Understanding the Versatility of Ikan in Malaysian and Singaporean Cuisine

Ikan is a Malay word that refers to fish or seafood. In Malaysia and Singapore, ikan is a common term used in everyday conversation and is often used in cooking recipes and menus.

Ikan can refer to a wide variety of fish and seafood, including freshwater fish like tilapia and catfish, as well as saltwater fish like tuna, salmon, and mackerel. It can also include shellfish like shrimp, prawns, and mussels, as well as other types of seafood like squid and octopus.

In Malaysian and Singaporean cuisine, ikan is often used in dishes like nasi lemak (coconut milk rice with fish), kangkung belacan (stir-fried water spinach with shrimp paste), and sambal (spicy chili sauce made with fish or shellfish). Ikan is also a popular ingredient in many traditional Malay and Peranakan dishes, such as ikan bakar (grilled fish) and ikan pengang (steamed fish).