101 Cooking Recipes Blog
Jun 22nd, 2008 by Susan
Lemon Grass - An aromatic herb, best used fresh. Trim the base, remove the tough outer layers and finely chop the inner white layers. The whole stem can also be used in dishes such as curry, but remove it before serving.
Jun 19th, 2008 by Susan
Hoisin Sauce - A thick, sweet-spicy Chinese sauce made from soy beans, garlic sugar and spices. It is used in cooking and as a dipping sauce. Once opened, store in the refrigerator.
Jun 15th, 2008 by Susan
Fish Sauce - A salty sauce with a strong fishy smell. Small fish are packed into wooden barrels, seasoned with salt and fermented for several months. The liquid run-off is fish sauce.
Jun 12th, 2008 by Susan
Chinese Rice Wine - A fermented rice wine with a sweetish taste, similar to dry sherry. It is amber-colored and is made from glutinous rice in Shaoxing in Southern China.
Tamarind - A bean-like pod with a tart flavor, it is available as a dried shelled fruit, a block of compressed pulp, a puree or a concentrate, it adds a sweet-sour flavor to dishes.
