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Asian Food Glossary |
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| 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. |
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| Fennel | A type of spice used in fish curries. |  |
| Fermented bean curd | It s cold in bottles in most Asian market. The beige-colored are soft and creamy in texture, and taste like strong, salty cheese. Available plain or with sesame oil and chili. |
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| Fish sauce | This clean brown liquid made from a brew of fermented fish or prawns (shrimps) mixed with salt is known as nam pla in Thai. Fish sauce is commonly used to flavor foods during cooking and it is served as a condiment, either by itself or spiked with sliced chilies and sometimes lime juice. |
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| Fish / seafood balls | A pureed paste of seafood that is formed into bite-sized balls and poached. Look for them in the frozen-foods department, and keep a stock on hand for quick noodle soups. |
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| Five-spice powder | A popular condiment in Chinese cooking. Only really available from oriental provision stores, but check larger spice manufacturers too. It can be made at home by combining freshly ground black pepper with ground star anise, fennel, cinnamon and cloves. If five-spice powder is not obtainable, substituted cloves or allspice. |
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| Fresh ginger | As distinct from the dried root ginger we know so well, fresh root ginger is moist and almost juicy. It is cut into slices or shreds and either cooked in oil until a pale gold color and then discarded or left in the dish with its other ingredients. |
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