Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What are some unusual ethnic ingredients that will change the way I cook?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What are some unusual ethnic ingredients that will change the way I cook?),it will help you,my kids.
I'm looking for ingredients that you can't find at the midwestern American grocery, but that nonetheless would make an invaluable addition to any pantry.
For example: rice flakes. You get these at an Indian grocery; they're dried/flattened rice that you can use as-is as a crust for pan-fried fish, soak in water for an alternative to grits or oatmeal, or soak and let dry until just moist for a fillable fritter. You could even soak them in milk and add to a pancake batter. I'm sure there are many more uses that I haven't even thought of yet.
Answer:
Turmeric- my mom use a little of it to rub on whole fish before frying.
red or green chili- chop real thin, remove seeds, break an egg, makes a nice fritter with sliced onions, salt n sugar to taste add water to mix to get a nice texture not too hard or runny, fry till golden brown.
galagal, lemongrass, ginger, curry leaves add taste and scent to the food.
coconut sugar (gula melaka)- used commonly in asian cooking in Singapore/Malaysia, a nice substitute for brown sugar
pandan leave- add a nice aroma to coconut rice and some asian dessert
Hope this helps.
:)
I found Jamacian jerk sauce at my store's international aisle. You can add it to foods just before you serve them. But it's VERY hot!
Dried shrimp are fun. You can eat them like chips, use them in recipes, and toss them in salads for a little extra crunch. I also like dried seaweed by itself as a snack or in recipes for an unusual flavor.
I'm hooked on wasabi peas, too. I just KNOW there has to be a way to use those spicy little suckers in a recipe to give it some zing. Any thoughts on that?
off the top of my headi really cant think of anything. you might want to get the joy of cooking it offers alot of info inot differnt techniques and has does have a lot of ethinc recipes.
Are you looking for something like:
Sesame oil for Chinese,
Kochujang (red chili pepper/fish paste) for Korean,
Lemon grass for Thai,
Nyoku-mam (fishy soy sauce) for Vietnamese,
Bonito flakes for Japanese...?
fresh little red chili peppers (bag & throw in freezer to use in sauces, soups, etc), fresh ginger, soy sauce, oyster sauce, plum sauce, brown bean sauce, dried mushrooms
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.What are some unusual ethnic ingredients that will change the way I cook?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What are some unusual ethnic ingredients that will change the way I cook?),it will help you,my kids.
I'm looking for ingredients that you can't find at the midwestern American grocery, but that nonetheless would make an invaluable addition to any pantry.
For example: rice flakes. You get these at an Indian grocery; they're dried/flattened rice that you can use as-is as a crust for pan-fried fish, soak in water for an alternative to grits or oatmeal, or soak and let dry until just moist for a fillable fritter. You could even soak them in milk and add to a pancake batter. I'm sure there are many more uses that I haven't even thought of yet.
Answer:
Turmeric- my mom use a little of it to rub on whole fish before frying.
red or green chili- chop real thin, remove seeds, break an egg, makes a nice fritter with sliced onions, salt n sugar to taste add water to mix to get a nice texture not too hard or runny, fry till golden brown.
galagal, lemongrass, ginger, curry leaves add taste and scent to the food.
coconut sugar (gula melaka)- used commonly in asian cooking in Singapore/Malaysia, a nice substitute for brown sugar
pandan leave- add a nice aroma to coconut rice and some asian dessert
Hope this helps.
:)
I found Jamacian jerk sauce at my store's international aisle. You can add it to foods just before you serve them. But it's VERY hot!
Dried shrimp are fun. You can eat them like chips, use them in recipes, and toss them in salads for a little extra crunch. I also like dried seaweed by itself as a snack or in recipes for an unusual flavor.
I'm hooked on wasabi peas, too. I just KNOW there has to be a way to use those spicy little suckers in a recipe to give it some zing. Any thoughts on that?
off the top of my headi really cant think of anything. you might want to get the joy of cooking it offers alot of info inot differnt techniques and has does have a lot of ethinc recipes.
Are you looking for something like:
Sesame oil for Chinese,
Kochujang (red chili pepper/fish paste) for Korean,
Lemon grass for Thai,
Nyoku-mam (fishy soy sauce) for Vietnamese,
Bonito flakes for Japanese...?
fresh little red chili peppers (bag & throw in freezer to use in sauces, soups, etc), fresh ginger, soy sauce, oyster sauce, plum sauce, brown bean sauce, dried mushrooms
correctness,It's Non-profit and only for informational purposes.
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