| Aromatic spices |
spices with a strong flavour without being chilli hot, such as clove or cardamom |
| Asian ratatouille |
aubergine, courgettes, peppers & tomato braised with coriander, chilli & sweet soy |
| Ayam Goreng |
Indonesian spiced fried crispy chicken |
| Bali chicken |
marinaded in wine, soy & garlic |
| Bamboo shoots |
crunchy vegetables that impart a unique flavour into any
sauce |
| Banana leaf |
huge leaves from the banana plant that are wrapped around food whilst cooking |
| Bean vermicelli |
transparent hair like noodle, also called glass noodles |
| Blackbean sauce |
a rich, dark, salty & slightly sweet sauce |
| Californian Sushi |
sushi with coked or smoked fish & vegetables |
| Cardamom |
aromatic spice with a lime & liquorice perfume |
| Char kway teow |
wok fried wide rice stick noodle |
| Chiang mai sausage |
home made sausages with chilli &peanuts |
| Chinese mushrooms |
dried shitake with an intense flavour &unique texture |
| Chow Mein |
Chinese stir fried yellow noodle-can be crispy or soft |
| Coriander |
flat leaf herb, similar to parsley when fresh |
| Dim Sum |
steamed meat &shrimp dumplings |
| Dried shrimp |
small but intensely flavoured |
| Enoki |
match stick mushrooms used in Japanese cooking |
| Fenugreek |
curry flavoured spice |
| 5-spice |
a mix of cardamom, clove, star anise, fennel & Szechwan pepper |
| Fish sauce |
salty condiment used extensively in Thai cooking in place of salt |
| Galangal |
young root, similar to ginger, but with a smoky pine taste |
| Ginger |
mature root with a zingy fresh taste |
| Glass noodle |
transparent hair like noodle, aka bean vermicelli |
| Green curry |
Thai coconut curry using fresh green herbs |
| Green papaya |
unripe fruit that is grated like a vegetable |
| Ground rice |
raw rice grains that have been pounded to make a crispy powder |
| Hoisin |
savoury Chinese sauce, tangy & fruity. Ideal with duck |
| Holy basil |
type of basil with a peppery flavour |
| Ikan goreng |
crispy fried fish that has been marinaded in Indonesian spices |
| Indonesian stuffed eggs |
hard boiled eggs stuffed with minced vegetables & mild spices |
| Kahlua cream |
cream mixed with coffee liqueur |
| Krupuk |
Indonesian prawn crackers with plenty of flavour-there are many varieties |
| Kung Po |
Chinese soy marinade with a little chilli |
| Laksa |
a rich seafood or chicken tasting coconut broth, usually with noodles |
| Lemongrass |
a lemon & pepper tasting stalk used as a herb |
| Lime leaf |
fresh leaves with an intense lime perfume |
| Mee Goreng |
fried noodles from Malay or Indonesia, slightly spicy with tomato sauce |
| Nam Prik |
Thai chilli paste |
| Nasi goreng |
flavourful fried rice with shredded vegetables & mild
flavourings |
| Nori |
crispy sheets of seaweed |
| Opor |
mild coconut curry thickened with powdered nuts |
| Oyster sauce |
rich & salty sauce made from oyster flavourings, vegetarian version is made from mushrooms |
| Pad Thai |
traditional sweet & tangy noodle using rice stick and crushed peanuts |
| Pak Choy |
crunchy &bulbous Chinese leafy vegetable |
| Papaya &mango salsa |
finely diced fruits with a little chilli & lime |
| Peking duck |
marinaded crispy duck served with pancakes, cucumber & spring onion |
| Pickled ginger |
thinly sliced ginger pickled in sweet vinegar |
| Rendang |
curry where the meat has been cooked until all the sauce has evaporated |
| Red curry |
coconut curry flavoured with lemongrass & plenty of red chillies |
| Rice pastry |
made using rice flour &ideal for frying until crisp |
| Rice stick |
flat white noodle made from rice flour |
| Rice vermicelli |
hair like white noodle made from rice flour |
| Salted duck egg |
eggs that have absorbed salt throughtheir shells, exaggerating the taste when cooked |
| Sambal |
any chilli paste sometimes with an extra flavouring,
e.g.-shrimp |
| Samosa |
triangular crispy parcel of spiced vegetables using rice pastry |
| San choy bau |
meat or veg filled lettuce wraps with cashew nuts &
yellowbean sauce |
| Satay |
skewered meat, fish or vegetables, marinaded & grilled, served with peanut sauce |
| Sesame dressing |
using sesame oil-an aromatic nutty flavour |
| Sesame triangles |
sesame seed coated chicken toast |
| Singapore fried noodle |
vermicelli fried with mild curry spice |
| Son in law eggs |
deep fried hard boiled eggs served in a tamarind sauce |
| Soy sauce |
salty condiment made from fermented soya beans |
| Star anise |
star shaped liquorice tasting seed |
| Straw mushrooms |
ball like mushrooms |
| Surat baked |
in its own marinade until succulent |
| Sushi |
small parcels of rice topped with seafood or vegetables with a seaweed wrapping |
| Sweet basil |
Thai basil with a star anise & pepper taste |
| Sweet soy |
caramel like soy sauce |
| Szechuan pepper |
peppercorn with a pungent clove-like taste |
| Tamarind |
tangy fruit with a sharp taste similar to lime |
| Teriyaki |
soy, saki wine &ginger marinade |
| Thai chipolatas |
our home made sausages with herbs &spice |
| Thai rare beef |
thin slices of sirloin, marinaded & seared |
| Tofu |
aka bean curd made from soya beans. Can be soft like blancmange or deep fried with various fillings |
| Tom yum |
spicy sweet & sour citrus soup with lemon grass & lime leaf |
| Turmeric |
yellow root with a peppery taste |
| Wasabi |
green Japanese horse radish paste that is like a very hot mustard |
| Water chestnut |
subtle but crunchy vegetable used for adding texture to dishes |
| Wonton |
crispy parcel using deep fried egg & flour pastry |
| Yam chip |
deep fried sweet potato wedges |
| Yellow bean |
similar to hoisin but with more of a bean taste |
Choose