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Achar A vegetable pickle which can be sweet and/or hot (Indian)
Akagai Cockle (Japanese)
Al dente Term to describe cooked pasta that is soft but ‘firm to the tooth’ (Italian)
Aloo gobi Potato and cauliflower dish (Indian)
Amuse-bouche A tasty starting titbit sent by the chef (French)
Anago Conger eel (Japanese)
Antipasto A course of hors d’oeuvres [plural antipasti] (Italian)
Aoyaki Round clam (Japanese)
Armagnac The oldest brandy in France, named after the region where it is made
Aspic Savoury meat jelly used as a garnish or to contain game, eggs, etc
Au gratin Dish covered with breadcrumbs, butter and/or grated cheese and
baked until browned (French)
Au jus ‘In its own juice’, used to refer to the serving of meat (French)
Awabi Abalone (Japanese)
Bak chang A rice dumpling filled with savoury or sweet meat, wrapped in leaves
and steamed (Singaporean)
Bak kut teh A pork-rib soup which has hints of garlic and Chinese five spices
(Singaporean)
Bearnaise sauce Sauce made from egg yolk, butter, shallots, wine, vinegar and herbs
(French)
Bechamel sauce A basic French white sauce made by stirring milk into butter and flour
Beef rendang Beef stewed with spices and coconut milk (Malay/Indonesian)
Bird’s nest The edible nest of small swifts or swallows of southern Asia, made
chiefly of glutinous secretions from their salivary glands
Biryani A dish of basmati rice and meat, seafood or vegetables (North Indian)
Bok choy A variety of Chinese cabbage that grows like celery, with long white
stalks and dark green leaves
Bouillabaisse A spicy Provençale fish stew (French)
Bourguignon Burgundy style, usually meaning cooked with red wine, mushrooms,
bacon and onion (French)
Brinjal Aubergine or eggplant (Indian)
Bruschetta Toasted bread topped with a tomato, garlic, basil and parmesan cheese
mix (Italian)
Caesar salad Romaine lettuce with croutons, eggs and grated parmesan cheese in a
garlic-flavoured olive oil vinaigrette, sometimes with anchovies
California maki A rolled sushi, wrapped in seaweed and filled with avocado (Japanese).
Canard Duck (French)
Capers The flower buds of the caper plant which are pickled and used as a
condiment (Italian)
Cardamom The seed pods of a member of the ginger family, used as a fragrant
spice in North Indian and Moghul dishes
Carpaccio Thinly-sliced raw beef fillet, or fish, served with olive oil and lemon
juice (Italian)
Cep An edible mushroom with a smooth brown cap and pores
Char siew Slightly sweet barbequed pork (Chinese)
Chevre Goat’s cheese (French)
Choi sum A popular Chinese green vegetable, usually served steamed with oyster
sauce
Chutoro maguro A cut from the outside of a tuna’s belly (Japanese)
Ciabatta Crusty bread made with olive oil (Italian)
Clay-pot rice A dish of rice cooked in a clay casserole with pieces of chicken, Chinese
mushroom, Chinese sausage and soysauce
Couscous A fluffy, small-grained wheat semolina used like rice and common in
Middle Eastern dishes
Creme brulee A cream or custard dessert covered with caramelised sugar (French)
Creme caramel A dessert made of eggs, sugar and milk topped with caramel (French)
Crepe Thin, sweet pancake (French)
Daikon A large white radish with a sweet flavour (Japanese)
Dhal/dal A dish of pureed lentils with tomatoes, onions and various seasonings
(Indian)
Dhosas Light, crispy, jumbo-sized pancakes brimming with potatoes, onions and
spices (Indian)
Dim sum Sweet and savoury buns, dumplings and mini dishes served at breakfast
and lunch (Chinese)
Dolmades Vine leaves rolled and stuffed with spiced rice (Greek)
Dow see Fermented salted black beans (Chinese)
Drunken prawns A Cantonese delicacy in which live prawns are placed in Chinese wine
and then, when they are totally befuddled, are cooked in boiling water
E-fu A type of noodle (Chinese)
Enchilada A tortilla with chilli sauce and, usually, a meat filling (Mexican)
Feta Strong-flavoured white goat’s cheese (Greek)
Fettuccine/fettucini Long, flat ribbons of egg pasta (Italian)
Fish maw Part of the fish stomach and a delicacy in Chinese cuisine
Fish sauce Known as nampla in Thailand, it is 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 (Chinese)
Flambee To cook food in the flames of alcohol that has been set alight (French)
