#EngVocab: Bumbu dapur dan bahan masakan

  1. Bawang merah: shallot; red onion.
  2. Bawang putih: garlic.
  3. Bawang bombay: onion.
  4. Cabe/cabai merah (besar): red chilli pepper.
  5. Cabe/cabai rawit (kecil): bird’s eye chilli.
  6. Paprika: pepper; bell pepper
  7. Jahe: ginger.
  8. Kunyit: turmeric.
  9. Laos/lengkuas: galangal.
  10. Kencur: lesser galangal.
  11. Kemiri: candlenut.
  12. Ketumbar: coriander.
  13. Lada/merica (hitam/putih): (black/white) pepper.
  14. Cengkeh: clove.
  15. Jinten: cumin.
  16. Kayu manis: cinnamon.
  17. Serai/sereh: lemongrass.
  18. Daun kemangi: lemon basil.
  19. Daun pandan: screw-pine leaf; pandan leaf.
  20. Daun salam: bay leaf.
  21. Daun jeruk: lime leaf; kaffir lime leaf.
  22. Daun bawang prei: leek.
  23. Daun bawang: spring onion; scallion.
  24. Jeruk nipis: lime.
  25. Jeruk purut: kaffir lime.
  26. Asam jawa: tamarind
  27. Gula jawa/gula aren: palm sugar.
  28. Terasi: shrimp paste.
  29. Tempe: tempe; tempeh; soybean cake.
  30. Ikan asin: (dried = jika dikeringkan) salted fish.

Compiled and written by @NenoNeno at @EnglishTips4U on Saturday, March 24, 2012


RELATED POST(S):

^MD

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s