AGAR-AGAR

Is made from different types of seaweed. It
has excellent setting properties, similar to
gelatine, and will set at room temperature.

BOK CHOY

Also known as Chinese chard or Chinese
white cabbage, has fleshy white stems and
dark green leaves. It has a slight mustard
taste. There is also a smaller version called
shanghai or baby bok choy.

BAMBOO SHOOTS

The young tender shoots of bamboo plants
are available in cans. They are mainly used
to add texture to food.

COCONUT CREAM AND

COCONUT MILK

Both coconut cream and milk are extracted
from the grated flesh of mature coconuts.
The cream is a richer first pressing and the
milk the second or third pressing.

CHILLIES, FRESH AND DRIED

Chillies are available in many different types
and sizes. The small ones (birds eye or bird
peppers) are the hottest. Use tight fitting
gloves when handling and chopping fresh
chillies as they can burn your skin. The chilli
seeds are the hottest part of the chillies so
remove them if you want to reduce the heat
content of recipes.

CORIANDER

This is also known as cilantro and Chinese
parsley. It is essential to many Southeast
Asian cuisines. A strongly flavoured herb,
use it sparingly until you are accustomed to
the unique flavour. Parsley can be used as a
substitute; it looks the same but tastes quite
different. Coriander is available fresh,
ground and in seed form.

CHAR SIU SAUCE

This is the equivalent of Chinese BBQ sauce.

CRISP FRIED SHALLOTS

These are available from most Asian
Supermarkets pre-prepared.
SPECIAL INGREDIENTS
A little planning ahead makes stir frying easier.
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SLICING

A straight slice is used for cutting meats and
vegetables. Slices should be of an even
thickness. Partially frozen meat will slice
more evenly. Slice meat very thinly, across
the grain to obtain a more tender result.

MATCHSTICK OR JULIENNE

First slice the vegetables as described
above. Then, stack slices and cut again into
thin or thick sticks depending on the recipe.

SHREDDING

Used for cutting meats and vegetables.
5mm slices of food should be stacked, then
cut again into 5mm sticks. Vegetables such
as cabbage and spinach should have their
leaves stacked, then rolled up. Cut width
ways very finely.

CUBING AND DICING

Used for cutting meats and vegetables. To
cube, cut 3cm slices, then stack them on top
of one another and slice 3mm thick in the
opposite direction. Cut again in the opposite
direction forming 3cm cubes. To dice, follow
the same directions, making 5mm slices
forming 5mm cubes.
PREPARATION TECHNIQUES
The success of any dish depends on careful forethought and preparation. To achieve an
authentic Oriental appearance and even cooking results, food should be cut into small,
even pieces. This allows food to cook quickly and to be easily picked up with chopsticks.
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