Bamboo Shoots

Mild flavoured, tender shoots of the young bamboo, widely available fresh/sliced or halved in cans. After opening, rince thoroughly in fresh water and drain before use. They can be stored in the refrigerator for up to 10 days if immersed in cold water, which should be changed daily.

Basil

Several different types of basil are used in Asian cooking, Thai cooks use two varieties, holy and sweet basil, but ordinary basil works well.

Bean Curd

See Tofu

Bean Sprouts

Shoots of the mung bean, usually available from supermarkets. They add a crisp texture to stir-fries. Canned bean sprouts, once opened, should be rinced and drained before use.

Black Bean Sauce

Made of saltted black beans crushed and mixed with flour and spices, (such as ginger, garlic/chilli etc) to form a thickish paste. It is sold in jars and once opened, should be kept in the refrigerator. Provided no grease, water or other organic matter comes into contact, it should last almost indefinitely

Cardamom Pods

Available both as small green pods and larger black pods containing seeds, they have a strong aromatic quality.

Cashew Nuts

Whole cashew nuts feature prominently in Chinese stir-fries, especially those with chicken.

Cassia Bark

A kind of cinnamon, but with a more robust flavour.

Chilli Bean Sauce

Made from fermented bean paste mixed with hot chilli and other seasonings. Sold in jars, some chilli bean sauces are quite mild, however, some are very hot. It is best to try out the diferent brands to see which is to your taste.

Chilli Oil

Made from dried red chillies, garlic, onions, salt and vegetable oil, this is used more as a dip or in marinades rather than a cooking ingredient.

Chilli Sauce

A very hot sauce made from chillies, vinegar, sugar and salt. Usually sold in bottles, it should be used sparingly in cooking and marinades or as a dip, Tabasco sauce can be a substitute. Also available as a sweet chilli sauce used as a dip.

Chillies

There is a wide range of fresh and dried chillies from which to chose. Generally the larger the chilli, the milder the flavour, Wether using dried or fresh chillies, care should be taken when preparing them as their seeds and flesh can burn; wash your hands immediatly after contact and NEVER touch your eyes.

Chinese Cabbage

Also known as Chinese leaves, two kinds are readily available. The most commonly seen variety has a pale green colour and a tightly wrapped elongated head, and about two thirds of the cabbage is stem which has a crunchy texture. The other type has a shorter and fatter head with curlier, pale yellow or green leaves and white stems.

Chinese Chives

Better known as Garlic Chives, these are sometimes sold with their flowers.

Chinese Five Spice

This seasoning contains star anise, Sichuan pepper, fennel, cloves and cinnamon, it is highly piquant and should be used very sparingly.

Chinese Pancakes

Thin flour and water pancakes with no added seasonings or spices. They are available fresh or frozen.

Chinese Rice Wine

Made from glutinous rice, this is also known as Yellow Wine, huang jin or chiew, because of its colour. The best variety is called Shao Hsing or Shaoxing and comes from the south east of China. Dry sherry may be used as a substitute.

Coconut Milk and Cream

Coconut milk should not be confused with the fluid, juice or "milk" found insid a fresh coconut which makes a refreshing drink. The coconut milk used for cooking is produced from the white flesh of the coconut. If left to stand the thick part of the milk will rise to the surface like cream.

To make your own:

1. Break open a fresh coconut and remove the brown inner skin.

 

2. Grate sufficient flesh to measure 400ml/14 fl oz/1 2/3 cups in volume. Place the grated flesh, together with 300ml/1/2 pint/1 1/4 cups water in a blender or food processor fitted with a metal cutting blade and process for 1 minute.

 

3. Strain the mixture through a fine sieve lined with muslin, into a bowl. Gather up the corners of the muslin and squeeze out the liquid, this is the coconut milk, it is now ready for use, however, you should always stir the milk prior to using.

Coconut milk is also available in cans, as a soluble powder and as creamed coconut which is sold in blocks. Powder and creamed coconut make a poor milk, but are useful for sauces and dressings.

Coriander

Also known as Chinese Parsley, or Cilantro, fresh coriander has a strong pungent smell that combines well with other rich flavours. The white coriander root is used when the green coloring is not required. The seeds are also used, whole and ground.

Cornflour

This is used as a thickenning agent in sauces in the form of a paste or an emulsion in water, or as an ingredient in maranades. To make Cornflour Paste, mix 4 parts cornflour to 5 parts cold water until smooth. To make Cornflour Emultion, mix 1 part cornflour to 2 parts cold water.

Cumin

Available as whole seeds and ground as a powder, cumin has a strong, slightly bitter flavour and is used mainly in Indian recipes and many Asian dishes.

Curry Paste

This is traditionally made by pounding fresh herbs and spices in a mortar with a pestle. The two types of Thai curry paste, Red and Green, are made with red and green chillies respectively, other ingredients vary with individual preferances, but Red Curry Paste typically contains ginger, shallots, garlic, coriander,cumin seeds and lime juice, as well as the red chillies. The herbs, spices and flavourings in Green Curry Paste usually include spring onions, fresh coriander, kaffir lime leaves, ginger, garlic and lemon grass along with the green chillies. Making curry paste is time consuming, but well worth the efort and keeps well. Ready made pastes, available in packets and tubs, are acceptable.

