Staple starch in Asia is.....

Southeast Asian, check that applies

The most important piece of cooking equipment in South East Asia and China

National Soup of Thailand

Mother of all Asian cuisine

Fermented Fish Paste in Vietnam

Fermented Fish Sauce in Thailand

Curry pastes, check that applies

Name this noodles

Japanese Soy sauce

Indonesian Soy sauce

Highly concentrated liquids taken from a

single flavor bearing ingredient

Asian oils except_________________

Identify this spices

Identify this spice

Is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. It is considered to contain a strong umami flavor....

Is an alcoholic beverage made by fermenting rice that has been polished to remove the bran.

A common Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok is____________________.

Identify this herb