A - C
R - Z
(a work in progress...)

Daikon: (Raphanus sativus) (Giant white radish, Japanese radish, Chinese turnip) - A white, carrot shaped vegetable that can grow over 2 feet in length. Choose unblemished white, firm ones. It is widely used in Japanese and Southeast Asian cooking. Daikon can be shredded and used raw as a garnish or as part of a salad, sliced or chopped for stews and stir-fries, and pickled. Will keep for a couple of weeks in the fridge. Preserved, salted radish, often used as a garnish for congee. Keeps indefinitely on the shelf. Substitute Icicle radishes.

Dal or dhal: Dried legumes, usually husked and split.
Aduki or adzuki beans: A sweet flavored, small reddish bean that looks like a small kidney bean. Soak overnight, cook 25 min.
Chana dal: A small variety of yellow chickpea. It is used for sweets, snacks, and in thick deal purees. Soak overnight, cook 45 min.
Chilke moong dal - mung beans that have been split but not skinned. Commonly used in chutneys and snacks. Cook 30 min.
Chowla dal - split and husked black-eyed peas. When whole, they are called lobya. Soak 6 hours, cook 30 min.
Kabli chana - garbanzo beans, larger than chana dal, also a chickpea. Used for sweets, snacks and is commonly cooked with potatoes or in yogurt dishes. Soak overnight, cook 40 min.
Kala chana - This cousin to the chickpea is quite nutritious, being high in protein, iron and vitamin C. It is darker and smaller and usually used in whole bean dishes. Soak overnight, cook 40 min.
Matar dal - green or yellow split peas. The yellow kind can be used like Chana dal in sweets, snacks and thick dal purees. The green kind is usually used in thinner purees or soups. Soak 5 hours, cook 30 min.
Moong dal - mung beans, split and skinned. Used in stews and soups, they have a thickening effect. Cook 25 min.
Muth beans - dew bean: Used as a fresh vegetable, dried and used in stews, or fried as snacks. Soak overnight, cook 30 min.
Rajma dal - reddish brown, they are used whole in spicy north Indian dishes. Soak overnight, cook 45 min.
Toovar dal (tuar or toor dal, arhar dal) - pigeon peas, skinned and split. These pale yellow peas have a slight sweetness and are used sambars, soups, and purees. Soak 3 hrs, soak 30 min.
Urad dal or black gram - they come either whole to be used in whole dal dishes, split with skins, and split husked, the latter two can be ground into flour for sweets, or used in soups and purees. Soak whole beans overnight, cook 30 min. No soaking required for split urad, cook 20 min.

Dashi: The basis of Japanese soups and sauces, dashi is made from dried kelp (kombu) and dried bonito flakes. Instant dashi granules (dashi-no-moto) are sold in jars. Find Online

Daun Kesum: (Laksa Leaf, Vietnamese Mint) (polygonum hydropiper) An herb that has long, pointed green leaves with purple edges.

Daun Salam: An aromatic leaf used like a curry leaf. It is larger than the curry leaf and has a hint of an allspice or mace scent. Substitute Indian bay leaf, or if desparate, regular bay leaf with a pinch of allspice or mace.

Dim sum: (Chinese) A morning or afternoon meal comprised of steamed and fried wrapped foods and dumplings. Literally means “a dot on the heart”.

Dinuguan Baboy : (Filipino) pork blood stew

Durian: A large spiny, hard skinned fruit from, what can get to be, a very large tropical tree. The fruit hangs along the thicker branches and is actually quite dangerous when it falls. This is the fruit that is banned in some hotels in Asia because of its smell. Some people love it, some can't stand it. The inside has a custardlike flesh around large seeds. The aroma speaks of both an onion and a flowery, fruity smell, but what is so interesting is that every bite seems to taste a little different. I like to let it ripen until it fills the house with its scent, then it's texture will be like creamy custard and its flavor well melded. Best fresh, frozen OK. Also used to make ice cream, cakes, wafers and jams.

