Asian cuisine

Easy cooking for anyone that love Asian cuisine
and can WOK n' rolls like a men!!

                               Fruits and vegetables


Asian prears are juicy like a pear: crisp like and apple, and also know as apple pear

Bean sprouts  Both mong and soy bean sprout, have bright and silver body with yellow head and long tail. It's best to use these the same day they're purched, but they will last for couple days if kept in refrigerator in an open bag. 

Bok choy Is a loose leafed cabbage with thick white stalk and green leave. Baby bok choy is a smaller, youger version of bok choy, they're sweeter and less fibrous than reqular bok choy. 

 Chili pepper (also known as, or spelled, chilli pepper, chilli, chili, and chile) is the fruit of the plants from the genus Capsicum, members of the nightshade family, Solanaceae. Botany considers the plant a berry bush. Though chilis may be thought of as a vegetable, their culinary use is generally as a spice. It is the fruit that is usually harvested.

  Chinese broccoli or Chinese kale, is a slightly bitter leaf vegetable featuring thick, flat, glossy blue-green leaves with thick stems and a small number of tiny, almost vestigial flower heads similar to those of broccoli.

 Coriander is an annual herb in the family Apiaceae. It is also known as cilantro, particularly in the Americas. Coriander is native to southwestern Asia west to North Africa. It is a soft, hairless plant growing to 50 cm [20 in.] tall. The leaves are variable in shape,

Ginger is a spice which is used for cooking and is also consumed whole as a delicacy or medicine. It is the underground stem of the ginger plant

 mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source.

 Napa cabbage  or hakusai in Japanese, is a type of Chinese cabbage originating near the Beijing region of China, and is widely used in East Asian cuisine.[1] Napa cabbage is lighter in color than ordinary Chinese cabbage (bok choy).

 Snow pea is a legume, more specifically a variety of pea eaten whole in its pod while still unripe. It is one of the evidence of having been cultivated in a region that is now along the Thailand-Burma border, 12,000 years ago.

 Sugarsnap peas or mange tout are a cultivar group of edible-podded peas that differ from snow peas in that their pods are round as opposed to flat. Snap peas like all other peas are pod fruits.                                                

Toro root is available in two types, including the large melon-size toro and the small golf ball size toro. All are somewhat hairy, dark- skinned, and rough texture.

                           Rice, Noodle and flours

Bean thread noodles They are generally sold in dried form, boiled to reconstitute, then used in soups, stir fried dishes, or spring rolls. They are called "cellophane noodles" or "glass noodles" because of their appearance when dried, resembling cellophane, a clear material or a translucent light gray or brownish-gray color.

Chinese egg noodles A noodle is food made from unleavened dough that is cooked in a boiling liquid. Depending upon the type, noodles may be dried or refrigerated before cooking. The word noodle derives from the German Nudel (noodle) and may be related to the Latin word nodus (knot). In American English, noodle is a generic term for unleavened dough made from many different types of ingredients. Noodles exist in an abundance of shapes

Egg Roll wrappers are thin, pliable sheet of dough made from wheat flour, eggs, and water. When deep-fried, eggroll wrapper have a bubbly surface and semi -crisp in texture.

 Rice flourRice flour may be made from either white rice or brown rice. To make the flour, the husk of rice or paddy is removed and raw rice is obtained. The raw rice is then ground to form rice powder, also known as rice flour. The rice flour is used in making neer dosa, golibaje (Mangalore bajji), and rotti.

 rice a variety of sort-grain rice, resemble an opaque white rice shaped pearl. When cooked it become soft, moist,sweet, sticky, and translucent. 

Rice noodles are noodles that are made from rice. Their principal ingredients are rice flour and water. However, sometimes other ingredients such as tapioca or corn starch are also added in order to improve the transparency or increase the gelatinous and chewy texture of the noodles.

