Posts Tagged ‘some useful facts and figurs tips’

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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Common Ingredients and Substitutes

Wednesday, December 2nd, 2009

Lengkuas or Laos Powder

A member if the ginger family, this used in curries. Substitute 1 teaspoon powdered lengkuas or laos powder for 0.5 cm (1/4 in) slice of fresh lengkuas.

Local Celery

Small fine stalks and leaves which are used as garnish or in soups. Use young leaves of regular celery vegetable as substitute. (more…)

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What About Seasoning

Friday, November 20th, 2009

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.

**Chinese Cuisine** and Slimming Diet **

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How to Store Your Freezer Food

Monday, November 9th, 2009

To keep items for up to three months, wrap them tightly in polythene or in foil or choose airtight plastic containers. Glass containers are not recommended for freezing. Stack uncooked food on different shelves from cooked dishes.

Label all containers, indicating the contents, the quantity and the dare of freezing a graph pencil is ideal for labeling.

See **Chinese Cooking Recipes** and **Healthy Recipes**

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