Asian Recipes Asian Food - Glossary of Food Ingredients

	GLOSSARY OF COOKING INGREDIENTS B Asian Recipes Food Glossary contains food, ingredients and cooking terms to assist you with your everyday meal preparations. A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
		BANANA LEAVES Used to make containers for steamed food. Banana leaves are large leaves from the banana tree used as wrappers-and subtle flavoring agents-for steamed Asian dishes
		BAMBOO SHOOTS Young shoot of bamboo and are pale yellow in color with a crunchy texture and fairly bland flavor. They are available in cans, whole or sliced. The shoots of the bamboo plant, native to Asia, and a popular item in Chinese cooking. Edible bamboo shoots fall into two broad categories, winter and spring shoots. Spring shoots are larger and tougher than winter shoots. In general, canned bamboo shoots are easier to obtain than fresh shoots. After opening the can, you can rinse them in hot water to get rid of any "tinny" taste. Unused bamboo shoots should be stored in the refrigerator in a jar of water, with the water changed daily.
		BEAN SPROUTS These are the sprouting shoots of the mung beans. They have a mild, watery taste and crisp texture and can be steamed or stir fried.
		BLACK BEANS Small black soy beans, fermented in salt and spices and are available in can or plastic packets, and also as paste.
		BLACHAN A dark brown flavoring made of dried shrimp paste and available in can. The smell is very pungent but decreases during cooking.
		BASIL Basil is a versatile herb which has a distinctive scent reminiscent of anise, and a warm, sweet, aromatic, mildly pungent flavor. Basil comes in several varieties, some with a strong scent, others with a milder, more lemony scent.
		BAY LEAVES Bay leaves (also known as laurel), from the sweet bay tree, a native of the Mediterranean region, are often used to flavor soups and casserole dishes. Just a single leaf added to a stew will make a whole lot of difference to the dish.
		BLACK PEPPER Back Pepper or lada hitam is the spiciest pepper that comes from berries that are picked unripe. It has a sharp, pungent aroma and flavor.
		BROWN SUGAR Brown sugar is granular refined sugar with some impurities left in or molasses added
		BOK CHOY Also known as pak choy, a Chinese variety of cabbage, has elongated, crisp white stalks, dark green leaves, and a refreshing, slightly peppery flavor. Both stalks and leaves are used raw or cooked. Full-size and baby bok choy as small as 4 inches (10 cm) in length are available

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GLOSSARY OF COOKING INGREDIENTS

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