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red bean paste is also available for desserts.
Chilli sauce:
hot sauce made of chilli peppers, vinegar, salt and plums.
Five-spice powder:
hot spice consisting of black pepper, star anise, fennel seeds, cloves
and cinnamon.
Glutamate:
a powdered flavour enhancer made of vegetable protein.
Ginger:
fresh ginger root, spicy hot; peel and chop finely.
Noodles:
wheat or egg noodles used in Asian cuisine are pre-cooked. Instant noodles are
available in sizes from very thin to very wide. Before frying noodles, they should be cooked
(about 2 minutes).
Chinese noodles:
usually fine, clear noodles made of mungo bean, tapioca or soya bean
starch. Never cook these noodles; instead, pour boiling water over them and wait until
they are soft (about 10 minutes), then drain and cut with scissors.
Rice noodles:
made from rice flour and water; prepare the same as Chinese noodles.
Basmati rice:
a high-quality variety, very aromatic when cooked.
Long-grain rice:
remains grainy after cooking; firm to the bite.
Siam rice (sticky rice):
the grains stick to each other after cooking. Ideal when eating with
chopsticks.
Wild rice:
not actually rice, but the seeds of a North American grass. It is black and is
suitable for mixing with the varieties of rice described above. Wild rice has a distinct nutty
flavour.
Morels:
black mushrooms, usually dried; soak in liquid overnight.
Tongu mushrooms:
dark brown, usually dried; soak in warm water for about 10 minutes
before using.
Straw mushrooms:
light coloured mushrooms, sold in cans.
Tofu/soya bean curd:
a soft cheese-like product, made from curdled and fermented soy
milk.
Wine:
In Asia, wine is usually made from rice or millet. A dry sherry can be used as a
substitute for rice wine.
The ingredients of Asian cuisine described here, and many others, are available in super-
markets, shopping centres and department stores, or speciality shops for Asian products.
Inquire at your local bookshop about cookbooks for more wok and Asian recipes.
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