A - C
D - Q
(a work in progress)

Rice: There are so many varieties of rice (find some online) and it is important to use the right one for the dishes you are serving. A few general hints: The fragrant long-grain jasmine rice is often served with Thai meals, as is sticky rice. Many Indian recipes are best with the nutty tasting basmati rice. Glutinous rice, both white and black, are used in desserts. A short grained sushi rice, komoe, is often used in Japan. Calrose rice is popular in Hawai‘i. Red rice is a delicacy in some parts. Follow the instructions for the rice you are using and the recipe you are cooking. A good rule of thumb for normal everyday rice is to add cooking water up to the 2nd knuckle of the index finger, keeping in mind that new rice absorbs more water than old rice. A good book to get about rice is one entitled Seductions of Rice.

Red Bean Jam: (Japanese - an) Azuki beans that are cooked, pureed and sweetened. It is used in cakes.

Red-in-Snow Cabbage: A serrated leaf mustard green. Sold pickled, it is used as a flavoring.

Rice Paper: Made from a batter of rice flour, water and salt that is steamed and dried in the sun. Vietnamese rolls are wrapped in this.

Rice Wine, Chinese: Similar to the Japanese rice wines, it is used both in cooking and as a beverage. There are two kinds, yellow and white. Substitute dry sherry.

Rose Water: A diluted extract of roses. It is commonly used in Indian sweets. To make your own, steep rose petals in water, or purchase the essential oil of rose and dilute with water. Rose essence or oil is made by steam distilling.

Saffron: (Crocus satifus) (Hindi - kesar) The world’s most expensive spice, it is the stigmas of the Crocus sativas. The dark brown threads from Spain and Kashmir may be the best. It comes in many grades, the best are sealed, labeled and dated. Infuse saffron strands in warm milk before adding to rice and dessert dishes, or dry roast before crumbling. Store saffron in the freezer. It is used in Indian desserts and in meat dishes. Substitute tumeric or annatto, if just for the coloring.

Sago Pearls: A starch made from the inside of the sago palm which is then made into a paste, pressed through a sieve and dried into white “pearls”. They become transparent when cooked. Used primarily in desserts. The larger tapioca pearls are an excellent substitute.

Salam Leaf: (Indonesian - daun salam) An aromatic leaf from a member of the cassia family. It is larger than a bay leaf and has a slight allspice scent. Try substituting a bay leaf plus a hint of allspice.

Salted Cabbage: Commonly made from mustard cabbage, it is used in Chinese and Malaysian Nonya style cooking. Highly salted, so soak and rinse in water to remove some of the salt.

Salted Soy Beans: Yellow Bean Sauce (Indonesian - tauco) Mash lightly before using. Added as a seasoning to some dishes, or to make sauces or sambals. If made in Szechwan, may also contain chili. Keeps for a long time on the shelf.

Sambals: (Indonesian/Malay) A condiment and ingredient used in cooking that is a mixture of chilli peppers and various spices. There are many different kinds, two of the most common are Sambal Ulek (Oelek), chilies and salt, and Sambal Bajak (Badjak) usually adding nutmeg, shrimp paste, garlic, shallots, palm sugar, lemongrass, galangal, salam leaves and tamarind juice. Sold in jars. A decent collection (10) of recipes for sambals is in the front of Periplus’ The Food of Indonesia.

Sake: (Japanese) Dry rice wine. It is drunk either hot or cold, and it is used in cooking, much like dry sherry would be used, a decent substitute. Find sake sets.

Sansho: (Japanese) The same as Szechuan pepper, made from the seeds of the prickly ash.

Sesame Seeds: (Sesamum indicum) (Japanese - goma, Hindi - till, Malay - bijan, Malay - wijen) From an annual herb, native to Indonesia. There are black and white varieties, the Japanese commonly using the white. Shop for sesame seeds.

Sesame Oil: (Szechuan - xiang you) Added to dishes for flavor, usually at the last minute. It is never used on its own for frying. Also used in marinades, dipping sauces, or dressings for cold dishes. Asian sesame oil is dark colored and nutty flavored, unlike the light, flavorless Mid Eastern sesame oil. There are many brands, some better than others, shop around for the best in your area. Only buy in glass bottles.

Sesame Paste: (Szechuan - zoo ma jiang) Asian sesame paste, unlike Middle Eastern tahini, is made from toasted sesame seeds, so it is a somewhat darker color and has a nutty flavor.

Seven-Spice Powder: (Japanese - shichimi) A spice mix containing sansho, sesame seeds, white poppy seeds, ground chilies, hemp seeds, dried orange peel, and nori flakes. Sold in bottles.

Shallots: (Allium ascalonicum) Small sweet, purplish member of the onion family, about the size of a larger garlic clove and growing in clusters. In much of Southeast Asia it is used commonly in the seasoning mixes for recipes. When deep fried, they are also used as a garnish. Packets of deep-fried shallots are generally available in Asian supply stores. You can make your own by frying up minced shallots in oil. Stir constantly to evenly brown, remove , drain on towels, cool, and bottle. The oil can be used as a flavoring.

