| Glossary |
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| " A B C D E F G H I J K L M N O P Q R S T U V W Y Z |
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| B ... |
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| Bahasa for Basil |
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Basil is known as daun selaseh. |
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| Baking beans |
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Baking beans are just any beans. It can be soya beans, black-eyed beans or black beans. They are beans that are placed on pastry casing to be baked blind. |
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| Barbados sugar |
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Barbados sugar is actually small crystals of refined white sugar treated with dark grade molasses. It is moist and dark brown in colour. It is used in baking and in confectionery and as toppings. |
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| Basil |
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Basil is a versatile herb which has a distinctive scent reminiscent of anise, and a warm, sweet, aromatic, mildly pungent flavour. Local basil is known as selasih. Basil comes in several varieties, some with a strong scent, others with a milder, more lemony scent. |
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| Bay leaves |
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Bay leaves (also known as laurel), from the sweet bay tree, a native of the Mediterranean region, are often used to flavour soups and casserole dishes. Just a single leaf added to a stew will make a whole lot of difference to the dish. |
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| Belimbing buluh |
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Belimbing buluh is a small oblong acidic fruit used in some Malay and Chinese dishes. |
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| Beurre manie |
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Beurre manie is a paste made from well-blended equal parts of softened butter and flour. It is used as a thickening for sauces and stews. |
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| Bicarbonate of soda |
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Bicarbonate of soda is used as a leavening agent for cakes, biscuits and teabreads. It is a natural alkaline product which reacts with the acids in ingredients such as yoghurt, sour milk or spices. |
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| Bisque |
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Bisque is a thick, rich seafood soup made with lobster, crabs or prawn meat and is often flavoured with liquor (brandy). |
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| Black Pepper |
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Black Pepper or lada hitam is the spiciest pepper that comes from berries that are picked unripe. It has a sharp, pungent aroma and flavour. |
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| Black pomfret |
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Black pomfret or hak cheong (bawal hitam) tastes beautiful in curries with a santan base while threadfin or ma yeow (kurau) can be steamed or fried. You can also use the fillet for porridge. |
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| Black vinegar |
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Black vinegar is deep brown in colour and has a strong flavour. It is a flavouring agent, used occasionally as a condiment. |
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| Bread improver |
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Bread improver adds texture and volume to the bread. |
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| Bread softener |
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Bread softener keeps the bread soft and moist. |
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| Brie |
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Brie is a soft ripened cow’s milk cheese that is made in the shape of a flat disc of varying diameter. The rind is thin and velvety white but it has a thick ivory yellow satiny interior. When fully ripe, it bulges and has a buttery to pungent flavour. The soft velvety skin is edible although some people find it too strong to enjoy. |
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| Brown sugar |
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Brown sugar is granular refined sugar with some impurities left in or molasses added. |
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| Brunoise |
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Brunoise is a French word which means "dicing vegetables". Different methods of preparation require cubes of varying sizes. "Fine brunoise" means dicing into cubes of 0.2cm (i.e. very tiny pieces), "small brunoise" indicates cubes of 0.4cm while "medium brunoise" and "large brunoise" mean cubes of 0.6cm and 1.2cm respectively. |
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| Bundt |
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A bundt tin is the same as a kugelhopf tin. It is fluted with a tube in the centre. This sort of mould gives your cake or dessert an elegant look. |
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| Bunga lawang |
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Star anise is a sweet-smelling spice that’s shaped like a star. It is known as bunga lawang in Bahasa Malaysia and pat kok in Chinese. Star anise can be used when braising or stewing meat dishes and also to add flavour to curry dishes. Likewise, this sweet-smelling spice can add a lovely flavour to freshly brewed tea. |
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| Burdock |
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Burdock is a long, tapering brown root called gobo in Japanese. The Cantonese name for it is ngau pong. Burdock root can be used in salads or cooked with meat and other vegetables in soups and stews. |
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| Burnt and normal garlic |
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Garlic with a brownish, burnt skin is garlic that has been roasted with the skin on. This type of garlic gives an added burnt flavour and aroma to certain stir-fried dishes. When used in curries, however, this type of garlic, when pounded or blended with other spices, does not affect the taste or smell of the dish. |
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| Buttermilk |
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Buttermilk is the low-fat liquid left after the cream has been removed when making butter. Commercialised buttermilk is made from skimmed milk and milk powder and is cultured in the same way as yoghurt. |
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