Focaccia A flat, round bread flavoured with herbs and olive oil (Italian)
Foie gras The enlarged livers of force-fed geese (French)
Fondue Gruyere, emmental and raclette cheese melted with garlic, nutmeg and
white wine, in which bread and raw vegetables are dipped at the table
Can also consist of different kinds of meat and seafood pieces dipped in
boiling oil at the table and taken with a variety of sauces (Swiss)
Fricassee A dish of meat sauteed in butter, then stewed with vegetables often
in wine; to cook using this method (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); the Thai version is known as yum tawai
peppercorns, coriander seeds, cumin seeds, cloves and cardamom (Indian)
Gaeng chued Clear soup (Thai)
Gaeng phed Spicy curry (Thai)
Gai yang Grilled chicken seasoned with garlic and herbs; a popular northeastern style is to serve it with a sweet and spicy sauce and sticky rice (Thai)
Garam masala A mix of freshly ground spices usually black peppercorns, coriander seeds, cumin seeds, cloves and cardamom (Indian)
Gari Ginger pickled in sweet vinegar; also known as beni shoga (Japanese)
Garoupa White fish popular in Southeast Asia
Gathat A large pan, similar to a Chinese wok (Indian); known in Thai as gatha
Gelato Ice cream (Italian)
Geoduck Huge soft-shell clam used in sashimi (Japanese)
Ghee Clarified butter (Indian)
Gingko nut A meaty nut used in Chinese soups and desserts or roasted and chopped
for use in sauces, salads and meat dishes
Gnocchi Dumplings, which can be made in a variety of ways (Italian)
Goong Prawn (Thai)
Grappa Potent brandy made from the fermented remains of pressed grapes
(Italian)
Gulab jamun Fried milk balls in syrup (Indian)
Hainan chicken rice A chicken dish served with spring onions and dipping sauces, soup and
rice boiled in chicken or coconut oil; known in Thailand as khao mun kai
Hamachi Yellowtail fish (Japanese)
Himo The interior cut of an ark shell (Japanese)
Hirame Flounder (Japanese)
Hoisin sauce Thick brown sauce made from soy bean (Chinese)
Hokkigai Surf clam (Japanese)
Hollandaise sauce A rich sauce made from butter, egg yolk and lemon juice
Hotate gai Scallop (Japanese)
Hummus Dip made from pureed chickpeas, tahini, oil, garlic and lemon juice
(Middle Eastern)
Ice kachang A dessert made with a mixture of kidney beans, jelly, fruit, evaporated
milk and topped with ice shavings (Malay/Singaporean); also known as
halo-halo in the Philippines
Idli Steamed rice cake (Indian)
glossary of culinary terms
Ika Squid (Japanese)
Ikura Salmon roe (Japanese)
Kai lan A leafy green Asian vegetable; also known as kale
Kapi Fermented prawn paste used in spicy dips in Thailand; also known as
belachan in Malaysia/Indonesia and bagaong in the Philippines
Kappa maki Rolled sushi filled with cucumber (Japanese)
Kaprao Sweet basil that is used a lot in Thai dishes, especially the popular khao
kaprao or rice topped with a choice of meat fried with garlic and kaprao
leaves
Keema Spicy minced meat (Indian)
Khanom Cakes, sweets or desserts (Thai)
Khantoke Traditional northern Thai meal where a variety of dishes to be taken with
rice are presented on a tray and diners eat seated on the floor
Khao niew Sticky rice used in desserts and also eaten with grilled chicken (Thai)
Khao phad Fried rice (Thai)
Khao soy Northern Thai noodle dish of chicken or beef in a rich curry soup topped
with crispy noodles and eaten with condiments of pickled lettuce, sliced
shallots, chilli paste and a wedge of lime
Khao suai White rice (Thai)
Khao tom Porridge of rice boiled with meat or seafood, or plain to be eaten
with a variety of side dishes (Thai); also known as congee (Chinese)
Kimchee Cabbage pickled with garlic and chillies (Korean)
Kobe beef A fat-marbled, top-quality beef from hand-reared, beer-fed cattle
massaged with sake (Japanese)
Kofta Spiced minced meat or vegetable ball (Indian)
Kombu Kelp seaweed, used dried for sushi and for soup stock (Japanese)
Korma Mild Indian curry of meat or seafood marinated in yoghurt (Indian)
Kulfi Indian-style ice cream
Kung Prawn (Thai)
Kway teow Flat, wide rice noodles
Kway teow raad na Rice noodles in a thick sauce of vegetables (normally kale) fried with meat
(Thai)
Lady’s fingers Okra; also known as bhindi in India
