D - Q
R - Z
(a work in progress)

Aburage: (Japanese) Fried tofu, sold in plastic bags.

Achara (Filipino) Achar (Indian) Pickled fruits or vegetables, the Indian version being very salty and hot. There is an Indonesian version called Achar kuning, that uses turmeric to turn the pickle yellow.

Adobo: (Filipino) A Filipino cooking method. Usually pork and/or chicken stewed in vinegar, garlic, black pepper and soy sauce.

Agar-agar: (Gelidium, Gracilaria) (Filipino -gulaman) A setting agent that sets without refrigeration, used in place of gelatin in Asia. It is derived from seaweed. It comes in powder or strands. For 1 1/2 cups of liquid, use 1 tsp of powder, slowly bring to boil.

‘Ahi: (Hawaiian) Yellow fin, or Big-eye tuna. Firm meat served as sashimi, sushi, or crusted (raw in the middle).

Ajinomoto: (Japanese) Monosodium glutamate

‘Akala: (Hawaiian) An endemic raspberry, growing only in the cooler mountain areas.

‘Aku: (Hawaiian) Skipjack or bonito tuna, flesh darker red than ahi. Runs in the summer months.

‘Akule: (Hawaiian) Big-Eyed Scad, Oily flesh, a lot of dark meat - commonly grilled, fried or dried. The fish runs from February to September.

‘Alaea salt: (Hawaiian) Coarse sea salt, colored with reddish orange colored earth

‘Ama‘ama: (Hawaiian) Mullet. Commonly steamed.

Amaranth: (Chinese spinach) (yin choy - Cantonese) A red or green spinach tasting leaf. When young they are tender and delicate, the older crinkled leaves have a less delicate flavor.

Amazu shoga: (Japanese) a finely sliced pink sweet pickled ginger

Amchur: (Indian) Dried unripe mangoes ground to a powder giving some tang to Indian dishes. Substitute lemon juice.

Ampalaya: (Filipino) Bitter melon

Annatto Seeds: (Bixa orellana, achiote - Spanish) (Filipino - atsuete, Vietnamese - hot dieu do) The dark reddish-brown seed of the “lipstick plant”. Used to add color to foods. The seeds are usually fried in oil to extract the orange color. The seeds are then discarded and the oil is used as the coloring agent. Found in Caribbean or Asian grocery stores.

Apritada: (Filipino) - Meat and vegetables in a tomato sauce.

Arare: (Japanese) - A thin, glutinous rice flour cracker.

Asafoetida: (Ferula asafoetida) (Hindustani - hing) The dried gum of a Persian plant that is related to fennel. Comes in a strong smelling, yellowish powder. When cooked, it tastes very much like onion, and is actually used for that purpose by people who do not eat onions due to religious beliefs. It is considered an antiflatulant.. (Substitute onion powder)

Asam Gelugur (Garcinia atnoviridis) (Malaysian) A sour fruit that is sliced and dried. It is used in recipes like tamarind. (substitute tamarind)

‘A‘u - (Hawaiian) Pacific blue marlin or any billfish

‘Awa (Piper methysticum) (Hawaiian) (commonly known as kava also) The root is ground, then mixed with liquid, the infusion gives a slight narcotic effect. My neighbors sell locally grown and PNG ‘awa - Check out their website.

Azuki Beans: (Vigna angularis) (Japanese) A small, red bean. Dried, are used in Asian sweets or can be cooked with sugar to make red-bean paste, to fill buns and pancakes.

Bacalhao: (Portuguese-Hawaiian) Salt cod

Bagoong (Filipino): A sauce made from salted, fermented fish (anchovies) or small shrimp. Very salty, it is a common accompaniment to green mangos, kare-kare (ox tail in peanut sauce) and pinakbet (a mixed vegetable dish).

