Showing Tag: "ingredient" (Show all posts)

Sugar Syrup

Posted by Kroocrew on Tuesday, May 3, 2011, In : Universal 




Syrup is used extensively in American cuisine and in making drinks and beverages in Asia because of its convenience. "Bar Syrup" is a global ingredient used in making many cocktails.

What is Simple Syrup? It is just sugar and water boiled together. It is the secret ingredient to the best cold homemade beverages, cocktails, and other drink recipes. It is easier to swirl in a prepared liquid than it is to add sugar directly, because the solid crystals don't need to dissolve. It is a stable li...
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Pla Ra ปลาร้า/Padaek ປາແດກ (Fermented Fish recipe)

Posted by Kroocrew on Monday, April 18, 2011, In : Thailand 




Pla Ra is the Isaan Thai name for this product and Padaek is the Lao name also used by Isaan people.

As described by Wan Srikhamthae (Ubon Ratchathani/Bangkok)

There have been many enquiries coming through search engines to EdiblyAsian looking specifically for a recipe for Thai or Lao fermented fish ingredient. If you are unfamiliar with this ingredient it's description may not sound appetising but it is an essential ingredient in certain (not all) Lao and Isaan recipes. Fish are allowed to f...
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Ketjap Manis (Kecap Manis)

Posted by Kroocrew on Thursday, March 3, 2011, In : Indonesia 




This is a common sauce of Indonesia based on soy sauce but very syrup like and extremely sweet being fortified by the addition of generous amounts of palm sugar and spices. It is generally used as an ingredient. It's use now extends through much of SE Asia and is popular in the Netherlands.
The formulation given is for a taste approximation rather than an accurate ingredient replication. The sweetening agents for this preparation are brown sugar and molasses rather than the traditional Palm S...
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Fermented Fish (Pa Daek / Pla Ra)

Posted by Vincent Fischer-Zernin on Sunday, January 9, 2011, In : Laos 
Vincent made contact with this blog with a comment on "Lao Salad Dressing" as posted advising us of the lack of traditional authenticity and an example recipe showing the commonly used dressing. In this formulation was reference to Pa Daek and reference was made to its familiarisation by western palates. In this note Vincent has taken an extract from his book (Lao Cooking and The Essence of Life) to further describe the process and aspects of the "condiment". Please enjoy the following descri...
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Sambal Trassi

Posted by Kroocrew on Monday, November 15, 2010, In : Indonesia 


© All Rights Reserved. Used with kind permission of "Pepy Nasution"



Ingredients:
  • 20 red Chillies or Lomboks (approx. 6 - 9 cm. long).
  • 2 teaspoons Salt.
  • 1 teaspoon ground Trassi (shrimp paste: any shrimp paste can be used for this preparation)
Method:
  1. Wash and dice the chillies and mix with the salt and shrimp paste.
  2. Grind or homogenise into a coarse paste.
  3. Keep refrigerated for up to 2 months.

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Japanese Commercial ingredients for quality cooking.

Posted by Kroocrew on Friday, October 15, 2010, In : Japan 




Dashi
(Dashi jiru means Bonito and Kelp broth.)
  • You can use the Dashi powder for convenience.
  • For example:
  • Ajinomoto Brand HONDASHI.
  • 2 Tablespoon Dashi Powder (30ml) : 5 Cup Water (1liter)
  • If you want a restaurant taste, use a Dashi Pack.
  • Dashi pack  looks like a tea pack.
 
Chuka-broth (Chuka-dashi):
  • Chuka-dashi is chicken and pork flavoured powder.
  • Add this powder to water.

Torigara-broth (Torigara-dashi):
  1. Torigara-dashi is chicken flavoured powder.
  2. Add this powder to water.     
  
Mirin
  • Use HON-Mirin...

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Cencaluk Chilli Sauce

Posted by Kroocrew on Thursday, May 20, 2010, In : Malaysian (Malay) 




Cencaluk is a particularly pungent fermented seafood product. It's made from krill and tiny prawn. Not something that would be commonly used by non-malay or non-indonesians.




Ingredients:
  • 1½ tbsp good quality cencaluk
  • 4–5 shallots
  • 1 tbsp sliced red chilli
  • 1 tbsp sliced bird’s eye chillies

Seasoning:
  • 1 tbsp sugar or to taste
  • 2 tbsp freshly squeezed lime juice

Method:
  1. Slice shallots lengthwise.
  2. Put cencaluk, red chillie, bird’s eye’s chillies and shallots in a bowl.
  3. Add in sugar and lime juice t...

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Kansui. (Chinese Alkaline Salts for Cooking) 碱水 / 鹼水

Posted by Kroocrew on Thursday, May 20, 2010, In : China 

CC license

What is Kansui used for and what kind of recipes use it?

kansui is an alkaline solution that is safe to ingest in the final concentration that it's used. It doesn't significantly alter the flavour of the final product but it does change the texture.

Typically it is used in some noodle preparations to create a slightly chewy noodle rather than the conventional soft noodle. It's also used in making certain dough pastires such as certain crepes. Typically Japanese crepes and Thai Khanom Buang o...
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Bean Curd Skin (Yuba) 湯葉, ゆば

Posted by Kroocrew on Tuesday, April 27, 2010, In : Japan 



 The only ingredients your soy-milk should have are soybeans and water. Commercial drinking soy-milk is not suitable as it contains various solubilizers and flavourants etc.

Ingredients:
  • 2 cups soy milk

Method:
  1. Pour soy milk into pan and bring to the threshold of boiling over medium heat. Small bubbles will begin to form around the edges of the soy milk.
  2. Turn off the heat and let a "skin" form on the top of the soy milk - this is your yuba.
  3. Remove skin with chopsticks and place in a dish.
  4. Let po...

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Hot Chillie Paste

Posted by Kroocrew on Monday, April 26, 2010, In : China 



I noticed this paste and was impressed by the look of the image. The flecks of charcoal says straight away a home-made and lovingly prepared paste.

I wrote to the owner who graciously has allowed me to use his image and he also sent back a description of the paste which I had no knowledge of:

"Chakma Chillie Paste which is called "Sidol-diye Morich Baaitye". It is a preparation of Highland Chakma Chilly with roasted fish paste(sidol).It is a speciality of Chakma people in South Western part o...

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Please"click" on the recipe title of interest to fully open the description, if it isn't already, to allow "comments" that you may wish to make. The comments area  will be seen at the end of the relevant recipe.

 

  • Single measurement conversion
  •  This converter is a plain English utility. Type the amount  and the unit name  which you wish to convert from in the upper line and then in the lower line type the units name you wish to convert to. Then click the "Submit" button

  •  It is safest to type in the complete name of the unit rather than an abbreviation, because of the possibility of ambiguity.


  • If you wish to convert a volume of some ingredient into a weight, a conversion facility I have used for this purpose is

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