https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AMalaysian_cuisine%2F46%2FenTranslations:Malaysian cuisine/46/en - Revision history2026-09-12T00:00:01ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Malaysian_cuisine/46/en&diff=158251&oldid=prevFuzzyBot: Importing a new version from external source2025-06-25T04:56:50Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>[[Soy sauce]] of different varieties is another important ingredient. Light soy sauce contributes its pleasantly salty flavour to a variety of stir-fries, marinades and steamed dishes. In some hawker establishments, freshly sliced or pickled chillies arrive immersed in light soy sauce to be used for dipping. Dark soy sauce is thicker, more intense in flavour and less salty. It is often used when a heartier flavour is desired, particularly with {{Lang|ms|masak kicap}} (a style of braising with a blend of soy sauce varieties) dishes, and also to darken the color of a dish. [[Kicap manis]], sweetened soy sauce sometimes flavoured with star anise or garlic, is also a popular seasoning for cooking. The sweet and savoury taste of {{Lang|ms|kicap manis}} also functions as a substitute to approximate the combination of dark soy sauce and thick caramel sauce, which is primarily used to colour and season stewed dishes.</div>FuzzyBot