E-fu
A type of noodle (Chinese)
Enchilada
A tortilla with chilli sauce and, usually, a meat filling (Mexican)
Es avocado
Chilled avocado shake (Malay/Indonesian)
Es delima
A dessert of water chestnut in sago and coconut milk (Malay/Indonesian)
Feta
Strong-flavoured white goat’s cheese (Greek)
Fettuccine
Long ribbons of egg pasta similar to spaghetti but flat (Italian)
Fish maw
A local delicacy, part of the fish stomach(Chinese)
Fish sauce
Known as “nampla” in southeast Asia, a pungent brown sauce made fromsalted dried fish. Used as a salt seasoning
Five spice powder
A strong seasoning made from brown peppercorns, star anise, fennel, cinnamon bark and cloves
Flambée
To cook food in the flames of alcohol that has been set alight (French)
Focaccia
A flat, round bread flavoured with sage (Italian)
Foie gras
The enlarged livers of force-fed geese (French)
Fondue
Gruyère, emmental and raclette cheese melted with garlic, nutmeg and white wine, in which bread and raw vegetables or meat are dipped at the table (Swiss)
Fricassée
Method of braising a dish in wine sauce with butter or cream (French)
Fusilli
Spiral-shaped pasta (Italian)
Gado-gado
A cold dish of bean sprouts, potatoes, long beans, tempeh, bean curd, rice cakes and prawn crackers, topped with a spicy peanut sauce (Malay/Indonesian)
Gai haw bai toey
Fried chicken in pandanus leaves (Thai)
Gai tom ka
Chicken and coconut soup (Thai)
Gari
Pickled ginger (Japanese)
Garoupa
Reef fish popular in Southeast Asia
Gathat
A large pan, similar to a Chinese wok (Indian)
Gelato
Ice-cream (Italian)
Geoduck
Type of shellfish used in sashimi
Ginkgo nut
A meaty nut used in Chinese soups and desserts, or roasted and chopped for use in sauces, salads and meat dishes
Gnocchi
Potato dumplings, which are boiled and served with a variety of sauces (Italian)
Gongbiao jiding
Classic Szechuan dish of fried chicken, green peppers and peanuts
Grappa
Potent liqueur, made from the fermented remains of pressed grapes (Italian)
Gulab jumun
Fried milk balls in syrup (Indian)
Hainan chicken rice
A chicken dish served with spring onions and ginger dressing, soup and rice boiled in chicken or coconut oil (Hainanese)
Hamachi
Yellowtail fish (Japanese)
Hara dhania
Coriander (Indian)
Hasma/Hashima
A dessert made of frogs’ gelatinous glands (Malay)
Himo
The interior cut of an ark shell (Japanese)
Hirame
Flounder (Japanese)
Hoisin sauce
Thick brown sauce made from soy bean (Chinese)
Hokkien mee
Yellow noodles which are fried with sliced meat, boiled squid, prawns and garnished with strips of fried egg (Malay/Chinese)
Hokkigai
Surf clam (Japanese)
Hollandaise sauce
A rich sauce made from butter, egg yolk and lemon juice
Hotategai
Scallop (Japanese)
Hummus
Dip made from pureed chickpeas, tahini, oil and lemon juice (Middle Eastern)