic kvass-based cold soup.
n
Alternative form of kutsinta [A red or yellow steamed rice cake with a chewy, jelly-like consistency, popular in the Philippines.]
n
(Indonesia) A snack cracker made of Gnetum gnemon seeds.
n
A fruit curd made from a base of coconut milk, eggs and sugar, popular in Southeast Asia.
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An Asian dumpling made from rice wrapped in a woven palm-leaf pouch and boiled.
n
Alternative form of kutsinta [A red or yellow steamed rice cake with a chewy, jelly-like consistency, popular in the Philippines.]
n
A red or yellow steamed rice cake with a chewy, jelly-like consistency, popular in the Philippines.
n
(chiefly Philippines and Indonesia) A kind of spring roll.
n
A type of pasta salad, served cold-made with cooked elbow macaroni and usually prepared with mayonnaise.
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(cooking) A dumpling in Korean cuisine.
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(Singapore, Malaysia) A thick, sweet pancake, usually with a filling of peanut, coconut or red bean.
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(Nigeria) A Yoruba steamed or boiled pudding made from black-eyed beans.
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Alternative form of monkey bread [A type of gourd, the fruit of a baobab tree, Adansonia digitata, eaten by monkeys.]
n
A Polynesian dish consisting of coconut pudding wrapped in leaves
n
An Indian drink made with jaggery and ginger.
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A thick red Thai curry made with peanuts and spices.
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A mild curry made with cream, coconut milk, and almonds.
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A spicy South Indian soup made with tamarind juice.
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(chiefly Singapore, southern Malaysia) Synonym of roti canai.
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Alternative spelling of satay [A dish made from small pieces of meat or fish grilled on a skewer and served with a spicy peanut sauce, originating from Indonesia and Malaysia.]
n
(Philippines) A Philippine version of the Chinese steamed bun (baozi).
n
A Philippine snack food made from sweetened flavoured tofu with sago pearls.
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An Indonesian food made from partially-cooked fermented soybeans, mixed with a fungus (Rhizopus oligosporus).
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A food product made from soybeans in the form of a thin, yellow sheet used in Chinese and Japanese cooking.
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