Curry Leaves
Widely used in southern Indian cooking. Unique flavour with no substitute, though dried leaves are available in many specialty shops.
Daun Kesom
Pungent leaf; closest substitute is fresh small.
Dried Shrimps
Unless otherwise specified, these should be washed, soaked in warm water for 10 minutes and any skin or hard portions discarded.
Dried Shrimps Paste
This pungent paste adds magic to any dis; it must first be grilled or gently fried in a dry pan for 2-3 minutes on either side unless it is pounded with other ingredients and that later fried. Never eaten uncooked.
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Tags: Chinese Cooking Tips, curry leaves, dried leaves, dried shrimps, dried shrimps paste, Glossary, list of common ingredients, List of Common Ingredients and Substitutes, other ingredients, pungent leaf, pungent paste, Seasoning for Chinese Cooking, sothen indian cooking