B

glossary

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BAMBOO SHOOT

Cream colored, cone shaped shoots of bamboo.   Fresh shoots are sweet and crunchy. Peel, slice and boil for about 30 minutes before adding to dish. Soak and boil dried shoots before use. If using canned bamboo shoots, drain and boil for 5 minutes to remove the metallic taste. Once opened, store covered with fresh water up to 2 weeks in the refrigerator. Change water once every 4 to 5 days.

BANANA BLOSSOM

The flower bud of the banana plant. Slice finely and use as garnish for noodle soups or in salads.

BANANA LEAVES

Used primarily for wrapping sweetmeats, sausages and pates before cooking. The leaves preserves moisture, and impart a mild fragrance to the food.

BARBECUE SAUCE

A reddish sauce, very salty and at the same time heavily sweetened. use as a dip or as an ingredient in barbecue marinades. Keeps indefinitely in a covered jar.

Horapa Basil

BASIL

Three varieties are used in Thailand. The most common variety, horapa, is fairly similar to European and American sweet basil, and used liberally as a seasoning. "Lemon Basil" or manglak is added to soups and salads. Kaprow, sometimes known as "Holy Basil", is stronger in flavor and has purplish markings. Basil is known as daun selasih or kemangi is Indonesia.

BEAN CURD, fermented (fu yu)

Fermented white bean curd with a cheese flavor. It is sold bottled in half inch thick  squares. Keeps in refrigerator indefinitely after opening.

BEAN CURD, fresh (tofu)

Usually square shaped, creamy textured, bland curd made from soybeans. Also comes deepfried and canned. Fresh bean curd, covered with water, can be kept in the refrigerator for approximately one week.  Remove from original package and replace with fresh water as soon as possible. Change water every 2 days to keep fresh.

BEAN CURD, red (nam yu)

Sometimes called wet bean curd. Red soft cubes of fermented bean curd with a strong cheesy flavor. Comes in cans. Once opened, store in jars with a tight lid in the refrigerator indefinitely. Used in small amounts as a seasoning in Chinese dishes.

BEAN CURD SKIN

The skin that forms on top of soybean milk when it is brought to a simmer, skimmed off and dried. Reconstitute the sheets in hot water before using as a wrapper or in braises. The stuffed skins can be deep-fried, simmered or sauteed.

BEAN FILLING, sweet

Thick, sweet bean paste made from beans and sugar. Often used as filling for pastries. Usually sold in cans.  Store tightly covered in refrigerator or freezer indefinitely.

BEAN PASTE, hot (chili paste with soybean)

Soybean sauce made from soybeans, chili peppers and sometimes garlic. Comes in cans or jars. Refrigerated, keeps indefinitely in tightly sealed jars. Degree of hotness may vary between different brands. Brown soybean sauce combined with a hot sauce can be used as a substitute.

BEAN SAUCE, brown or yellow

Sauce made from soybeans and salt. Often comes in cans. Some bean sauces may contain bean halves and others may be a smooth sauce, similar to Japanese red miso, which can be used as a substitute in some recipes. Keeps indefinitely in the refrigerator in a tightly sealed jar.

BEAN SPROUTS

Sprouted green mung peas are eaten blanched in some salads and soups, or quickly stir-fried as a vegetable. Pinch off the straggly tails just before use if desired.

BEAN THREADS (salfun or cellophane noodles)

Thin, long dry noodles made of mung bean flour. Keeps on shelf indefinitely. Soak in warm water for 15 min before use. May also be deep-fried in hot oil. Do not soak in water if used for deep-frying. Use as a noodle in soups or with stir fried vegetables and meats. To keep clean up to a minimum, place noodles in a large paper bag before removing wrapper. Break off amount needed and store remainder in a bag.

BELACAN

See dried shrimp paste.

BELIMBING

See Carambola

BENI SHOGA

Pickled ginger, colored red, and sold in plastic packets or in bottles. Used as a garnish or for flavor.

BESAN

Flour made from Bengal gram or channa dal, sometimes referred to as gram flour. Used to make a batter for vegetables or fish, or to thicken and add flavor to Indian dishes

BITTER MELON ( Bitter Gourd )

A firm gourd that looks like a fat, knobbly, green cucumber. It has a crisp texture and a strong, bitter flavor. Cut melon in half lengthwise and remove seeds and inner membrane. Cut in thin slices and stir-fry with meats or into thick chunks for stuffing.

BLACK BEANS, fermented

Salted, fermented, soft black bean seed. mainly used to flavor fish and beef dishes. Rinse with water before using. Keeps in a covered container on the shelf indefinitely.

BLACK MOSS FUNGUS

A fine, hair-like fungus valued in Chinese cooking. Soak in warm water until pliable before using.

BLACK SAUCE, sweet

A thick, treacle-like sauce used in fresh spring rolls (popiah).

BOK CHOY (Chinese cabbage or greens)

Dark green leafty vegetable with a white stalk. Keeps in refrigerator for one week. High in viramins A and C.

BONITO, dried

With dried kelp, and essential component of Japanese stock or dashi. Shaved bonito flakes (katsuo-bushi) are available in plastic bags.

BOXTHORN BERRIES

Oval red berries sometimes known as wolf berries, prized by the Chinese for their medicinal properties. Used in soups

BROCCOLI, Chinese

A tender, green, seasonal vegetable available in spring and summer months. Chinese broccolin is more slender and leafy then regular broccoli.

BURDOCK

The root of the burdock plant, popular in Japanese cuisine. Scrape off the skin and placed into water to stop it discoloring until ready to slice or shred. Fresh and tinned burdock are available from Japanese stores.