tar

tar-tar (plural)
tart [tat] (alternative)

From Dutch taart, from Middle Dutch tāerte, from Old French tarte.


bagel

From English bagel, from Yiddish בייגל (beygl), ultimately from a diminutive of Middle High German bouc, boug- (“ring, bracelet”), from Old High German boug (“ring”), from Proto-Germanic *baugaz (“ring”).

(cooking) bagel: a toroidal bread roll that is boiled before it is baked


tapas

From English tapas, from Spanish tapas, plural of tapa, with original sense of “top”.

(cooking) tapas: a variety of Spanish small food items or snacks, originally served with sherry


salad

salad-salad (plural)
selada (alternative)

PIE word
 *séh₂ls
Borrowed from English salad, from Middle English salade, from Old French salade, from Northern Italian salada, salata (compare insalata), from Vulgar Latin *salāta, from *salāre, from Latin saliō, from sal (“salt”). Doublet of selada and selat.


wasabi

Borrowed from Japanese 山葵(わさび) (wasabi).

Japanese horseradish
Japanese horseradish

(cooking) wasabi, the Japanese horseradish (Eutrema japonicum, Wasabia japonica)


lento

Borrowed from Javanese ꦊꦤ꧀ꦠꦺꦴ (lento, “swelling”).

bor+

(cooking) snack made from ground, seasoned, hand-rolled, then fried mung beans


iso

From Javanese iso (ꦲꦶꦱꦺꦴ, “animal intestine”). Cognate of Tagalog isaw (“intestine”).

bor

(cooking) animal intestine, beef by default


tobiko

From Japanese 飛び子 (とびこ, tobiko, “roe of the flying fish”), from 飛魚 (とびうお, tobiuo, “flying fish”) + 子 (こ, ko, “roe”).


antipasto

Unadapted borrowing from Italian antipasto (literally “before the meal”).

ubor

(cooking) antipasto: an Italian starter for a meal; normally a cold assortment of salami, cheese, seafood and vegetables


umami

From Japanese 旨味(うまみ) (umami), from 旨い (umai, “delicious”), which describes the quality of a pleasant, savory taste.


para

(cooking, dialect) edible half rotten (melted) egg.


flan

From English flan, from French flan (“cheesecake, custard tart, flan”), or in some uses (in reference to Spanish/Latin American flans) later from Spanish flan (itself from the French), both from Old French flaon (whence also Middle English flaon, flaun (“pie; cake”)), from Late Latin fladonem, accusative of fladō (“flat cake”), from Frankish *flaþō (“flat cake”), from Proto-Indo-European *pl̥h₂t- (“broad, flat”), from Proto-Indo-European *pelh₂- (“to spread out, be broad, be flat”).

der

(cooking) flan: baked tart with sweet or savoury filling in an open-topped pastry case


moster

moster-moster (plural)
mustard (alternative)

Borrowed from Dutch mosterd, from Middle Dutch mostaert, from Old French moustarde (French moutarde), from moust (“must”), from Latin mustum.


aperitif

apéritif (canonical)
aperitif-aperitif (plural)

From Dutch aperitief, from French apéritif (literally “opening”), from Medieval Latin aperītīvus (“opening”, adjective).


acar

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


model

(cooking) a type of pempek filled with tofu and eaten with clear sauce like soup


tutti frutti

Unadapted borrowing from Sicilian tutti frutti (“all fruits”).


ku

Borrowed from Min Nan 龜／龟 (ku, “turtle; tortoise”).

(cooking) Ang ku kueh: a small round or oval-shaped Chinese sweet dumpling with soft, sticky glutinous rice flour skin wrapped around a sweet central filling


sashimi

Unadapted borrowing from Japanese 刺身(さしみ) (sashimi), from 刺し (さし, sashi, “sticking into, sticking between; slicing”) + 身 (み, mi, “meat, flesh”).

(cooking, nonstandard, common) alternative spelling of sasyimi (“sashimi”)


babka

Borrowed from English babka, most likely from Yiddish באַבקע (babke), from Slavic.

(cooking) babka: a Central and Eastern European coffee cake flavored with orange rind, rum, almonds, and raisins


pastel

From Portuguese pastel (“a type of pastry”). Doublet of pasta.

(cooking) a type of fried curry puff, similar to empanada


dawet

Borrowed from Javanese ꦝꦮꦼꦠ꧀ (dhawet), from Old Javanese ḍawĕt.

(cooking) a kind of drink, made of coconut milk and melted sugar with lumps of rice-flour


boba

From English boba, from the pinyin romanization of the Mandarin pronunciation of Chinese 波霸 (bōbà), from Cantonese 波霸 (bo1 baa3, “large breasts, tapioca pearls”), from 波 (bo1) transcribing English ball and 霸 (baa3, “chief, top”).


claret

Unadapted borrowing from English claret (compare French clairet), from Middle English claret, from Middle French claret, from Medieval Latin clārātum vīnum, from clārus.

