List Of Common Ingredients

Posts Tagged ‘list of common ingredients’

Glossary- Tamarind, Tung Choy, Soya Sauce and Turmeric

Saturday, January 16th, 2010

TAMARIND (asam) Dried pulp used for sourness. Soak 1 tablespoon dried tamariee pulp in about 1/4 cup warm water for 5 minutes. Squeeze to extract juice and sty ‘Instant tamarind’ from India available in small plastic pots is a quick substitute; 1 teaspoon is equivalent to 1 tablespoon dried pulp. Lemon juice or half-ripe ton may also be used as substitutes.
TUNG CHOY Preserved crunchy salted vegetables, often used for garnishing.
SOYA SAUCE Two varieties, each different in consistency and flavor, are available; light soya sauce and thick bta* soya sauce. Be sure to use the correct variety.
TURMERIC (kunyit) Fresh or dried turmeric root is often used in curries or pickles. Powdered turmeric can be used instead, as directed in individual recipes appearing in this book.

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Glossary-Pandan,Shrimps and Salted Soya Beans

Friday, January 15th, 2010

PANDAN- The dark green leaf of the fragrant screwpine, a variety of pandanus, used in cakes and desserts. Dried rampe from Sri Lanka, sold in some curry shops, is merely dried pandan. No other substitute.

PRAWNS (Shrimps) -Unless otherwise specified, apse raw or ‘green’ prawns.
SALTED SOYA BEANS -(taucheo) Light brown beans sold in semi-paste form and used as seasoning. Sometimes sold in jars labeled ‘bean sauce’.

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Tags: All about Cookery, Chinese Cooking Tips, cooking tips, Glossary, list of common ingredients, pandan, salted soya beans, Seasoning for Chinese Cooking, shrimps
Posted in All about Cookery, Chinese Cooking Tips, Glossary, List of Common Ingredients and Substitutes, Seasoning for Chinese Cooking |

Common Ingredients

Monday, December 14th, 2009

Fish Soy

Thai fish soy sauce. A good substitute is “Sambal Blacan” mixed with light soy sauce. Use sparingly.

Ginger

Use only fresh root ginger; never substitute powdered ginger as the flavor is quite different.

Silver Fish

Tiny salted and dried anchovies or whitebait, sometimes sold as “silver fish”. Useless using the very small thin variety not more than 2.5cm (1 in)long, discard the heads and dark intestinal tract.

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Friday, December 11th, 2009

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
Posted in Chinese Cooking Tips, Glossary, List of Common Ingredients and Substitutes, Seasoning for Chinese Cooking |