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SPECIAL INGREDIENTS
A little planning ahead makes stir-frying
easier.
Agar-Agar
Is made from different types of seaweed.
It has excellent setting properties, similar
to gelatine and will set at room tempe-
rature.
Bok choy
Also known as Chinese chard or Chi-
nese white cabbage, has fleshy white
stems and dark green leaves. It has a
slight mustard taste. There is also a smal-
ler version called shanghai or baby bok
choy.
Bamboo shoots
The young tender shoots of bamboo
plants are available in cans. They are
mainly used to add texture to food.
Coconut cream and coconut milk
Both coconut cream and milk are
extracted from the grated flesh of mature
coconuts. The cream is a richer first pres-
sing and the milk the second or third
pressing.
Chili peppers, fresh and dried
Chili peppers are available in many dif-
ferent types and sizes. The small ones
(Thai, macho, serrano, jalapeno) are
the hottest. Use tight fitting gloves when
handling and chopping fresh chilies they
can burn your skin. The chili seeds are
the hottest part of the chilies so remove
them if you want to reduce the heat con-
tent of recipes.
Cilantro
This is also known as coriander and
Chinese parsley. It is essential to many
Southeast Asian cuisines. A strongly fla-
vored herb, use it sparingly until you are
Summary of Contents for DesIgn Wok Advanced Pro
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