Is a mollusk obtainable frozen
or canned. A GASTROPOD MOLLUSK found along the coastlines of
California, Mexico and Japan. The edible portion is the adductor muscle, a
broad foot by which the abalone clings to rocks. As with any muscle, the
meat is tough and must be pound.
ALMOND ESSENCE: almond extract.
Powder of sour mangoes
BAKING POWDER: Is a raising agent consisting of an alkali and an
acid. It is mostly made from cream of tartar and bicarbonate of soda
in the proportion of 1 level teaspoon of cream of tartar to 1/2
level teaspoon of bicarbonate of soda. This is equivalent to 2 level
teaspoons baking powder.
BAMBOO SHOOTS: Are available in cans.
BAMBOO STEAMERS: Available in varying sizes. The base should be
soaked in cold water for about 10 minutes before using.
Black Beans: These fermented, salted soy beans, both canned and
dried; one can be substituted for the other. Drain and rinse the
canned variety; soak and rinse the dried variety. Leftover beans
will keep for months in an airtight container in the refrigerator.
Mash beans when cooking to release flavor.
Green (or French) Beans: Should be topped and tailed before use.
Bean Curd: is also known as tofu. It is made from boiled,
crushed soy beans to give a type of milk. A coagulant is added, much
like the process of cheese making. Buy it as fresh as possible; keep
any leftover tofu in refrigerator under water, which must be changed
BEEF: Used in several different cuts; usually the tender cuts
such as fillet or rump are ideal for quick cooking. If the recipe
requires the beef to be sliced finely, freeze the piece for at least
30 minutes before cutting. Cut across the grain of meat for maximum
flavor and moisture retention during cooking.
BICARBONATE OF SODA: Baking soda.
BREADCRUMBS: Can be packaged or made freshly at home. Use 1 or 2
day old white bread made into crumbs by grating, blending or
BURGHUL: Cracked Wheat
use salted or unsalted (sweet) butter or substitute depending on
An oriental combination of various spices. Details of ingredients
and preparation is as follows:-
30 g (1 oz) cumin seeds
1 tablespoon salt
Pinch of asafoetida
3 teaspoons chilli powder
2 tablespoons dried green mango powder (amchur)
1 tablespoon crushed dried mint
2 teaspoons dried ginger powder
Lightly toast cumin with salt and asafetida. Grind all ingredients
to a fine powder and pour into a jar with a tight fitting lid.
Homemade stock will give you the best flavor, but if you want to use
stock cubes for convenience, use 1 crumbled stock cube to every 2
CHILLIES: (Fresh and dried are available in many different types
and sizes. The small ones (bird's eye or bird peppers) are the
hottest. Use tight rubber gloves when chopping fresh chilies as they
can burn your skin. The seeds are the hottest part, so remove them
if you want to reduce the heat content of recipes.
CHINESE MIXED PICKLES:
A variety of fruit and
vegetables preserved in vinegar, sugar and salt. The ingredients may
contain ginger, shallots, papaws, cucumbers, carrots, chilli and
CHINESE TURNIP/CHINESE WHITE
RADISH: Also known as
daikon. A basic food in some Asian countries.
CHOCOLATE, DARK: Dark eating chocolate.
CINNAMON: Fragrant bark used as a spice in ground form or sticks
Broad-bladed chopper available in many sizes and types. Cleavers are
inexpensive and take only a little practice to use efficiently.
Steel cleavers need to be wrapped in an oiled cloth to prevent them
from rusting; keep them razor sharp by sharpening on an oilstone.
COINTREAU: An orange flavored liqueur.
COLOURINGS: Concentrated liquid vegetable food colorings.
CORN: Baby corn is small corn cobs canned in brine. Creamed corn
is a type of puree in cans.
Cornstarch; is the main
thickening ingredient used
in Chinese cooking. It is always blended with liquid before being
added to other ingredients, then boiled until the mixture thickens.
CREAM: May be thickened (whipping) cream in some recipes; while
cream is simply a light pouring cream.
Fenugreek: A green herb also known as Methi in oriental
FIVE SPICE POWDER:
Is a pungent mixture of ground spices, which include cinnamon,
cloves, fennel, star anise and Szechuan peppers.
FLOUR: Basically of two types. One cannot be substituted for
another to give the same result.
Plain Flour: All-purpose flour; this should be used when no
particular type of flour has been specified.
Self-Raising Flour: Substitutes plain (all-purpose) flour and
baking powder in the proportion of ¾ metric cup plain flour to 2
level metric teaspoons baking powder, sift together several times
before using. If using an 8oz measuring cup, use 1 cup plain flour
to 2 level metric teaspoons baking powder.
An oriental combination of various spices. Details of
ingredients and preparation is as follows:-
60 g (2 oz) black peppercorns
60 g (2 oz) cumin seeds
60 g (2 oz) coriander seeds
25 large black cardamoms, peeled
15 g (12 oz) cloves
15 g (12 oz) ground cinnamon
Blend these to a fairly fine powder and pour into a jar with a tight
fitting lid. The spice mixture will be even more fragrant if the
peppercorns, cumin and coriander are lightly toasted under the
griller before grinding.
Green, Fresh or Root Ginger:
Scrape away skin and ginger is ready to grate, slice or chop. Peeled
fresh ginger can be kept in vinegar, enough to cover; keep in
airtight jar in refrigerator.
Ground Ginger: is also available but should not be substituted
for fresh ginger in any recipe.
Preserved Ginger: Is fresh ginger preserved in syrup.
GRAND MARNIER: Orange flavored liqueur.
Fine flour made through grinding gram. Also known as Besan in
rennet tablet used for setting milk desserts.