New answers tagged asian-cuisine
You CAN cook with toasted sesame oil - but use it lightly! You use whatever type of oil you would normally use to cook with - and then add a small amount of toasted sesame oil as a SEASONING - after frying - not added to the hot pan, but to the food. Cold pressed sesame oil is used by people obsessed with health but smokes easily (great for salad dressings). ...
'A few days' is asking a lot. I wouldn't try to hold them more than overnight, personally. When I've made spring rolls in advance (even just a few hours), my bigger problem was them sticking to each other and the container. I get around this problem by setting each spring roll in a piece of butter lettuce, and then wrapping the whole container tightly in ...
Wrap each roll tightly in plastic wrap. Holds in the moisture and prevents them from sticking together.
I make Tom Kha often. I find it best to remove one or two outer layers of the lemongrass, smash it adding it to the soup, then removing it before serving. The galangal root is really tough and hard to shave or cut into small pieces. I use ground galangal from Penzey's Spices and find it easy and delicious.
Yes vinegar is a good small part of recipe however adding a little water to your scrambled egg is another small trick ..... And after the brith with cornstarch and water has been whisked seperate then added to slow boil or simmer to your broth and simmered to marry well for 1-2 mins, turn off heat. Then whisk your eggs in a pouring measuring glass with a ...
In Thai cooking, lemongrass is used in spicy soups like tom yam and tom kha (coconut soup with galangal). Here it’s not finely cut, and is just pushed aside when eaten, along with other spices like the galangal. Thais also make a lemongrass salad called yam takhrai, where finely sliced lemongrass is eaten raw. Below is a link where you can see this being ...
You're not missing anything, lemongrass is very fibrous and often it is a good idea to remove it like a bay leaf. If it's quite fresh it can be left in if you peel away the outside layers, you use only the most tender portion (about a half-inch from the root to about 2 inches from the root), and you mince very finely. If you do all that, you can stir-fry or ...
If you actually chop it finely, you should be okay. Specifically, you should cut it into thin disks against the grain first, so that you're cutting the fibers into short enough lengths not to bother you. Depending on how tough your lemongrass is, you may have to remove some outer layers to do this. At that point, it may already be possible to chew, but ...
Soy sauce contains E numbers that are derived from Fish! So any type of Soy sauce is out of the question for those with a fish allergy.
It's essential to get all the debris(seeds, large fibrous bits, skins etc) out of the pulp. I normally add a little hot water in a bowl with the block of pulp, be careful not to add too much or it'll end up watery - better to add more as you go, wash your hands thoroughly and break the pulp up by hand. Then strain out the seeds etc and it's ready to use. ...
A Chinese woman who works at a restaurant supply place put me on to "Thick Sauce" It's a molasses-like sauce, which gives the rice a rich brown color. A little goes a long way. It can be found in oriental stores.
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