WHAT IS OYSTER SAUCE? Oyster sauce is a very common Asian condiment and can usually be found in every Asian household. It is a great flavor enhancer and used in place of salt in cooking and in marinades.
Category:
Ingredients
WHAT IS BITTER MELON? Bitter melon is a melon used as an ingredient in savory dishes in Asia, India and the Caribbeans. Although it has a bitter flavor, people still enjoy it for it’s health benefits
WHAT IS A LYCHEE? Lychee is a small, sweet and juicy fruit that originates from China and mainly enjoyed as is but has been gaining worldwide popularity & has been popping up as an ingredient in fusion recipes as well.
WHAT IS TARO? Taro is a starchy root vegetable that comes from a tropical plant that is similar to a potato – but it can be used in both sweet and savoury dishes. It is used worldwide in many different…
WHAT ARE SALTED DUCK EGGS? Salted duck eggs are duck eggs that have been preserved in a salt brine and then coated in a salted charcoal gritty mix for storage and for additional curing. It is most commonly found in…
WHAT ARE PICKLED MUSTARD GREENS? Pickled mustard greens are mustard greens that have been brined in a salt solution and then fermented for a few days to develop its salty sour flavour. It is used in Asian cooking and is…
WHAT IS EDAMAME? Edamame is a fresh young soy bean that has been harvested before it has matured. They are most commonly eaten as a snack in East Asia – usually steamed and tossed with a bit of salt.
WHAT IS IT? Shrimp paste (aka shrimp sauce) is a paste made with fermented shrimp and salt. It is used a lot in Asian cooking to flavour curries, broths, braised dishes, steamed dishes and fried rice and is very high…
WHAT IS IT? Vermicelli pasta is a type of pasta made of durham wheat semolina and is used in Middle Eastern dishes. Although they have almost the same name, they are not the same as vermicelli rice noodles which…
WHAT IS IT? Kaffir lime leaves are waxy leaves with a strong citrus flavour and scent without the sourness of a lime. It is commonly used in Southeast Asian cuisines as a herb to flavour soups and curries.