Gastroback 42515 Design Wok Advanced Pro - Manual (Page 19)

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cilantro
This is also known as coriander and Chine-
se parsley. It is essential to many Southeast
Asian cuisines. A strongly flavored herb, use
it sparingly until you are accustomed to the
unique flavor. Parsley can be used as a sub-
stitute; it looks the same but tastes quite dif-
ferent. Cilantro is available fresh. The dried
spice version is labeled coriander and is
available whole or ground.
char siu sauce
This is the equivalent of Chinese BBQ sauce.
crisp fried shallots
These are available pre-prepared from most
Asian supermarkets.
Fish sauce
A thin, salty dark brown sauce with a distinc-
tive fishy smell, which is used extensively in
Thai and Vietnamese dishes. It is made from
small fish that have been fermented in the
sun. Fish sauce replaces salt in many recipes.
garam marsala
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 supermar-
kets, but it is best freshly made. It is usually
added towards the end of cooking.
green ginger Wine
An Australian made alcoholic sweet wine in-
fused 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, yel-
low 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 coo-
king.
rice noodles
These are fresh white noodles, they do not
require a lot of 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.
lemon grass
An aromatic fresh herb that is used in cur-
ry pastes, stir-fries and soups. Trim the base,
remove the tough, outer layers and finely
slice, chop or pound the white interior. Who-
le stems can be added to soups or curries.
Dried lemon grass needs to be soaked in wa-
ter, but the flavor of fresh is superior.
lychees
Delicious fruit with a light texture and flavor,
peel away the rough skin, remove the seed
and use. They are also available in cans.
rice wine vinegar
Milder than most western vinegars, it usually
has an acidity of less than 4%. It has a mild,
sweet, delicate flavor and is made from rice.
sambal oelek
This is a paste made from ground chili pep-
pers and salt. This can also be used as an
ingredient or an accompaniment.