(cooking) claret: a dry red wine produced in the Bordeaux region of France, or a similar wine made elsewhere


taco

(cooking) alternative spelling of tako (“taco”)


arugula

From English arugula, probably from Italian rucola.


kapo

(cooking) roasted corn kernels, then ground until smooth, mixed with grated coconut and brown sugar


cara

cara-cara (plural)
acara (alternative archaic)
tjara (alternative)

(cooking) a typical Ambon snack, made from a mixture of wheat flour, eggs, milk, butter, salt, sugar and liquid coconut milk, which is put into a special mold with a filling of sliced skipjack tuna and sauteed spices, topped with sliced red chilies, then baked [from 21th c.]


bibimbap

Learned borrowing from Korean 비빔밥 (bibimbap), compound of 비빔 (bibim, “mixing”) + 밥 (bap, “rice”).

lbor

(cooking) bibimbap: a Korean dish of white rice topped with vegetables, beef, a whole egg, and gochujang (chili pepper paste)


wonton

Borrowed from English wonton, from Cantonese 雲吞 /云吞 (wan⁴ tan¹).


sangria

Borrowed from Spanish sangría, derivative of sangre (“blood”), from Latin sanguis.

(cooking) sangria: a cold drink, originating in Spain, consisting of red or white wine, brandy or sherry, fruit juice, sugar and soda water and garnished with orange and other fruit


canapé

Unadapted borrowing from French canapé, from Old French conopé, conope (later altered in form and meaning based on Medieval Latin canāpēum, alteration of canōpēum (“mosquito net”)), itself from Latin cōnōpēum (“seat with a canopy”), from Ancient Greek κωνωπεῖον (kōnōpeîon), from κώνωψ (kṓnōps, “mosquito”).

(cooking) canapé: an hors d’oeuvre, a bite-sized open-faced sandwich made of thin bread or toast topped with savory garnish


flambe

From French flambé, flamber, from Old French flammer, from Latin flamma.

(cooking) flambé: a showy cooking technique where an alcoholic beverage, such as brandy, is added to hot food and then the fumes are ignited


ikura

From Japanese イクラ (ikura, “salmon roe, salmon eggs”), from Russian икра́ (ikrá, “fish eggs, caviar”), from Proto-Slavic *jьkrā, from Proto-Indo-European *ikʷ(e)r- (“fish egg”), perhaps from Proto-Indo-European *Hyékʷr̥ (“liver”).


tako

Borrowed from English taco (“Mexican snack food”), from Spanish taco (“light lunch”, literally “stopper, plug, wad”).

der

(cooking) taco: a Mexican snack food made of a small tortilla (soft- or hard-shelled) filled with ingredients such as meat, rice, beans, cheese, diced vegetables and salsa


saus

saus-saus (plural)
saos (alternative)
sos (alternative Brunei Malaysia Singapore)

From Dutch saus (compare to Afrikaans sous), from Middle Dutch sause, from Old French sauce, from Latin salsus (“salt”).

Elemen cita rasa sajian Thailand terdiri dari empat rasa: manis, pedas, asam (dari cuka, air jeruk nipis, dan air asam), dan asin (dari kecap asin, saus ikan).

Thailand cuisine consist of four tastes, i.e. sweet, hot, sour (from vinegar, lime and sour liquid) and salty (from salted soy sauce, fish sauce).

(cooking) sauce, a liquid (often thickened) condiment or accompaniment to food


tempura

Borrowed from Japanese 天麩羅 (てんぷら, tenpura), from Portuguese, ultimately from Latin. Different dictionaries link two different original terms:
* Portuguese tempero (“seasoning”) or tempera (“he/she/it seasons; season!”), third-person present singular or imperative tense of temperar (“to season, to temper”), from Latin temperare (“to mix, to temper”).
* Portuguese têmpora (“Ember days”), from Latin tempora, plural of tempus (“time; period”). When Portuguese explorers (mostly Jesuit missionaries) arrived in Japan, they abstained from eating beef, pork, and poultry during the Ember days, a Catholic series of holidays. Instead, they ate fried vegetables and fish. This was the first contact of the Japanese with fried food, and since then they began associating the Portuguese word têmpora (which they pronounced tenpura) with such food.

(cooking) a Japanese dish made by deep-frying vegetables, seafood, or other foods in a light batter

Daijirin
Daijisen
Ember days
Kyōsuke Kindaichi
id:tempura
ja:松村明


mirin

Borrowed from Japanese 味醂(みりん) (mirin), from 味 (み, mi, “flavour (UK); flavor (US)”) + 醂 (りん, rin, “remove astringency; bleach in water”).

(cooking) mirin, a type of Japanese sake used for cooking


samosa

From English samosa, from Hindi समोसा (samosā), from Classical Persian سنبوسه (sanbōsa).

(cooking) samosa: South Asian snack consisting of a deep-fried triangular turnover filled with vegetables (especially potatoes) or meat


balado

Reconstructed as ber- (“to have, contain”) + lada (“chili pepper”), from Minangkabau balado.

af

(cooking) dish with stir fried ground red hot chili pepper seasoning with other spices including garlic, shallot, tomato and kaffir lime (leaves, fruit, or both) in coconut or palm oil


curo

(cooking) churro: a fried pastry from Spain, typically eaten as a dessert and with chocolate beverage


nato

Borrowed from Japanese 納豆(なっと) (natto, “natto”).

(cooking) natto: a traditional Japanese food product made from fermented soybeans


gyoza

From Japanese 餃子(ぎょうざ) (gyōza), from Chinese 餃子／饺子.

(cooking) gyoza: a Japanese crescent-shaped dumpling filled with a minced stuffing and steamed, boiled or fried; the Japanese equivalent of the Chinese jiaozi


gravi

(cooking) gravy: a thick sauce made from the fat or juices that come out from meat or vegetables as they are being cooked


bufet

bufèt (canonical)
bufet-bufet (plural)
bupet (alternative)

From Dutch buffet, from French buffet, from Middle French bufet, from Old French bufet, of uncertain origin; possibly a Celtic borrowing.

