Glossary of Asian food ingredients and Asian Cooking Methods.
Bean Sprouts
Adding crunchiness to dishes, bean sprouts are found in kitchens all over Asia. They can be eaten raw or cooked. The water content of sprouts in general is high and therefore ideal for any diet. Bean sprouts can be substituted with other sprouts if not available.
Bird Chillies
These tiny chillies are extremely hot. When cutting chillies in general, wear thin rubber gloves. Be sure you wash your hands after handling them. The capsaicin, responsible for the spiciness, can cause severe pain if it gets into your eyes.
Black Soy Sauce
Containing Molasses and Soy Bean Extract. This sauce is used primarily as a flavouring agent but also to improve the visual appeal of certain dishes. Soybeans contain the most protein of any vegetarian food. However, they are high in unsaturated fat.
Blanch
Dip food into boiling water for a few seconds. When blanching vegetables, put them directly after blanching into ice water to preserve their natural colour.
Breadcrumb
The same as used in western cuisine. However, no egg and flour is used prior coating with breadcrumb.
Celery
Thai Celery is much thinner and somewhat milder in taste than the western varieties. Frequently used in salads, soups and various main dishes. Celery is generally high in water content, which makes it a perfect supplement to any diet.
Chilli Paste in Oil
Also referred to as ‘nam prik pao’, contains dried chillies, garlic and shallots, which are slowly simmered in vegetable oil. This chilli paste contributes its fragrant flavour to many Thai dishes.
Chilli Powder
Sun Dried Chilli Peppers are slow-roasted in a pan without the use of cooking oil. Constant stirring ensures that all chillies are evenly roasted. They are then blended into fine powder. Although it can be purchased, it is well worth the effort of preparing it by yourself.
Chinese Mushroom
Also known as jelly mushroom, it is found in various dishes of Asian origin. Thais use it for its particularly crunchy texture. It can be used in soups, salads or stir fried vegetable dishes.
Coriander
Also known as Cilantro, is an essential herb in Thai cooking. Both root and leaves are used to flavour a wide range of dishes. The leaves are usually sprinkled on salads, soups and a wide variety of main dishes. Its strong flavour is somewhat strange for many newcomers to Thai cuisine. However, the flavour of the root is hardly noticed when used in cooking.
Coriander Seeds
Commonly found in most of the world’s kitchens. Thais use these seeds in the preparation of various curry pastes, particularly the green one.
Cornflour
Starch, which is used to thicken sauces in Asian Cuisines.
Crispy Eggplant
This unripe eggplant is widely cultivated in the regions of Thailand. When shopping, look for a firm eggplant with no discolouration, bruises or scars. Prepare immediately prior to cooking, because the meat quickly blackens after cutting. Long cooking times will not harm this vegetable, because of its low vitamin content.
Cumin Powder
Used in Thai cuisine to prepare curry pastes. It is cultivated throughout the world and is used in many cuisines for its unique aromatic flavours. Has a slightly bitter but also piquant taste.
Deep Fry
Cooking food by immersing it in a large pan of cooking oil. If large pieces of food are to be cooked, the temperature of the oil should be lower.
Dried Shrimps
Available in most Asian shops, made from small shrimp tails. These shrimps are usually sun dried and can be stored for weeks in an airtight container. Some recipes might call for dried shrimps in powder form. If that’s the case, they have to be blended finely.
Fish Sauce
Fermented fish and salt is used to make this unique sauce. Renowned for its salty flavour and fishy smell, it is commonly used in kitchens throughout Asia. Thailand is the major producer of fish sauce worldwide. Research shows that it is high in essential amino acid and vitamin B12.
Fry
Frying of ingredients at high heat, which ensures a favorable crisp texture while maintaining a moist core.
g
Measurement Unit – g (gram) = 1 kg (kilogram). For U.S. measurement conversion refer to conversion chart.
Galangal
A member of the ginger family. Galangal, however, tastes different to ginger and cannot be replaced by it. It’s used primarily in curries and soups. This root is very aromatic and contributes much to the distinctive flavour of Thai food.