Shiitake mushrooms: A firm, chewy brown mushroom, sold fresh or dried. Many Asian dishes call for the dried, as it provides a more intense flavor, soaking up the flavors of the dish. If using dried, soak in very hot water for about half an hour, and cut off the stems. The liquid can be used as a mushroom stock base, or added to the dishes you are cooking. Find shiitake mushrooms on-line.

Shirataki (white waterfall): (Japanese) White yam noodle, sold canned or in water packs. It is the noodle used in sukiyaki. Rinse and parboil for a few minutes before using.

Shiso: (Perilla frutescens, beefsteak plant) (Japanese) Serrated, heart-shaped leaves from a member of the mint family. They have a subtle cinnamon or ginger taste. It is a common garnish in Japan where the flower and seeds are also used.

Shrimp Paste: (Indonesian - trasi, Thai - kapi, Malaysia - blacan) Fermented, ground shrimp, commonly dark brown. Used extensively in Southeast Asian cooking, It is usually cooked with spice pastes and mixes or in dipping sauces and sambals. If the shrimp paste is not to be cooked in the recipe, wrap the correct amount in aluminum foil and toast above a flame for a few minutes, then crumble. Usually sold in small plastic tubs.

Shrimp Sauce: (Indonesian - petis, Fillipino - bagoong) Very pungent, this is thinner than shrimp paste and is usually a gray color. Sold in jars.

Shrimps, dried and powdered: Small dried shrimp are a popular seasoning in many Asian dishes, particularly in sauces, condiments (sam bals) and vegetable dishes. Choose dried shrimp that are bright pink in color and soak in warm water for about 5 min to soften before use.

Silver and gold Leaf: (Indian/Pakistani) The metals are beaten into foil thin squares. They are used to decorate Indian sweets and rice dishes. Sold in packages. No substitute.

Snow Cabbage or Red in Snow - (China) This member of the mustard family sprouts in early spring, commonly through the snow, showing its red roots. The leaves are pickled in brine and are usually canned. Used as a condiment and for flavoring, in soups, dumplings and stir fries, Goes exceptionally well with pork dishes. Keep refrigerated in a jar.

Snow Ear - White fungus or mushroom. Comes dried and must be soaked in warm water before use. Remove any hard parts.

Soba Noodles - a thin, grayish buckwheat noodle

Soy Sauce: (Chinese - jiangyou, Indonesian - kecap asin, kecap manis is the thick sweet soysauce) Made from soybeans, flour and water that is fermented and then aged. In Chinese cooking, three types are used. Light soy sauce is thin, saltier, and lighter in color than the longer aged black soy sauce which is often added for color. A red soy sauce is occasionally used when a delicate flavor is needed. The Japanese, use a soy sauce that is lighter and sweeter than the Chinese. Tamari is a very strong, thick, black soy sauce. In Indonesia, a salty light soy sauce (kecap asin) is commonly used in cooking. The thick sweet soy sauce (kecap manis) is most frequently used as a condiment, but also used in cooking. Substitute a dark soy sauce plus brown sugar.

Star Anise: (Illicium verum) The star-shaped, pungent seedpod of the anise bush, a member of the magnolia family. It has a flavor very much like anise seed, only stronger. It is used on its own in cooking as well as being a component of Chinese Five Spice Powder. Substitute anise seed.

Starfruit: A star shaped fruit, eaten raw or finely sliced for decoration or cooking. Sliced raw, it makes a juicy, slightly tart complement for highly spiced or fried foods.

Szechwan Pepper: (Xanthoxylum pipesitum or simulans) (Anise Pepper, Flower Pepper, Fagara or Prickly Ash) (Szechwan - hua jiao, Japanese - sansho) These round, reddish-brown berries are not related to the more familiar peppercorns but are from a shrub which is a member of the citrus family. They have a unique fragrance and flavor and a quality Szechwan pepper will numb your lips and mouth. Used primarily in Szechwan cuisine and as an ingredient in five-spice powder. To use, dry roast in a skillet for a few minutes, until they begin to smoke, then grind. Grown in Szechwan, they are used in local duck dishes, pickles, salt and pepper dips.a good Szechwan peppercorn will numb your lips and mouth. Substitute peppercorns and a little anise.

Szechwan Preserved Vegetable: Tuber of the mustard green preserved in chili and salt, having a crisp texture Rinse before using. Refrigerate in an airtight jar. No substitute.
Sugar Cane: In addition to the Fresh sugar cane juice is extracted from the cane stalks by a crushing machine. It is popular to just chew on a bit of the peeled stalk, sucking out the sweet juice. The peeled stalks are also used in place of skewers for barbecuing, adding a slightly sweet flavor to the meat or fish.

Takuan: Sliced, pickled daikon, usually a yellow color.

Tamari: A wheat free soy sauce

Tamarind: (Tamarindus indica) (Hindi - imli, Indonesian/Malay - asam) The sticky, dark brown flesh from the large pod of the tamarind tree. It looks like a giant brown broad bean, with large seeds. It is widely used for its acidic tang and a coloring agent in soups, stews, curries, chutneys and sauces. It is sold fresh, dried, in pulp form (with or without seeds) compressed into blocks, and in an Indian concentrate called Tamcon. To make tamarind juice for use in a recipe, use 1 part pulp to 3 parts hot water and soak for a few minutes. Squeeze with your fingers to remove fibrous parts and seeds. Tamcon is a concentrate and should be diluted more like 1 to 6. Substitute 1 part molasses to 3 parts lime juice.

