Malaysian condiments
Examples
Bagoong alamang
Fermented condiment commonly used in Southeast Asian, Northeastern South Asian and Southern Chinese cuisines
Belacan
Fermented condiment commonly used in Southeast Asian, Northeastern South Asian and Southern Chinese cuisines
Budu
Malaysian fermented fish sauce
Cincalok
Boyan or Baweanese salted shrimp condiment
Galmbo
Fermented condiment commonly used in Southeast Asian, Northeastern South Asian and Southern Chinese cuisines
Haam ha
Fermented condiment commonly used in Southeast Asian, Northeastern South Asian and Southern Chinese cuisines
Kapi
Fermented condiment commonly used in Southeast Asian, Northeastern South Asian and Southern Chinese cuisines
Kecap manis
Sweetened aromatic soy sauce, originally from Indonesia
Mắm tôm
Fermented condiment commonly used in Southeast Asian, Northeastern South Asian and Southern Chinese cuisines
Ngapi
Burmese fermented seafood paste and sauce
Petis udang
Fermented condiment commonly used in Southeast Asian, Northeastern South Asian and Southern Chinese cuisines
Sambal
Javanese condiment originating from Indonesian island of Java
Sambal oelek
Indonesian condiment
Shrimp paste
Fermented condiment commonly used in Southeast Asian, Northeastern South Asian and Southern Chinese cuisines
Shrimp sauce
Fermented condiment commonly used in Southeast Asian, Northeastern South Asian and Southern Chinese cuisines
Sidol
Fermented condiment commonly used in Southeast Asian, Northeastern South Asian and Southern Chinese cuisines
Tauco
Indonesian fermented bean paste
Tempoyak
Malay condiment made from fermented durian
Terasi
Fermented condiment commonly used in Southeast Asian, Northeastern South Asian and Southern Chinese cuisines
Categories:
Condiment
Characteristic of:
Malaysian cuisine
Subcategories:
Bagoong alamang
Belacan
Budums
Cincalok
Galmbo
Haam ha
Kapi
Kecap manis
Mắm tômvi
Ngapimy
Petis udangid
Sambalid
Sambal oelekid
Shrimp paste
Shrimp sauce
Sidol
Tauco
Tempoyak
Terasi
Dupes
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