abomasum

Learned borrowing from New Latin abomāsum

lbor

abomasum (the fourth or digestive stomach of a ruminant)


enak

From Malay enak, from inak, from Proto-Malayic *inak.


asin

From Malay asin, from Proto-Malayic *(mA-)hasin, from Proto-Malayo-Polynesian *(ma-)qasin, from Proto-Austronesian *qasiN.


tempe

→ Dutch: tempé

→ French: tempeh, tempé

→ English: tempeh

Possibly from Old Javanese tumpi (a food made from starch and tempeh) or Indonesian tapai (“fermentation”).


acar

From Malay acar, from Classical Malay اچر (acar), from Classical Persian آچار (āčār, “pickle, marinade”). Doublet of acara, acarya, ajar, and hajar.


makanan

id-noun

makanan (countable and uncountable, plural makanan-makanan)

Inherited from Malay makanan. Equivalent to makan (“to eat”) + -an.


nasi

→ Dutch: nasi

Inherited from Malay nasi, from Proto-Malayic *nasi, from Proto-Malayo-Polynesian *nasi.


tiram

From Malay tiram, from Proto-Malayic *tirəm, from Proto-Malayo-Polynesian *tiʀəm.


udang

From Malay udang, from Classical Malay udang, from Proto-Malayic *hudaŋ, from Proto-Malayo-Chamic *hudaŋ, from Proto-Malayo-Sumbawan *hudaŋ, from Proto-Malayo-Polynesian *qudaŋ, from Proto-Austronesian *qudaŋ.

a common name for small aquatic crustaceans with an exoskeleton and ten legs, of the genus Stenasellus, the infraorder Caridea or the suborder Dendrobranchiata; shrimp; prawn


cuka

From Malay cuka (“vinegar, sour”), possibly:
* Prakrit *𑀘𑀼𑀓𑁆𑀓 (*cukka), from Sanskrit चुक्र (cukra, “sourness; fruit vinegar”). Compare Bengali চুকা (cuka, “sour, acid”). Compare Bengali চুকা (cuka, “sour, acid”), Tagalog suka, Cebuano suka.
* Persian سرکا (serkâ, “vinegar”)


kecap

Borrowed from Peranakan Indonesian ketjap, from Hokkien 膎汁 (kê-chiap, “fish sauce”). Cognate with Piawai Malay kicap.

bor+

soy sauce (a condiment and ingredient made from fermented soybeans)


keju

From Malay keju, from Portuguese queijo, from Old Galician-Portuguese queijo, from Latin cāseus, possibly from Proto-Indo-European *kwh₂et- (“to ferment, become sour”).


roti

From Malay roti, from Tamil ரொட்டி (roṭṭi), from Sanskrit रोटी (roṭī), रोटिका (roṭikā, “bread”).

bread: foodstuff made by baking dough made from cereals.


tahu

→ Ternate: tahu

From Malay tauhu, from Hokkien 豆腐 (tāu-hū, “tofu, bean curd”), from Middle Chinese 豆 (dùw, “bean”) + 腐 (bjú, “rotten, fermented”). Doublet of tofu.

Ibu sedang membuat tahu bacem.


kalkun

Borrowed from Dutch kalkoen (“turkey”), older Calcoensche haan (modern kalkoense haan), from Calcoen, the then-used name for the Indian city Calicut, modern Kozhikode.

Meleagris gallopavo
Meleagris gallopavo#Translingual


nasi goreng

→ English: nasi goreng

desctree

→ Dutch: nasi goreng
→ Papiamentu: nasigóren

From Malay nasi goreng, from nasi (“rice”) + goreng (“fried”).


makan malam

makan (“to eat”) + malam (“evening”), literally “to eat at evening”. Probably calque of Dutch maaltijd (literally “evening meal”).


sarapan

Affixed sarap + -an, borrowed from Javanese ꦱꦫꦥꦤ꧀ (sarapan, “breakfast, lining”).


sarapan

desc

<i class="Latn mention" lang="ms">sarapan</i>

→ Malay: سارڤن (sarapan)


kupat

ketupat: a type of made from rice that has been wrapped in a woven palm leaf pouch which is then boiled.


