All about stir fry

Regional cuisines

Glossary

Index

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Pak Choi A common Chinese ingredient sometimes known as 'little white cabbage' to differentiate it from the Chinese leaf. With dark green...	Palm Sugar See jaggery....	Pancakes In Chinese cooking, pancakes fall into two styles; thick and thin. The thin pancakes, usually associated with duck, are made...
Pandanus The leaf of the pandan plant. It has a wonderful perfumed smell and the leaves are dropped into rice when...	Panko Crispy, flaky Japanese breadcrumbs....	Papaya Papaya can be eaten ripe (when it tastes sweet) or unripe (when its flesh is crisp with little flavour of its...
Pastries Sweet cakes are often filled with bean paste....	Peanuts Essential to Oriental cuisine, used in dishes such as satay, kung-po chicken and pad Thai. They were introduced into China...	Peking Duck Peking Roast duck is crispy, but it is not really aromatic, as its flavour comes from the natural taste of the...
Peppercorns, Green Green peppercorns grow on parasitic vines. They grow in bunches and hang from the vine like miniature bunches of grapes....	Persimmon Native to northern China, the fruit is globular and a yellow-orange colour which becomes transleucent when ripe. They are incredibly...	Pho Soup Vietnam's unofficial national dish. A beef broth served with white rice noodles with thin cuts of beef (often brisket) and...
Pickled Garlic Traditionally used for many purposes, but especially to help the palette from being overwhelmed by foods that are fatty, cut through...	Pickled Ginger In Thai cuisine this is served as an accompaniment to curries and works in much the same way as pickled garlic....	Pickled Mustard Greens Two types of pickled mustard greens exist; salty and sweet and salty and sour. Traditionally the sweet variety is eaten...
Pickles Pickling was the original and most traditional way of preserving a glut of fruit and vegetables. In China, one method...	Piper Leaves See betel leaves....	Plum Sauce Ripe plums are pressed to extract the juice. This is then added to water, sugar, salt and vinegar and starch...
Pomelo The largest of the citrus fruits, it looks like a grapfruit with a slightly pointed stem end and can grow up...	Ponzu A japanese sauce of equal parts shoyu and lemon or lime juice....	Prawn Crackers Large, crisp deep-fried crackers. Sold in packets in a dried or ready-to-eat form, they are made from starch, salt and...
Preserved Eggs In China these eggs (usually duck eggs as they are oilier and have a stronger flavour) are preserved by rolling the...