Laksa A spicy coconut soup of thin white noodles garnished with bean sprouts,
quail’s eggs, prawns, shredded chicken and dried bean curd
(Malay/Singaporean)
Larb Minced meat flavoured with spices, herbs and lime (Thai)
Lassi Yoghurt-based drink (Indian)
Lawd chong A dessert of noodle-like strands in a sweet coconut-milk syrup
(Thai); known as chendol in Malaysia and Singapore
Lemongrass Herb grown in tropical regions, the source of an aromatic flavour used
in many Thai dishes
Maki Rice hand-rolled in seaweed (Japanese)
Marsala Dark, sweet and fortified Italian desssert wine
Masala (See garam masala)
Mascarpone Soft, creamy milk cheese at its best in the Italian tiramisu dessert
Massaman A sweet curry with meat, potatoes and peanuts that is less spicy
than the other curries (Thai)
Mee krob Caramelised crisp, thin noodles with shrimp and strips of fried bean curd
and egg and eaten with raw bean sprouts (Thai)
Mee siam Thin white noodles in a sourish and sweet gravy, made with tamarind
(Malay)
Meuniere Lightly-floured food sauteed quickly in butter, usually fish fillets
(French)
Mezze A selection of starters, served with pitta bread (Greek)
Miang kam An appetiser where small pieces of dried shrimps, shallots, ginger,
peanuts, lime and desiccated coconut are placed in a cup made from cha
plu leaf and topped with a sweet, dark 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 considered a delicacy in French cuisine
Moussaka Baked dish of lamb, aubergine, potato and cheese (Greek)
Mozzarella A chewy white curd cheese originally made from buffalo milk, typically
used in pizzas (Italian)
Mulligatawny Spicy curry soup made of meat or vegetable (Indian)
Murgh Chicken (Indian)
Murtabak Roti prata filled with pieces of mutton, chicken or vegetables (Indian)
Naan/nan Leavened bread baked inside a tandoor (Indian clay oven)
Naan/nan Leavened bread baked inside a tandoor (Indian clay oven)
Nam prik A chilli dip normally made with prawn paste and eaten with raw or
blanched vegetables (Thai)
Nasi biryani Saffron rice flavoured with spices and garnished with cashew nuts,
almonds and raisins (Malay/Indian)
Nori Sweet dried seaweed used for wrapping sushi and rice balls (Japanese)
glossary of culinary terms
Osso bucco Veal shanks containing marrow bone stewed in wine with vegetables
(Italian)
Otoro Tuna (Japanese)
Paella Rice cooked with chicken, prawns, mussels, squid, tomatoes and peppers,
flavoured with saffron, herbs and garlic (Spanish)
Pak Vegetables (Thai)
Pak boong Vegetable known as morning glory; or kang kong in Malaysia/Singapore
Pakora Vegetable fritter (Indian)
Panir matta A dish of cheese and peas (Indian)
Pappadam Thin, crisp and spiced bread eaten with curry (Indian)
Paratha Flat, unleavened bread fried on a griddle (Indian)
Pesto Uncooked paste made from garlic, ground basil leaves, pine nuts,
parmesan cheese and olive oil (Italian)
Phad thai Stir-fried noodles flavoured with dried shrimps, egg, tofu, bean sprouts
and herbs and served with condiments (Thai)
Phad see iew Rice noodles fried with soysauce, vegetables and meat (Thai)
Pilau/pilaf Rice fried in ghee and mixed with nuts, then cooked in stock (Indian)
Pitta Middle Eastern flat, unleavened bread
Pla Fish (Thai)
Polenta A thick porridge made from maize flour, which can be sliced cold and
cooked with other foods (Italian)
Pomfret Flat, round fish
Poo Crab (Thai)
Prik khee noo A variety of small chilli, extremely hot (Thai); known as chilli padi in
Malaysia and Singapore
Pudina Mint sauce (Indian)
Ragu/ragout Meat sauce, often used for pasta
Raita A palate-cooling side dish of cucumber, yoghurt and mint (Indian)
Ravioli Small pasta squares filled with meat, vegetable, cheese or seafood
(Italian)
Rijsttaf Indonesian meal consisting of a selection of well-seasoned dishes of
meat, fish, fruit and pickles eaten with rice
Rocke A type of lettuce with a distinctive, nutty flavour; also known as arugula
(Italian)
Rogan josh Spicy lamb curry with yoghurt (Indian)
Roti prata A flat, round, pancake-like bread (Indian)
Saag Spicy, chopped spinach dish (Indian)
Saba Mackerel (Japanese)
Sabayon French version of the Italian zabaglione, in which various wines are
substituted for marsala
Sake Japanese rice wine
Salade niçoise French salad of tuna, olives, anchovies, potato and hard-boiled egg