Dashi

Light Japanese stock, available in powder form. It is made from kelp seaweed. Diluted vegetable stock made from a stock cube may be used as a substitute.

Dried Shrimp and Shrimp Paste

Dried Shrimps come in different sizes and have been salted and dried in the sun. They should be soaked in warm water for at least 20 minutes, then drained and rinsed before use. Shrimp paste, also known as Terasi, is a dark, odorous paste made from fermented shrimps. Use sparingly.

Fish Sauce

This is the most commonly used flavouring in Thai food. Fish sauce, Nampla, is used in Thai cooking in the same way as soy sauce is used in Chinese dishes. It is made from fresh salted anchovies layered in wooden barrels and left to ferment for several months. It has a strong, salty flavour and is used as a seasoning both in the kitchen and on the table to enhance the flavours of soups, meats, poultry, seafoods and vegetables.

Galangal

Fresh galangal, also known as Lengkuas, tastes and looks a little like ginger with a pinkish tinge to the skin, it is also prepared in the same way. It is available fresh,dried and ground.

Garlic

Garlic, together with ginger, is an indispensable ingredients in Chinese and Asian cooking.

Ginger

Fresh ginger root has a sharp, warm distinctive flavour. Choose firm, plump pieces of fresh root with unwrinkled, shiny skin. It should be peeled and sliced, finely choped or shredded before use. process chopped ginger is also available in jars. Dried ginger slices, but never ground ginger powder, can be used as a substitute.

Gram Flour

Made from ground chickpeas, this flour has a unique flavour and is usualy available in Indian food stores.

Hoi Sin Sauce

Also known as Barbeque Sauce, is a thick, dark brownish red sauce which is sweet and spicy. It is made from soy beans, sugar, flour, vinegar, garlic, salt, chilli and sesame seed oil.

Kaffir Lime Leaves

Used rather like bay leaves and give an aromatic lime flavour to dishes. The fresh leaves may be found in oriental food stores and may be frozen for later use.

Lemon Grass

This is also known as citronella, has long pale green stalks and a bulbous end similar in shape to a spring onion. Only the bottom 13 cm/ 5 in are ised. It has a woody texture and an aromatic, lemony scent. Unless very finely chopped, it is always removed before serving because it is so fibrous.

Lengkuas

See Galangal

Mirin

This is a mild, sweet, Japanese rice wine used in cooking.

Miso

Used to add richness and flavour to Japanese soups, this is a fermented bean paste.

Mooli

This is a member of the radish family with a fresh slightly peppery taste and has white skin and flesh. Unlike other radishes, it is good when cooked, but should be salted and allowed to drain before use, as it has a high water content. It is widely used in Chinese cooking and may be carved into an elaborate garnish.

Mushrooms

• Chinese or Shitake Mushrooms are used both fresh and dried to add texture and flavour to a dish

• Straw Mushrooms, Volvariella volvacea, are grown on beds of rice straw, hence the name. They have a pleasant slippery texture, and subtle taste. Canned straw mushrooms should be rinced and drained after opening.

• Wood Ears also known as Cloud Ears, Wan Yee, are dried black fungus, Auricularia auricula, They should be soaked in cold or warm water for 20 minutes, then rinced in fresh water before use. They have a crunchy texture and mild but subtle flavour.

• All dried mushrooms need to be soaked in warm water for 20 - 30 minutes before use. Dried mushrooms are expensive, but a small quantity goes a long way.

Noodles

Noodles were first invented by the Chinese over two thousand years ago, and their popularity has since spread to every corner of the world. There are many varieties of noodles in China, ranging from flat, broad ribbons to long and narrow strands, but without doubt the most popular of all are medium fine egg noodles.

• Cellophane Noodles, also known as Bean Thread, Transparent or Glass Noodles, are made from ground mung beans. Dried noodles must be soaked in hot water before cooking.

• Egg Noodles are made from wheat flour, egg and water. The dough is flattened and then shredded or extruded through a pasta machine to the required shape and thickness

• Rice Noodles are made from ground rice and water. They range in thickness from verry thin to wide ribbons and sheets. Rince in warm water and drain before use.

• Rice Vermicelli are thin, brittle noodles that look like white hair. They cook almost instantly in hot liquid, provided the noodles are first soaked in warm water. They can also be deep-fried.

• Somen Noodles are delicate, thin, white Japanese noodles made from wheat flour in dried form.

• Udon Noodles, also Japanese, are made of wheat flour and water. They are usually round, but can also be flat and are available fresh, precooked or dried.

Nori

Paper thin sheets of japanese seaweed.

Oyster Sauce

A Cantonese speciality, made from oysters and fermented soy beans. It enhances the flavour of any dish, be it meat, poultry, fish or vegetables.

Pak Choi

Also known as Bok Choi, this is a leaf vegetable with long, smooth, milky white stems and dark green foliage.

Palm Sugar

Strongly flavoured, hard brown sugar made from the sap of the coconut palm tree. It is available in oriental stores. If you have trouble finding it, use soft dark brown shugar instead.

