Asian Spicy Recipes - Glossary of food ingredients

If you are looking forward to spice up your life........then you have come to the right place!

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Aburage	Japanese-style fried bean curd. unlike the Chinese type (dow foo pok) which comes in cubes, aburage is prepared in thin sheets, square or rectangular, and is sold frozen. It can be kept frozen for months.
Aemono	Japanese mixed or dressed salads. These usually have more complex dressings (than vinegared salads) based on miso or tofu and are often flavoured with sesame seeds
Agar-agar	A setting agent obtained from seaweed. Widely used in Asia, for it sets without refrigeration. Available in powder form from chemists or in packets from Chinese grocers or health food stores. It is also sold in strands. Gelatine can be substituted, but texture will be different and the amount used varies.
Agemono	Japanese for deep frying. Tempura is probably the best known example. Other examples are the crumbed pork cutlet tonkatsu or a marinated whole fish, dredged in cornflour. Little is done to flavour the food prior to cooking and a dipping sauce, tonkatsu sauce or stronger flavoured condiments such as momiji-oroshi (grated radish and red pepper) or shichimi-togarashi provide the necessary flavour balance.
Ajowan	Of the same family as parsley and cummin, the seeds look like parsley or celery seeds, but have the flavor of thyme. It is used in Indian cooking, particularly in lentil dishes that provide the protein in vegetarian diets, both as a flavoring and as a carminative. It is one of the seeds used to flavor the crisp-fried snacks made from lentil flour.
Aka Miso	Red bean paste. See miso.
Amchur	Dried green mango, usually available in powder form. Used as an acid flavoring ingredient in Indian cooking.
Anise, star	Brown, star shaped seed with the taste of licorice. Used as a spice for sauces. Keeps indefinitely on shelf
Annatto seeds	Also called achuete, these are small red seeds used for coloring and flavoring Filipino food. Substitute paprika and turmeric in give amounts.
Aromatic Ginger	see galangal
Arrowroot	Used for thickening sauces and not for flavoring. Should be used at the very end of cooking, since unlike other thickeners such as cornstarch, it will break down after about 10 minutes.
Atta	Fine wholemeal flour used in making Indian flat breads. Substitute fine wholemeal sold in health food stores. Can bought from stores specializing in Asian foods.
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Bamboo shoot	Cream colored, cone shaped shoots of bamboo. Canned shoots are most common. Once opened, store covered with fresh water up to 2 weeks in the refrigerator. Change water once every 4 to 5 days.
Barbecue Sauce	A reddish sauce, very salty and at the same time heavily sweetened. use as a dip or as an ingredient in barbecue marinades. Keeps indefinitely in a covered jar.
Basil	Used in Indonesian cooking, the leaves add distinctive flavor to those dishes requiring it.
Bean curd, fermented (fu yu)	fermented white bean curd with a cheese flavor. It is sold bottled in half inch thick squares. Keeps in refrigerator indefinitely after opening.
Bean curd, fresh (tofu)	Usually square shaped, creamy textured, bland curd made from soybeans. Also comes deepfried and canned. Fresh bean curd, covered with water, can be kept in the refrigerator for approximately one week. Remove from original package and replace with fresh water as soon as possible. Change water every 2 days to keep fresh.
Bean curd, red (nam yu)	Sometimes called wet bean curd. Red soft cubes of fermented bean curd with a strong cheesy flavor. Comes in cans. Once opened, store in jars with a tight lid in the refrigerator indefinitely.
Bean filling, sweet	Thick, sweet bean paste made from beans and sugar. Often used as filling for pastries. Usually sold in cans. Store tightly covered in refrigerator or freezer indefinitely.
Bean sauce, brow or yellow	Sauce made from soybeans and salt. Often comes in cans. Some bean sauces may contain bean halves and others may be a smooth sauce, similar to Japanese red miso, which can be used as a substitute in some recipes. Keeps indefinitely in the refrigerator in a tightly sealed jar.
