Glossary of terms
E-fu
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A type of noodle (Chinese)
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| Enchilada |
A tortilla with chilli sauce and, usually, a meat filling (Mexican) |
| Es avocado |
Chilled avocado shake (Malay/Indonesian) |
| Es delima |
A dessert of water chestnut in sago and coconut milk
(Malay/Indonesian) |
| Feta |
Strong-flavoured white goat’s cheese (Greek) |
| Fettuccine |
Long ribbons of egg pasta similar to spaghetti but flat (Italian) |
| Fish maw |
A local delicacy, part of the fish stomach (Chinese) |
| Fish sauce |
Known as “nampla” in southeast Asia, a pungent brown sauce made from salted dried fish. Used as a salt seasoning |
| Five spice powder |
A strong seasoning made from brown peppercorns, star anise,
fennel, cinnamon bark and cloves |
| Flambée |
To cook food in the flames of alcohol that has been set alight (French) |
| Focaccia |
A flat, round bread flavoured with sage (Italian) |
| Foie gras |
The enlarged livers of force-fed geese (French) |
| Fondue |
Gruyère, emmental and raclette cheese melted with garlic, nutmeg and white wine, in which bread and raw vegetables or meat are dipped at the table (Swiss) |
| Fricassée |
Method of braising a dish in wine sauce with butter or cream (French) |
| Fusilli |
Spiral-shaped pasta (Italian) |
| Gado-gado |
A cold dish of bean sprouts, potatoes, long beans, tempeh,
bean curd, rice cakes and prawn crackers, topped with a spicy
peanut sauce (Malay/Indonesian) |
| Gai haw bai toey |
Fried chicken in pandanus leaves (Thai) |
| Gai tom ka |
Chicken and coconut soup (Thai) |
| Gari |
Pickled ginger (Japanese) |
| Garoupa |
Reef fish popular in Southeast Asia |
| Gathat |
A large pan, similar to a Chinese wok (Indian) |
| Gelato |
Ice-cream (Italian) |
| Geoduck |
Type of shellfish used in sashimi |
| Ginkgo nut |
A meaty nut used in Chinese soups and desserts, or roasted and
chopped for use in sauces, salads and meat dishes |
| Gnocchi |
Potato dumplings, which are boiled and served with a variety
of sauces (Italian) |
| Gongbiao jiding |
Classic Szechuan dish of fried chicken, green peppers and peanuts |
| Grappa |
Potent liqueur, made from the fermented remains of
pressed grapes (Italian) |
| Gulab jumun |
Fried milk balls in syrup (Indian) |
| Hainan chicken rice |
A chicken dish served with spring onions and ginger dressing, soup and rice boiled in chicken or coconut oil (Hainanese) |
| Hamachi |
Yellowtail fish (Japanese) |
| Hara dhania |
Coriander (Indian) |
| Hasma/Hashima |
A dessert made of frogs’ gelatinous glands (Malay) |
| Himo |
The interior cut of an ark shell (Japanese) |
| Hirame |
Flounder (Japanese) |
| Hoisin sauce |
Thick brown sauce made from soy bean (Chinese) |
| Hokkien mee |
Yellow noodles which are fried with sliced meat, boiled squid, prawns and garnished with strips of fried egg (Malay/Chinese) |
| Hokkigai |
Surf clam (Japanese) |
| Hollandaise sauce |
A rich sauce made from butter, egg yolk and lemon juice |
| Hotategai |
Scallop (Japanese) |
| Hummus |
Dip made from pureed chickpeas, tahini, oil and lemon juice (Middle Eastern) |
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