(cooking) food laid out in this way, to which diners serve themselves


makaron

makaron-makaron (plural)
makarun (alternative)

From Dutch makaron, from French macaron, from Italian maccarone.

(cooking) macaron: any of various pastries based on almond and egg white, traditionally made in France


tom yam

From Thai ต้มยำ (dtôm-yam, literally “boil mixture”).

bor

(cooking) tom yam: a Thai soup flavoured with fish sauce, lemongrass, lime juice, and chillies


manti

From Turkish mantı or Ottoman Turkish مانطی with possible cognate of Chinese 饅頭／馒头 (mántou).

(cooking) manti: A type of dumpling served in Turkish, Armenian and Central Asian cuisine


makaroni

Borrowed from Dutch macaroni, from Italian maccaroni, obsolete variant of maccheroni (“macaroni”), plural of maccherone.

(cooking) macaroni: A type of pasta in the form of short tubes; sometimes loosely, pasta in general


meses

From Dutch muisjes (“a type of sprinkles”, literally “mice”) (later becoming a false friend of it), muis (“mouse”), from Middle Dutch muus, from Old Dutch *mūs, from Proto-Germanic *mūs.

(cooking) hagelslag (a kind of chocolate granules sprinkled on slices of buttered bread or rusks)


pulut

From Malay pulut, from Proto-Malayo-Polynesian *pulut. Cognate of Tagalog pulot.


katsu

Borrowed from Japanese カツ (katsu, “cutlet”), shortening of カツレツ (katsuretsu), itself from English cutlet.

bor+

(cooking) katsu: Panko breaded and deep-fried Japanese food


garam

→ Indonesian Bajau: garam

From Malay garam, from Classical Malay garam (“table salt”), from Proto-Malayic *garəm (“grain”). The chemistry sense is a semantic loan from Dutch zout (“salt”).

(cooking) ellipsis of garam dapur (“table salt”)


soto

From ellipsis of Hokkien 牛草肚 (gû-chháu-tō͘, “beef tripe; rumen”). Compare Tagalog goto.

bor

(cooking) a kind of soup, whose taste depends on the ingredients of the whole dish


simit

Borrowed from Turkish simit, from Ottoman Turkish سمید (simit), from Persian سمید (semid, “semolina”), from Arabic سَمِيد (samīd, “semolina”), from Aramaic סְמִידָא / ܣܡܻܝܕܳܐ (səmīḏā), from Akkadian 𒆠𒅔𒆠𒅔𒄯𒄯 (/samīdu/, “a type of fine groats, coarse flour, semolina”), related to Akkadian 𒀀𒊏𒄯𒄯 (/samādu/, “to grind fine”).

der

Aramaic סְמִידָא

(cooking) simit: A ring-shaped bread roll covered with sesame seeds


putu

Inherited from Malay putu, from Tamil புட்டு (puṭṭu, “puttu”).

(cooking) kue putu: an Indonesian (kue) traditional cylindrical-shaped and green-colored steamed cake


pâté de foie gras

Unadapted borrowing from French pâté de foie gras.

ubor

pâté de foie gras
pâté de foie gras#English


hors d'oeuvres

Unadapted borrowing from English hors d'oeuvres, plural form of hors d'oeuvre, from French hors-d'œuvre.

(cooking) appetizer, starter, hors d'oeuvre (small, light, and usually savory first course in a meal)


tapai

tapai-tapai (plural)
tape (alternative colloquial)

From Malay tapai, from Proto-Malayo-Polynesian *tapay (“fermented [food]”), from Proto-Austronesian *tapaJ (“fermented [food]”).

inh

(cooking) tapai: a traditional Asian food made from fermented carbohydrate, such as rice or cassava


rames

Borrowed from Javanese ꦫꦩꦼꦱ꧀ (rames, “mixed rice”), from Old Javanese ramĕs, from Proto-Malayo-Polynesian *ʀaməs (“squeeze, knead, to mix with the hands”). Doublet of remas.


lawa

Borrowed from Makasar [Term?] and Buginese [Term?].

(cooking) Buginese dish made from raw fish or banana blossoms, mixed with grated or fried coconut, spices, and vinegar


abon

From Javanese ꦲꦧꦺꦴꦤ꧀ (abon, “shredded meat; part time labour; offering”), probably from Old Javanese awu (“ash, powder”) + -an, comparable to abu (“ash”) + -an.


haute cuisine

Unadapted borrowing from English haute cuisine, from French haute (“high”) + cuisine (“cookery”).


margarin

margarin-margarin (plural)
marjerin (alternative)

From Dutch margarine, from French margarine, from Ancient Greek μάργαρον (márgaron, “pearl”).

der

(cooking) margarine: a spread, manufactured from a blend of vegetable oils (some of which are hydrogenated), emulsifiers etc, mostly used as a substitute for butter


airan

Borrowed from Turkish ayran, from Ottoman Turkish آیران, from Proto-Turkic *ayran.

(cooking) airan: a Turkish cold drink made from yoghurt and water with salt and sometimes herbs


dolma

Borrowed from Turkish dolma, from Ottoman Turkish طولمه (tolma).

