Glossary of terms
| Maki |
Rice hand-rolled in seaweed (Japanese) |
| Marsala |
Dessert wine used as a base in Zabaglione wine (Italian) |
| Mascarpone |
Soft, creamy milk cheese at its best in the dessert, tiramisu (Italian) |
| Mee rebus |
Yellow noodles served in a thick, sweetish sauce made from sweet
potatoes and garnished with sliced, hard-boiled eggs and green chillies
|
| Mee siam |
Thin white noodles in a sourish and sweet gravy,
made with tamarind (Malay)
|
| Meunière |
Lightly-floured food sauteed quickly in butter, usually fish fillets (French)
|
| Mezze |
A selection of starters, served with pitta bread (Middle Eastern)
|
| Mi krob |
Crisp, thin noodles with shrimp, egg and sweet-and-sour sauce (Thai)
|
| Mirin |
A sweet rice wine used mainly in cooking (Japanese)
|
| Mirugai |
Orange shellfish (Japanese)
|
| Miso |
A paste made from cooked fermented soy beans (Japanese)
|
| Morel |
Mushroom of genus Morchella
|
| Moussaka |
Lamb, aubergine, potato and cheese bake (Greek)
|
| Mozzarella |
A chewy white cheese made from buffalo or cow’s milk,
typically used on pizzas (Italian)
|
| Mulligatawny |
Spicy bean soup (Indian)
|
| Murgh |
Chicken (Indian)
|
| Murtabak |
Roti prata filled with pieces of mutton, chicken or vegetables (Indian)
|
| Naan |
Tear-shaped leavened bread baked inside a tandoor (Indian) clay oven |
| Nasi biryani |
Saffron rice flavoured with spices and garnished with cashew nuts,
almonds and raisins (Malay/Indonesian) |
| Nasi lemak |
Rice boiled in coconut milk (Malay) |
| Nasi padang |
Term referring to rice and the accompanying meat and vegetable dishes (Malay) |
| Nori |
Dried seaweed (Japanese) |
| Osso buco |
Stew made from veal shanks (Italian) |
| Otoro |
Tuna (Japanese) |
| Paella |
Rice cooked with chicken, prawns, mussels, squid, tomatoes and peppers, flavoured with saffron, herbs and garlic (Spanish) |
| Pak krasan
|
A leafy cabbage-like vegetable unique to Thailand |
| Pakora |
Vegetable fritters deep-fried in chickpea flour (Indian) |
| Panir matta |
A cheese and pea dish (Indian) |
| Paratha |
A type of stuffed bread (Indian) |
| Pilau |
Basmatic rice fried in ghee or butter with cloves, cumin and
cinamon, then cooked in stock (Indian) |
| Pita |
Flat, unleavened bread (Middle Eastern) |
| Polenta |
A thick porridge made from maize flour, which can be sliced cold and cooked with other foods (Italian) |
| Pomfret |
Flat round fish |
| Poo paad gari |
Curried crab (Thai) |
| Popaadum |
Cracker (Indian) |
| Pudina |
Mint sauce (Indian) |
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