Translations:Malaysian cuisine/31/en

Malaysian-grown greens, tubers and vegetables commonly found nationwide include but are not limited to amaranth (bayam), bean sprouts (taugeh), brinjals (terung), bitter gourd (peria), bok choi (sawi), cabbage (kobis), choy sum, cucumber (timun), Chinese celery (daun sup), coriander (daun ketumbar), ginger (halia), green beans, water spinach (kangkung), ladies' fingers (bendi), leeks, lettuce, lotus root, maize (jagung), napa cabbage (kobis cina), sweet potatoes (ubi keledek), spring onions (daun bawang), katuk (cekur manis or sayur manis), pumpkin (labu), shiitake mushrooms (cendawan), stink beans (petai), tapioca (ubi kayu), taro or yam (ubi keladi), tomatoes, yambean or turnip, turmeric (kunyit), and yardlong beans (kacang panjang), carrot (lobak merah), and scallions (daun bawang).