Glossary A

Anchovies-Small dried fish used mainly in Malay & Nyonya cooking. The head & black intestinal tract are discharded,& fried crisp in a little oil,they make a tasty & nutritious snack or accompaniment to a meal. Available in most provision shops. Many Malaysian pubs serve a delicious concoction of fried anchovies with onion & dried chilli & a squeeze of lime.
Aniseed-This spice is similar in shape to cummin,though it is larger and plumper. Popularly used in Malay & India cooking, it has a light,licorice flavour.
Asam gelugor-Dried tamarind sliced used mainly in Malay, India & Nyonya recipes to give the dish a little sourness. Subsitute with tamarind pulp if not available.
Bee Hoon-Dried rice vermicelli is sold,it must be soaked in boiling water for 2-3 minutes before using.
Belacan-Dried shripm paste used to flavour Malay & Nyonya food. When uncooked,it has a highly unpleasent smell,but it is delicious when toasted and ground with fresh chillies for a sambal to accompany a meal. It is other herbs & spices in many recipes.
Candlenut-Very popular used finely ground,in Malaysia & Thailand cooking to thicken & enrich curries. It is actually the oly kernel of a round nut, about 3 cm in diameter,with a very hard furrowed shell. The shell must be broken. To test for freshness,shake the fruit,the sound must be heavy. Substitute with almonds,Brazil nuts or even macadamia nuts.
Cardamon-There are 2 varieties of cardamom,the large dark brown & the small,pale green variety. The one popularly used here is the smaller variety which is bleached to appear almost white. Available also in powdered form.
Cloves-These are the dried flower buds of an ever-green tropical tree native to South East Asia.
Coconut Milk-Very used in Malaysia & Thailand cooking,also in Indian curries. This white,creamy liquid is extracted from the grated flesh of mature coconuts. Also available in cream form in cans. Substitude with evaporated milk.
Galangal-A member of the ginger family and is often called aromatic ginger. It cannot be substituted for fresh ginger nor vice versa. It gives a ginger distinct aromatic flavour & used together with lemon grass in certain Malay & Nynya dishes. It is sold dried outside Asia & must be poundered or pulverised. It can also be found in powdered form & half a teaspoon is approximately equivalent to one fresh slice.
Ghee-Clarified butter used in Indian cooking. It has a lovely flavour,& is preferred to butter because there is no residue which can burn or stick to the pan. It can be bought tinned.
Glutinous Rice Flour-More elastic than ordinary flour. Used in making local cakes & batters,it becomes almost clear & sticky when cooked.
Hot Bean Paste-Sometimes known as 'chilli bean sauce',this is a mixture of fermented soy beans & ground hot chillies. Substitute with mashed black beans mixed with Chnese chili sauce.
Kway teow-White,flat,fresh noodles made from rice flour. Available in flat sheets which are cut into strips & used mainly in Chinese cooking.
Laksa Noodle-Made from rice flour & available fresh at most markets. They should be scaled in boiling water for a minute or so before use. Substitute with dried rice vermicelli if necessery.
Lentils-Known as dhall,used extensively in Indian cooking,especially for vegetarian dishes.High content of protein. Lentils are the seeds of leguminous plants & there are many varities available. Among the ones commonly used are red lentils,green lentils & brown lentils.
Palm Sugar-Obtain from the sap of coconut palms. The sap is boiled until it crystallises. Comes in flat,round cakes wrapped in dried leaves.
Poppy Seed-These white seeds are used in Indian cooking for thickening gravies. Black poppy seed cannot be substitute with ground almonds.
Rice Flour-Made from rice & used in making batters & certain local cakes. You can also grind your own rice flour but the rice must be soaked first.
Star Anise-This spice,which resembles a star,is also known as Chinese anise & is used a lot in hinese cooking.