Won Ton skins |
| Each wonton is made with a thin 10cm square lye-water pastry wrapper (made of wheat flour, water, salt, and lye) and filled with savory minced meat. The filling is typically made of minced pork, coarsely diced shrimp, finely minced ginger, finely minced onions, sesame oil and soy sauce. Wontons can be served in soup or deep fried with rice or noodles. Although commonly referred as dumplings, wontons should really be classified as a kind of filled pasta more similar to the Italian tortellini or ravioli or Jewish kreplach. The thinness of the wonton wrapper makes the texture of boiled wontons rather similar to small meatballs. |
Won Ton Soup |
| This much-neglected portion of the complete recipe of the wonton dish is probably the reason for one of the most recognizable aroma in any wonton restaurant. It is a distinct seafood aroma that causes many to salivate in expectation of good wonton. Most recipes that recommend use of chicken stock miss this distinct refinement. The aroma comes from the addition of a small portion of dried octopus (available in Chinese dried goods stores) in the preparation of the soup. Allow to boil for at least half an hour. Add small amount of sugar and soy sauce if you wish. |
Wood ear |
| Imported from China, it makes a great addition to almost any Asian dish or stir-fry due to its mild flavor and crunchy texture. Soak in warm water for about 30 minutes. After reconstituting, slice into thin pieces. The soaking liquid doesn't add anything to a finished dish. You can either use it or discard after reconstituting the mushrooms. |
Woodruff |
| Woodruff, as the scientific name odoratum suggests, is a strongly scented plant, the sweet scent being derived from coumarin. This scent increases on wilting and then persists on drying, and woodruff is used in pot-pourri and as a moth deterrent. It is also used, mainly in Germany, to flavour wine (Maiwein), beer (Berliner Weisse), brandy, sausages and jam, and to make a herbal tea with gentle sedative properties. |
Worcestershire Sauce |
 | Worcestershire sauce, also known as Worcester sauce, is a widely used fermented liquid condiment. It is currently made with vinegar, molasses, corn syrup, water, chilli peppers, soy sauce, pepper, tamarinds, anchovies, onions, shallots, cloves and garlic. It is a flavouring used in many dishes, both cooked and uncooked, and particularly with beef. Filipino cooking uses it frequently as a marinade, especially with pork. It is an important ingredient in Caesar salad and in a Bloody Mary. Lea & Perrins ships it in concentrate form to be bottled abroad.
Though a fermented anchovy sauce called garum was a staple of Greco-Roman cuisine and of the Mediterranean economy of the Roman Empire, Worcester sauce is one of the many legacies of British contact with India. While some sources trace comparable fermented anchovy sauces in Europe to the 17th century, this one became popular in the 1830s. |
Creme d'amande |
| A pink, almond flavored liqueur. |
Creme d'ananas |
| Pineapple-flavored liqueur. |
Creme de |
| A French phrase meaning cream of. |
Creme de banane |
| A liqueur flavored with bananas. |
Creme de cerise |
| A French cherry flavored liqueur. |
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