jahe

Probably from Proto-Malayo-Polynesian *laqia (“ginger”). Cognate to Sundanese ᮏᮠᮦ (jahé), Javanese jae, jahe (ꦗꦲꦺ, “ginger”), Old Javanese jahe, jahya (“ginger”).


daun salam koja

id-noun

daun salam koja (plural daun-daun salam koja)

Murraya koenigii
Murraya koenigii#Translingual

curry leaf from the curry tree (Murraya koenigii)


rijsttafel

Unadapted borrowing from Dutch rijsttafel.


botok

→ Afrikaans: bobotie

Borrowed from Javanese ꦧꦺꦴꦛꦺꦴꦏ꧀ (bothok)

bor+

(cooking) a traditional Javanese dish made from shredded coconut flesh which has been squeezed of its coconut milk


asam

From Malay asam, masam, from Proto-Malayo-Polynesian *qaləsəm.
* The sense “a chemical compound” is a semantic loan from Dutch zuur (“acid”).

any of a class of water-soluble compounds, having sour taste, that turn blue litmus red, and react with some metals to liberate hydrogen, and with bases to form salts.


ayam

From Malay ayam, from hayam, from Proto-Malayic *hayam, from Proto-Malayo-Polynesian *qayam.

Ayam goreng sini sangat enak.


gado-gado

From Betawi gado-gado, reduplication of gado, from Javanese gado.

a traditional dish in Indonesian cuisine (originally Betawi cuisine), a vegetable salad served with a peanut sauce dressing.


ketupat

From Javanese ketupat. Doublet of kupat.
Compare with Sundanese kupat, Balinese tipat, Ilocano patupat, Chamorro katupat.


minyak

From Malay minyak, from Proto-Malayic *miñak, from Proto-Malayo-Polynesian *məñak.

oil (petroleum-based liquid used as fuel or lubricant)


bakpao

→ Dutch: bapao

From Xiamen Hokkien 肉包 (bah-pao), from 肉 (bah, “meat, flesh; pork”) + 包 (pao, “baozi”).

baozi, a steamed stuffed bun with various fillings such as meat, bean paste, vegetables


mentega

From Malay mentega, from Portuguese manteiga, from Old Galician-Portuguese manteiga, of uncertain origin. Possibly from Iberian/Celtiberian.


lemak

Inherited from Malay lemak, from Proto-Malayic *ləmək, from Proto-Malayo-Polynesian *ləmək (“fertile, of soil”).
* The sense of tasty, delicious is a semantic loan from Minangkabau lamak, from the same Proto-Malayic term.

inh

grease
animal fat in a melted or soft state

grease
(by extension) any oily or fatty matter

(organic chemistry, proscribed) lipid: any of a group of organic compounds including the fats, oils, waxes, sterols, and triglycerides. Lipids are characterized by being insoluble in water, and account for most of the fat present in the human body.


krep

From Dutch crêpe, from French crêpe, from Latin crispus.

A soft thin light fabric with a crinkled surface.

A flat round pancake-like pastry from Lower Brittany, made with wheat.


bakmi

→ Dutch: bami

→ English: bakmi

Borrowed from Xiamen Hokkien 肉麵 /肉面 (bah-mī). Compare Dutch bami, Tagalog bami / mami, Cebuano bam-i. See also Hokkien 牛肉麵 /牛肉面 (gû-bah-mī).

bor+

bakmi, a type of semi-thick Chinese wheat noodle, or a dish chiefly composed of them.


masam

From Malay masam, from Proto-Malayo-Polynesian *ma-qaləsəm.

Having a sour, acid, acidic, sharp or tangy taste.


mandu

Learned borrowing from Korean 만두 (mandu), semantic loan from Chinese 饅頭 /馒头 (“steamed bun”).

lbor

(cooking) dumplings in Korean cuisine, usually made of tofu


bihun

Borrowed from Xiamen Hokkien 米粉 (bí-hún).


nasi lemak

From Malay nasi lemak, from nasi (“rice”) + lemak (“grease; fat”).


lumpia

→ Dutch: loempia
→ Papiamentu: lumpia

Borrowed from Hokkien 潤餅 /润饼 (lūn-piáⁿ).


nasi campur

A dish composed of rice with side dishes


sahur

From Malay sahur,
from Classical Malay sahur, from Arabic سَحُور (saḥūr).