Bean threads (salfun or cellophane noodles)	Thin, long dry noodles made of mung bean flour. Keeps on shelf indefinitely. Soak in warm water for 15 min before use. May also be deep-fried in hot oil. Do not soak in water if used for deep-frying. Use as a noodle in soups or with stir fried vegetables and meats. To keep clean up to a minimum, place noodles in a large paper bag before removing wrapper. Break off amount needed and store remainder in a bag.
Bean paste, hot (chili paste with soybean)	Soybean sauce made from soybeans, chili peppers and sometimes garlic. Comes in cans or jars. Refrigerated, keeps indefinitely in tightly sealed jars. Degree of hotness may vary between different brands. Brown soybean sauce combined with a hot sauce can be used as a substitute.
Bean sprouts	Sprouts of the mung bean, about 5 cm (2 in) long. Refrigerate sprouts covered with water. keeps for one week. Change the water every 3 days.
Belacan	See dried shrimp paste.
Beni Shoga	Pickled ginger, colored red, and sold in plastic packets or in bottles. Used as a garnish or for flavor.
Bitter melon	Long, green, pear-shaped melon with a ridged surface. It has a definite bitter taste. Cut melon in half lengthwise and remove seeds. Cut in thin slices and stir-fry with meats.
Black beans, fermented	Salted, fermented, soft black bean seed. mainly used to flavor sauces. Rinse with water before using. Keeps in a covered container on the shelf indefinitely.
Bok Choy (Chinese cabbage or greens)	Dark green leafty vegetable with a white stalk. Keeps in refrigerator for one week. High in viramins A and C.
Broccoli, Chinese	A tender, green, seasonal vegetable available in spring and summer months. Chinese broccolin is more slender and leafy then regular broccoli.
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Candle Nut	A hard oily nut used to flavor and thicken Indonesian and Malaysian curries. The name arises because the nuts, when threaded on the mid-rib of a palm leaf, are used as a primitive candle.
Capsicum	A much milder though still flavorful variety of chili with a long pod large enough to stuff with spiced meat or fish mixtures.
Cardamom	Next to saffron, the world's most expensive spice. Cardamoms grow mainly in India and Ceylon, and are the seed pods of a member of the ginger family. The dried seed pods are either pale green or brown, according to variety. Sometimes they are bleached white. They are added, either whole or bruised, to pilaus and other rice dishes, spiced curries and other preparations or sweets.
Cashew Nut	A sweet, kidney-shaped nut. In countries where the cashew tree is not grown, it is not possible to ger the milky sweet fresh cashews. However, it is possible to buy raw cashews from nut shops, health food stores and grocers specializing in Asian ingredients.
Chili Padi (Bird Peppers)	Very small and very hot chilies. Used mainly in pickles, though in some cases added to food when a very hot falvor is required as in some Thai food. Treat with extreme caution.
Chili Power	Asian chili powder is made from ground chilies. It is much hotter than the Mexican-style chili powder.
Chili Sauce	There are two different types of chili sauce. The Chinese style is made from chilies, salt and vinegar and has a hot flavor. them Malaysian, Singaporean or Sri Lankan chili sauce is a mixture of hot, sweet and salty flavors generously laced with ginger and garlic and cooked with vinegar.
Cleaver	The knife used to do most of all cutting in Chinese cooking. Usually a lighter, thinner cleaver is used for slicing and chopping meats and vegetables. The heavier cleaver is used to cut through bone.
Cloud ears	Brown, irregular, leafy shaped fungus or mushroom with a delicate taste. soak 15 min in warm water to soften. Rinse before using. Keeps indefinitely on shelf when dried. Also called tree ears.
Cloves	Cloves are the dried flower buds of an evergreen tropical tree native to South East Asia. They were used in China more than 2,000 years ago and were also used by the Romans. Oil of cloves contains phenol, a powerful antiseptic that discourages putrefaction and the clove is hence one of the spices that helps preserve food.
Coconut Milk	Not the water inside the nut but the creamy liquid extracted from the grated flesh of fresh coconuts or from desiccated (shreadded) coconut.
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Daun Salam	An aromatic leaf used in Indonesian cooking, it is larger than the curry leaf used in India and Sri Lanka, but has a similar flavor. Substitute curry leaves.
