|
|
Asian Food Glossary |
|
|||||||||||||||||||||||||||||||||||||||||||||
|
| Owing to the increasing interest in Asian cookery, you may wonder what certain ingredient used in Asian recipes mean ? Here you can browse through various ingredients used in Asian food most commonly. |
||
| Aburage, fried tofu / bean curd (japan) | Thin slices of tofu, about 21/4 inches square, deep-fried to golden on the surface. They will keep for weeks in the refrigerator, loosely wrapped with plastic. Before use, rinse in boiling water to remove the surface oil. They are usually simmered in a sweetened soy sauce. |
 |
| Agar-agar | A type of dried seaweed for making jellies. It can set without refrigeration. It's available in long white strands, powder form. |
 |
| Aniseed | Used widely in Malay and Indian cooking. Its a type of spice. |
 |
| Asam gelugor (Asam keping) |
(Dried Tamarind Slices) used as a substituted for tamarind. |
 |
| Asam jawa | Is a fruit in dried form brown or black in color (Tamarind). Its sour juice is obtained by soaking it in water. Use extensively in Malaysian cooking such as curry and sauces. |
|
| Astragalus (Pak Kei ) | These pale yellow roots are belived to improved poor blood circulation and fatigue. |
|
| Azuki | Red beans often used to make sweet paste. |
|
|