Balut: (Filipino) Embryonic duck eggs

Bamboo Shoots: (Dendrocalamus; Phyllostachys) (Chinese - juk seun, Indonesian - rebung, Japanese - takenoko, Vietnamese - mang) Bamboo is a very fast growing member of the grass family, of which the shoots of certain varieties are edible. They can be found fresh, dried or canned.. Fresh shoots are slightly sweet and quite crunchy. Some varieties contain a poison when raw, so cook for at least 15 minutes after peeling and slicing, before adding to dishes. Soak and boil dried shoots before use. Canned bamboo shoots come shredded, sliced or whole (the whole shoots are usually better quality) and should be drained and boiled in water for a few minutes or added to a dish being cooked. They can be refrigerated in a container filled with water if fresh (water changed daily), or just the juice from can, if not metallic tasting.

Banana Blossom: (Vietnamese - bap choui) The dark purple flower bud of the banana plant used as a vegetable in Asia and Oceania. They can be cut from the plant when the bananas are about half grown. The tough outer leaves should be peeled off until the lighter colored, more tender leaves are encountered. These should be peeled off until the heart is reached. The tender leaves should be sliced very thinly, and the heart cut in half lengthwise and then sliced. Put immediately into water to which some lemon or lime juice has been added or they will turn black.

Banana Leaves: A wrap for numerous foods or desserts before steaming, or grilling. The leaves hold in moisture and add a unique and pleasant flavor to the food. They are used as containers, molds, and plates throughout the region and the center rib can be removed and used as an eating utensil. If you are lucky enough to have fresh leaves, either sold in Asian markets or from your yard, first rinse, then use. If need be for pliability reasons, dip in boiling water for a few seconds. If the whole leaf is being used as a plate or to line a large bowl, peel half of the middle rib off to make it more flexible. It can also be cut and/or ripped into any size you need for wrapping. You can find frozen banana leaves in Asian stores. Thaw and wipe clean. Frozen leaves become delicate and will tear if put under running water. Use a double thickness if necessary.

Basil: Ocimum canum - lemon basil (Manglak - Thai), Ocimum sanctum - holy basil (Kaprow - Thai) are two of the most common. There are many varieties, the tastes ranging from minty, to lemony, to anise flavored. A variety called horapa, in Thailand, is similar to the west’s sweet basil. Kaprow, holy basil, is purplish and has a stronger flavor. Basil is known as daun selasih or kemangi in Indonesia.

Bay - Indian: (Cinnamomum cassia) (Hindustani - taj patta) The west’s bay leaf is a member of the laurel family. The Indian bay is the dried leaf of the cassia tree, the bark of which is used like cinnamon. It actually has an additional delicate flavor of allspice or cinnamon. (Substitute western bay leaf, using half the amount called for and add a tiny pinch or allspice)

Bean Curd (Chinese - doufu, tao foo, dou fu, Japanese - tofu, Malay/Indonesian/Thai - tahu, Philipines - takwa): Bean curd is made from yellow soybeans that have been soaked, ground, cooked with water until the curds separate out. The curds are then pressed into cakes. Very nutritious, rich in protein and highly versatile, bean curd is widely used in China, Japan and Southeast Asia. There are a few kinds, extra firm, firm or regular (usually used for deep or stir-frying) and soft or “silken” bean curd (most often used in soups or braised dishes), all available in plastic containers. Can be refrigerated for about a week, if covered in fresh water which is changed daily. It can also be frozen. thawed and used but know that it will absorb more liquid and so will be better for soups or braised dishes that contain a lot of sauce.

Bean Curd, Deep Fried: Called aburage. Packaged in bags. Should be rinsed in boiling water before using. Most often added to soups or stews. The Japanese have a packaged, grilled bean curd called yakidofu.

Bean Curd, Fermented: (Chinese - nam yee, Mandarin - fu ru) A uniquely flavored addition to many vegetable dishes, or with the rice gruel (congee). It is usually preserved in glass jars with wine or brine and comes in red or white, spicy or not spicy.

Bean Curd Skin: The skin that forms on top of soy milk when it is brought to a simmer, skimmed off and dried. Reconstitute the sheets in warm water before using as a wrapper or in soups.

Bean Paste, Red Sweet: Chinese red beans that have been pureed. Used as a filing in buns and pastries.