Decoction	This technique is primarily used for hard to extract herbs. Use the 1-1 or 1-1&1/2 ratio of herb to water and simmer for 15min. uncovered. Strain the herbs afterward.
Dried Shrimp Paste	A pungent paste made from prawns, and used in many South East Asian recipes. It is sold in cans or flat slabs or cakes and will keep indefinitely. It needs no refrigeration. Commercially sold as belacan.
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Eggs	Eggs graded AA Large are best for cooking and baking. Always store raw eggs in their containers in the refrigerator, away from strong-smelling foods. The eggs' porous shells absorb odors easily and can taste less than fresh when used.
Eggplant (Aubergine)	Native to Asia, eggplants come in variety of shapes, sizes and colors. Tiny pea eggplants are small fat green balls which grow in clusters and can be bitter in flavor. They are used whole in Thai curries or raw in salads.
Eggplant (Slender)	Also called baby or Japanese eggplants. They are used in Indian curries and vegetarian cooking, where they readily absorb the flavors. The common eggplant used in Western cooking can be substituted
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Five spice	Blend of five ground spices; Szechuan peppercorns, star anise, cinnamon, fennel and cloves. Keeps on shelf for several months.
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Galangal	Galangal root is similar in appearance to its close relative ginger, but it is a pinkish color and has a distinct peppery flavor. Use fresh galangal if possible. When handling, take care not to get the juice on your clothes or hands, as it stains. Dried galangal, sold in slices, must be soaked in hot water before it can be used. Galangal can also be bought sliced and bottled in brine. Galangal powder is also known as Laos powder.
Ginger root	Irregular bulb of the ginger plant. Hot and spicy in taste. Slice ginger and freeze separately slices. Keeps in the freezer indefinitely. Peel ginger and store in rice wine. Slice and use as needed.
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Harly melon (jit gwa)	Oval shaped, green melon with a hairy surface. Peel, slice thin and use in soup.
Hoisin sauce	Pungent, sweet condiment sauce made of soybeans, spices, chili and sugar. Once opened, store in a jar with tight lid. Keeps refrigerated for about 6 months.
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Indonesian lime leaves	The leaves, which have a characteristic shape due to their winged petioles, which almost look like leaves themselves. A very popular ingredient used in Asian spicy dishes. It gives out an authentic fragrance.
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Jelly fish	Body of the jelly fish cut into shreds. Usually sold salted and packaged in plastic bags in the refrigerator section. Store in refrigerator or freezer. Rinse off salt and soak in cold water before using.
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Kai Lan	Also known as Chinese broccoli or Chinese kale. It has smooth, round stems sprouting large dark green leaves and small, white flowers. The juicy stems, trimmed of most of their leaves, are the piece of the plant which is most commonly eaten. Kai Lan has a similar flavor to Western broccoli, but without the characteristic large flower heads.
Kecap manis	Also known as sweet soy sauce. This thick, dark and sweet soy sauce is used in Indonesian cooking as a seasoning and condiment, particularly with satays. If it is not available, a substitute can be made by gently simmering 1 cup dark soy sauce with 6 tablespoons treacle and 3 tablespoons soft brown sugar until the sugar has completely dissolved.
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Litchi nuts	A sweet, white fruit about 2.5 cm (1 in) in diameter. It has a dark red hull which must be removed before eating. Also comes canned and dried. Use as a garnish or as a fruit.
Long beans, Chinese	Foot long, thin green beans. When cooked, resemble string beans but have a more delicate flavor. Treat in same manner as regular green beans.
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Maifun (rice noodles)	Noodles made from rice flour. Soak until soft in hot water before using. Also, noodles may be deep-fried in hot oil. Do not soak before deep-frying. To keep clean up to minimum, place package of noodles in a large paper bag before removing wrapper. Break off amounts as needed. Store remainder in the bag.
Mirin	Japanese sweet rice wine used in cooking to bring out flavor or to add a little sweetness. Not interchangeable with rice wine.
Miso	Fermented bean paste made from soybeans and rice. Used mainly in Japanese cooking. Red or ala miso is saltier and white or shiro miso is milder or sweeter. Red miso is a good substitute for brown bean sauce. Refrigerator miso in sealed containers indefinitely.