(cooking) dolma any of a family of stuffed vegetable dishes. The filling generally consists of rice, minced meat or grains, together with onion, herbs and spices


dondurma

Borrowed from Turkish dondurma (“ice cream”), from Ottoman Turkish طوڭدرمه (doŋdurma).

bor+

(cooking) dondurma: a mastic ice cream, which is believed to originate from the city and region of Kahramanmaraş and is known as maraş dondurma in Turkish


botok

→ Afrikaans: bobotie

Borrowed from Javanese ꦧꦺꦴꦛꦺꦴꦏ꧀ (bothok)

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


banket

bankèt (canonical)
banket-banket (plural)

From Dutch banket, from Middle Dutch banket, from Middle French banquet, from Italian banchetto (“light repast between meals, snack eaten on a small bench”, literally “a small bench”), from banco (“bench”), from Lombardic *bank, *panch (“bench”), from Proto-Germanic *bankiz (“bench”).

der

(cooking) a pastry made of almond paste and puff pastry


basmati

From English basmati, from Hindi बासमती (bāsmatī, literally “fragrant”).

(cooking) basmati: a variety of long-grain rice, notable for its fragrance


panko

From Japanese パン粉(こ) (panko, “breadcrumb”), from パン (pan, “bread”) + 粉 (こ, ko, “flour, powder”).


baku

(dialectal, cooking) a kind of food, made from dried sago, fried together with coconut


kofte

From Classical Persian کوفته (kōfta, “ground meat”), from کوفتن (kōftan, “to grind, break, beat”).

bor

(cooking) kofta: any of various spicy meatball or meatloaf dishes of the Middle East, Caucasus, South Asia, and the Balkans


selat

Borrowed from Javanese ꦱꦼꦭꦠ꧀ (selat), from Dutch salade, from Middle French salade, from Italian salata. Doublet of salad and selada.

(cooking) a Javanese dish influenced by Western cuisine; consists of braised beef tenderloin served in thin watery sauce made from a mixture of garlic, vinegar, sweet soy sauce, Worcestershire sauce, water, and spiced with nutmeg and black pepper


bolu

From Portuguese bolo, from bola. Doublet of bola.


lutut

(cooking) food made from turtle meat that is cut into pieces, put into bamboo, mixed with salt, then grilled


kroket

krokèt (canonical)
kroket-kroket (plural)

From Dutch kroket, from French croquette.

(cooking) a croquette filled with ragout


petis

From Javanese ꦥꦼꦠꦶꦱ꧀ (petis), probably from Old Javanese pa- + tis, tes (“drop”). Cognate of Tagalog patis.


apam

apam-apam (plural)
apang (alternative)
apem (alternative)

→ Ternate: apang

Inherited from Malay apam, from Tamil ஆப்பம் (āppam).

(cooking) appam: a thin South Asian pancake made from rice flour and coconut


apem

From Javanese ꦲꦥꦼꦩ꧀ (apem, “appam”), from Tamil ஆப்பம் (āppam, “appam”).

(cooking) alternative spelling of apam (“appam”)


swike

From Zhangzhou Hokkien 水雞／水鸡 (súi-ke, “frog”, literally “water; river + fowl; chicken”).


ragi

From Malay ragi, probably from Sanskrit राग (rāga, “seasoning, condiment”).

der

(cooking) starter: a yeast culture used to start a fermentation process

Saccharomyces cerevisiae
Saccharomyces cerevisiae#Translingual

(cooking) ragi: a type of yeast traditionally used in winemaking, baking, and brewing, now identified as Saccharomyces cerevisiae


yakisoba

Borrowed from Japanese 焼(や)きそば (yakisoba).


selada

selada-selada (plural)
salada (alternative)
salada (alternative)

Borrowed from Dutch salade, from Middle French salade, from Italian salata. Doublet of salad and selat.


resep

From Dutch recept, from Middle Dutch recepte, from Old French recepte, from Medieval Latin recepta.

(cooking) a set of instructions for making or preparing food dishes


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


oden

Borrowed from Japanese 御田(おでん) (oden). Doublet of odeng.

(cooking) oden: a Japanese one pot winter dish, of varying ingredients


rujak

Alternative form: rojak (Malay)


balut

Inherited from Malay balut, from Proto-Malayo-Polynesian *balut₂ (“roll or wrap something up”), from Proto-Austronesian *balut₁ (“mix”).

inh

(cooking) balut: Asian street food consisting of a developing duck embryo boiled alive and eaten in the shell


tumis

(cooking) to sauté (to cook using a small amount of fat in an open pan over a relatively high heat)


tumis

(cooking, uncommon) sauté (a dish prepared this way)


panir

From Dutch paneer, paneermeel (“breadcrumb”), from French panure (“breadcrumb”), pain (“bread”), from Latin panis (“bread”).

