Glossary Of Asian Ingredients Recipe
Yield: 1 infoRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.02
Directions:
Oriental Chili Sauce: Used to add heat as well as genuine flavor.
Tremendously hot, add small amounts at first, then more as you build
up a chili tolerance. Will keep indefinitely in the refrigerator.
Mirin: Slightly syrupy rice wine made from glutinous rice, a koji
mold and a distilled 90 proof liquor called shochu. It is
indispensable in Japanese cooking, adding sweetness and providing an
attractive glaze. choose one with no preservatives.
Oyster-Flavored Sauce: A smooth-tasting thick brown sauce made from
oyster extracts, it adds a certain richness with no hint of
fishiness. It is used sparingly to enhance the flavor of sauces,
soups and stir-fried dishes. Look for brands from Hong Kong.
Refrigerate after opening.
Sake: A Japanese wine brewed from steamed rice, koji mold and
high-quality spring water. The alcohol content ranges from 12 to 15
percent. Amino acids in sake tenderize meats, dispel fishy odors and
are a balancing agent for other salty seasonings such as soy sauce.
Store in a cool place. Refrigerate after opening.
Sesame Oil: Aromatic amber-colored oil pressed from sesame seeds.
Rarely used as a cooking oil, it will burn when subjected to high
temperature and the delicate flavor will be destroyed. Add sparingly
to marinades and sauces or drizzle a few drops over a finished
stir-fry dish. Do not substitute oil from untoasted sesame seeds
found in health food stores.
Southeast Asian Fish Sauce: Known as nampla in Thailand and petis in
Indonesia, this thin, amber, salty fermented fish sauce is used
extensively as a seasoning. It adds wonderful depth and flavor to
dishes and enhances the natural taste of foods without adding fishy
taste or odor.
Soy Sauce: A brown, salty liquid seasoning fermented from soybeans,
wheat, a koji mold and water. The enzymes in soy sauce accentuate the
natural flavor of foods. Light or thin soy sauce is saltier than a
medium-dark variety. Japanese brands are less salty than their
Chinese counterparts. Do not use domestic supermarket brands, which
are chemically fermented; better to omit soy sauce entirely.
Simply Seafood Fall 1993
Submitted By DIANE LAZARUS On 01-13-95
Title: Stir-Frying Tips
Categories: Information, Chinese, Stir fry, Asian
Yield: 1 info
Stir-frying is a high speed Chinese cooking technique, excellent for
cooking seafood. The wok is the Asian cooking utensil of choice; its
curved sloping sides and narrow bottom facilitate the stir-frying
process. Small pieces of fish and shellfish cook efficiently within 2
to 3 minutes. Little oil is required because of the woks concave
shape. Among seafoods suggested for stir-frying are shrimp, squid cut
in rings, cubes of firm-textured fish and pieces of crab.
* It is crucial that all ingredients be prepared, measured and
arranged in containers on a tray before the cooking begins. There is
no time for preparation once the stir-fry process has begun.
* Be sure your wok is well seasoned. You will need less oil for
cooking and foods will not stick to the pan.
* Heat the wok before adding the oil, then roll the pan around so
that the oil coats the entire bottom. The wok and oil should be very
hot before the seafood is added.
* Stir rapidly and constantly with a Chinese stir-fry shovel to make
sure foods cook evenly. The shovel is specially designed to scoop and
toss foods with maximum efficiency and speed.
* Never stir-fry more than 1 pound of seafood at a time; cooking less
in 2 or 3 batches is better.
Simply Seafood Fall 1993
Submitted By DIANE LAZARUS On 01-13-95
Source from luhu.jp
Tremendously hot, add small amounts at first, then more as you build
up a chili tolerance. Will keep indefinitely in the refrigerator.
Mirin: Slightly syrupy rice wine made from glutinous rice, a koji
mold and a distilled 90 proof liquor called shochu. It is
indispensable in Japanese cooking, adding sweetness and providing an
attractive glaze. choose one with no preservatives.
Oyster-Flavored Sauce: A smooth-tasting thick brown sauce made from
oyster extracts, it adds a certain richness with no hint of
fishiness. It is used sparingly to enhance the flavor of sauces,
soups and stir-fried dishes. Look for brands from Hong Kong.
Refrigerate after opening.
Sake: A Japanese wine brewed from steamed rice, koji mold and
high-quality spring water. The alcohol content ranges from 12 to 15
percent. Amino acids in sake tenderize meats, dispel fishy odors and
are a balancing agent for other salty seasonings such as soy sauce.
Store in a cool place. Refrigerate after opening.
Sesame Oil: Aromatic amber-colored oil pressed from sesame seeds.
Rarely used as a cooking oil, it will burn when subjected to high
temperature and the delicate flavor will be destroyed. Add sparingly
to marinades and sauces or drizzle a few drops over a finished
stir-fry dish. Do not substitute oil from untoasted sesame seeds
found in health food stores.
Southeast Asian Fish Sauce: Known as nampla in Thailand and petis in
Indonesia, this thin, amber, salty fermented fish sauce is used
extensively as a seasoning. It adds wonderful depth and flavor to
dishes and enhances the natural taste of foods without adding fishy
taste or odor.
Soy Sauce: A brown, salty liquid seasoning fermented from soybeans,
wheat, a koji mold and water. The enzymes in soy sauce accentuate the
natural flavor of foods. Light or thin soy sauce is saltier than a
medium-dark variety. Japanese brands are less salty than their
Chinese counterparts. Do not use domestic supermarket brands, which
are chemically fermented; better to omit soy sauce entirely.
Simply Seafood Fall 1993
Submitted By DIANE LAZARUS On 01-13-95
Title: Stir-Frying Tips
Categories: Information, Chinese, Stir fry, Asian
Yield: 1 info
Stir-frying is a high speed Chinese cooking technique, excellent for
cooking seafood. The wok is the Asian cooking utensil of choice; its
curved sloping sides and narrow bottom facilitate the stir-frying
process. Small pieces of fish and shellfish cook efficiently within 2
to 3 minutes. Little oil is required because of the woks concave
shape. Among seafoods suggested for stir-frying are shrimp, squid cut
in rings, cubes of firm-textured fish and pieces of crab.
* It is crucial that all ingredients be prepared, measured and
arranged in containers on a tray before the cooking begins. There is
no time for preparation once the stir-fry process has begun.
* Be sure your wok is well seasoned. You will need less oil for
cooking and foods will not stick to the pan.
* Heat the wok before adding the oil, then roll the pan around so
that the oil coats the entire bottom. The wok and oil should be very
hot before the seafood is added.
* Stir rapidly and constantly with a Chinese stir-fry shovel to make
sure foods cook evenly. The shovel is specially designed to scoop and
toss foods with maximum efficiency and speed.
* Never stir-fry more than 1 pound of seafood at a time; cooking less
in 2 or 3 batches is better.
Simply Seafood Fall 1993
Submitted By DIANE LAZARUS On 01-13-95
Source from luhu.jp