Mushroom, dried (forest or black)	Dried black forest mushrooms have a delicate flavor. Can be stored in covered container on the shelf, indefinitely. Must soak in warm water until soft, rinse, discard stem and use in recipe.
Mushimono	Japanese steamed dishes. Although steamed at a high temperature, mushimono are traditionally served at room temperature. Chawan mushi is a well-loved, simple yet tasty dish of savoury egg custard which may include ingredients such as ginkgo nuts, prawn and chicken.
Mustard, dried	Pungent powder. When mixed with water, forms sauce which is used as a dip to accomany barbecued port and other foods. Store dry powder on shelf indefinitely.
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Nabemono	Literally 'one pot dish', this is do-it-yourself Japanese cuisine. Raw or previously fried ingredients are arranged on a platter within easy reach of all guests. Picked up with chopsticks a piece at a time, the ingredients are either swirled through simmering stock in a hotpot or briefly seared in an oiled frypan. Each guest has individual bowls of dipping sauce and condiments to season their food to taste. In a formal banquet, this course may replace the quartet of grilled, steamed, simmered and deep-fried dishes.
Nimono	In Japanese cuisine, this term encompasses all simmered dishes. They may include a number of mixed ingredients or only one, the cooking time just long enough to allow the flavours of the simmering liquid to penetrate.
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Oyster sauce	Thick brown sauce made from oysters and soy sauce. Used to enhance flavor or as a dip. Keeps indefinitely in the refrigerator.
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Panko (dehydrated bread crumbs)	Japanese dehydrated bread crumbs with a coarser texture than regular bread crumbs. Available at most supermarkets or oriental groceries. To make panko, use white bread and make coarse crumbs in the blender. Then dry crumbs slightly in the oven.
Parsley, Chinese (corlander or cilantro)	A leafy parsley with a pungent flavor. Use as a garnish. Also may be used to add flavor to most dishes.
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Quick Bread	A non-yeasted, somewhat dense cake leavened with eggs and chemical agents such as baking powder or baking soda, mixed quickly, and baked. Quick breads are most often baked in loaf pans and are excellent for gift giving. Popular varieties include banana bread and zucchini bread, as well as muffins, popovers, and biscuits.
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Red Pepper	Red Pepper is made from the ground fruit of a plant in the Capsicum family. The fruits, commonly known as "chilies" or "chili peppers," are fiery red or orange pods which rarely grow to more than 4 inches in length. The ground product ranges from orangered, to deep, dark red. According to the American Spice Trade Association, "Red Pepper" is the preferred name for all hot red pepper spices. Cayenne Pepper is another name for the same type of product. Some manufacturers use the term Cayenne Pepper to refer to a hotter version of Red Pepper.
Rice Flour (Atta)	Also known as chapatti flour, is a finely milled, low gluten, soft textured, wholemeal wheat flour used for making Indian flatbreads, especially parathas and chapattis. plain wholemeal flour can be used instead - sift first and discard the bran but may result in heavier, coarser bread.
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Sausage, Chinese (lap cheong)	Cured pork sausages about 15 cm (6 in) in length with a sweet flavor. Refrigerate up to one month or freeze up to several months.
Seaweed, dried	Dried seaweed is usually available in sheets. Keeps indefinitely on the shelf. Some seaweed sheets are more expensive because they are roasted and seasoned. These are used in Japanese cooking.
Sesame seed oil	Golden brown oil of sesame seeds. Buy in small quantities and keep refrigerated after opening. Add to dishes just before serving.
Shrimp, dried	Dried tiny shrimp. Soak in warm water for about 1/2 hour to soften before use. Keeps on shelf indefinitely in covered jars.
Snow peas (Chinese pea pods)	Flat edible pea pod. Has a delicate taste and comes fresh or frozen. Must string as in green beans before cooking.
Soy sauce	The extract of fermented soybeans combined with salt. Soy sauce range from light to dark. Light soy sauce is the most delicate, and is used as a dip or in cooking; gives little color. Some dark soy sauce has caramel added for color and is slightly sweet. Japanese soy sauce is in the middle and serves most purposes very well.