Green Chillies
Generally hot, however spiciness can be reduced by removing seeds before cooking. When cutting chillies in general, wear thin rubber gloves. Be sure you wash your hands after handling them. The capsaicin, responsible for the spiciness can cause severe pain if it gets into your eyes.
Green Curry Paste
This curry is produced from green chillies pounded with various herbs and spices. Curry pastes vary in strength and spiciness, from mild to fiery hot. Always keep curry pastes in an airtight container. They can be kept under refrigeration for several weeks, however with age they will lose flavour.
Green Papaya
The unripe papaya fruit is used to prepare ‘Som Tam’ salad- a northern specialty. Green Papaya is also known for its papain, which acts as a meat tenderizer. Papayas are commonly found throughout the world’s tropical regions. They have been cultivated since their introduction in the 16th century by Philippine traders.
Hot Basil Leaves
Sometimes referred to as holy basil, hot basil leaves unfold sensational flavours when cooked. Renowned for their health benefits, they are high in beta-carotene, which is converted by the body into Vitamin A. This herb must be used if indicated in the recipe and cannot be substituted.
Jasmine Rice
Harvested in Thailand, one of the best of the world.
Kaffirlime Leaves
The leaves of the kaffirlime are very aromatic. They are used in soups, curries and salads and are an essential ingredient in Thai cuisine. By breaking or cutting the leaves it is ensured that flavour can unfold in the cooking process.
Kale
Asian Kale is very similar to the western Collards. Thicker stems are peeled and cleaned like asparagus. Both leaves and stems are used in Thai cooking. Kale is very high in Vitamin C and Calcium. If not available, stems of broccoli can be substituted in the recipes given.
Lemon Grass
Growing as big stalks, lemon grass is vital in Thai cooking. Remove the outer leaves and use only approximately 20 cm of the lower part of the stem. The lemon-scent is best obtained by slicing it finely.
Long Eggplant
This elongated vegetable is renowned for its usage in Asian cuisine and often referred to as Japanese eggplant. Its meaty texture makes it a perfect alternative for vegetarian diets. It is low in vitamins, and valued for its low content in fat and calories.
Ltr.
Measurement Unit – Ltr. (Litre) = 1 kg (kilogram). For U.S measurement conversion refer to conversion chart.
Mortar
Used to prepare Thai salads and dips. Bowls can be used as a substitute.
Mussaman Curry Paste
This curry is generally milder than other kinds. The usage of cinnamon, cloves and star anise create this distinctive flavour. Always keep curry pastes in an airtight container. They can be kept under refrigeration for several weeks, however with age they will lose flavour.
Oil
Neutral vegetable oil should be used when preparing Thai food. Strong flavoured oils such as Olive Oil are not suitable.
Oyster Sauce
Containing extract from Oysters, Soya sauce, Sugar and Salt. This sauce is used in various Thai dishes, such as in fried vegetables. Oyster sauce is found in many Asian countries. When selecting, choose a brand low in soy sauce and salt. Some brands easily overpower the fine oyster flavours.
Palm Sugar
Throughout Asia, palm sugar is used as natural sweetening agent. The difference from conventional sugar is the distinctive flavour which is reminiscent of caramel. Available in the form of little cakes and also as a thick paste. It is not recommended to substitute palm sugar with any other sweetener.
Panaeng Curry Paste
Curry pastes vary in strength and spiciness, from mild to fiery hot. Always keep curry pastes in an airtight container. They can be kept under refrigeration for several weeks, however with age they will lose flavour.
Pickled Turnip
Generally there are two kinds of pickled turnip available, one of them is salty and the other is sweet. We are using the sweet one in our recipes. It is produced from the roots of the plants, which are sun dried and marinated with sugar.
Red Chillies
These chillies are fully ripened. To reduce spiciness, remove seeds before cooking. When cutting chillies in general, wear thin rubber gloves. Be sure you wash your hands after handling them. The capsaicin, responsible for the spiciness, can cause severe pain if it gets into your eyes.
