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52 votes

Is it safe to add garlic powder to sesame oil?

The concern with garlic in oil leading to botulism is about long-term storage, usually in the context of garlic oil as a 'shelf-stable' condiment; the botulism needs time to grow in the anaerobic ...
Blargant's user avatar
  • 2,431
45 votes
Accepted

Is pad thai actually Thai?

It's Thai, but it's a relatively new dish as it doesn't date back when the country was called Siam, and it uses Chinese style noodles and preparation (with Thai flavors). There was a coup against the ...
Joe's user avatar
  • 80.9k
30 votes
Accepted

How to make thick Asian sauces?

Thickening agents To thicken, you would mix in an agent designed to do so. There are many options, but here are some that are directly applicable to Asian cooking: Corn starch - Works well in small ...
kingledion's user avatar
23 votes

How to make thick Asian sauces?

Many such sauces include a thickening starch, like corn starch. This can either be mixed with some of the cold liquid and stirred into the hot, or used to coat ingredients prior to adding liquid (with ...
Chris H's user avatar
  • 44.4k
14 votes

What is this slimy Asian leafy green?

Although it's hard to say without seeing the stalks, your description of the flavor and texture is consistent with Malabar Spinach, also called Wood Ear. It's used in a variety of Asian and African ...
GdD's user avatar
  • 76.7k
11 votes

What is this slimy Asian leafy green?

It's called Malabar spinach,my family grows this kind of vegetable in china.
杨荣东's user avatar
  • 111
10 votes

Is rice supposed to be eaten with chopsticks?

The Chinese cultural norm is to eat rice with chopsticks. It would be very inconvenient to constantly switch back and forth between eating with chopsticks and a spoon depending upon whether you were ...
mattm's user avatar
  • 2,474
10 votes
Accepted

What is this green cake with plastic-y texture, found at an Asian store?

Looks like Vietnamese Honeycomb Cake made with pandan and tapioca: http://danangcuisine.com/recipes/recipe-28-banh-bo-nuong-vietnamese-honeycomb-cake/
saracha's user avatar
  • 176
10 votes
Accepted

Cooks Illustrated recipe too Salty

The first thing that caught my eye was the soy sauce. However, I think the real culprit here is the miso. From Wikipedia: Typically, miso is salty, but its flavor and aroma depend on various ...
Cindy's user avatar
  • 18.3k
9 votes

Is rice supposed to be eaten with chopsticks?

In Japanese food, I would say you use chopsticks to eat white rice that comes in a rice bowl. Japanese rice is short/medium grained and sticks together so you can pick up clumps at a time. You also ...
lightawake's user avatar
9 votes

Why is the English word "curry" used for all these different dishes?

"Curry" is based on the Tamil word "Kari", which refers to any of various highly-spiced side dishes intended to be eaten over rice. Englishmen from the British East India Company encountered the Tamil ...
FuzzyChef's user avatar
  • 65.2k
9 votes
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Why is vinegar not applied to rice used for onigiri like rice for sushi?

Not a Japanese chef, but I do homemade nori rolls and onigiri: The purpose of the vinegar in sushi rice is to flavor it, not to make it more sticky. If anything, the vinegar makes it less sticky due ...
FuzzyChef's user avatar
  • 65.2k
8 votes
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How to cook multiple batches in a wok without things burning

I admit that I've spent too much time in Panda Express... but you can see their kitchens from the line and how they batch their food - often switching from a main dish to fried rice (with egg) and ...
Catija's user avatar
  • 16.5k
7 votes

Soaking beef in water

In the west beef are not as "fresh" as in asia. The meat in the supermarket in the west most likely have been hanged and drained of any blood for several days. (Hence, there's no need to wash the ...
Aps's user avatar
  • 71
7 votes
Accepted

How is "Oelek" pronounced?

Sambal Oelek is not tied to any producer or manufacturer. Oelek is a word indicating something was processed in a pestle and mortar, and refers to the mortar (if memory serves). "Oelek" is the ...
Willem van Rumpt's user avatar
7 votes
Accepted

How do I cook with Salsola (land seaweed)?

