The Secret of A Great Cuisine Unveiled » Seasoning for Chinese Cooking

Glossary- Tamarind, Tung Choy, Soya Sauce and Turmeric

Agape Goon — Sat, 16 Jan 2010 15:00:53 +0000

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

Agape Goon — Sat, 16 Jan 2010 01:30:21 +0000

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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Local Special “Gadoh-Gadoh”

Agape Goon — Sat, 02 Jan 2010 01:30:35 +0000

Ingredients
Vegetables to be boiled
600g kangkong washed thoroughly and cut into short lengths, using the stalks as well as the leaves
300g long beans, cut into 3 cm lengths
300g cabbage coarsely shredded
4 medium sized potatoes, washed, boiled in their skins and sliced
300g bean sprouts, with tails removed washed and scalded

Vegetables to be used raw
2 cucumbers, each cut into two lengthwise, and coarsley sliced
3 thick slices ripe pineapple, cut into small pieces
1 medium sized yam bean to be peeled and thinly sliced
3-4 ripe tomatoes, sliced (optional)
4 hard boiled eggs, cut into wedges
6 large hard soy bean cakes, fried in a little oil till golden brown on both sides, drained on kitchen paper, halved then sliced thickly.
a few shrimp crackers, fried in deep oil till crisp. Cool and store in air tight bottles.

Ingredients for sauce

Ingredients to be finely ground

16-20 dried red chillies soak to soften
6 fresh red chilies, some or all seeded
1 dsp shrimp paste
3/4 cup shallots
1 1/2 cups roasted peanuts, skinned and finely pounded
2 1/2 cups coconut milk from 1/2 coconut, grated
1 cup tamarind juice made from 2 dsp tamarind pulp
2 tbsp oil
palm sugar to taste

Method
To prepare the sauce
Heat oil in large saucepan. Fry the ground chili, shrimp paste and shallots till cooked and fragrant, stirring all the time. Add 1 cup coconut milk and salt, and when boiling, add the pounded peanuts gradually, blending them into liquid well. Add the rest of the coconut milk and the strained tamarind juice and palm sugar. Test for taste as you stir the sauce. Add more sugar, salt and tamarind juice to suit your taste. If sauce is too thick, add a little boiled water. Simmer till oil surfaces.

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Chili Garlic Sauce

Agape Goon — Tue, 29 Dec 2009 02:30:22 +0000

Recommended for chicken

20 fresh red chilies
20 dried chilies -soak to soften
2 cloves garlic
60 g fine sugar
3 cups vinegar
salt to taste

Method
Finely grind the chilies and garlic. Put all ingredients in a pan and bring to the boil. Cool

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List of Common Ingredients

Agape Goon — Fri, 11 Dec 2009 13:53:53 +0000

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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Glossary-Desiccated Coconut

Agape Goon — Mon, 30 Nov 2009 13:11:08 +0000

Desiccated Coconut, mixed in an electric blender with hot water and strained through a sieve makes adequate coconut milk. Blend 2 cups of coconut with 2 cups hot water at high speed for 30 seconds, then squeeze and strain for thick coconut milk. Return coconut to blender with another 2 1/2 cups hot water and repeat the process to obtain thin coconut milk.

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What About Seasoning

Agape Goon — Fri, 20 Nov 2009 13:55:46 +0000

Some herbs and spices lose their flavor during storage; it is advisable to season again during reheating. Alcohol should be added last thing before serving.

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Introduction of Ingredients

Agape Goon — Tue, 04 Aug 2009 13:55:35 +0000

Razor Clams.

with thin, long shells,razor clams taste fresh and sweet. Mostly thery are stir fried with fermented black beans that taste flavourful; or cooked with noodles after shelled. Always choose fresh clams.

Snowy Veal

It is the meat of young calf that has snow pattern. Since the distribution of fat is average, the veal tastes tender and chewy after cooked. Frying isÂ a good cooking way for veal. It can be bought from frozen food shop.

Baby Squids

Baby squids do not require gutting in normal dishes. The ink inside the squids makes the fresh and sweet taste more prominent. But pay attention to thier thin bones when serving so as to avoid hurting the mouth. Thier supplu varies with seasons and they are large in supply in summer.

Black Skinned Pork

It orgins from Japan and the most famous one comes from Kagoshima. Since the black skinned pigs are fed by specialists with special feed, thier meat is tender, juicy, smooth and fresh. It is high in protein but low in fat and cholesterol. Being more expensive than normal pork, it can be bought from large or Japanese supermarkets.

Grass Carp Belly

Grass carp belly taste tender with little bones. It can be simmered or as the condiment for hot pot after cut into pieces. Remove the black membrane of the belly throughly before cooking; otherwise, it would taste fishy. You can request the shopkeeper at the fish stall to cut the grass carp belly into pieces.

Japanese BBQ Sauce

It taste sweet and can be used in stir fried dishes or for teriyaki. Supermarkets or frozen food shops sell bottled Japanese BBQ sauce.

Mature Black Vinegar

Mature black vinegar from Shanxi province of China is popular. The fermentation time varies from several to tens of years. With rich vinegar flavour, it is suitable to mix with salads and noodles or served with pork dumplings or Chinese hairy crabs as it has a balance between the sour and sweet taste. It is claimed that mature black vinegar can reduce blood pressure, improve skin texture and slim the body. It can bought from grocery stores.

**see here recipes**

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