Table 3.

Frequencies of cooking style obtained from 3-day records of the food consumption survey conducted among adults of Peninsular Malaysia (n=2,675)

No	Cooking styles	Cooking description	aF
1	Goreng	Deep-fried seafood marinated with salt and turmeric powder.	2,021
2	Masak sambal	Deep-fried seafood cooked in chili, shrimp paste, and tamarind paste. Thick gravy.	521
3	Masak kari	Seafood curry. Cooked with curry powder and coconut milk.	401
4	Masak lemak	Seafood boiled in coconut milk, spices, and flavorings such as lemongrass, basil leaves (Ocimum sanctum), turmeric leaves (Curcuma domestic), and asam gelugur (dried Garcinia atroviridis).	320
5	Masam asam pedas	Seafood cooked with chili, tamarind paste, and other spices and flavorings; kesum leaves (Polygonum minus) and ginger flower (Etlingera elatior). Thin gravy.	309
6	Masak singgang	Seafood boiled with asam gelugur (dried Garcinia atroviridis) and lemongrass.	158
7	Bakar	Grilled (charcoal, flat pan or oven).	148
8	Masak kicap	Deep-fried seafood cook with soy sauce and spices.	144
9	Rebus	Seafood boiled with onion, salt, and asam gelugur (dried Garcinia atroviridis).	67
10	Stim	Fish seasoned with soy sauce, coriander, onion, and other flavorings, cook with steamer.	45
11	Masak masam manis	Deep-fried seafood cooked in a sauce containing sugar, vinegar, or lemon and pineapple (especially of Chinese-style food).	43
12	Masak sos	Deep-fried seafood cooked with chili and tomato sauce.	40
13	Sup	Seafood boiled with soup spices and some flavorings (onion, garlic, ginger, and celery).	27
14	Masak merah	Deep-fried seafood cooked in red spicy tomato sauce other spices and flavorings.	25
15	Masak taucu	Deep-fried seafood cooked with minced bean paste, onion, and vegetables	21
16	Masak Gulai tempoyak	Seafood cooked with fermented durian, chili, and coconut milk.	19
17	Sumbat sambal	Completely dressed fish, which is stuffed with sambal belacan (chili and shrimp paste) and grated coconut before being deep-fried or grilled.	11
18	Masak tiga rasa	Deep-fried fish vinaigrette with sweet, hot and sour gravy, and mixed vegetables.	4
19	Tomyam	Seafood cooked in Thai hot and sour soup. The basic broth is made of stock and fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed chili peppers.	2
20	Masak kurma	Seafood cooked with korma powder, coconut milk, yogurt, and other spices and flavorings.	2
21	Masak rendang	Seafood cooked with coconut milk and a paste of mixed ground spices, which includes ginger, galangal, turmeric leaves, lemon grass, garlic, shallot, chilies, and other spices.	1
22	Paprik	Deep-fried seafood cooked in chili paste, oyster sauce, mixed vegetables, spices, and flavorings.	1

^aThe frequency of cooking styles obtained from the subjects of the food consumption survey (3-day records).