Chili Sauce
Posted on 01. Sun, 2010 by admin in Ingredients
I don’t think I could ever be without chili sauce. Wait. I think I say that about a lot of ingredients! Chili Sauce is a blend of chillies with other ingredients such as garlic, salt, vinegar and sugar. Chili sauce is so popular in all countries of Asia, and it’s very easy to make your own from fresh or dried chilies. Of all chili sauces, there are two that are the most popular in the U.S., one is called Sriracha and the other is the Indonesian sambal oelek–a chilli-garlic combo. A staple at many Vietnamese restaurants (though originated from Thailand), Sriracha is like ketchup with a kick! I use it for everything, yes, even dipping in french fries (mix Sriracha [...]
Panko
Posted on 01. Sun, 2010 by admin in Ingredients
These are unseasoned Japanese breadcrumb made from crustless bread and once you use panko, there is absolutely no wanting to go back to regular, heavy, soggy breadcrumbs. Panko are more like “flakes” than crumbs and the end result is airy, super-crisp coating on whatver it is you’re coating. You can use it to bread seafood, meats or vegetables and you can deep-fry, pan-fry, or even bake for a healthier dish. You can find panko at any Asian market an even at your regular grocer. Check the “Asian” section or the section that sells breadcrumbs. If you can’t find panko, just use regular, unseasoned breadcrumbs.
Bean Paste
Posted on 01. Sun, 2010 by admin in Ingredients
Bean Sauce or Paste Chinese sauce is made from fermented soybeans and different spices. There are a few different kinds of bean sauce, the brown bean sauce comes smooth or with whole beans (preferred) and is an essential component of northern Chinese cooking. It’s pretty salty, so use just a bit at first and add more after tasting. Bean sauce has incredible flavor—both salty and savory. Black bean sauce is made from fermented black beans and is used in Clams with Black Bean Sauce or Chinese Steamed Riblets.
Bean Sprouts
Posted on 01. Sun, 2010 by admin in Ingredients
Bean Sprouts, oh bean sprouts, how I love you now that I have my own kidlets to pinch the tails off! (Mom used to make me do this chore). Of course, you don’t have to pinch the tails off, the tails are certainly edible, and most restaurants and cooks will cook the bean sprouts with tail-on. Bean sprouts are the sprout of the mung bean and are one of the quickest vegetables to cook! Just a minute in the wok or blanched and it’s ready to eat. Look for white stems that snap! Here’s a tip to keep them fresh in the refrigerator. Wash the bean sprouts, discarding any that look a little soft or sad. Use a salad spinner [...]
Persimmon
Posted on 01. Sun, 2010 by grace in Ingredients
Persimmons are a great source of vitamin A and C. They can be eaten by itself or used in salads, baked goods, puddings and other desserts. Two types of persimmons are available in the supermarket. Hachiyas must be fully ripe (mushy and jelly like) to be enjoyed while Fuyu’s are eaten when firm. Persimmons don’t keep well when they are ripe and should be eaten right away or refrigerated for no more than a day or two. To enjoy them out of season, freeze them for six months before ripening. In Korea, dried persimmon fruits are used for a spicy punch called sujeonggwa.
Asian Pear
Posted on 01. Sun, 2010 by grace in Ingredients
There are many varieties of Asian Pear. Unlike traditional pears, Asian pears are unusually crunchy and juicy like apples when they are ripe. They can be stored for a week at room temperature or up to three months in the refrigerator. They are a good source of vitamin C and fiber. You may enjoy them just as they are or in salads. They are also used in the marinade for Korean beef which tenderizes the meat.
Thai Jasmine Rice
Posted on 01. Sun, 2010 by grace in Ingredients, Thai
Jasmine rice is a soft-textured long-grain variety of rice that has a nutty aroma and subtle flavor. This rice should be rinsed before cooking to wash off extra starch. The grains will cling when cooked, but is less sticky than other rices . It is available as both brown and white rice.
Korean Rice
Posted on 01. Sun, 2010 by grace in Ingredients, Korean
Korean rice is different from most other rice in the world. Korean rice is moist and sticks together rather than falling apart. It makes it rather easy to eat with chopsticks.
Indian Basmati Rice
Posted on 01. Sun, 2010 by grace in Indian, Ingredients
Indian Basmati Rice is long grain aromatic rice with a nutlike fragrance, delicate flavor and light texture rice. Its name means “Queen of Fragrance” in Hindi. The grains of basmati rice are much longer than they are wide, and they grow even longer as they cook. They stay firm and separate, not sticky, after cooking. It is available both as a white rice and a brown rice. Due to the high amount of starch clinging to the rice grains, it should be washed properly before cooking. Soaking it for half an hour to two hours before cooking makes the grains less likely to break in cooking.
Chinese Forbidden Rice
Posted on 01. Sun, 2010 by grace in Chinese, Ingredients
Chinese forbidden rice is short-grained, heirloom rice that is black when raw and turns dark purple when cooked. The deep color of black forbidden rice suggests the presence of phytonutrients. It has a relatively high fiber and mineral content and supplies several important amino acids.The name, forbidden rice, comes from the legend that it was reserved for emperors in ancient China because of its nutritiousness and rarity. It has a sweet taste and a sticky texture.
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