Asian Online Recipes (Food Glossary)
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|Vanilla Beans are the long, greenish-yellow seed pods of the tropical orchid plant, Vanilla planifolia. Before the plant flowers, the pods are picked, unripe, and cured until they're dark brown. The process takes up to six months. To obtain Pure Vanilla Extract, cured Vanilla Beans are steeped in alcohol. According to law, Pure Vanilla Extract must be 35 percent alcohol by volume.
|Vermicelli, dried mung bean
|Also known as cellophane noodles and glass noodles. They are wiry, threadlike, translucent noodles made from mung beans. They are tough and difficult to break and may need to be soaked in warm water so they can be cut into shorter lengths for boiling or adding to stir-fries. Small bundles of unsoaked noodles can be deep-fried for use as a garnish.
|Vermicelli, dried rice
|Thin translucent noodles. They need to be soaked in hot water until tender, then drained thoroughly before being used in stir-fries and soups. Small bundles of un-soaked noodles, quickly deep-fried until they expand, can be used as a garnish.
|Also called laksa leaf, daun kesom or Cambodian mint, this trailing herb with narrow, pointed, pungent-tasting leaves does not belong to the mint family despite its common name. its flavor resembles coriander but slightly sharper and it is eaten raw in salads.
|A mild vinegar made from rice. Used in most oriental dishes. Keeps indefinitely on the shelf.
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