18
COOKING TECHNIQUES
SPECIAL INGREDIENTS
Agar-agar
Is made from different types of seaweed. It
has excellent setting properties, similar to
gelatine and will set at room temperature.
Bok choy
Also known as Chinese chard or Chinese
white cabbage, has fleshy white stems and
dark green leaves. It has a slight mustard
taste. There is also a smaller 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 pressing and the milk
the second or third pressing.
Chillies, fresh and dried
Chillies are available in many different types
and sizes. The small ones (birds eye or bird
peppers) are the hottest. Use tight fitting
gloves when handling and chopping fresh
chillies as they can burn your skin. The chilli
seeds are the hottest part of the chillies so
remove them if you want to reduce the heat
content of recipes.
Coriander
This is also known as cilantro and Chinese
parsley. It is essential to many South-East
Asian cuisines. A strongly flavoured herb,
use it sparingly until you are accustomed
to the unique flavour. Parsley can be used
as a substitute; it looks the same but tastes
quite different. Coriander is available fresh,
ground and in seed form.
Char siu sauce
This is the equivalent of Chinese
BBQ sauce.
Crisp fried shallots
These are available from most Asian
supermarkets pre-prepared.
Fish sauce
A thin, salty dark brown sauce with a
distinctive fishy smell, which is used
extensively in Thai and Vietnamese cookery.
It is made from small fish that have been
fermented in the sun. Fish sauce replaces
salt in many recipes.
Garam masala
A blend of spices, usually consisting of
some combination of cinnamon, cumin,
pepper, cloves, cardamom, nutmeg and
mace. It can be bought already blended from
supermarkets, but it is best freshly made. It
is usually added towards the end of cooking.
Green ginger wine
An Australian made alcoholic sweet wine
infused with finely ground ginger.
Hoisin sauce
This sauce is a thick sweet Chinese
barbecue sauce made from a mixture of
salted black beans, onions and garlic.
Hokkien noodles
Also known as fukkien, these are thick,
yellow and rubbery in texture. They are
made from wheat flour and are cooked and
lightly oiled before being packaged and
sold. The noodles need to be broken up
before cooking.
Kaffir lime leaves
These are dark green, shiny, double leaves
which have a very pungent perfume. They
are rather thick and must be sliced very
finely for use as a garnish, or added whole
in a curry.
Содержание HealthSmart BEW300
Страница 1: ...BEW300 the Quick Wok Instruction Booklet ...
Страница 2: ...CONGRATULATIONS on the purchase of your new Breville Quick Wok ...
Страница 6: ...KNOW your Breville Quick Wok ...
Страница 8: ...OPERATING your Breville Quick Wok ...
Страница 10: ...CARE CLEANING for your Breville Quick Wok ...
Страница 14: ...COOKING TECHNIQUES for your Breville Quick Wok ...
Страница 20: ...RECIPES ...
Страница 43: ...43 NOTES ...