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A variety of Asian eggplant that can range in shape from long and thin to round and stocky. The Thai eggplant may be white, green, or purple in color.

(Scientific Name: Pleurotus ostreatus complex) An Asian fan-shaped mushroom that is white, light gray, light gray with a bluish tinge, pale yellow or pinkish in color.

(Scientific Name: Pleurotus ostreatus complex) An Asian fan-shaped mushroom that is white, light gray, light gray with a bluish tinge, pale yellow or pinkish in color.

A small Asian dumpling that is stuffed with a variety of ingredients such as meats or fish, vegetables and seasonings, that are wrapped and pan cooked before serving.

An Asian soup, which is considered to be a delicacy, that is made with the use of an actual bird's nest.

A fruit of Asian origin that is grown in regions throughout the world where sub-tropical to mild climates prevail, but not in climates that are too humid or hot.

(Scientific Name: Pleurotus ostreatus complex) An Asian fan-shaped mushroom that is white, light gray, light gray with a bluish tinge, pale yellow or pinkish in color.

An Asian delicacy that consists of a whole egg containing a duck or chicken fetus. Unlike a traditional egg that has not been fertilized which contains only the white and a yolk, Balut is an egg that has matured for approximately 17 to 21 days so the embryo of the chick begins to form within the shell.

Asian greens from the brassica rapa family of greens that are a hybrid of a stubble turnip crossed with a Chinese cabbage.

A traditional Asian food consisting of cooked rice and one or several other ingredients that are made into small shaped servings to be eaten at home or for meals away from home, such as picnics or lunch box meals.

A traditional Asian cooking vessel shaped like a large deep bowl with a long and short handle or two short handles on opposite sides.

sate, sateh,

A thick, sweet-and-sour Chinese sauce, which is used as a condiment for Asian foods. It is made from a combination of dried plums and apricots, vinegar, sugar, and spices, which provide a sweet tangy and somewhat spicy flavor to foods.

An Asian root vegetable that is a long, white, carrot shaped radish that is crisp and juicy with a milder taste than red radishes.

A traditional Asian ingredient that is the ivory-colored young growth, harvested from a species of edible bamboo plants, which are prepared and served as a vegetable.

Asian in origin, this herb is a member of the snap-dragon family of plants and is an aquatic plant grown in the flooded rice fields of Asia.

Common in Asian cuisine, this round-shaped food is a meatball-like product made from fish meat that is most often sold by street vendors as well as restaurants.

1) An Asian condiment that has the same appearance and flavor as tomato ketchup. Made with bananas, water, sugar, vinegar and seasonings such as garlic, onions, salt, and spices, this sauce is produced as an alternative to ketchup for regions that grow significant numbers of bananas.

A common Asian type of vinegar that is made from various grains such as rice, wheat, millet, or sorghum.

An Asian snack made by coating dried peas with the sharp, hot flavored condiment known as "wasabi" that is one of the most important seasonings in Japanese cooking.