Red Curry Paste
This curry is produced from red chillies pounded with various herbs and spices. Curry pastes vary in strength and spiciness from mild to fiery hot. Always keep curry pastes in an airtight container. They can be kept under refrigeration for several weeks, however with age they will lose flavour.
Reduce
Lessening the amount of liquids, to improve overall taste.
Rice
See Jasmine Rice.
Season
Adding different ingredients to dishes according to one’s taste, using the ingredients stated in the recipes.
Shrimp Paste
Used in the Thai kitchen to produce curry pastes and dips (eaten as appetizers). Storing whole baby shrimps in salt for several weeks produces shrimp paste. The strong flavour is highly valued by Thai nationals.
Skim
Removing particles and fat from the surface of boiling stocks.
Small Bananas
Bananas have been cultivated in Thailand for thousands of years. Some 30 varieties are grown throughout the country. Thais use not only the actual fruit, but also the flowers to make delicious salads. If small bananas are not available, they can be substituted with bigger ones. When they are used for boiling, a firm fruit is needed.
Small Eggplant
This small variety of eggplant is valued in Thailand for its contribution in reducing blood pressure. The small eggplant has a nice crunchy texture when cooked but contributes little to the overall taste of dishes. If it is not available, vegetables such as baby corn or cauliflower can be added into curries as a replacement.
Soak
Immersing dried ingredients in water, for them to soak up liquid prior to preparation.
Spring Onions
Cut away wilted outer parts. Both white and green portions are used in cooking. Used in the preparation of Thai salads, and also as condiment for fried rice or noodles. Chives should not be used as substitute because of their extra strong flavour.
Sticky Rice
Also referred to as glutinous rice, it’s used widely in recipes originating in the northern regions of Thailand. It is very versatile and can be used for both savoury and sweet dishes. When used, it is generally soaked overnight in water and steamed rather than boiled.
Stir Fry
Frying of smaller cuts of seafood and meats at high heat while constantly stirring.
Straw Mushrooms
Its delicate meaty texture and fine flavour is used for many soups and vegetable dishes. If not available, they can be easily substituted with champignon mushrooms, which are very similar in taste.
Sweet Basil Leaves
Basil is sweet in taste, and compared with the Italian kind less fragrant, but with a distinctive lemon flavour. Commonly used in curries, but also eaten raw as a condiment for salads. If not available, this basil can be substituted with its Italian counterpart – which requires less quantity to obtain the same result.
Sweet Plum Sauce
Containing Salty Chinese Plums, which are boiled in a mixture of Sugar, Tamarind, Salt and Water. The thickness is obtained by the sugar, which reduces the liquid into syrup. Commercially sold products are high in quality and we recommend them.
Tamarind
Tamarind has been cultivated in Asia for thousands of years. The most famous usage of tamarind in the western world is as an ingredient of Worcestershire sauce. This pod shaped fruit tastes sour and finds its usage in many Thai kitchens. The pulp is simply soaked for approximately 15 minutes in warm water and squeezed, which will loosen the meat off the seeds and fibre. The juice is strained off and used as indicated in the recipes.
Tbs.
Measurement Unit – Tbs. = Tablespoon.
Tofu
Originally from China, tofu has been prepared since the 2nd century BC. It is used in kitchens throughout South East Asia. There are various kinds of tofu available ranging from firmly hard to very soft. We use the harder type in our recipes, since it is easy to stir-fry.
Tumeric Powder
Responsible for the colouring of many curries, especially those in the Indian cuisine. The root is widely available on local markets, however powder can be easily used as a substitute.
White Soy Sauce
Extracted from soybeans, widely grown throughout South East Asia. Soy bean contains the most protein of any vegetarian food. However, they are high in unsaturated fat. Besides the soy extract, Thai soy sauce contains wheat flour, sugar cane, water and salt. As soy sauce varies in taste throughout Asia, we recommend the usage of Thai products in our recipes.
Wok
Asian frying pan, perfect for stir frying food.
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