Eggplant: (Japanese or Chinese long eggplant) (Solanum melongena) - Known also as aubergine or brinjal, this vegetable is much thinner than its Western counterpart. A bitter pea-sized eggplant is used by the Thai, usually in soups or stews. The Asian eggplant do not need to be salted before use.

Fennel: (Foeniculum vulgare) The spice smells like anise seed and looks like a fatter, paler cumin seed. Usually just the seeds and root are used of this plant, which is a member of the parsley family. It has medicinal qualities that are good for stimulating the appetite, and for stomach and intestinal problems. It is often used in spice mixes, and is ubiquitous after a meal in India where it can be seen in a bowl mixed with tiny sweet candies ready to be spooned into your hand and popped in your mouth. Very enjoyable and refreshing. Find Online.

Fenugreek: (Trigonella foenumgraecum) (Hindi - Methi) A strong flavored, hard, yellow-brown, squarish seed from a member of the bean family. It is used whole in many South Indian dishes. Fenugreek leaves are also used, but because they are slightly bitter, are usually cooked with other vegetables. Sub spinach if fenugreek leaves are not available. Fenugreek has medicinal qualities and is used for gastrointestinal problems. Find Online

Fish Sauce: A thin, salty brown tinted flavoring that is used extensively throughout Southeast Asia and is indispensable in Vietnamese, Thai and Filipino cooking. As it is made from salted fish or shrimp, it is high in protein and B vitamins. The brands available in my area that I have tried are Squid and Prawn brand and also the brand that is listed by Amazon as Thai Fish Sauce, Nam Pla - check out other brands because they may have additives such as fructose and hydrolysed wheat protein that change the taste a bit.

Five-Spice Powder: A Chinese spice combination of star anise, Szechuan peppercorns, fennel, cloves and cinnamon or cassia. A flavor that is slightly spicy, slightly sweet, very fragrant.

Furikake: (Japanese) - A seasoning of dried flakes of seaweed. There are many different kinds, some with sesame seeds, rice balls, wasabe, or bonito. If you are sensitive to MSG, read the labels - some have, some don't.

Galangal: (Alpinia galanga, Greater galangal) (Indonesian - laos, Thai - ka, Malay - lengkuas) A member of the ginger family used extensively in Southeast Asian dishes. The best flavored are young, tender galangal, slightly yellow, with pink knobs - these don't even have to be peeled. Older, larger pieces can be peeled by scraping with a spoon. Dried galangal is sold either in slices that must be rehydrated in boiling water for about 30 minutes, or in powdered form. If you must resort to that, use about 1 tsp per inch if fresh is called for. It is also sold in Jars packed in water.

Galangal, Lesser: (Kaempferia pandarata, lesser galangal) (Thai - krachai, Malay/Indonesian - kencur) A rhizome, sometimes called aromatic ginger. It has a mild, camphor-like flavor. Used in cooking and medicinally. Available fresh, in dried slivers or powder, often just labeled “rhizome”

Garam Massala: An Indian spice powder that combines "warm" spices such as coriander seeds, cumin seeds, cardamom seeds, cinnamon stick, whole cloves, mace and black peppercorns. Store in a jar in the freezer.

Ghee: The Indian word for clarified butter. To make, put a pound of butter in a thick bottomed pot and simmer uncovered for 1 hour. Check for burning. The ghee, the pure butterfat, will separate from the milk solids. Strain through cheesecloth and refrigerate. It adds a wonderful, nutty taste.

Gingelly Oil: (Indian) - A light sesame oil that is made from unroasted seeds. Much more subtle than Chinese sesame oil. Often used in Indian pickle.

