Monday, October 3, 2011

Chinese Food: What's Hot Now: Asian foods cooking ingredients glossary culinary dictionary Asia

Chinese Food: What's Hot Now
These articles that had the largest increase in popularity over the last week // via fulltextrssfeed.com
Asian foods cooking ingredients glossary culinary dictionary Asia
Oct 3rd 2011, 10:05

Asian Ingredients and Cooking Terms - Glossary and Culinary Dictionary

  A -- Abalone  to Aubergine
  B -- Baby Bok Choy to Braise
  C -- Chinese Cabbage to Cornstarch
  D -- Daikon to Dried Tangerine Peel
  E -- Eggplant
  F -- Fish Sauce to Fuzzy Melon
  G -- Garlic to Groundnut oil
  H -- Hoisin Sauce to Hot Mustard
  I -- No definitions at this time
  J -- Julienne
  K -- Kecap Manis
  L -- Lo Bak to Lop Cheong
  M -- Mangetout to Mushroom Soy Sauce
  N -- Napa Cabbage
  O -- Oil Poaching to Oyster Sauce
  P-- No definitions at this time
  Q -- No definitions at this time
  R -- Rice Vinegar to Rice Wine
  S -- Sea Cucumber to Soy Sauce
  T -- Tapioca Starch
  U -- No definitions at this time
  V -- No definitions at this time
  W -- Water Chestnuts to Wood Ears
  X -- No definitions at this time
  Y -- No definitions at this time
  Z -- No definitions at this time

Alphabetical List of Terms
List of Alternative Words

You are receiving this email because you subscribed to this feed at blogtrottr.com.
If you no longer wish to receive these emails, you can unsubscribe from this feed, or manage all your subscriptions

No comments:

Post a Comment