Gula melaka in Malay. Made from the sap of coconut palms.

 

Also known as screwpine leaves, these are long green leaves that impart a very fragrant aroma to rice and desserts. Some taxi drivers in Bangkok put a bundle of dry pandan eaves under a seat to act as an air freshener!

 

Also known as poppadums or pappadums. Thin wafers made from lentil flour, these are fried before eating.
Heat oil until a small piece of pappadum dropped into the oil will float. Fry one at a time. The pappadum will turn white and enlarge immediately you drop it into the oil. Remove as soon as you have a light golden colour as they burn quickly and then have a bitter taste. Drain excess oil on paper, cool, then store in an air-tight container.

 

Partly cooking food in water or stock. See Blanching.

 

Three common varieties are;

Italian – flat leaf with darker leaves and a deeper flavour than the curly leaf variety.
Curly leaf – Lighter leaves and has a brighter flavour than the Italian variety.
Thai Flat Leaf – Long leaf blades, used in Thai dishes.

Chopped parsley keeps well in the freezer.

 

Black or white, be sure to use as specified.

 

The white fleshy portion of citrus rind (or peel) that is just below the coloured zest. Usually has a strong bitter taste.

 

Tiny white poppy seeds are used as a thickening agent. Soak in warm water for 10-15 minutes, then grind to a paste. Substitute with cashew nuts or almonds if not available.