Comparison of Standard Malay and Indonesian


tumpeng

tumpêng (canonical)
tumpeng-tumpeng (plural)

Borrowed from Javanese ꦠꦸꦩ꧀ꦥꦼꦁ (tumpeng, “cone of rice”), from Old Javanese tumpĕṅ (“a pyramid-shaped mass of cooked rice”).

der

(cooking) tumpeng: a cone-shaped rice dish of Indonesia


tamagoyaki

From Japanese 卵焼(たまごや)き (tamagoyaki, literally “grilled egg”).


makisu

Borrowed from Japanese 巻(ま)き簾(す) (makisu).


risoto

(cooking) risotto: an Italian savoury dish made with rice and other ingredients


kokel

Borrowed from English coquille, from French coquille.


lumpia

→ Dutch: loempia
→ Papiamentu: lumpia

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


lawas

Borrowed from Central Borneo Dayak, from Proto-Malayo-Polynesian *lawas (“internode of bamboo; section of something”). Probably doublet of ruas.

der

(cooking) bamboo sections for cooking food


kuali

From Malay kuali, from Tamil குவளை (kuvaḷai, “wide-mouthed vessel; cup”).


saren

From Javanese ꦱꦫꦺꦤ꧀ (sarèn), from Old Javanese sari, sāri (“pollen; quintessence”), from Sanskrit सार (sāra, “essence”). Equivalent sari + -an.


semur

→ English: semur

Borrowed from Javanese ꦱꦼꦩꦸꦂ (semur), from Dutch smoor, smoren (“to braise”).

(cooking) semur: an Indonesian stew normally made with beef


chef de cuisine

id-noun

chef de cuisine (plural chef-chef de cuisine)

Unadapted borrowing from French chef de cuisine (literally “chief of (the) kitchen”).

ubor

(cooking) chef de cuisine: the main or executive chef in a restaurant


yakiniku

Borrowed from Japanese 焼肉(やきにく) (yakiniku, literally “grilled meat”).


bubur

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

(cooking, literally) congee; gruel; porridge


nasi uduk

Compound of nasi (“cooked rice”) + uduk (“savoury, fatty”).

com

(cooking) nasi uduk: An Indonesian dish of rice cooked in coconut milk with spices


karak

Borrowed from Javanese ꦏꦫꦏ꧀ (karak). Doublet of kerak (“crust”).


apang

(cooking) alternative form of apam (“appam”)


BPK

(cooking) initialism of Babi Panggang Karo


mangut

Borrowed from Javanese ꦩꦔꦸꦠ꧀ (mangut, “a particular dish of hot and spicy fish cooked in coconut milk”), from Old Javanese maṅut (“a particular kind of fish”).

der

(cooking) hot and spicy fish cooked in coconut milk


terasi

têrasi (canonical)
terasi-terasi (plural)

From Javanese ꦠꦿꦱꦶ (trasi). Cognate of Dutch trassi.

(cooking) terasi: The Indonesian version of belachan, a shrimp-paste condiment


pangsit

penjual mi pangsit dekat Circle K

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


micin

micin-micin (plural)
mecin (alternative)
pecin (alternative)
vetsin (alternative formal)

From Hakka 味精 (mi-chîn), from a genericized trademark of Tien Chu Ve-Tsin food company. The "味精" trademark itself ultimately comes from Japanese 味(み)精(せい) (misei). Cognate of Vietnamese mì chính. Doublet of mecin.

micin adalah penyedap rasa

monosodium glutamate
monosodium glutamate

(colloquial, cooking) MSG, monosodium glutamate


kustar

kustar-kustar (plural)
kastard [kastad] (alternative)

(cooking) custard: A type of sauce made from milk and eggs (and usually sugar, and sometimes vanilla or other flavourings) and thickened by heat, served hot poured over desserts, as a filling for some pies and cakes, or cold and solidified; also used as a base for some savoury dishes, such as quiches, or eaten as a stand-alone dessert


angciu

From Hokkien 紅酒 /红酒 (âng-chiú, “red wine”).


susyi

susyi-susyi (plural)
sushi (alternative nonstandard)

(cooking) sushi: vinegared rice served with fish or vegetables, etc


sancan

From Hokkien 三層 /三层 (saⁿ-chân, “pork belly”, literally “three layers”). Doublet of samcan.


samcan

From Hokkien 三層 /三层 (sam-chân, “pork belly”, literally “three layers”). Doublet of sancan.

(cooking) alternative spelling of sancan (“beef flank”)


kinako

Borrowed from Japanese きなこ (kinako, literally “yellow flour”).


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


daun ketumbar

Compound of daun (“leaf”) + ketumbar (“coriander”), from Malay daun ketumbar

(cooking) cilantro (leaves of the coriander plant)


gulai

From Malay gulai. Probably from Tamil குழை (kuḻai, “to become soft, well cooked”).

der

(cooking) gulai: a type of food containing rich, spicy and succulent curry-like sauce


angsio

(cooking) a cooking style in which fish or meat is brazed in soy sauce


prasmanan

Possibly borrowed via Betawi, analysed as *prasman + -an.
The reconstructed lexeme *prasman is, in turn, possibly a borrowing from Dutch Fransman (“Frenchman”). Alluding to service à la française, from which the buffet is derived.


gudeg

→ English: gudeg

(cooking) gudeg: traditional Javanese dish of unripe jackfruit spiced and stewed with palm sugar and coconut milk


kwetiau

kwétiau (canonical)
kwetiau-kwetiau (plural)
kuetiau (alternative)

From Hokkien 粿條 /粿条 (kóe-tiâu, “kway teow”).


taoco

taoco-taoco (plural)
tauco (alternative)

From Zhangzhou Hokkien 豆醬／豆酱 (tāu-chiòⁿ).

zh-l

豆醬／豆酱 (tāu-chiòⁿ)


tongcai

[ˈtɔŋt͡ʃai̯]

From Mandarin 冬菜 (dōngcài, “preserved vegetable”, literally “winter vegetable”).


