All about stir fry

Regional cuisines

Glossary

Index

A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W
X
Y
Z

Cabbage (Kim Chi) Preserved pickled cabbage. A Korean delicacy which has a pungent smell and taste....	Candle Nut Mainly used ground in Indonesian and Malaysian dishes as a thickening agent. So called because a by product of the...	Caped Gooseberry An orange fruit encased in a paper thin blossom that looks like a Chinese lantern. They taste sweet and tangy...
Cardamom In Oriental dishes the white cardamom pod is used (roasted), rather than the green cardamom that is traditionally found in Indian...	Cassava A large tuber, with hard white flesh and orange-pink skin that is used as a staple in Pacific countries. Often...	Cassia Bark Cassia is sometimes known at Chinese Cinnamon. It is the outer layer of bark on the cinnamon tree and is...
Cassia Leaf Used mainly in mussamun curries and sometimes in beef soups. A bay leaf can be used as an alternative....	Celery, Asian A leafy plant with thin tall stalks. Stronger and more aromatic than regular celery. Also known as: keun chai...	Cepe These are king of the edible toadstools sold dried in Western delicatessens as funghi porcini. These fungi have tubes rather than...
Chanterelle These have a vivid deep yellow colour and funnel shaped cap. The flesh is yellow and the fresh fungus smells...	Cha-om A fern like green leaf with a bitter and nutty taste. It could be said that it has an unpleasant...	Chestnut The chestnut is used in the Chinese kitchen. It is the only nut to be treated as a vegetable, since...
Chilli Bean Paste Chilli bean paste is made with broad beans rather than soya beans. The beans for the most superior pastes are...	Chilli Flakes, Dried Dried flaked chillies (seeds included). They are use as a seasoning or garnish, usually after cooking....	Chilli Oil Vegetable oil is heated to smoking point, then left to cool. Chillies are added to the pan, along with...
Chilli Sauce Accompanies grilled and deep-fried dishes. Also known as: Siracha....	Chillies, Banana Large mild yellow chilli. Also known as: prik yuak....	Chillies, Birds Eye Form the basis of green curries and nam prik. Very hot, but have a delightfully floral aftertaste. So called...
Chillies, Dragon's Eye Very similar to scuds, but less fiery, these have a lovely sour taste. Also known as: prik kii nuu sun...	Chillies, Dried There are wo types - long red chillies that form the base of Thai red curries and bird's eye, that are...	Chillies, Long Usually around 5cm long. Red and green are usual with red being richer in flavour than green. Green chillies...
Chillies, Orange Usually around 3cm long, they have a sour taste and are used in southern Thai dishes. Also known as: prik...	Chinese Black Rice Vinegar Made from fermented glutinous rice and other grains. It is black in colour and has a delicious aroma. It...	Chinese Broccoli In China this is known as 'mustard orchid'. It has a stout stem and leaves and the flowers are usually...
Chinese Cabbage A large and tall cabbage with textured leaves, much like the Savoy, but pale white and green in colour. Truly...	Chinese Chives More garlicky than the western equivalent, these are popular in stir fries such as pad Thai. Flowering chives taste very...	Cho Hou Bean Paste Chu-hou paste is a Chinese ingredient made with yellow soy beans, wheat flour, sugar, fat and sesame. Lard used to...
Choi Sum It is a green plant similar to bak choy, and is picked when flowering. It has bright green stems and a...	Citron One of the first citrus fruits to be introduced to Asia, it was around in 300BC. Once cultivated in the...	Cloud Ear Mushrooms Believed to be good for the blood and the circulation. They are found dehydrated, with a hard black surface and...
Coconut Greatly prized by the Asian countries for its usefulness -nothing from the kernel, to the husk, is wasted. The juice...	Coconut Milk/ Cream Coconut cream is particularly prized as it adds a velvety creaminess to Asian dishes such as curries and soups. Also...	Congee A soupy porridge/ gruel made with stock or water and rice. A savoury dish particularly enjoyed at breakfast time and...
Coriander Coriander seeds, the fresh leaves and root are used in Asian cuisine. The root is particularly prized in Thai cuisine....	Coriander Seeds An essential ingredient in many Oriental curry pastes and marinades....	Cumin Seeds An essential ingredient in many Oriental curry pastes and marinades....
Custard Apple There are many varieties. When ripe they are sweet and delicious and are made up of creamy white segments that...