Thai style sweet chilli sauce or just sweet chilli sauce is a very popular condiment now found across Europe, Australia, Malaysia and America. In Thailand, the sauce is called ‘ nam chim kai ‘ which literally translates as dipping sauce for chicken.
Tofu or bean curd is made from soy milk. In a process similar to making cheese it is first made into curds which are pressed into blocks.
Kaffir lime leaves are often used in Thai, Indonesian, Indian and Malaysian recipes to give a unique citrus flavour.
Galangal is a root commonly used in Asian cooking that looks similar to ginger, with a thinner skin. While Galangal looks very similar to ginger, it gives a distinct pepper and citrus flavour to Thai, Malaysian and Indonesian dishes.
Panko is a type of crisp Japanese breadcrumb made from an electrically baked white bread which is flaked rather than ground.
Nam prik pao or Thai Chilli paste is made from roasted garlic, chillies, shallots and as with many Thai base recipes dried shrimp.
Hoisin sauce is a dark, thick, sweet Chinese condiment used in recipes such as stir-fries, brushed on to meats before roasting, or as a dip
Wok hei, means ‘the breath of the wok,’ it is the smoky flavours, aroma and texture the dish picks up whilst being stir-fried in a hot wok.
Sriracha is a hot chilli-based condiment from Thailand used predominantly in Thai and Vietnamese cooking and used in soups, sauces and as a dip for seafood and spring rolls.
Ghee is a south Asian pure butterfat used for frying and flavouring similar to clarified butter.