Bean Paste, Yellow: A very salty soybean paste. Used as a flavoring in Chinese dishes.

Beans, Black Salted, fermented (dou chi in Chinese) Very salty soybeans, sold in cans in Chinese markets. Made by soaking dried yellow soybeans in water, steaming, then fermenting in a sealed container for some months. Spices, salt, ginger, wine and in some varieties, chili, is then added. Used with garlic as a flavoring for fish and pork dishes.

Bean Sauce, Red: A strong flavored sauce made from mashed soybeans. Usually sold in cans.

Yellow Bean Sauce: Made from a fermented mixture of yellow beans, flour salt . It comes either with the whole bean in sauce, or crushed beans in sauce.

Bean sauce (tuong): Made from pureed fermented soybeans, this condiment seasons stir fries and dipping sauces.

Bean Sprouts: (Leguminosae phaseolus aureus) Sprouted green mung beans are eaten blanched or fresh in salads and soups or quickly stir-fried as a vegetable. When buying, the sprouts should have light green heads, and have plump, white, non-discolored stalks.

Belimbing

Benitade (Japanese): Dark reddish-colored sprouts with a slight peppery taste used as a garnish in Japan. Substitute alfalfa sprouts or finely shredded red cabbage - for the color.

Bento: Box lunch. Almost an art form. Various foods, boxed decoratively.

Besan: (chickpea flour, gram flour) (Indian) Flour made from Bengal gram or channa dal. Used to make a batter for vegetables (pakora and samosa), or for fish. It is also used as a flavorful thickening agent in some Indian dishes.

Bibingka: (Filipino) A steamed pudding wrapped in banana leaves, made from coconut and rice flour.

Bird’s Nest - Actually the nest of a Southeast Asian swift that is made from regurgitated spittle from seaweed. These are gathered by men who climb almost vertical drop-offs to get to the caverns where the nests are, so this is an expensive item to buy. Sold dry and cleaned of feathers, soak before using. Provides texture.

Bitsu-bitsu - (Filipino) Sweet potato fritters

Bitter Gourd/melon (Momondica charantia)(Vietnamese - hu qua, Filipino - ampalaya, Indian - karela) A firm gourd that looks like a wide, bumpy skinned cucumber. It has a crisp texture and a strong, bitter flavor, the paler green ones being the less bitter. Remove the seeds and inner membrane before cooking. Slice thinly if using in salads, or cut into thick chunks for stuffing or stewing..

Black Beans, Salted: Fermented, salted, small, black soybeans, a common seasoning, adding a rich flavor. Commonly used for fish and meat dishes that are seasoned with garlic and chilies. Sold in packets or cans, they can be kept for several months if stored in a covered jar in the fridge. According to taste, they can either be rinsed before used to remove some salt, or used as is.

Black Moss Fungus: A fine, hair-like fungus. Rehydrate in warm water until before using

Black sauce, sweet: A thick, molasses-like sauce.

Bok Choy/Pak Choi: (Chinese white cabbage) (Brassica chinensis) White, bulbous stock, turning into white veined, crinkled dark green leaves. The stock is refreshingly juicy when used in stews or stir-fried and the leaves are ever so slightly bitter. Usually, the smaller the more tender. An overall smaller version of this is the Shanghai bai cai or bok choy, the stocks being light green instead of white.

Bombay Duck: (India) A small, dried, salted fish. Sold in packages. Usually used as an accompaniment to curries, it is fried and cut up into pieces. Substitute any small dried fish.

Bonito, Dried: (Japanese - Katsuo-Bushi) A fish related to mackerel and tuna that is dried then shaved into flakes. It is an essential ingredient for dashi (a Japanese stock).

Bottle Gourd: (Lagenaria siceraria) A large bottle shaped summer squash

Box Thorn Berry: (Wolf berries) An oval red berry usually used in soups. The Chinese value them for their medicinal qualities.

