Chinese & Asian [antikvár]

CHINESE ASIA N STEP-BY-STEP Chinese and Asian Basics For the authentic flavour of Chinese and Asian food, use the correct ingredients and apply the appropriate cooking techniques. Supermarkets, Asian food stores and health food shops will stock what you need. Agar powder: Powdered agar is made from refined seaweed and is tasteless and colourless. Gives a firm set to desserts. Boil to dissolve and make it set. Use if gelatine is unavailable; however, the texture of the end product will be slightly different. Atta flour: This veiy fine grade of wholemeal flour is used to make Indian breads such as chapatis. Alternatively, use plain wholemeal flour, sifting it to remove the coarse fibres. Bamboo shoots: This cranchy, yellow vegetable is available canned and sometimes fi"esh. Canned shoots are either sliced or come whole in a cone shape; cut the cone into bite-sized pieces and rinse before use. Bean pastes: There is a large range of such pastes from which to choose, varying in intensity of flavour and colours. Chilli bean paste is made of pureed soy beans, garlic and chillies. It is used in Chinese dishes to give a chilli-hot piquancy. Sweet bean paste is made from pureed soy beans, seasonings and sugar; it is used as a filling for sweet dumplings. Agar powder Atta flouii,i _ V Bean starch noodles Black beans Bean sprouts: Available in 500 g plastic bags from fmit and vegetable shops. Look for firm, white sprouts that will have the desired sweet crunch; avoid limp, yellowish ones. Canned sprouts are also readily available; rinse them to remove the brine and soak them in iced water for about 30 minutes to improve their texture. Bean starch noodles: Fine transparent noodles are made of mung bean starch. Sold in bundles varying from 50 g to 500 g. Buy lots of small ones; it is easier than trying to divide up a large bunch. When deep-fi'ied, these noodles swell up and become crisp. When boiled, they are slippeiy and are used in soups or with cuny. Black beans: Salted black beans are sold in cans and jars. Rinse them in several changes of water and mash or chop before using. Commercially prepared black bean sauce is an adequate substitute; dilute it with a little water, if necessary. Chilli bean pastes: See Bean Pastes. Chillies: Chillies vary in size, colour and degree of 'heat'. As a general rule, the smaller the chilli the hotter it is. Red 'bird's eye' chillies are the hottest; they are available fresh or dried. Chilli flakes are crushed, whole, dried chillies. Chilli powder is a hot seasoning spice made by grinding dried red chillies. When handling chillies, in particular fresh ones, avoid touching your eyes or face. Chinese vegetables: Several leafy varieties (bok choy, for example) are sold at Chinese markets and some supermarkets. Buy bright green bunches with no signs of wilting. Snow peas are also often used. Coconut milk and cream: Many brands are available; experiment until you find one of the consistency you like. If canned coconut milk or cream are not available, make youi' own by pouring 2V2 cups very hot water over 200 g desiccated coconut. When cool enough to handle, knead and strain through a fine strainer. This will give IV2 cups coconut milk. Use hot milk to produce a very rich coconut milk.