Ginger: (Zingiber officinale) (japanese - shoga) (filipino - luya) - An aromatic, refreshing tasting, pale, golden colored root that is widely used throughout Asia as a seasoning, Unless fresh ginger is very young, scrape the skin off before using (a spoon works well). Young ginger is often tinged with a yellowish-green. When choosing ginger root, look for firm tubers with unshriveled, shiny skin. Store in a cool, dry place or refrigerate. Do not substitute powered if fresh is called for. Ginger is also valued for its medicinal qualities; prevents colds (it is rich in Vitamin C), aides digestion, and enhances sexual desire. Store in a cool, dark place. Pickled ginger slices (beni-shoga or gari) or young ginger shoots, are sold in jars and used as a garnish in Japan. Look for the firmest ginger, not shriveled, but solidly heavy and clear skinned.

Ginger Juice - Gives a more subtle taste to dishes than the ginger root itself. Mash, by hand with a mallet, or in a food processor, then just squeeze out the juice through a kitchen towel or cheesecloth.

Ginkgo Nuts: (Ginkgo biloba) (Japanese - ginnan, Chinese - bahk gwoah) The kernel of the fruit of the ginkgo or maidenhair tree. This delicately flavored, small, white nut is usually used in Chinese and Japanese soups and stews or roasted to eat as a nut. To use in cooking, crack and remove shell, soak in hot water for a couple of minutes, then rub off the inner skin. Also sold canned and ready to use. Substitute blanched almonds.

Ginseng: Used widely as a medicinal root, only occasionally used in cooking. Available from Chinese medicine shops.

Gourd Strips: (papanes Kampyo) Dried, long ribbons of an edible gourd used in simmered dishes or as a string. To reconstitute, knead in bowl with salt, rinse and soak in warm water for several minutes.

Gula Jawa (Indonesian) or Gula Melaka (Malay) - Unrefined, dark sugars made from various palms. Has a delightful and rich, smoky smell. An acceptable substitute is the lighter palm sugar.

Harusame Noodles “spring rain” : Very thin, translucent noodles made from bean starch. They are the Japanese equivalent to Chinese cellophane noodles. If fried they will puff up and become crisp and opaque white.

Hapu‘upu‘u: (Hawaiian) A grouper or sea bass with white flesh. Skin can be black, brown or reddish..

Hijiki Seaweed: A wirey black, chewy, sweet seaweed. Does not have to be soaked before using but should be cooked.

Hoisin Sauce: A thick, reddish brown, sweet sauce made of soybeans, garlic, vinegar, sugar and spices. Used to season meat for barbecuing, roasting and stir-frying and served as a condiment. Refrigerate the jar after opening.

Jackfruit: (Indonesian & Filipino - nanka) A large, green, irregularly shaped fruit with a tough, knobby skin. Can be used either unripe or ripe. When unripe, the segmented flesh is cooked and used as a vegetable. When ripe, the flesh becomes sweet and perfumed and can be eaten as a fruit.

Jaggery and Gur: (Indian) Unrefined dark brown sugars, jaggery is made from sugarcane and gur is made from the sap of palm trees such as coconut, palmyrah, or date. Southeast Asian palm sugar makes and acceptable substitute, or use soft brown sugar. (See gula Jawa)

Jelly Fish: The shredded body of jelly fish. Sold salted and packaged in plastic bags in the refrigerator section. Store in fridge or freezer. Rinse and soak in cold water before using.

Jeruk Nipis and Jeruk Limau: (Indonesian,) Juruk Nipis is a moderately sized yellow-skinned lime, and Juruk Limau is a dark green lime, favored with sambals.

Jicama: (Yam bean) (Filipino - singkamas) A light-brown skinned tuber that has a crisp white, almost tasteless interior. It can be cooked or eaten raw. It is used primarily for its crunchy texture.

Kaffir Lime: (Citrus hystrix) (Thai - makrut) A lime primarily used for its fragrant skin, not for its scanty volume of juice. Its knobby skin is usually grated. The leaves are intensely citrus scented and are used whole in many dishes.

Kajiki: Pacific blue marlin

Katsuobushi: (Japanese) Dried bonito, a component of dashi soup stock. Sold in flakes.

Kamaboko: (Japanese) A fish sausage sold in cans.

