https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AMalaysian_cuisine%2F33%2Fen 2026-09-12T00:00:19Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Malaysian_cuisine/33/en&diff=158238&oldid=prev 2025-06-25T04:56:48Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>A popular way to cook leafy vegetables like {{Lang|ms|kangkung}} and sweet potato leaves is stir frying with a pungent sauce made from {{Lang|ms|belacan}} (shrimp paste) and hot chilli peppers. Other vegetables popularly cooked this way include bean pods and fiddlehead ferns like {{Lang|ms|paku pakis}} and {{Lang|ms|midin}}. Vegetables like carrots, cucumbers, onions and yardlong beans are used to make a localised variety of [[pickling|pickle]] called &#039;&#039;[[acar]]&#039;&#039;. Vegetables and herbs are also popularly served undressed and often raw in some rural indigenous communities as [[Ulam (salad)|ulam]]. An {{Lang|ms|ulam}} spread may include items such as [[Banana flower|banana blossoms]], cucumber, [[winged bean]]s, &#039;&#039;[[Centella asiatica|pegaga]]&#039;&#039; leaves, {{Lang|ms|petai}}, and yardlong beans, typically eaten with a pungent dipping sauce like {{Lang|ms|sambal belacan}}.</div>

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