Linda's Food Glossary

Here is a list of cooking terms that might prove to be useful in your days of cooking that "special' meal.

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For those who are unfamiliar with ingredients often found in the Asian market, here is a list of some food items to ease your cooking shopping needs.

1.  Udon noodles: These thick Japanese noodles are similar to spaghetti.  They come in round or square and are typically made from either wheat or corn flour.

2. Fine Rice Vermicelli:  Unlike traditional vermicelli, these Asian noodles are wide and flat (more similar in shape to fettuccine). You can also find them labeled as "rice stick noodles".

3. Rice Paper:   This edible, translucent paper is similar to phyllo dough in texture. Rice paper can also be labeled as "dried pastry flake".

4.  Fish Sauce:   Made from water, anchovies, and salt, it's very potent -in other words, a little goes a long way.  It's very high in sodium, so again use sparingly.

5.  Bean Threads or Cellophane Noodles:  Made from the starch of green mung beans, these noodles have a different texture from traditional noodles.  They can also be found labeled as 'transparent' or 'shining noodles', 'pea-stick noodles', or 'mung bean sticks'.

6.  Daikon:   This is a large Asian radish, similar in appearance to a parsnip.   Carrot can be substituted.

7.  Dried Jellied Fungus:  Available only in Asian stores, it's similar in appearance to dried wood ear mushrooms.

8.  Oyster Sauce:  A concentrated sauce made from oysters, brine, and soy sauce.   It's a commonly used Asian condiment.

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