Peanut Oil

Also known as Ground Nut Oil, can be heated to a high temperature, making it ideal for stir-frying and deep-frying. The other most commonly used cooking oils are made from vegetables such as soya beans, rape seed, sunflower or cotton seed. Lard (pork fat) or chicken fat are sometimes used but never butter or drippings.

Peanuts

Used to add flavour and a crunchy texture. Remove the thin red skins befor cooking, by immersing the nuts in boiling water for a few minutes and then rub off the skins

Plum Sauce

A speciality from Fujian in South East China, plum sauce has a unique fruity flavour, a sweet and sour sauce with a difference. Try it as a dip for Spring Rolls, roast meat or Peking Duck, or as a marinade for barbecues etc.

Red Bean Paste

A reddish-brown paste made from pureed red beans and crystalized sugar.

Rice

Long grain rice is generally used for savoury dishes. There are many high quality varieties, coming from a range of countries. Basmati, which means fragrent in Hindi, is generally acknowledged as the king of rice. Thai jasmine rice is also fragrent and slightly sticky.

Rice Vinegar

There are two basic types of rice vinegar; Red Vinegar is made from fermented rice and has a distinctive dark colour and depth of flavour; White Vinegar is stronger in flavour as it is distilled from rice. If rice vinegar is unavailable, cider vinegar may be used.

Rice Wine

Chinese rice wine, made from glutinous rice, is also known as Yellow Wine, (Huang jiu or Chiew in Chinese), because of its golden amber colour. The best variety is called Shao Hsing from South East China. A good dry or medium sherry can be an acceptable substitute.

Saki

A strong, powerful, fortified rice wine from Japan.

Sesame oil

This is used more for flavouring than for cooking. It is very intensely flavoured, so only a little is required.

Soy Sauce

This is the most popular Chinese sauce and is traditionally made by steaming soya beans until soft, then thay are pounded with wheat flour and salt; the mixture is left to ferment for 4-6 months. At the end of this period, the first draining which is known as (Supreme) Light Soy Sauce is light in colour, but full of flavour. The (Superior) Dark Soy Sauce is left to mature for a longer period, and is sweeter and thicker. Used both in the kitchen and on the table, soy sauce enhances any dish. Light Soy is particularly suitable for white meats, fish, vegetables and soups, while Dark Soy is more suitable for red meats, stews and gravy, as it gives the food a rich, reddish colour.

Spring Roll Wrappers

These paper thin wrappers are made from wheat or rice flour and water. Wrappers made from wheat flour are usually sold frozen and should be thawed and seperated before use. Wrappers made from rice flour are dry and must be soaked before use.

Sweet Potato

The sweet richness of this red tuber marries well with the hot and sour flavours of South east Asia. In Japan the sweet potato is used to make delicious candies and sweetmeats.

Szechuan Peppercorns

Also known Farchiew or Huajiao, these aromatic, red peppercorns are best used roasted or dry fried and ground. They are not as hot as either black or white peppercorns, but do add a unique taste.

Tamarind

The brown, sticky pulp of the bean like seed pod of the tamarind tree. It is used in Thai and Indonesian cooking to add tartness to recipes, rather as western cooks use vinegar or lemon juice. It is usually sold dried or pulped. The pulp is diluted with water and strained before use.

1. Soak 25g/1 oz tamarind pulp in 150 ml/¼ pint/2/3 cup warm water for about 10 minutes.

2. Squeeze out as much juice as possible by pressing all the liquid through a sieve.

Terasi

See Dried Shrimps & Shrimp Paste

Tofu

Also known as Bean Curd. This custard like preparation of pureed and pressed soya beans is exceptionally high in protein. It is usually sold in cakes of about 7½ cm/3 in square and 2 cm/1 in thick. Plain tofu is blaned in flavour but readily absorbs the flavours of the food with which it is cooked. It will keep for a few days if submerged in a container under water and kept in a refrigerator. Tofu is also available smoked and marinated.

Turmeric

This is a member of the ginger family, it is a rich golden coloured root. It is readily available as a ground powder, however, if you are using a fresh root, wear rubber gloves when handling it to avoid staining to the skin.

Wasabi

This is an edible root, which is used in Japanese cooking to make a condiment which has a sharp, pungent and fiery flavour. It is not unlike horseradish and is available in powder or paste form or fresh.

Water Chestnuts

These are walnut sized bulbs with a brown skin from an Asian water plant that resembles a sweet chestnuts. Peeled, the flesh is white and crisp with a delicate sweet flavour. Canned water chestnuts are ready peeled, whole or sliced. Once opened, and with a daily change of water, canned water chestnuts will keep in the refrigerator for up to 10 days.

Wonton Wrappers

These are small paper thin squares of wheat flour and egg dough which are used to make Wontons.

Yard Long Beans

Long thin beans, similar to French beans but three or four times longer, as the name suggests. Cut into smaller lengths and used just like ordinary green beens.

Yellow Bean Sauce

A thick paste made from salted, fermented yellow soya beans, crushed with flour and sugar.