Tuesday, April 12, 2011

Glossary - Chinese Ingredients - I

Name
English 
Romanization
Chinese characters
agar agar
daaih-choi
大菜
apricot kernels - (sweet & bitter)
nàahm-bâk hahng
南北杏
bean curd - pressed - dried
dauh-fuh gôn / dauh-gôn
豆腐乾 / 豆乾
bean curd (hard)
ngaahng dauh-fuh
硬豆腐
bean curd (soft/water)
yúhn dauh-fuh
軟豆腐
bean curd puff (deep fried)
dauh-bôk
豆卜
black eyes beans
mèih-dáu 眉豆
black fungus –cloud ear
wàhn-yíh
雲耳
Chinese ham
gâm-wàh fó-téui
金華火腿
Chinese yam
wàaih-sâan
淮山
date (brown / honey)
maht-jóu
蜜棗
fermented bean paste
dauh báan jeung
豆板醬
fermented black beans dauh-sih
豆豉
fermented  red bean curd nàahm-yúh
南乳

fish - stripey (dried) chàaih-yùh
柴魚
fish maw
fâ-gâau
花膠
gingko nuts
baahk-gwó
白果
green beans
luhk-dáu
綠豆
kelp (dried seaweed)
hói-daai
海帶


Adzuki (Azuki beans)
chek-síu-dauh
赤小豆

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