|
|
 |
|
|
|
|
|
|
Asian
Food Glossary
| Chinese
Celery |
Chinese
celery is quite different from regular celery, which is European in origin.
(Chinese celery originated in a form of wild celery found in Asia). The
stalks are much thinner (they are also hollow) and the color can range
from white to dark green. Along with a different appearance, Chinese celery
has a much stronger flavor. It is seldom, if ever, eaten raw, but is a
popular addition to soups and stir-fries. Just chop up the entire plant
and toss it in with other vegetables. Rinse before using. |
| Chikuwa |
Pureed
and steamed fish cake. It is tube shaped. |
| Chinese
Sausage or Lop Cheong |
Smaller
(up to six inches in length) and thinner than western sausages, Chinese
sausages are usually made from pork or liver. The taste varies somewhat
depending on the ingredients used, but they generally have a sweet-salty
flavor. |
| Chinese
White Radish or Lo Bak |
Also
known simply as White Radish or as Daikon in Japan, this popular Asian
vegetable has no resemblance to the round Western red radishes.
In Japanese cooking, Daikon is a popular ingredient in relishes and salads,
while Chinese cooks use it more for soups and stir-fries. Daikon makes
an interesting alternative to potatoes or turnips in soups and stews, as
it can withstand long periods of cooking without disintegrating. Chinese
radish is usually peeled and sliced prior to cooking, although some recipes
call for it to be grated. Wash before using. |
| Choi
Sum or Choy Sum or Toy Sum |
Similar
to bok choy, choi sum is recognizable by its small yellow flowers and
medium green leaves. Also known as Chinese flowering cabbage, it has a
sweet, mustardy flavor. While the stems of choi sum are generally preferred,
you can eat the leaves as well. |
| Cilantro |
Also
known as Chinese parsley. Cilantro is the leaves of the coriander plant.
Chinese cooks use cilantro in soups, stir-fries, and frequently as a garnish.
Although a member of the parsley family, cilantro has a much stronger
flavor, which its detractors have described as "soapy." When
choosing cilantro, look for leaves that have a bright green color with
no yellow spots, and no evidence of wilting. |
| Daizu |
Dried
soybeans. |
| Dango
Dumplings |
Dango
can be meatballs or sweet rice cake balls. |
| Dashi |
Soup
stock made from various ingredients, such as kelp and dried bonito. |
| Deep-frying |
Deep-frying
is a process by which food is completely covered and cooked in hot oil.
A stir-frying and steaming, it is an important technique in Chinese cooking. The objective
is to brown the outside of the food, but not so fast that the inside is
not thoroughly cooked. A wok is normally used for deep-frying Chinese
food, although if you prefer you can use a deep-fat fryer instead. |
| Donabe |
Japanese
casserole with a lid. |
| Dong
Gwa |
See
Winter Melon. |
| Donburi
or Don |
Indicates
a type of Japanese dish, which is rice topped with various dishes in a
bowl. |
| Dried
Bean Curd Sticks |
Made
from soy beans and water, bean curd sticks resemble long yellowish colored
icicles. They feel like thin plastic and break apart quite easily. Stored
in a cool, dry place, they will keep for months. Most books call for dried
bean curd sticks to be soaked overnight in cold water before use, but
breaking them up and boiling them for 20 minutes or soaking in warm water
for 1 - 2 hours works also. |
| Dried
Lily Buds |
Also
known as golden needles and tiger lilies, dried lily buds are the unopened
flowers of day lilies. The lily
has been used in China as both a food and medicine for over 2,000 years.
Dried lily buds are yellow-gold in color, with a musky or earthy taste.
One popular dish in which to find lilly buds is in hot and sour soup. Like
many other "woodsy" Chinese vegetables, lily buds must be soaked
in warm water (in this case for about thirty minutes) before use. They
can then be left whole or cut in half crosswise as called for in the recipe.
For better flavor, try tying them in a knot. |
| Dried
Citrus Peel |
Dried
citrus peel has been a popular ingredient in Chinese cooking for hundreds
of years - chicken with orange peel is a popular Szechuan dish. You can
use dried citrus peel in braised dishes, stews, and soups. Citrus peels
should be stored in an airtight container. Before using, soak the tangerine
peel in warm water to soften it. You can leave the peel whole, tear it
into smaller pieces, or cut up as desired. |
|
|
|
   |
|
|
|
Top Ten!
