...........................................................................
...........................................................................
Come in cubes or flat rectangular blocks, you could easily make it by deep frying firm tofu. Excess oil maybe removed by rinsing in hot water.
...........................................................................
Fermented soya bean curd. A Chinese favourite used in stir fry, stew as well as dip sauce. It is saltish. Come soaked in a liquid and keep without refrigeration. Exposure to air will cause the top layer to turn dark and high heat and humility will cause the top layer to get mouldy, simply remove affected part.
...........................................................................
Cooked soya bean fermented with yeast used mainly by the Indonesians and the Malays. Maybe stir fried, deep fried or used in curries.
...........................................................................
A fresh spice paste used to make green curry.
...........................................................................
Finely chopped salted vegetables usually come in an earthern pot. It is often used in soups, porridge and dry noodle dishes for added flavour. Needs to be rinsed to get rid of sand. The vegetables age naturally to a dark brown color. Test out a piece to determine its saltiness before use.
...........................................................................
A root of the ginger family sometimes called yellow ginger, it's what gives curry it's distinct yellow color and a major ingredient in Asian spice mix. Handle with gloves to prevent stain. Powder form is widely used.
...........................................................................
A rather big leaf used in Malaysia, Singapore and Indonesia(especially Padang area). It is seldom available outside Asia.
all rights reserved. © 1998 V.O.F. Zanzibar . Amsterdam . The Netherlands . Email