(Sri Lanka, Malaysia, Singapore) ; a crepe made from fermented lentils and rice originating from South Indian cuisine.
(Sri Lanka, Malaysia, Singapore) ; a crepe made from fermented lentils and rice originating from South Indian cuisine.
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A bigger, crisper, thinner variant of thosai.
(India) A crepe-like bread made with green gram batter.
(Singapore, Malaysia) A Southeast Asian noodle dish made from flat rice noodles, soy sauce, chili, prawns and other common stir-fry ingredients.
(Malaysia, Singapore) An Indian-style hot drink made from black tea with condensed milk or evaporated milk, poured back and forth between two vessels to give it a frothy top.
Singaporean English term for deep-fried tofu puffs — a common ingredient in Singaporean and Malaysian cuisine, used in hawker dishes such as laksa and otah. The word comes from Hokkien and is standard vocabulary in Singaporean food culture.