Kampyo: (Japanese) Dried gourd that is sold in long thin strips. Used in sushi as a filling or topping, or can be used as a ribbon. Rehydrate before use.

Kecap Manis: (Indonesian) Sweet, thick soy sauce (ABC sauce). Added to many sauces, good just used plaini on tempe.

Kenari Nut: A soft, oily nut from Maluku. Substitute almonds.

Kencur: (Kaempferia pandarata, lesser galangal) (Thai - krachai, Malay/Indonesian - kencur) A rhizome, sometimes called aromatic ginger. It has a mild, camphor-like flavor. Used in cooking and medicinally. Available fresh, in dried slivers or powder, often just labeled “rhizome”

Kinome: (Japanese) The minty tasting leaf of the prickly ash commonly used as a garnish. Substitute watercress.

Kombu: (Japanese) A dried kelp seaweed in ribbonlike sheets, used in dashi and to flavor rice for sushi.

Konnyaku: (Japanese) The starchy root of a sweet potato that is made into a gray, slightly fishy tasting, jellylike cake. It is used in soups and to make shirataki konnyaku noodles. Parboil or dry roast before using. Keep refrigerated.

Krachai: (Kaempferia pandarata, lesser galangal) (Thai - krachai, Malay/Indonesian - kencur) A rhizome, sometimes called aromatic ginger. It has a mild, camphor-like flavor. Used in cooking and medicinally. Available fresh, in dried slivers or powder, often just labled “rhizome”

Krupuk: (Shrimp crackers, prawn crackers) Translucent dried wafers made from tapioca starch, shrimp or fish. Deep-fry until they puff up - almost immediately

Kuzu Starch (arum root powder)- A thickener that is made from the root of the kusu vine. It is sold in rock like lumps and should be ground to a powder before using.

Lemon Grass: (Cymbopogon citratus) (Thai - takrai, Indonesian - sereh, Hindi - sera, Malay - serai) This lemon-scented plant grows in clumps similar to the way fountain grass grows. Only the bottom few inches are used after the tougher outer leaves have been discarded. It is used chopped up in many dishes and often kept intact and bruised when used in soups. Available also dried, powdered and frozen. One stalk equals 1 tsp powdered. Substitute lemon zest.

Lichee: (Litchi, Lychee, Litchi chinensis) A small fruit with white flesh that surrounds a seed. The tough, brown skin is easily popped off. The taste is delicate, slightly sweet and flowery. It is eaten fresh, or can be used in cooking, often in desserts. Available fresh, usually late spring to mid summer or canned.

Lily Buds, Dried: (Lilium Lancifolium) The unopened flowers (2-3 inches in length) of a kind of lily, also called “golden needles” by the Chinese, or tiger lily buds. They provide texture and a slightly “earthy fragrance” to soups or other dishes, usually either shredded or knotted. Look for buds that are somewhat golden in color, if they are dark, it usually means they are old. Soak in hot water for 30 minutes before using. No substitute.

Long Beans: (Yard Long Beans) (Vigna sesquipedalis) Are actually cowpeas, they can grow up to 1 yard long. They can be pale green, dark green or variegated. These crunchy beans are great in stir-fries, braised dishes and soups. Substitute green beans.

Long Rice: (Hawaiian-Chinese) Mung bean noodles, cellophane noodles or bean threads.

Longan: (Euphoria longana) (Dragons eyes) The longan is a smaller, less fragrant version of the lychee. White flesh surrounding a seed with the same hard brown skin that can be easily popped off. Available fresh in season, usually early summer, or canned.

Loofah: (Luffa acutangula, Chinese Okra, Silk Squash) A long, thin gourd with narrow ridges, often used in soups. If growing your own, pick before the base begins to swell or you will have something to wash your back with instead of eat. When young, though, it is tender and either the ridges can be peeled off, or the entire skin can be peeled off. Any type of gourd can be substituted.

