Ingredient Guide


A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Red Beans
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Various types of red beans are used by the Chinese and Japanese. Also used in savoury as well as sweet soups. Red bean paste can be found in Bao (steamed dumpling) and many Chinese and Japnese pastires.
Red Dates, dried
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Though not necessary, the seeds are often removed as they are considered "heaty"(A Chinese medical term). Often used in soups, desserts and teas. It is sweet.
basmati.jpg - 7886 Bytes Rice (see also glutinous rice)
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As a staple of most parts of Asia, rice is generally devided into sticky and non sticky rice. Japanese and Korean prefer short grain sticky rice whereas most other Southeast asians prefer long grain non-sticky rice. Thai rice is of high quality and is best know overseas as pandan or jasmine rice. Indian basmati rice has a nutty flavour and is non sticky. Newly harvested rice or so called new rice needs less water as compared to older rice.
Photo: Indian Basmati Rice
Rice Cake, dried
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Used in Korean, Japanese and Chinese Kitchen in soup and stir fry. It is somewhat chewy when cooked. Fresh rice cake is a New Year food in Japan with much ritual attached to it.
Rice Noodle (thin) (Rice Vermicelli)
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Dried thin noodles come in various quality. Soak in hot water till soft, take care not to oversoak. Need not be further cooked. Often used in soups or fried.
Rice Noodle (thick) (Laksa Noodle)
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Fresh rice noodles are used for a special curry noodle dish in Singapore called Laksa. Dried rice noodle need to be soak and the texture is not quite as smooth as fresh noodles. Plain spaghetti is a good replacement.
sample recipes: Laksa
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