Chin chow is the Singaporean English term for grass jelly — a dark, wobbly jelly made from a type of mint plant, served chilled as a dessert or drink ingredient, particularly popular in Southeast Asian cuisines.
Chin chow is the Singaporean English term for grass jelly — a dark, wobbly jelly made from a type of mint plant, served chilled as a dessert or drink ingredient, particularly popular in Southeast Asian cuisines. It is a staple of Singapore and Malaysian dessert culture, served in tong sui (sweet soup) or as a topping for shaved ice desserts. The term comes from Hokkien Chinese and is widely used across Singapore and Malaysia in everyday food contexts.
She ordered a bowl of chin chow with longan and sago pearls to cool down after the afternoon heat.
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Regional slang from around the English-speaking world — British, Australian, Irish, Caribbean, Nigerian, Filipino, AAVE, and the hyphenated-English dialects that make the internet sound local.
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A Chinese preserve.
A fruit ketchup.
Chap chye is a Singaporean and Malaysian dish of mixed vegetables — a traditional braised vegetable dish common in Singaporean Chinese and Peranakan cuisine, typically made with cabbage, glass noodles, and various other vegetables and flavouring agents. The name comes from Hokkien and means 'mixed vegetables.' It is a staple home-cooked dish and appears regularly in hawker centres across Singapore and Malaysia. The term is part of the rich Hokkien-influenced food vocabulary that characterises Singaporean English.
(Singapore) A traditional snack made of glutinous rice, usually mixed with crushed peanuts and sugar.
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(Singapore) grass jelly.
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