Glossary

Welcome to the Blue Dragon glossary. It's a powerhouse of information designed to help you prepare delicious Oriental food at home. By using the index below you can find everything from ingredients, to cooking techniques and even some delicious recipe ideas. We hope you'll find it very useful.

Herbs & Spices Dried orange peel is an ingredient that is popular in both Chinese and Thai cuisine. Used in braised or soup dishes, the peel should be stored in an airtight container.	Interesting and Unusual Bean curd was originally only eaten by the poor as a meat substitute, but is now universally popular across Asia. Made from soy beans it comes in many forms.	Cooking Techniques Sushi is sliced raw fish and seasoned vinagered rice, formed into bite sized pieces. Two main types; nigiri and maki. Served with wasabi, sushi ginger and soy sauce.

We've teamed up with Charmaine Solomon!

Blue Dragon is delighted to announce the internationally acclaimed and best-selling cookery author Charmaine Solomon has contributed to our website's glossary. Charmaine is one of the foremost authorities on Asian food and she's contributed to numerous newspapers, magazines and cookery schools and has written over 30 books. Along with content from our own food experts, we hope our glossary helps you understand the weird and wonderful ingredients and cooking techniques of Asia.