most use ingredients
Agar is an extract of seaweed and is used in Asian and vegetarian cooking as a substitute for gelatine.mostly its comes in either small transparent strips of various colors or powder form .when dissolved in water over a low heat, agar agar blends with water and on cooling sets to a jelly.
These are available in cans and should be rinsed and drained before use.
Bean curd sheets
This is the skin that forms during the making of tofu.
bean sauces and pastes
there are huge range of bean sauces and pastes are available. most are made pureed soy beans.
Small white shoots of the mung bean plant.
Made from hot peppers salt and garlic.
Chinese barbecued pork or chinese roasted pork
pork fillet is marinated in soy sauce mixture then roasted at a high temperature.
called “Petsai”when eaten raw they have a flavor that is a cross between lettuce and cabbage, and their crisp crunchy texture makes them ideal for stir-fries.
highly flavored sausage made with chopped lean and fatty pork and spices.
These black fungi, also known as wood ears.they have to be soaked in hot water until soft before using. dried Chinese mushrooms also can be used instead.
an attractive herb which use many Asians. also known as Chinese parsley .
Dried Chinese mushrooms
few will add a unique flavor, to any dish. to use it , place mushrooms in a bowl, cover with boiling water and let it to soak for 20 minutes until it soft. squeeze and use as required.
Five spices powder
A mixture of five aromatic spices cinnamon, clove, fennel, star anise and Szechwan pepper.
made from leaves of pandanus or screw pine, this is use for flavoring and coloring. its pale-green in colour and has a warm nutlike flavor.
Chinese wine is made from glutinous rice. sometimes its called yellow wine because of its color.
also known as bean curd, tofu has played an impotent role in oriental cooking for over thousand years.its made from yellow soy beans which are soaked, ground and mixed with water then briefly cooked before being solidified.