https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AMalaysian_cuisine%2F50%2FenTranslations:Malaysian cuisine/50/en - Revision history2026-07-14T03:32:24ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Malaysian_cuisine/50/en&diff=158255&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>Other essential seasoning and garnishes include tamarind ({{langx|ms|asam jawa}}), specifically the paste-like pulp extracted from the fruit pod which contributes a tart flavour to many dishes. [[Aleurites moluccanus|Candlenuts]] ({{langx|ms|buah keras}}) are similar in appearance to [[macadamia nut]]s, being round, cream-coloured and having a high oil content. Candlenuts are normally ground to thicken sauces. {{Lang|ms|Lup cheong}} is a type of dried [[Chinese sausage]] made from pork and spices. Mainly used by the [[Malaysian Chinese]] community, these sweet sausages are usually sliced very thinly and added for additional flavour and texture. Recent studies have shown that there are 62 commonly consumed Malaysian foods that include biogenic amines.</div>FuzzyBot