Stir fry	To toss, cook or saute in English, Chow in Chinese. Slices of vegetables, meats, or a combination are cooked quickly in the wok with a small amount of oil. Liquid may be added to make a sauce and cornstarch is used for thickening. Foods retain more food value, color and texture.
Szechuan vegetable	The knobby bulb of a radish preserved in chili pepper and salt. Rinse before using. Store airtight in jar. Refrigerate indefinitely. No substitutes.
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Teppan yaki	Teppan, a post-war addition to Japanese cooking techniques, has become as popular with Japanese palates as the Western tastebuds it was created to please. Literally 'mixed grill', the Japanese sensitivity to texture ensures that everything (beef, chicken, fish or shellfish) is cooked to succulent perfection. There are establishments dedicated to teppan cooking where customers sit around tabletop-sized griddle plates to watch the chef perform something of a floor show. Traditionally oil or suet was used to grease the griddle, but these days chefs in teppan restaurants, more often than not, use butter. Foods are usually accompanied by several dipping sauces for meat and seafood.
Tiger lily flowers	Dried golden brown tiger lily flowers; about 5cm (2 in) long. Soak in warm water about 15 min and rise before use. Keeps indefinitely on shelf when dry.
Tsukemono	Japanese pickles, served with boiled or steamed white rice (gohan) and soup (clear or miso) are part of the final stages of a banquet, as well as components of a very simple meal in Japan. In addition to their palate cleansing and digestive properties, pickles are also used as a garnish to complement the appearance and flavour of a dish.
Turnip, Chinese (lo bok or daikon)	Crisp large white root vegetable resembling a large carrot. Peel skin and slice or shred before cooking. Store in the refrigerator.
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Unsalted Butter	What it says, butter without the 1.5 - 2% added salt that "normal" butter has. Often recommended for cooking. Many people prefer the taste of unsalted butter. In areas with high quality dairy products the use of unsalted butter where it is called for may not be so important, since the salt is not so likely to be covering the taste of a low-quality product. Preferred over salted butter because it gives cooks control over salt content. Salt also acts as a preservative, meaning salted butter generally stays on the shelf longer than unsalted. “Sweet cream” is a misnomer, as all non-sour cream butters are sweet cream.
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Vinegar, rice	A mild vinegar made from rice. Used in most oriental dishes. Keeps indefinitely on the shelf.
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Water chestnuts	Walnut sized, brown bulb. Must be peeled before use. It is sweet and has a crisp texture similar to apples. Canned water chestnuts are peeled and boiled. They will keep covered with frest water, in the refrigerator, for about 2 weeks. Change the water once a week.
Wine lees	A thick fermented wine paste. Light miso (Japanese soybean paste) can be used as a substitute.
Wine, Shaohsing or rice	Chinese rice wine used for drinking or cooking. Dry sherry may be used as a substitute in cooking.
Winter melon (tung gwa)	A large light green melon with a white powdery surface resembling a water melon. The inside is white with seeds in the center. Usually sold in sections. Peel hard skin and discard seeds. Slice melon and use in soups.
Wok	The wok is a metal pan with sloping sides and a rounded or flat bottom. The 35cm (14 in) wok is the best size for home use.
Won tons	Fresh squares of noodle dough. Usually comes in one pound packages. Thickness varies from thick to thin. Fresh won tons will keep in the refrigerator for a week. Can be frozen, wrapped air tight, for about 2 months. Use thick wrappers for deep-fried won tons. Thin wrappers are better for soups
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Xacuti	A curry prepared in Goa with quite complex spicing, including white poppy seeds and large dried red chillies.
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Yakimono	Traditional Japanese grilled foods, usually served at the second main stage of a banquet. Grilling is done over a hot charcoal fire or on skewers set above a gas flame. Foods for grilling include fish and seafood, chicken, meat and vegetables. The seasoning is minimal and, as with all Japanese cuisine, freshness of produce is premium.
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Zucchini	A long, green squash that looks something like a cucumber. Also known as vegetable marrow, courgette