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Asian Food Glossary |
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| Owing to the increasing interest in Asian cookery, you may wonder what certain ingredient used in Asian recipes mean ? Here you can browse through various ingredients used in Asian food most commonly. |
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| Ragi (Chow Peang), sweet variety | These Chinese yeast cakes are sold in Chinese sundry or medicinal shops. There are two varieties available - sweet and spicy. The sweet variety is a flat white disc and the spicy variety is round like a marble. They are used in Chinese sweet cakes and fermenting glutinous rice wines. |
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| Red bean curd | This come in 6oz. cans. Obtainable from stores and emporia dealing in Chinese food supplies. |
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| Red pickled ginger | It is made by pickling ginger slices first in salt, then in vinegar. This pickling process gives the ginger its distinctive color. It is sold in jars and used as a garnish. |
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| Rice vinegar | There are four main types of Chinese rice vinegar, all of which are distilled from fermented rice. White rice vinegar is used in cooking and as a flavoring in dips and sauces. Brown or black vinegar is mild in taste and is also used in cooking, particularly when an acidic flavor is required in a slow-cooked dish. Red vinegar is mostly used as a condiment and has a particular affinity with steamed dumplings and shark's fin. Sweet brown vinegar has specialist uses in Chinese cooking. |
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| Rice wine | Called Shao Hsing in China . A dry, strong wine made from rice. If rice wine is not available, Japanese sake or dry sherry can be substituted. |
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| Roast duck sauce | A sweet, thick condiment made from fermented soybeans, sugar, and spices. Serve with roast Beijing ( Peking ) duck. |
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