Saltimbocca Veal scallops topped with prosciutto sauteed in butter
(Italian)
Sambal Multi-purpose condiment of chilli, onions and prawn paste (Malay)
Sambar A fiery mixture of vegetables, lentils and split peas (Indian)
Samosa A fried triangular pastry filled with vegetables or meat (Indian)
Sashimi Raw fish served in slices, accompanied by wasabi, pickled ginger and
soysauce (Japanese)
Satay Pieces of chicken, beef or mutton skewered onto wood sticks and grilled
(Malay/Indonesian)
Sesame The seed of an annual herb, used whole or ground to a paste; sesame oil
is used as a flavouring in stir-fried dishes and salad dressings
Shabu-shabu The Japanese version of hot pot where raw meat, seafood, vegetables
and other ingredients are dipped into boiling soup at the table to cook;
known as steamboat in Malaysia and Singapore
Shake Salmon (Japanese)
Shallot A small, purple onion like the clove of a garlic but of a milder flavour
Shiitake Brown-black mushrooms with pale cream gills underneath, also known
as black or winter mushrooms, and firm with an intense flavour and
fragrant when cooked (Japanese/Chinese)
Som-o A citrus fruit also known as pomelo (Thai)
Som tam Spicy green papaya salad eaten with grilled chicken (Thai)
Steak tartare Ground beef served raw and mixed with raw egg (French)
Straw mushroom Tall, thin, leafy mushroom, also known as grass or paddy straw
mushroom (Chinese/Japanese)
Sushi Raw fish wrapped around or layered in vinegared rice, served with
wasabi, soy sauce and pickled ginger (Japanese)
Tagliatelle Thin flat ribbons of egg pasta, narrower than fettuccine (Italian)
Tai Sea bream (Japanese)
Tako Octopus (Japanese)
Tamago Thick egg omelette, served as a sushi (Japanese)
Tamarind Large bean from the tamarind tree with a brittle shell and inside a dark
brown, sticky pulp used for its sweet-sour taste
Tandoo Style of cooking in which marinated meat is baked in a clay oven
(Indian)
Tapas Selection of mini dishes eaten as an appetiser or a light meal (Spanish)
Taro Vegetable with leaves like spinach, stalks like asparagus and a starchy
root similar in size and taste to the potato
Tekka maki Rolled sushi filled with tuna (Japanese)
glossary of culinary terms
Tempeh A traditional Indonesian fermented soybean cake used in Asian cuisine
Tempura Batter-dipped seafood and vegetables deep-fried (Japanese)
Teppanyaki Chicken, beef and seafood grilled on a hotplate (Japanese)
Teriyaki Meat or fish marinated in soysauce, sake and ginger then grilled or
fried (Japanese)
Thali A tray of house specialities (Indian)
Tikka Small pieces of meat and fish served off the bone and marinated in
yoghurt before baking (Indian)
Tiramisu Dessert made with mascarpone cheese and sponge cake, flavoured
with coffee, marsala and chocolate (Italian)
Tod mun Deep-fried fish or prawn cakes eaten with a cucumber and vinegar
sauce (Thai)
Tom yum kung Spicy and sour shrimp soup (Thai)
Toro (See otoro)
Tortellini Egg pasta stuffed, folded and joined to form a ring (Italian)
Truffle Edible black subterranean fungus of the genus tuber, prized for its
rich, unique flavour, found in France and Italy
Uni Sea urchin (Japanese)
Veloute Sauce of white stock mixed with cooked butter and flour
Vichyssoise Cold soup made with cream, potato and leeks (French)
Vindaloo Fiery curry made with meat, fish or poultry(Indian)
Wasabi Horseradish indigenous to Japan; the flesh of the root is a delicate
green, an indispensable accompaniment to sushi and sashimi
Wonton Dumpling with a savoury filling (Chinese)
Yabbie South Pacific fresh-water crustacean
Yakitori Grilled skewered meat, chicken or vegetable glazed with sweet soy
and mirin sauce (Japanese)
Yam A tropical tuber vegetable used in both savoury and sweet dishes
Yum Spicy Thai salad that can be made with any variety of ingredients
alone or combined, in a sauce that is sweet, sour and laden with chillies
Yum som-o A popular spicy Thai salad with pomelo, shrimps and desiccated coconut
Yum woonsen Popular spicy Thai salad with vermicelli noodles and shrimps
Zabaglione A dessert in which egg yolks flavoured with marsala and sugar are
beaten together until they form a frothy custard (Italian)
Zensai Japanese ap
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