kimci

Learned borrowing from Korean 김치 (gimchi), derived from Korean 침채 (chimchae), from semantic loan of 沈菜 (“soaked vegetables”).

lbor

(cooking) kimchi, a Korean dish made of vegetables, such as cabbage or radishes, that are salted, seasoned, and stored in sealed containers to undergo lactic acid fermentation


periuk

pêriuk (canonical)
periuk-periuk (plural)

Inherited from Malay periuk, from Proto-Austronesian *pariuk (“earthenware cooking pot”). Cognate with Paiwan pariuk, Sundanese pariuk and Tagalog palayok.


areh

(cooking) a dish made from seasoned coconut milk, then boiled until thick


marus

Borrowed from Javanese ꦩꦫꦸꦱ꧀ (marus, “blood (curd)”), from Old Javanese marus (“blood”).


anggi

From Javanese ꦲꦔ꧀ꦒꦶ (anggi, “herb”), from Old Javanese aṅgī (“herb”).


cangkuk

[ˈt͡ʃaŋ.kʊʔ]

(cooking) pickled fish in brine along with bamboo shoot


akuafaba

From English aquafaba, from Latin aqua (“water”) + faba (“bean”).


kembang tahu

id-noun

kembang tahu (plural kembang-kembang tahu)

From kembang (“flower”) + tahu (“tofu”). The sense 'douhua' is a calque of Hokkien 豆花 (tāu-hoa).


rolade

From Dutch rollade, from French roulade, rouler (“to roll”), from Old French roler, ruele, roele (“small wheel”), from Medieval Latin rotulō, from Latin rotula.

(cooking) roulade: a slice of meat that is rolled up, stuffed, and cooked


koloke

From Hokkien 咕咾雞／咕咾鸡, 咕嚕雞／咕噜鸡 or 古老雞／古老鸡, which translate into sweet-and-sour chicken.


keluyuk

From Cantonese 咕嚕肉 /咕噜肉 (gu¹ lou¹ juk⁶, “Cantonese sweet and sour pork”, literally “rumbling meat”).


kuluyuk

(cooking) alternative spelling of keluyuk (“sweet-and-sour”)


gocujang

[ɡoˈt͡ʃud͡ʒʌŋ]

Learned borrowing from Korean 고추장(醬) (gochujang, literally “chili pepper sauce”).

lbor

(cooking) gochujang: a savory and pungent fermented Korean condiment made from red chili powder, glutinous rice powder mixed with powdered fermented soybeans, and salt


ifumi

From Chinese 伊府麵／伊府面 (“yi mein”), the synonym of 伊麵／伊面 (“yi mein”).

zh-l

伊府麵／伊府面 (“yi mein”)


sengkel

From Dutch schenkel, from Proto-Germanic *skankô with archaic diminutive suffix -el.

(cooking) shank: the part of the leg between the knee and the ankle


makarun

makarun-makarun (plural)
makaron (alternative)

From English macaron, from French macaron, from Italian maccarone.

(cooking) macaron: any of various pastries based on almond and egg white, traditionally made in France


hunkue

hunkue-hunkue (plural)
hunkwe (alternative)

From Hokkien 粉粿 (hún-kóe, “mung bean starch cake”, literally “powder cake”). Mung bean paste is a filling option for mooncake which traditionally eaten during the Mid-Autumn Festival gathering.

bor

(cooking) mung bean paste and its pastry product


hunkwe

(cooking, nonstandard) alternative spelling of hunkue


kue bulan

From kue (“cake”) + bulan (“moon”) as calque from Chinese 月餅／月饼 (“mooncake”).


adang

(dialect, Java, cooking) cook rice with broiler


cakwe

cakwe-cakwe (plural)
cahkwe (alternative)
cakoi (alternative Malaysia)

Borrowed from Hokkien 油炸粿 (iû-chā-kóe). Compare Malay cakoi, Cebuano siyakoy, Tagalog siyakoy.

(cooking) youtiao (a type of Chinese long deep-fried dough pastry fritter, usually salty and savory, often eaten with congee or coffee)


serbat

serbat-serbat (plural)
syarbat (alternative)

From Malay serbat, from Persian شربت (šarbat, “sharbat”), from Arabic شَرْبَة (šarba, “drink”).


syarbat

(cooking) alternative spelling of serbat (“sharbat, sherbet”)


ketoprak

(cooking) a Jakartan dish consisting of bean sprouts, bean curd, and peanut sauce


syoyu

From Japanese 醤油(しょうゆ) (shōyu, “soy sauce”), from Chinese 醬油／酱油 (jiàngyóu, “soy sauce”).


sasyimi

From Japanese 刺身(さしみ) (sashimi), from 刺し (さし, sashi, “sticking into, sticking between; slicing”) + 身 (み, mi, “meat, flesh”).

(cooking, standard, uncommon) sashimi: a dish consisting of thin slices or pieces of raw fish or meat


karage

(cooking) karaage: Japanese, and in extension Korean, food that is dipped in flour and then deep-fried


jeroan

Borrowed from Javanese ꦗꦼꦫꦺꦴꦲꦤ꧀ (jeroan, “offal”).


belanga

bêlanga (canonical)
belanga-belanga (plural)

Inherited from Malay belanga, from Proto-Malayic *bAlaŋa, from Proto-Malayo-Polynesian *balaŋa, from Proto-Austronesian *balaŋa (“shallow earthenware cooking pot or pan”).

inh

(cooking) cauldron, earthenware cooking pot


jasuke

jasuké (canonical)
jasuke-jasuke (plural)

Blend of jagung (“corn”) + susu (“milk”) + keju (“cheese”).

blend

(cooking) boiled shelled corn mixed with sweetened condensed milk and cheese


ungkep

From Proto-Austronesian *-keb (“cover”).