Tapioca: (Manihot esculenta) (Cassava) 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 exilic 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.

Taro: (Colocasia esculenta) (Japanese - Araimo, Hawaiian - kalo) A large oval tuber with hairy, brown skin and white flesh. Purple-brown fibers are found in the flesh. Best when the fibers are small. Used like a potato in soups, made into chips, or roasted in an imu or oven. Substitute potatoes or yams.

Tempeh: Cakes of compressed, lightly fermented soybeans, having a somewhat nutty flavor. Often available in health food stores. No substitute. Check out The Book of Tempeh.

Tiger Lily Buds: Dried tiger lily flowers about 2” long and a golden brown. Soak in warm water about 15 min and rinse, remove hard stem before use. Sold in cellophane bags, don't buy if they have turned dark.

Tombo: Commonly known as albacore tuna. It is a white meat tuna.

Tonkatsu sauce: (Japanese) A prepared sauce used as a dip for a pork cutlet (tonkatsu).

Turmeric: (Curcuma domestica) (Hindi - haldi, Indonesian - kunyit, Thai - kamin) A bright yellow-orange rhyzome from a member of the ginger family native to India. Used in curries and as a coloring agent in many Southeast Asian dishes. It has medicinal properties, one of which is an antibacterial. Peel before using if not young and tender. Substitute 1/2 teaspoon powder for 1/2 inch fresh.

Udon Noodles: A thick, white, wheat noodle available fresh or dried.

Uku: (Hawaiian) A delicate flavored, pale pink fleshed fish.

Ulu: (Hawaiian) The starchy fruit of the breadfruit tree. 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. Poi can also be made from ulu. 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. Use a newspaper or some other insulating sheet to protect your cuttingboard. Cut up the flesh and either roast, discard or plant the seeds. When ripe, can be eaten raw.

Umeboshi: (Japanese) Salty pickled plums. A digestive aide, they are commonly eaten with rice for breakfast. Sold in jars. Refrigerate after opening.

Vinegar: There are black, red and white vinegars that are made from fermented rice or other grains, all having different flavors. Use what is specified in the recipe and do not substitute the more acidic western wine vinegars for red and black. An acceptable substitute for white is diluted cider vinegar. Black vinegar is usually made from glutinous rice and is very dark in color having a full-bodied, but mild taste, somewhat like balsamic vinegar. It is usually used with noodle, or braised dishes. It is also used to make some sauces. Red vinegar has a tangy, salty, slightly sweet taste usually used in dipping sauces. White rice vinegar is clear and mild in flavor. As with any vinegars, the more expensive ones are better, offering more complex flavors. There is also a sweet rice vinegar which is a thicker liquid and is a brownish color, having a caramel taste.

Wakame Seaweed (Japanese): Silky, with long fronds. Needing very little cooking it is usually used in soups and salads. Remove spines, if present.

Wasabi (Wasabia japonica) (Japanese): Comes in tubes or powdered. The powdered should be soaked in a little water for about 10 minutes. Substitute Chinese hot, powdered mustard (soaked also) not horseradish. Some brands are better than others so try around for the best in your area. Very powerful, so use sparingly, can give you what I call ceiling brain - similar to head freeze when you eat something too cold too fast.

Water Chestnut (Trapa bicornis): The crunchy, slightly sweet bulb of an Asian water plant. Commonly used in stir-fries, salads and some desserts. Substitute jicama, or canned water chestnuts (less desirable). Flour is also made from the water chestnut and is used for thickening.

Water Spinach (swamp cabbage): (Indonesian - kangkung) An aquatic plant that is a member of the morning glory family. The plant has arrowhead-shaped leaves, which are used as well as the young tips and tenter parts of the hollow stem. Usually stir-fried. When, choosing, look for younger plants, and watch for very woody stems.

Wheat starch: When the protein is removed from wheat flour it leaves wheat starch. Usually used to make dumplings.

White Fungus: This fungus is gold and crinkly when dry and transparent and chewy after soaking. Used in soups and desserts.

Wild Ginger Bud: (Etlingera elatlor) The reddish-pink waxy flower of the torch ginger plant which is used in Malay and Nonya recipes.

Winter melon: (tung gwa - Chinese) A watermelon-like looking gourd, light green its skin is covered with white fuzz, usually sold in sections. The inside is white with seeds in the center. Peel the hard skin and seed. Commonly sliced and used in soups.

Won tons (Huntun Skins): Squares of noodle made from egg and flour, sold in one pound packages. Lasts for about a week in the refrigerator, can freeze. Comes in several thicknesses, thin, usually used in soups and thick for deep fried packets.

Yunnan Ham: (Chinese) A smoked, salted ham used sparingly as a seasoning. Sold in cans. Substitute prosciutto.

Yuzu Orange: A citrus fruit that is used for its fragrant rind. Substitute lemon or lime rind.