Breadfruit: The starchy, carbohydrate rich, fruit of the breadfruit tree. There are many different varieties ripening at different times of the year. When unripe it can be used in recipes like a potato. Hawaiians typically cook it whole in an imu (underground oven) where it acquires a wonderful smoky, earthy taste. When cutting a fresh breadfruit, a word of caution. You will find your knife coated with sticky latex if you do not oil it first - even then, use a knife you don't care too much about. Use a newspaper or some other insulating sheet to protect your cuttingboard. Cut up the flesh and either roast, disgard or plant the seeds. When ripe, can be eaten raw.

Burdock: A long skinny root that is popular in Japanese cuisine. After scraping off the dark brown skin, place in cold water to keep them from discoloring until ready to use. Available fresh or canned from Asian and health food stores.

Butterfish: Black cod. Salted butterfish is commonly used to flavor meat lau lau.

Calamansi, Calamondin - a small, sour lime

Candlenut: (Aleurites moluccana) (Indonesian - kemiri, Malay - buah keras, Hawaiian - kukui) An oily light brown nut In its ground form it is used to add texture and flavor to Malay and Nonya dishes, also used in many spice pastes (bumbu). Hawaiians use it as the main ingredient in ‘Inamona, a traditional condiment. Do not eat raw, it is a purgative if not cooked. Store in the fridge or freezer. They are called candlenuts because they can be threaded onto palm ribs and used as torches.

Carambola : A pale-green relative of the starfruit that grows in clusters. It is usually sliced and added to soups, curries, and sambals for a sour tang. Substitute grapefruit juice or sections.

Cardamom: (Elettaria cardamomum, Hindustani - illaichi) The straw-colored or light-green pods enclose around 10-20 aromatic black seeds. There is also a black cardamom pod that is used in some Mogul dishes, but not commonly found in the West. It is best to buy the whole pods, as the seeds will have more intense flavor and they will last longer. Open up the pods slightly by bruising with the back of a cleaver. Can be used pod and all or just the seeds, depending on the recipe. It is used in many soups, stews and spice mixes throughout Southeast Asia and a common ingredient in Indian desserts. Cardamom is a member of the ginger family and likes to be in some shade, if growing it in your yard.

Cassava: (Manihot esculenta) (Tapioca) The root of this plant and the tender green leaves are both eaten, though the leaves have to be cooked for at least an hour to rid it of the effects of oxalic acid crystals. The root in powder form (starch) or pearls, is used in making candies. Tapioca starch is also used as thickening agent. It is sold as a powder or in small balls like pearl sago. Substitute spinach for tapioca leaves.

Carom: (Bishop’s weed) (Hindi - ajwain) Carum is in the same family as cumin and parsley. It has a caraway like flavor with a hint of thyme.

Caterpillar fungus: (Cordyceps sinensis) Dried pods used in Chinese dishes for their medicinal value.

Caul Fat: The lacy, lower stomach lining of a cow or pig. The fat melts and is good to wrap around meats to keep them moist and tender. It is easier to handle if soaked in cold water first, or while untangling it.

Century Eggs: Cured duck eggs that are coated with a mixture of powdered lime, rice husks and salt. After a few months, when peeled, the white will be translucent black and the yolk will be greenish-gray.

Char Siu: (Chinese) a reddish roast pork that is slightly sweet.

Chayote: An oval, light green squash with small white seeds. Peel before using. Substitute zucchini.

Chick-Pea Flour: (Garbanzo flour) (Hindi - besan) Used for Indian snacks and breads. Available in Indian stores and health-food stores. You can make your own by roasting and grinding the whole peas.

Chili: (Capsicum) (Vietnamese - ot hiem): There are many different kinds of chilies used in Asia and the Pacific, including the long, thin Thai chili, the very hot, small bird’s eye chili, cayenne, the Hawaiian chili. In most places both the ripe red or orange and unripe, green chilies are used fresh, and the red are dried and used whole or ground. In India, green chilies are usually the only kind that are used fresh. The seeds are even hotter than the chili, so if you want a milder taste, remove the seeds. Be careful to wash your hands thoroughly after handling chilies and beware, because even this does not remove all the capsaicin oil (what makes chilies hot) from your fingers. If you eat something too hot for you, it is best to reach for rice or other starches, yogurt, or milk. Chilies, a good source of Vitamins A and C, were brought to Asia by the Portuguese. They are native to the Americas.

