Ingredients in Chinese Cooking


Agar_Agar This is a type of gelatine made from seaweed. Does not require refrigeration, and produces a firm jelly with an interesting crunchy texture.

Bamboo Shoots

Bamboo Shoots Can be bought fresh, dried or canned in Asian cookery. Fresh shoots are sweet and crunchy. Can ones should be boiled in water for 5 mins to remove metallic taste.

Bean Thread Vermicelli

bean thread vermicelli Chinese names: tang feng/ tang hoon, also called cellophane noodles are thin translucent threads made from starch of green mung beans.

Black Bean

black bean scanned Salted and fermented soya beans which are deep and soft. Usually chopped to use as a salty seasoning. Before using black beans, soak the beans in water for 15 mins, drain then chopped fine.

Black Chinese Vinegar

Chinese-Black-Red-Rice-Vinegar Usually sold in Chinese food stores, it is a dark and mild-tasting vinegar. Not to be confused with the normal white vinegar. You may subsitute with malt vinegar, rice vinegar or rice vinegar diluted with a bit of water.

Back to Ingredients Menu

| Links | Disclaimer | Privacy | Site Map