Lotus: (Nelumbo nucifera) This crunchy root looks like a stylized flower when sliced, making it a popular garnish. It is similar to a potato in taste and texture. The dried seeds are used for stews and the fresh seeds are used in desserts. The dried seeds need to be rehydrated in boiling water for 1 hour. Peel and poke out the center. Also available canned.

Mace: (Myristica fragrans) The scarlet-colored, lacy, covering (aril) of the nutmeg seed. The flavor is more delicate than nutmeg. Usually available in a powdered form.

Mahimahi: (Hawaiian) A sweet tasting white fleshed fish. Also known as dolphinfish, no relation to dolphins.

Maifun: Rice flour noodles. Soak until soft in hot water before using. Some recipes call for the noodles to be deep fried in hot oil. Do not soak before deep frying. Hint - place package of noodles in a large paper bag before unwrapping, then break off amounts as needed.

Mango: (Mangifera indica) There are many varieties of this tree, native to India and Southeast Asia and their sizes range from small, almost egg sized, to almost a foot long. Some ripen to more of a red, some to an orange, others to yellow. The unripe mango is eaten in salads and simply with a little salt, sugar and chili powder. Amchur powder (dried, ground, unripe mango) is widely used as a flavoring agent in India.

Mint: Peppermint (Mentha piperita), Spearmint (mentha spicata) Two varieties of mint used in India and Southeast Asia widely used in many cooked dishes, as well as, salads, sambals, chutneys, raitas, and sauces.

Mioga Bud: (Japanese) This spicy, pale pink bud with green tips comes from a member of the ginger family.

Mirin: (Japanese) Sweet rice wine. Substitute sherry wine and a little sugar.

Miso: A salty paste of cooked, fermented soy beans, very rich in protein. The base of many Japanese soups, along with dashi, usually 1 TB per cup of soup. Also used in salad dressings, spreads, and marinades. Many different kinds are available, but the most common are the reddish-brown “red miso”, salty with a strong taste, and the more delicately flavored, less salty “white miso” (really a golden color). Sold in tubs or plastic bags. It is full of living enzymes, so it must be kept refrigerated. The longer it is in the refrigerator, the richer the flavor seems to be.

Mitsuba: (Japanese) A somewhat celery flavored herb, a member of the parsley family. Substitute parsley.

Mung Beans: (Filipino - Mongo) Mung beans are either sprouted, husked and dried (called yellow mung beans) or made into starch for processing into cellophane noodles. The dried mung beans are also used in bean sauces.

Mushrooms Dried Black (Shiitake) (Oriental-lentinus edodes) Soak in hot water for 20-30 min before use. Cut off the stems, squeeze caps gently to rid them of excess water. Some or all of the soaking water is frequently used when the dish requires liquid. It can also be used as the base for a vegetarian stock. The best, most expensive Shiitake mushrooms are large and light brown with a highly cracked surface. Available fresh and dried. When dried, they have a robust, smoky flavor that adds a rich aroma to the dishes, and in cooking, they take on the flavors of the dish. Usually sold in bags, store in an airtight container. The mushrooms grow on sick or decaying trees They are called Shiitaki because the Japanese grow them on the shii tree.
Fresh straw mushrooms: (Volvariella volvacea) (paddy straw mushrooms) Delicate long stemmed, leaf-like, excellent in soups, salads, and vegetable dishes. Cut off roots before using. Also available in cans and jars.
Fresh oyster mushrooms: Shape like an oyster shell, are tough enough to be good for stir-frying.
Fresh enokitaki (enoki) mushrooms: Tiny capped, white mushroom that grows in clusters of thin stalks. Cut the stalks off the base. Also available canned. They are grown on the enoki tree.
Nameko mushrooms: Have a reddish-brown cap and a slippery texture. Usually sold in cans or jars.
Cloud Ear Mushrooms or Fungus: (Auricalaria polytricha) Also known as wood fungus, tree fungus, tree ears, jelly mushrooms. Usually sold dried in bags, these small, dried black or dark brown fungus are like crinkled paper. Rehydrate before using. They will become soft, brown, and look somewhat like tiny elephant ears. When reconstituted in hot water, they swell and turn a rich brown, looking rather like pigs ears. Used mainly for texture in soups, stews and stir fries.