Chili Bean Sauce: A very thick, dark colored, fermented paste made from yellow soybeans or fava beans, chilies and seasonings.

Chili Oil, Hot Oil: Dried chilies or ground chilies steeped in oil, used as a seasoning or condiment. You can make your own by infusing oil with chilies or It may be purchased in Asian grocery stores. Thai and Malaysian brands are hotter than the Chinese.

Chili Paste: (Vietnamese - tuong ot toi) Made by pounding chilies into a paste, often with vinegar. Different brands have differing flavors, some add other ingredients. Used as a seasoning and a table condiment.

Chili Powder: Made from ground dried chilies. Do not use American chili powder as a substitute, it is not hot enough.

Chili Sauce: (Vietnamese - tuong ot) Chilies are blended with water and seasoned with various other flavors such as salt, sugar, vinegar, garlic, ginger, sold in bottles and jars. Different brands have differing flavors, some are hotter, some are sweeter, some are saltier.

Chinese Broccoli or Chinese Kale: (Brassica alboglabra) This vegetable is part of the cabbage family. The plant’s bluish-green, flat leaves grow off the stem as do sparce broccoli looking stalks, and it gets small, yellow or white flowers, It is crunchy, like broccoli but with a slightly bitter taste. Substitute regular broccoli.

Chinese Celery: Much more pungent than Western celery, it is added to soups and stir-fries like an herb instead of a vegetable. It is smaller in size, and has more slender stalks than Western celery. Substitute regular celery leaves.

Chinese Chives or Garlic Chives: (Allium tuberosum) Chinese chives look much like chives but are flat rather than round and have a stronger garlic flavor than regular chives. They are an easy perennial herb to grow and are sold in nurseries as Garlic Chives.

Chinese Cabbage: There are several different types: bok choy (Brassicacae chinesis), which as often sold as “baby bok choy” has white, crunchy stems turning into green leaves, Napa or “celery” cabbage, which has a celery-like stem turning into long pale green leaves, regular green head cabbage and Chinese Flowering Cabbage (Brassicacae chinensis var. parachinensis) or Choi Sum, actually part of the mustard green family, which has green leaves with small yellow flowers (great in stir fries - use whole stem with flowers too).

Chinese Mustard Greens: The leaves grow in a loose manner around the stalk and have a pungent, slightly spicy, slightly bitter taste. Commonly used in stir-fries, pickles and soups.

Chinese Rice Wine: Wine made from fermented glutinous rice used in cooking. Well aged wine from Shaoxing, generally considered the best is available from Chinese food stores. Dry sherry is a substitute.

Chinese Sausage: A pork sausage, on the small side, that is flavored by rice wine and used in small amounts as a seasoning. They can be stored at room temperature almost indefinitely or can be freezed. Substitute Portuguese sausage.

Chironji Nuts: A small brown nut similar in appearance to a large sunflower seed. Substitute hazelnuts or almonds.

Chrysanthemum Leaves: (Japanese - shungiku) A bright green colored leaf, used as a vegetable. Substitute spinach.

Cinnamon: (Cinnamomum zeylanicum) (sticks or bark) True cinnamon, is sold rolled into tight quills and comes from the fragrant bark of a tree native to Sri Lanka. It is lighter in color, thinner and more expensive than cassia bark (Cinnamomum cassia), which is often sold as cinnamon and is more loosely rolled. Do not substitute powered cinnamon when sticks or bark is called for.

Citris Peel, Dried: Dried orange, tangerine, or lemon peel is added to slow-cooked, meat and fish dishes for flavor. Rehydrate in warm water till soft. Fresh peel can be used as a substitute.

Cloud or Tree Ear Fungus: Wood Ear Fungus: A crinkled grey-brown dried fungus, the cloud ear smaller than the wood ear. Rehydrate by soaking in hot water for half an hour. The fungus will swell to many times its original size. They add little flavor - slightly smoky - but add a nice texture. Store tightly sealed.