(Islam) suhur, a pre-dawn breakfast during the Ramadan fasting


lemang

lêmang (canonical)
lemang-lemang (plural)

From Malay lemang, from Classical Malay لمڠ (lĕmang), from Proto-Malayic [Term?], from Proto-Malayo-Polynesian *ləməŋ. Cognate of Minangkabau lamang.

bersandar di lemang hangat

(literally, “leaning against a hot lemang”)

menyandang lemang hangat orang

(literally, “slinging someone else's hot lemang over the shoulder”)

pulling the chestnuts out of the fire for someone

lemang (a type of food made of glutinous rice and coconut milk baked in a length of bamboo lined with banana leaf)


bubur

From Malay bubur, from Proto-Malayo-Polynesian *buʀbuʀ.

(cooking, literally) congee; gruel; porridge


wajik

From Malay wajik, from Classical Malay wajik.

wajik: Indonesian and Malaysian diamond-shaped traditional snack.


kelicuk

A Rejangese pastry, made from glutinous rice and banana and usually wrapped like a cone with banana leaf.


bakso

From Xiamen Hokkien 肉燥 (bah-sò), from 肉 (bah, “meat, flesh; pork”) + 燥 (sò, “minced meat”).


pangsit

penjual mi pangsit dekat Circle K
dumpling noodle vendor near Circle K

(cooking) wonton: a Chinese dumpling, often stuffed with varieties of meat or seafood and vegetables.


bakpia

From Xiamen Hokkien 肉餅／肉饼 (bah-piáⁿ, “meat patty”), from 肉 (bah, “meat, flesh; pork”) + 餅／饼 (piáⁿ, “round flat cake; cookie; cake”).

zh-l

Vigna radiata
Vigna radiata#Translingual


bakwan

From Xiamen Hokkien 肉丸 (bah-oân, “meatball”), from 肉 (bah, “meat, flesh; pork”) + 丸 (oân, “pill”).

A kind of fritter from vegetables and wheat flour.


jintan

From Malay jintan, from Old Javanese jinten ~ ginten, from Hindi जीरा (jīrā, “cumin”), from Sauraseni Prakrit 𑀚𑀻𑀭𑀕 (jīraga), from Sanskrit जीरक (jīraka).


ketumbar

From Malay ketumbar, from Tamil கொத்தமல்லி (kottamalli), from Sanskrit कुस्तुम्बरी (kustumbarī). Cognate of Cebuano and Chavacano katumbal.

Coriandrum sativum
Coriandrum sativum#Translingual

(cooking) the annual herb Coriandrum sativum, used in many cuisines.

(cooking) the dried fruits thereof, used as a spice.


kedelai

kêdêlai (canonical)
kedelai-kedelai (plural)

Inherited from Malay kedelai, from Tamil கடலை (kaṭalai, “chickpea”). Compare Kannada ಕಡಲೆ (kaḍale).


cikuwa

From Japanese 竹輪(ちくわ) (chikuwa, “chikuwa”, literally “bamboo ring”).

ja-r

chikuwa (a tube-shaped fish-paste cake from Japan)


nasi kepal

Compound of nasi + kepal, calque of Japanese お握り. Attested before 1985.


babi guling

spit-roasted suckling pig, especially the one commonly found in Bali


ayam goreng

ayam gorèng (canonical)
ayam-ayam goreng (plural)

Compound of ayam + goreng, from Malay ayam goreng.


mie goreng

Nonstandard spelling of mi goreng (“fried noodles”).


kastanya

Learned borrowing from Latin castanea, from Ancient Greek καστάνεια (kastáneia), from κᾰ́στᾰνᾰ (kắstănă). Spelling influenced by earlier inherited form kastanye, borrowed from Dutch kastanje.

chestnut
A tree or shrub of the genus Castanea.