Culinary Dictionary of Ingredients and Cooking Terms - F
Fish Sauce - Fish sauce is a thin, salty liquid that is used in place of salt as a seasoning in many Asian recipes. Although associated primarily with Vietnamese and Thai cuisine, it is also used in parts of southern China and occasionally in Cantonese cooking. Made from salted fish, it is rich in Vitamin B and protein.
Fish sauce is used both in cooking and as a dipping sauce. Depending on where it was made, you'll find it sold under a number of names. Chinese brands are often labeled "fish gravy" or "fish sauce," while it is called "nuoc mam" in Vietnam and "nam pla" in Thailand. However, they are all basically the same product, although the Thai and Vietnamese brands are considered superior. Fish sauce can be stored indefinitely without refrigeration in a dry place.
Foo Gwa - See Bitter Melon
Fuzzy Melon (see photo) - Not to
be confused with the drink,
fuzzy melon or mo gwa looks like a zucchini covered with fuzz. However,
while zucchini is a type of squash, fuzzy melon is a gourd, related to winter
melon. Fuzzy melon is used in a number of dishes such as soups and
stir-fries. It can also be filled and steamed. Peel off the skin or scrub well
to remove the "fuzz" before using.
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An ever-growing index of Asian ingredients and cooking terms, from Abalone to Wood Ears.