(cooking) a low temperature cooking technique in order to provide additional flavours


angkar

id-adj

angkar (comparative lebih angkar, superlative paling angkar)

lebih angkar (comparative)
paling angkar (superlative)

(cooking) medium: cooked to a point greater than rare but less than well done


bebetok

bêbêtok (canonical)
bebetok-bebetok (plural)

(cooking) Sasak roasted food from grated coconut and fish with yam leaf cover


garam dapur

Compound of garam (“salt”) + dapur (“kitchen”). Compare to Dutch keukenzout (literally “kitchen salt”) and Portuguese sal de cozinha (literally “kitchen salt”).


bubur kanji rumbi

id-noun

bubur kanji rumbi (plural bubur-bubur kanji rumbi)

Compound of bubur (“congee; gruel; porridge”) + kanji (“tapioca”) + *rumbi.


gelas takar

Compound of gelas (“glass”) + takar (“to measure”).


jeniper

jênipêr (canonical)
jeniper-jeniper (plural)

(cooking) syllabic abbreviation of jeruk nipis peras (“squeezed lime”)


jumbrek

(cooking) a Lamongan snack from rice flour, siwalan sugar and coconut milk, mixed and printed on a long funnel container made of siwalan leaf coils, then steamed


lenjer

lênjêr (canonical)
lenjer-lenjer (plural)

From Sundanese [Term?] for noun 1 and Musi [Term?] for noun 2. Doublet of lanjar.


bingsu

Learned borrowing from Korean 빙수 (bingsu, “shaved ice”), from Sino-Korean word from 氷水.


aburage

(cooking) aburaage: a Japanese food consisting of deep-fried slices of tofu


aemono

From Japanese 和(あ)え物(もの) (aemono, “salad”, literally “dressed thing”).


brunois

From English brunoise, from French brunoise.

(cooking) brunoise: a very fine dice; a method of cutting vegetables, usually to the dimensions of 2 mm or less, by julienning and then cutting many times at a 90-degree angle to the julienne


builon

From English bouillon, from French bouillon, from the verb bouillir (“to boil”), from Old French boillir, from Latin bullīre (“to bubble, boil”), from bulla (“bubble”).

(cooking) bouillon: a clear seasoned broth made by simmering usually light meat, such as beef or chicken


daging pelana

id-noun

daging pelana (plural daging-daging pelana)

Compound of daging (“meat”) + pelana (“saddle”).

(cooking) saddle: a cut of meat that includes both loins and part of the backbone


daging putih

daging putih (plural daging-daging putih)

Compound of daging (“meat”) + putih (“white”).

(cooking) white meat: meat which is pale in color before and after cooking


kroisan

From French croissant (a spelling pronunciation).

(cooking) croissant (a flaky roll or pastry in a form of a crescent)


rica-rica

(cooking) rica-rica: a type of Southeast Asian hot and spicy bumbu (spice mixture) found in Manado cuisine of North Sulawesi, Indonesia


kuliner

id-adj

kulinèr (comparative lebih kuliner, superlative paling kuliner)

kulinèr (canonical)
lebih kuliner (comparative)
paling kuliner (superlative)
kulinari (alternative)

From Dutch culinair, from French culinaire, from Latin culīnārius.

(cooking) culinary: relating to the practice of cookery or the activity of cooking; of or relating to a kitchen


ebi furai

From Japanese エビフライ (ebifurai), from ebi (“shrimp”) + fry.

(cooking) fried shrimp, specifically breaded and deep-fried prawn dish, of darker and crunchy texture


kue akar kelapa

id-noun

kue akar kelapa (plural kue-kue akar kelapa)

Compound of kue (“cookies”) + akar (“root”) + kelapa (“coconut”), literally “coconut root-shaped cookies”.


bozah

(cooking) boza: a fermented drink made from wheat or millet


kebuli

kêbuli (canonical)
kebuli-kebuli (plural)
kabuli (alternative)
kabuli (alternative)

From Malay kabuli, kebuli, from Classical Malay کبولي (kabuli), کبولي (kebuli), from Arabic كَابُلِيّ (kābuliyy), from Persian کابلی (kâboli).

(cooking) rice cooked in goat meat broth, goat milk, and clarified butter, influenced especially by Yemeni Arab (mandi rice or kabsa), Indian (biryani rice), and Afghan (kabuli palaw)


ketan

Borrowed from Javanese ꦏꦼꦠꦤ꧀ (ketan, “glutinous rice”), from Old Javanese kĕtan, lakĕtan (“glutinous rice”, literally “sticky thing”).


pengembang

pêngêmbang (canonical)
pengembang-pengembang (plural)

(cooking) leavener: any agent that promotes leavening


pecel

pêcêl (canonical)
pecel-pecel (plural)
pecal (alternative)

Borrowed from Javanese ꦥꦼꦕꦼꦭ꧀ (pecel, “a kind of salad”) (compare Malay pecal, Minangkabau pical), from Old Javanese pĕcĕl.

