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Term	Description
Abalone	The scientific name for abalone is Haliotis ruber or H. laevigata, depending on whether it has a black lip or green lip. Then again it might be H. tuberculata (from the Atlantic) or H. lamellosa (from the Mediterranean), or H. rufescens, the true abalone or red abalone, fished in southern Californian waters. The word 'abalone' is in fact the Californian Spanish name for the species known as 'sea ears'. One look at the handsome shells will tell you why. These much- sought-after molluscs with a firm texture and delicate flavour may be purchased fresh, canned or dried.
ABC, Ais Kacang or Air Batu Campur	A dessert comprising shaved ice flavoured with any or all of the following:- red sugar syrup, palm sugar, ground peanuts, boiled red beans, kidney beans, sweet corn, coloured gluten/jelly, condensed milk and a ice cream.
Aburage	Puffy, brown fried tofu.
Acar or Aachar	In Malay or Indian it refers to pickles.
Acid Fruits	In Asian cooking, acid flavours are achieved by adding fruit juice, pulp or whole fruits with piquant flavours. Some acid fruits, e.g. tamarind, are widely available and well known. Others are only known in the area of origin.

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