Salsola soda can be eaten raw or sautéed quickly - as a very rough rule of thumb, think “spinach”. If you are looking for recipes, it’s helpful to know that in Italian cuisine it’s called Agretti ...
Stephie's user avatar
  • 60.1k
7 votes

How can I separate fresh rice noodles that are stuck together?

I think those are chow fun noodles, cut them to the desired size if not already cut, soak it in cool water for about 7-15 mins then hand unroll them. That how I was taught anyways. The packaging ...
Jade So's user avatar
  • 1,299
7 votes
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Can I Use Less Oil In Shrimp Fried Rice?

You'll still be able to cook this successfully using only two tbsp of oil total. The texture of the final dish will suffer slightly, being stickier and less sumptuous. Make your rice at least a couple ...
Sneftel's user avatar
  • 29.5k
6 votes
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What can we do if we accidentally buy tamarind puree instead of paste?

The only difference between the two is that puree has a little more liquid. You should add more puree than the recipe calls for paste to compensate for it being more dilute. In some recipes, the ...
Sobachatina's user avatar
  • 47.5k
6 votes

What is the coating of this spring roll called, and how is it made?

It's regular roll made with net rice wrapper It's common wrapper in Vietnam. Here's site when you can see the package and rolls made with it bearnakedfood
SZCZERZO KŁY's user avatar
6 votes

Is pad thai actually Thai?

It is Thai. Pad thai has its origin from chinese noodle. It can be found every where even outside tourist area. Actually you can find it anywhere in the country. It is definitely not a new dish ...
vasin1987's user avatar
  • 207
5 votes

Substituting for Candlenuts in Indonesian Food

Author Lother Arsana has this to say in "Authenthic Recipes from Indonesia," (Periplus Editions): "Candlenuts (buah kemiri) are waxy, cream-colored nuts similar in size and texture to macadamia nuts, ...
ChileLuv's user avatar
5 votes

Is rice supposed to be eaten with chopsticks?

In Southeast Asia, rice is not eaten with chopsticks. A fork and spoon is used for jasmine rice, and hands are used for sticky rice. Chopsticks are only used in these countries for noodle dishes, and ...
canardgras's user avatar
  • 2,415
5 votes
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Where to source Tapioca balls for Homemade Milk Tea?

I would personally go buy them at an Asian grocery or online (Amazon or something similar), but you can make them. It seems fairly straightforward if you have the tapioca powder. Recipe One Recipe ...
CMB92's user avatar
  • 1,038
5 votes

How can I cut the flavour of Worcestershire sauce in a completed Asian dish?

I have never encountered this problem but I would suggest making up a batch of just the sauce, omitting the Worcestershire sauce and maybe going a little light on any of the other ingredients that ...
Navajo Dreamchild's user avatar
5 votes
Accepted

If I want a complex, yeasty soy sauce, what to look for?

Soy sauce should only contain at most 4 ingredients - soy beans, wheat, salt and water; Chinese ones often leave out the wheat, which is a more typical Japanese ingredient. The quality of the sauce ...
bob1's user avatar
  • 15.3k
5 votes
Accepted

What exactly is Korean chili paste, aka 'gochujang'? Is there any way of making it at home?

It is a fermented chili paste made with rice and fermented bean paste. You could make it at home if you can find all the ingredients. But it looks like a complex recipe and preparation. For example: ...
Max's user avatar
  • 20.4k
5 votes

Can adding too much sauce and ingredients to fried rice make it too salty?

Yes, absolutely! Sauces can have loads of salt, it all depends on how much you added. You have to look at your ingredients to find the source of the salt in your dish, and then reduce one or more of ...
GdD's user avatar
  • 76.7k
5 votes
Accepted

How to retain the smell of frying green onions/scallions in cooked dish?

You were probably having a dish with green onion oil, something I'd also recommend as a solution to the smell/taste you're looking for. It remains aromatic for a couple weeks after you make a batch ...
FuzzyChef's user avatar
  • 65.2k

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