Tamarai
Made with soy beans and rice or a much smaller amount of wheat (ideally none). It has a rich colour...
|
Tamarind
Used to create a sour note in many South East Asian dishes. When unripe, the tamarind pod is greenish brown...
|
Tapioca
Used as a thickener in Thai cuisine. It is extracted from the cassava root, and used in much the same...
|
Taro
A root vegetable, that is peeled and then sliced into soups, salads and curries. It has white flesh and...
|
Tempura
Seafood, meat and vegetables deep-fried in a light batter....
|
Teriyaki
Meat or fish brushed with a marinade made from soy sauce, mirin and sugar, then grilled....
|
Tiger Lily Buds
The flowers of some species are edible and are used in Chinese cuisine. They are sold (fresh or dried) in Asian...
|
Tofu
Pressed soy bean curd....
|
Tom Yum
A hot and sour Thai soup/ broth, usually made with prawns (goong)....
|
Tonkatsu
Japanese breaded pork cutlets, usually served with sushi rice and katsu curry sauce....
|
Turmeric
A rhizome of the ginger family it can be found fresh, in root form, or powdered. Fresh it has a...
| |