-
Lychee
Small fruit that is rough, wrinkly, and red. Has a smooth juicy and delicate taste.
-
MSG: (Monosodium Glutamate)
White crystaline powder with no taste of its own. It is used to enhance the flavors of food it is added to.
-
Oyster Sauce
Dark brown sauce consisting of oysters, brine, and soy sauce cooked until concentrated and thick.
-
Avgolemono
Greek soup and sauce made from chicken broth, egg yolk, and lemon juice.
-
Baklava
Dessert made with phylo dough, spices, nuts, and syrup
-
Moussaka
Eggplant and ground lamb or beef that are layered then baked.
-
Ouzo
Clear anise flavored liquor commonly mixed with water making it a white and cloudy.
-
Pastizzio
Baked grek casserole dish with pasta, ground beef or lamb, grated cheese, tomatoes, and seasoning.
-
Phyllo
Greek word meaning "leaf". Tissue thin layered pastry dough.
-
Soavlakia
Greek specialty of lamb chunks that have been marinated in oil, lemon juice, oregano, and seasonings before being sauteed.
-
Spanakopita
Savory pie with phyllo dough crusts (top and bottom) filled with spinach and onions with seasonings.
-
Tzatziki
Greek sauce made with plain yogurt, cucumber, garlic, olive oil, vinegar, and dill or mint.
-
Baba Ganoush
Puree of eggplant, tahini, olive oil, lemon juice, and garlic. Used as a Middle Eastern spread.
-
Bulgar
Wheat kernals that have been steamed, dried, and crushed
-
Bulgogi
Korean barbequed beef. Means "fire meat" in Korean
-
Kimchi
Spicey condiment that is served with Korean meals.
-
Coconut Milk and Cream
Coconut milk is made by taking equal parts water and coconut and boiling and straining it. Cream is made using one part water and four parts coconut
-
Curry Paste
Blend of ghee, curry powder, vinegar, and other seasonings
-
Galangal
Rhizome with hot, ginger-peppery flavor used for seasoning
-
Kaffir Lime Leaves
Leaves with a flora-citrus aroma that can be found fresh or dried.
-
Lemongrass
Herb with a sour-lemon flavor and fragrance
-
Tamarind
Known as "Indian Date". It is five to eight inches long with up to ten seeds in it. The seeds are dark brown with a sour sweet taste
-
Agar Agar
Dried seaweed ued as a thickening setting agent
-
Caul Fat or Lace Fat
Thin fatty membrane from the abdominal cavity of pigs or sheep. Resembles a net and is often used with pate. It melts when cooked.
-
Chinese Cabbage
Lighter then "normal" cabbage. Bok Choy is an example. Chinese cabbage is usually thin, crisp, and delicately mild.
-
Congee
Boiled rice and water. Also known as Jook. Popular for breakfast
-
Five Spice Powder
Equal parts cinnamon, star anise, cloves, fennel seeds, and szechuan peppercorns
-
Hoisin Sauce
Also called Peking Sauce, it is a reddish brown sauce that is sweet and spicy
-
Lo Mein
Boiled noodles combined with variouse stir fried ingredients
-
Couscouse
Granular semolina
-
Falafel
Middle East specialty. Small fried balls made of spiced ground lamb and chickpeas
-
Gyros
Meat stuffed pita topped with onions, peppers, and other items.
-
Hummus
Thick Middle Eastern sauce made from chickpeas. Usually served as a dip or sauce
-
Kibbeh
Combination of ground meat bulghar wheat and various flavorings. Served raw or cooked
-
Kosher and Halal
Strict guidlines on what foods can be eaten or served with each other. Kosher is for Jewish religion and Halal is for the Muslim religion
-
Tabbouleh
Middle Eastern dish of bulghur, chopped tomatoes, onions, parsly, mint, olive oil, and lemon juice.
-
Tahini
Thick paste of ground sesame seed. Used for flavoring
-
Arugula
Known as Italian cress, rocket or rugula. Pepper mustard flavoring green.
-
Baccala
Italian for dried salt cod
-
Balsalmic vinegar
Vinegar made from trebbiano grapes that are cooked and concentrated until deep dark and rich.
-
Caccitore
Food prepared hunterstyle with mushrooms, onions, tomatoes, various herbs and somtimes wine
-
Capicola
Italian meat product formed b seasoning the hogs head and shoulder, let rest for 10 days then stuffed into a natural casing
-
Asiago D'allevo
cows milk cheese with a pleasant sharp taste
-
Mortadello
Smoked sausage made from groun dbeef, pork, and cubes of pork fat.
-
Osso Bucco
Italian dish made of veal shanks braised with olive oil, white wine, stock, onions, tomatoes, garlic, anchovies, carrots, celery, and lemon peels
-
Farfall
Butterfly or bowtie pasta
-
Prosciutto
Italian for ham. Seasoned salt cured and dried (not smoked)
-
Zobaglione
Italian dessert of custard, marsala wine, and sugar
-
Basmati Rice
Long grained rice with a fine texture
-
Dal
Made with lentils that have been cooked in water, then seasoned with spices, tomatoes, and onions
-
Ghee
Butter heated to separate the oil from the solids. It is heated until the solids begin to brown giving it a caramel like flavor and aroma.
-
Kofta
Seasoned minced meat shaped into balls and cooked
-
Naan
White flour flatvread that is lightly leavened by natural yeast.
-
Raita
Yogurt salads. Combo or thick whole milk yogurt and vegitables.
-
Samosa
Fried triangular pastries that may be filled with vegetables, meat, or both.
-
Tikka
Hindi for chunks of meat skewered (similar to kabobs)
-
Tandoor
Traditional rounded top oven made of brick and clay
-
Vindaloo
most mouth searing of curry dishes. Contains various ingredients with red chiles as a must. Typically combined with rice and meat.
|
|