(cooking) a traditional Javanese salad with peanut sauce, usually eaten with carbs (steamed rice, lontong or ketupat)


lumpia basah

id-noun

lumpia basah (plural lumpia-lumpia basah)

From lumpia (“spring roll”) + basah (“wet”).


keik sifon

Internationalism, compound of keik + *sifon, from English chiffon cake.

(cooking) chiffon cake: a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavourings


babaun

(cooking) flat, tasteless sago snacks cooked in a wok or cauldron


uduk

Borrowed from Betawi uduk, from Javanese ꦲꦸꦢꦸꦏ꧀, ꦮꦸꦢꦸꦏ꧀ (uduk, wuduk, “fatty, rich”), from Old Javanese wuduk (“fat”).

der

ꦲꦸꦢꦸꦏ꧀, ꦮꦸꦢꦸꦏ꧀


pewarna buatan

id-noun

pewarna buatan (plural pewarna-pewarna buatan)

Compound of pewarna (“coloring”) + buatan.

(cooking) artificial coloring, synthetic food dyes


empal

Borrowed from Javanese ꦲꦼꦩ꧀ꦥꦭ꧀ (empal, “slices of spiced meat fried in coconut oil”), from Old Javanese ĕmpal (“flesh, meat”). Compare to Sundanese empal.

bor+

(cooking) sweet and spicy fried beef cut


serundeng

sêrundeng (canonical)
serundeng-serundeng (plural)
serondeng (alternative)
serunding (alternative)

→ Dutch: seroendeng

Borrowed from Javanese ꦱꦿꦸꦤ꧀ꦢꦺꦁ (srundèng).

(cooking) a spicy grated coconut side dish or condiment as rice accompany


jadah

Borrowed from Javanese ꦗꦢꦃ (jadah), from Old Javanese jawadah.

(cooking) a savory snack made from a mixture of sticky rice and grated coconut, steamed, then pounded until smooth and solid


klepon

klêpon (canonical)
klepon-klepon (plural)

Borrowed from Javanese ꦏ꧀ꦊꦥꦺꦴꦤ꧀ (klepon).

(cooking) a snack of sweet rice cake balls filled with molten palm sugar and coated in grated coconut


wingko

Borrowed from Javanese ꦮꦶꦁꦏ (wingka, “a cake made largely of glutinous rice and desiccated coconut, toasted and sold warm”, literally “pottery shard”), from Old Javanese wiṅka (“potsherd”).

(cooking) a cake made largely of glutinous rice and desiccated coconut, toasted and served warm


rawon

(cooking) a dark beef soup, served with mung bean sprouts and the ubiquitous sambal


wagasyi

wagasyi-wagasyi (plural)
wagashi (alternative)

Borrowed from Japanese 和菓子(わがし) (wagashi, “Traditional Japanese confectionery”).

ja-r

(cooking) wagashi (traditional Japanese confectionery in various forms, often served with tea)


hopyes

(cooking) hopje: a type of Dutch sweets with a slight coffee and caramel flavour that originated in the 18th century


huzarensla

Unadapted borrowing from Dutch huzarensalade.

ubor

(cooking) lettuce with mayonnaise mixed with eggs, pickles, etc.


marsepen

marsêpen (canonical)
marsepen-marsepen (plural)
marsepein (alternative)
marzipan (alternative nonstandard)
مرزيڤن (alternative)

Borrowed from Dutch marsepein (“marzipan”).


crêpe suzette

id-noun

crêpe suzette (plural crêpe-crêpe suzette)

Unadapted borrowing from French crêpe Suzette.

ubor

(cooking) crêpe Suzette: a dessert comprising a crêpe (pancake) topped with caramel and orange sauce and Grand Marnier, then flambéed


adiboga

Affixed boga (“food”) + adi- (“great, most; super-”), calque of English haute cuisine.


konsom

Borrowed from Dutch consommé, from French consommé.

(cooking) consommé: a clear broth made from reduced meat or vegetable stock, served either hot as a soup or chilled as a jelly


odeng

Borrowed from Korean 오뎅 (odeng, “oden”), from Japanese 御田(おでん) (oden). Doublet of oden.


urap

Inherited from Malay urap (“condiment (sambal) of any vegetable flavoured with grated coconut”). Compare Javanese ꦲꦸꦫꦧ꧀ (urab, “mix”).

inh+

(cooking) seasoned grated coconut for mixture


boga bahari

Compound of boga (“food”) + bahari (“sea”), a calque of English seafood.


bandrek

Borrowed from Sundanese ᮘᮔ᮪ᮓᮢᮦᮊ᮪ (bandrék).

bor+

(cooking) a drink made from ginger, palm sugar, pepper and coconut milk, usually mixed with hot water


gongso

Borrowed from Javanese ꦒꦁꦱ (gangsa, “to dry fry; to gag”).


gongso

(cooking) stir-fried with a semi-dry or slightly dry texture and sticky


gioza

From Japanese 餃子(ぎょうざ) (gyōza), from Mandarin 餃子／饺子.

(cooking) gyoza: a Japanese crescent-shaped dumpling filled with a minced stuffing and steamed, boiled or fried; the Japanese equivalent of the Chinese jiaozi


katsuobusyi

Borrowed from Japanese 鰹節(かつおぶし) (katsuobushi, “katsuobushi”).


akuitas

Borrowed from Medieval Latin acuitas, from Latin acuō (“sharpen”).


laminasi

Borrowed from Dutch laminatie (“lamination”).

(cooking) a method of preparing dough by separating layers of it with butter.