  Rice papper is used for making fresh summer rolls (also called spring rolls)[2] or fried spring rolls in Vietnamese cuisine, where the rice paper is called bánh tráng or bánh đa nem. Ingredients of the food rice paper include white rice flour, tapioca flour,[2] salt, and water. The tapioca powder makes the rice paper glutinous and smooth. It is usually sold dried in thin, crisp, translucent round sheets that are wrapped in cellophane. The sheets are dipped briefly in hot water to soften them, then wrapped around savory or sweet ingredients.

Spring roll wrapper are papper thin pancakes made from a thin batter of wheat flour. when dep-fried, springroll wrappers become crisp and smooth with light-texture.

Tapioca starch is a fine, wexy- textured white powder made from the root of the cassava plant. Tapioca starch is used as a thickener and in combination with other flour to make Dim-Sum  dough. Tapioca pearls of various sizes are used to make creamy puddings and sweet deserts.      

 

                                Sauce and pastes

Babecue sauce is a liquid flavoring sauce or condiment ranging from a watery to very thick consistency. As the name implies, it was created as an accompaniment to barbecued foods. While it can be applied to any food, it usually tops meat after cooking or during barbecuing, grilling, or baking. Traditionally it has been a favored sauce for pork or beef ribs and chicken.

Black bean sauce Is a ready to use sauce made from salted black beans and rice wine. depending on variety, black bean sauce may contain garlic or hot chilies.

Black vinegar is made from the fermentation of a mixture of rice, wheat, millet or sorghum. Compared to common white vinegar, black venigar is less tart, smokier, sweeter, more flavorful, and of course darker in color.

Brown bean sauce is a thick, salty brown sauce made from whole or ground fermented soy beans.

 chili oil is a hot , reddish orange oil made by infusing the heat and flavor of whole dried chilies and red pepper flakes into oil. It used as a flavoring agent and as a table condiment for those who like a spicy bite to any food.

chili sauce is made from a blend of fresh and dried chiles and vinegar. depending on the country origin, different seasoning are added to give each a unigue flavor.

curry generally defines a highly seasoning mixture of various ingredients. There are many prepared sauce (paste) and powders on the market.

Hoisin sauce  is a thick, granular sauce made from fermented soy beans, vinegar, garlic, sugar, and spices. It lends a spicy- sweet flavor and a deep , rich reddish brown color to roast, stir-fried, and barbecues.

Oyster sauce is a thick  dark brown all-purpose seasoning sauce made from oyster extracts, sugar, and seasoning. It's distinct sweet-smoky flavor goes well in any meat and vegetable stir-fry.

Plum sauce is a light, amber sauce made from salted plum, apricots, yams, rice vinegar, chiles, and other spices. The sweet tart, chuncky jam-like sauce is often served with roast duck, barbecue meats, and deep-fried appretizer. 

Shrimp sauce is a pinkish gray sauce or paste made from fermentedshrimps. Don't let the pugent odor throw you off. Once it cooked, the ordor disappares leaving a salty, mellow, fish flavor. Shrimp sauce a often used as a seasoning in stir-fries and clay pot cooking.

 Soy sauce (US), soya sauce (Commonwealth) is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. Soy sauce was invented in China, where it has been used as a condiment for close to 2,500 years. In its various forms, it is widely used in East and Southeast Asian cuisines and increasingly appears in Western cuisine and prepared foods

Dark soy sauce is a reqular soy sauce with the addition of molasses. dark soy sauce is thicker, darker, sweeter, and more full-bodied in flavor. It's used when a richer flavor and deep mahogany color is desire. 

Lite soy sauce is lighter in color, saltier in flavor, and thinner in consistency than reqular soy sauce. It's used when little or no color change in the food is desire, such as when cooking poultry and vegetable dishes.

Sweet and sour sauce is a prepared sauce simply made from vinegar and sugar.It has long been popular in North America and Europe, where it is stereotypically considered a component of standard Chinese cuisine. It does in fact originate from China, and is now also used in some American and European cuisines.

 sweet soybean paste is a thick, dark brown- or black-colored Chinese sauce is made from wheat flour, sugar, salt, mantou, and ground fermented yellow soybeans (that is, what is left of the soybeans after the fermentation of soybeans into soy sauce).

 

 

 

 

 

 

 

 

 

 

 

 

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