Cloves: (Syzygium aromaticum) A small brownish-black, nail shaped spice. It is actually the dried, unopened flower bud of a tree in the myrtle family, indigenous to the Moluccas. Clove oil is an antiseptic, containing phenol.

Coconut: (Botanical drawing) (Cocos nucifera) (Vietnamese - nuoc dua, Filipino - young coconut - buko, coconut milk - gata, Indonesian - kelapa, Hawaiian - niu) Widely used all over Asia and the Pacific. The palm is ubiquitous and invaluable, its uses range from fresh food, cooked food and palm sugar to alcohol, charcoal, utensils, housing, jewelry and decoration. The grated flesh is commonly added to food, if not just eaten in chunks from the nut, or my favorite - the semi-gelatinous spoon meat from the young coconut. The coconut water is a refreshing thirst quencher with a slightly coconut flavor - best from the young coconut. Coconuts can be eaten at many stages. Just after the sprount reaches a few inches, the nut will be filled with the coconut's version of cotton candy. Any coconut from person size to full grown tree will have a coconut flavored palm heart. Coconut milk can be made by grating a coconut, adding 1/2 cup warm water, squeezing for a few minutes, then straining into a bowl, using cheesecloth, or just your hands. This is the “thick” coconut milk. “Thin” coconut milk is made by adding more water and repeating the process with a couple of cups of water. Coconut milk can be frozen. Canned coconut milk is available from most health-food stores and Asian stores. Some brands are better than others due to amount of filler and stabilizers. I prefer "Natural Value", “Thai Kitchen” premium brand, or "Chaokoh". Experiment with the different brands available in your area. Note, do not boil with lid covered or coconut milk will curdle.

Cone sushi: (Inari sushi) Stuffed pockets of aburage (fried bean curd)

Coriander: (Cilantro, Chinese parsley, Coriandrum sativum) The leaves and seeds are widely used in Asian cooking. Thais use the roots as well, usually pounded together with other spices to make many curry pastes. The seeds are roasted and ground and used in spice powders and pastes, and the leaves, can be bought fresh or dried. It is one of the oldest herbs used by humans. Note: the sawtooth leaf plant can be used as a substitute - it is a bit more pungent. Unlike cilantro, it does not bolt in hot weather and will continue growing season after season in hot climates.

Crack seed: (Local Hawaiian) Preserved sweetened and salted fruit. This treat is originally from China. The Chinese preserved fruit in this way for long trips.

Cucumber: Japanese cucumbers are thin, roughly 1 inch in diameter and usually have a bumpy, dark green skin, somewhat less susceptible to fruit fly damage. They have a slightly sweeter flavor than English cucumbers, which can be used as a substitution. I was recently given a vine which has many 2" "cucumbers" on it, I believe they called it a forest cucumber (searching for the latin name). Nothing bothers it and the fruit tastes just like a cucumber if picked before it turns orangish inside.

Cumin: (Cuminum syminum) Pale brown seeds that look much like caraway seeds, can be bought whole or ground. Frequently used in spice mixtures and curry pastes - the whole seed is usually roasted and ground with the mixes. Cumin is a member of the parsley family and is indigenous to the Middle East and the Mediterranean.

Curry Leaf: (Murraya koenigii) The curry plant can get to be a fairly large bush, covered with sprigs having about 20 leaves each. Can be grown in a tropical climate, or by the window in pots. The leaves are sold fresh or dried - fresh is preferable as the fresh leaves have a strong, very distinctive fragrance. It is used in many Indian dishes, and Indian, Malaysian or Indonesian curries. There really is no substitute, but daun salam or bay leaf will at least add a flavoring to the dish.

Curry Powder: There are many different varieties of curry powder. They are sold under labels such as Rendang, Korma, and for uses such as for chicken, fish or vegetables. Madras curry powder is commonly used in many Indian and Southeast Asian dishes. Unlike American curry powder, it is good and spicy. Store in a jar in the freezer.