The Dishes

I love to eat rice (tak buleh bayang saranan PM suruh makan ubi .. hehe). And to go with rice, warm and nicely steamed, these dishes are always be my favourite. Clockwise from left up: Bamboo chute with prawn in coconut milk (ya ka? masak lemak rebung dengan udang la .. hehe), Chillied squid (sambal sotong meh), Chockles with peria in curry cocounut (Gulai kerang dengan peria katak), and Chillied Fried fish (Kerisi Berlada)

note:
peria - Momordica charantia L.
SYNONYM(S) : Momordica muricata Willd.
BURMESE : Kyethinkhathee.
CHINESE : Ku gua (Cantonese Fu gwa, Foo gwa, Foo kwa), Jin li zhi, Lai pu tao, Ku gua ye, Ku gua ye (Cantonese Foo gwa yip for leaves), Kor kuey (Hokkien - Singapore).
DANISH : Balsamagurk, Balsamaeble.
DUTCH : Balsempeer.
ENGLISH : Balsam pear, Leprosy pear, Leprosy gourd, Bitter gourd, Bitter cucumber.
FINNISH : Karvaskurkku.
FRENCH : Margose (Réunion, Mauritius Islands), Margose amère, Momordique amère, Concombre amer, Concombre africain.
GERMAN : Balsambirne, Bittergurke, Balsamgurke.
HINDI : Karela, Kerela, Tita kerala.
ITALIAN : Pomo meraviglia, Momordica amara.
JAPANESE : Niga uri, Nigai uri, Tsuru reishi, , Tsuru reishi.
KHMER : Mreah.
LAOTIAN : Bai maha, Haix, S'aix.
MALAY : Peria, Daun peria (leaves), Peria laut, Peria katak, Paré (Java), Peparé (Java), Paria (Indonesia).
NEPALESE : Karelaa, Tito karelaa.
SINHALESE : Karavila, Karawila, Pakal, Pavakai.
SPANISH : Bálsamo, Calabaza africana, Cundeamor, Momordica amarga, Pepino amargo.
SWEDISH : Bittergurka.
TAGALOG : Ampalaya.
TAMIL : Pava aki.
THAI : Maha, Mara, Phakha.
VIETNAMESE :, , La khoqua (leaves).
VISAYAN : Palia.
Other names of uncertain origin (probably derived from Hindi) : Carilla gourd, Karel, Karela, Karella, Kerela.