Mustard Greens, pickled - (Sizchuan - suan cai) Preserved in brine, has a sour taste. It is often used in soups, goes well with pork and fish. Usually sold in a sealed plastic bag.

Mustard Oil - Oil with a high smoking point that is made from ground mustard seeds. It is used as a cooking oil in India. Even if it is just a small addition to the regular cooking oil, it adds a bit of heat and a distinctive flavor.

Mustard Seeds: Black (Brassica nigra), brown (Brassica juncea) and yellow (Brassica hirta) mustard seeds are used in Indian cuisine. The most widely used are the brown, which have a purplish tint to them. The seeds are used whole in Indian dishes and are fried until they pop open - just a few seconds, or used in pickle. The brown and black varieties are smaller and spicier than the yellow seeds which are primarily used in the mild mustards of the West.

Mustard, Powdered Hot: (Chinese mustard) Ground black mustard seeds. Mix the powder with a little water or vinegar and water for a dipping sauce. Also used in marinades.

Napa cabbage: (Shandong Bai Cai) An elongated cabbage with crinkly leaves. The leaves are light green changing to white at the bottom

Nigella: (Indian - kalonji) Small black seed. Substitute black sesame seeds.

Nori:Dried seaweek sheets. The best is dark and tichtly pressed

Noodles: Fresh and dried noodles are most commonly made from either wheat flour, rice flour or mung bean flour.

Wheat Noodles and Egg Noodles- made from wheat flour and water, if egg is added they are called Egg Noodles and are somewhat yellowish in color. They come fresh or dried. When cooking fresh noodles, plunge into boiling water for 3-5 minutes. Dried noodles take a little longer, and the cooking time will depend on the size of the noodle, read package. You can add a little oil to the water or to the noodles after they have cooked, to keep them from sticking together. Somen is a thin wheat noodle and Udon is a thick wheat noodle - both Japanese. Hokkien noodles are made from flour and egg - soak in hot water for a few minutes before using in the recipe.

Buckwheat Noodles - Soba (Japanese) a very fine noodle.

Rice Noodles, Rice Stick Noodles (Chinese - Sha He) Dried noodles made from rice. Rice-flour noodles, rice stick noodles - come in various thicknesses and lengths. Depending on the size, dried noodles must be soaked for 30-60 minutes before using. Cook till tender, then make sure they are well rinsed so they do not stick together.

Shirataki konnyaku - Made from Devil’s tongue. First soak in hot water until they swell and become transparent.

Bean Thread Noodles - Also called transparent, or cellophane noodles or in Japanese, Harusame, they are made from ground mung beans and sold dried. They are a white, very fine noodle and are usually sold in plastic wrapped bundles. Before use, soak in warm water for about 5 minutes. They can also be fried. If frying, separate strands inside a paper bag, and omit the soaking. They will almost immediately puff up.

Nori Seaweed: Dried laver, an edible seaweed. Usually sold in sheets. It is wrapped around sushi. Before use, toast, by waving it over a hot flame for several seconds. It burns easily, so as soon as it changes color and becomes fragrant, it is ready.

Nutmeg: (Myristica fragrans) (Indian - jaiphal, Indonesian - pala, Malay - bawang, Chinese - tau kau) The 1 inch seed of the fruit of the nutmeg tree, a native of the Mollucas. Try to purchase the whole seed if possible, and grate as required. Used in various dishes, garam masala, and desserts. They also have a medicinal quality, used for headaches and stomach aches in India. A nutmeg grater are available. It is a small bowl with sharp bumps - valuable to have. Caution, nutmeg is fine in small quantities, but in large quantities (over one nut), can be poisonous.

Onion Flakes: Onions that have been chopped up and crisp fried. Used as a garnish. They can be made or found bottled in Asian grocery stores.

