Glossary A handy, but in no way extensive, glossary to use if you want to have the perfect Singapore ‘makan’ (eating) experience – to order like a local, to understand what is ‘ai hum mai’ (do you want cockles) and to assimilate into the culture. It contains the best of street terms that are curated from a few languages and dialects in Singapore. We, Singaporeans and some long-term foreigners pepper it into our everyday high- tea session, so don’t be astonished if you hear “Auntie, bak chor mee, mai tau gay” (Auntie, minced meat noodles without bean sprouts) from a non- native lip.
Assam (ah-sum)
A Malay term for tamarind
Bergedil (burg-girl-dil)
A Malay name for potato cutlet or potato patties
Belacan (ber-la-chan)
Fermented shrimp paste with chilli
Bojio (boh-jio)
A Hokkien term for not including or inviting someone in your plans Malay term for when an individual is not very bright nor clear in the situation Black nut from Indonesia commonly used in Peranakan cooking
Blur Sotong (blur so-tong)
Buah Keluak (buah ker-luak)
Chai Po (cha-i po)
Preserved radish
Chin Chye (chin-chai)
Easy-going, not fussy, anything goes
Chope (chohp)
To reserve something for oneself or someone
Ex (ex)
A Singlish term originated from the English word expensive A Singlish term originated from the Malay word fry. The art of winging and worming your way through situation
Goreng Goreng (go-ren go-ren)
Gula Melaka (gue-la mer-la-ka)
Palm Sugar
Hae Bi (hay-bi)
Dried Shrimp
Haila (ah-lia)
Ginger
Har Gao (har gau)
Prawn Dumpling
Ikan Bilis (i-kan bi-lis)
Dried anchovies
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