Moon cake

During their Harvest Moon Festival each fall, Chinese families decorate their homes with lanterns and eat moon cakes from beautiful lacquered boxes. The cakes come in different flavors, but they're all rich and subtly sweet.

Pappadam  = pappadom 

These tortilla-shaped Indian crackers are made with chickpea or lentil flour. Before you serve them, you need to fry them in very hot oil or heat them in a microwave oven until they puff up and become crisp.  You can then break them up and serve them with curried dishes, or use them like tortilla chips.  They're sold in Indian markets.

Rice cake

These crunchy snacks are relatively low in fat and flavor. They come in different flavors, like caramel, cheese, ranch, and apple cinnamon.  Don't confuse this with mochi, which is also sometimes called rice cake. 

Rice crackers 

These addictive Japanese snacks are available in many large supermarkets. 
 

Shrimp chips = krupuk = Indonesian chips 

These Indonesian chips are made with tapioca and different flavorings. Before serving them, you're supposed to fry them in hot oil for a few seconds until they expand and become crunchy.  Look for them in Asian markets.

Breadcrumbs = bread crumbs

These are used for breading foods, topping casseroles, stuffing poultry, thickening stews,  and adding inexpensive bulk to meatloaves, hamburgers, and fish cakes. Breading adds a crisp coating to fried foods.  Breadcrumbs are most commonly used, but crumbs from crackers, breakfast cereals, melba toast, matzos, pretzels, and corn chips also work well. To bread meat and seafood, first dry the pieces completely, then dust them with a light coating of flour.  Next dip them in a mixture of eggs mixed with a little milk, water, or oil, then dredge the pieces in the breading.  Refrigerate them for about an hour before frying them.

Dry breadcrumbs are made from very dry bread, and make for a crispy, crunchy coating for fried foods. The bread that's used to make soft or fresh bread crumbs isn't as dry, so the crumbs produce a softer coating, crust, or stuffing.   Almost any bread can be used to make breadcrumbs, but crusty French or Italian bread works especially well.

Chapati = roti = Indian flat bread 

This unleavened flatbread is a staple in India, where people spread ghee on it and eat it with curries.  You can make it yourself with wheat flour, salt, and water, or buy it ready-made in Indian markets.

Idli 

A south Indian specialty, these rice cakes are steamed, then served with sauces. 

Mandarin pancakes = Peking doilies = moo shu shells = Peking duck wrappers 

These very thin crèpes are used to make mu shu dishes. You can buy them in the frozen foods sections of Asian markets, but they're easy to make at home. 

Naan 

This Indian flatbread is made with wheat flour. It's usually served hot. 
 

Paratha 

This flaky Indian flatbread is made like puff pastry, in that the dough is repeatedly rolled flat, brushed with clarified butter, folded, and then rolled again. When fried, the bread becomes light and flaky. It's served with kebabs and stews, or stuffed with various fillings.