Ono: (Hawaiian) Wahoo. A mild tasting, white fleshed fish. Means delicious or good to eat in Hawaiian.

Opah: (Hawaiian) Moonfish. A silver fish with crimson fins and 4 different colors of flesh.

Opakapaka: (Hawaiian) Crimson snapper, or Hawaiian pink snapper.

Oyster Sauce: A thick, brown sauce made from ground oysters, water, salt, soy sauce, and spices. Usually used to as a flavoring in stir-fried meat and vegetable dishes, losing most of its saltiness and fishy smell in the cooking process. There are many brands, the more expensive being less salty, more flavorful, have less fillers and no MSG. Refrigerate after opening.

Palm Sugar: Made by boiling down the sap of various palm trees, this light brown sugar is usually sold in plastic jars or cylinders. Substitute brown sugar .

Panch Puran: (Indian - Bengali) A whole seed blend of 5 spices; cumin seeds, fennel seeds black mustard seeds, fenugreek seeds and nigella (black onion seed). Fry in ghee or oil for a minute before using in a recipe.

Pancit: (Filipino) Noodle dishes

Pandan Leaf, Pandanus or Screw Pine: (Pandanus odoratissimus) A fragrant member of the pandanus or screwpine family. It is used several ways. It is added to soups and stews as a flavoring, almost like the West uses a bay leaf - crinkle or crush first. It is used as a flavoring, adding a nutty flavor and greenish color to sweets, and it is used as a cooking wrapper for meats and fish. Sold in packages or as a bottled extract.)

Panir: (Indian) A fresh, unripened cheese. To make: Heat 1/2 gallon milk to the point where it is foaming, turn heat to low, add 4 TB lemon juice. Stirring for 15 - 30 seconds the milk should seperate into curds and whey. Take off heat, cover and let sit for about 15 minutes. All the curds should be on the bottom. Line a colander with cheesecloth and pour in. (You can save some of the whey for adding to the next batch of cheese - 1 cup to 3 cups milk, or for making sweets.) Squeeze and run cold water through to take the lemon juice taste out. Squeeze and weight for a few hours. It can then be cut up and used in recipes.

Panko: (Japanese) Dehydrated bread crumbs, coarser and lighter than western breadcrumbs. To make panko from white bread, blend into crumbs, then dry them slightly in the oven. Sold in packages.

Papads, pappadam: (Indian) Thin disks made from moong or urid dal flour. Sold in packages they can be plain, or spiced, commonly with cumin or black peppercorns. They accompany Indian meals, or can be eaten as snacks. To prepare, fry in hot oil for a few moments on either side until they crisp up. Take care not to burn.

Peanut Oil: A favorite for stir frying because it can be heated to high temperature without burning. A pleasant, mildly peanuty taste. I usually use Planter's brand.
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Plum Sauce: A reddish-brown condiment and ingredient in some recipes, it is made from salted plums, chilies, vinegar, and sugar. Sold in jars or cans. Refrigerate after opening.

Pomelo: A citrus fruit that looks like a grapefruit, only usually much larger with a very thick peel. It is drier and sweeter.

Ponzu: (Japan) (musk lime, or Filipino - kalamansi) Smaller and less acidic than a lime. Substitute with orange juice and a little lime.

Poppy Seeds: (Papaver somniferum) (Hindi - khus-khus) Tiny white seeds that are oily and protein rich. They are used for their delicate nutty flavor and as a thickener. Soak in warm water for 15 min. then grind. Substitute almonds or cashews.

Potato Yamato-imo: (Japanese) A mountain yam which is grated and used raw. It adds a bright white color to dishes and imparts a gluey texture. Sato-imo is another type of yam used in Japanese cooking. It has a finer texture. Substitute new potatoes.

Potato Flour or Starch: (Japanese - Katakuriko) A thickener used in the same way as cornstarch or arrowroot.

Pupu: (Hawaii) Finger food, appetizers.