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Bean paste: yellow paste is mildly
salty; white, red or black pastes are
more salty. Sweet red bean paste is
also available for desserts.
Chili sauce: hot sauce made of chili
peppers, vinegar, salt and plums.
Five-spice powder: hot spice consist-
ing of black pepper, star anise, fennel
seeds, cloves and cinnamon.
Glutamate: a powdered flavor enhancer
made of vegetable protein.
Ginger: fresh ginger root, spicy hot;
peel and chop finely.
Noodles: wheat or egg noodles used in
Asian cuisine are pre-cooked. Instant
noodles are available in sizes from very
thin to very wide. Before frying noo-
dles, they should be cooked (about 2
minutes).
Chinese noodles: usually fine, clear
noodles made of mungo bean, tapioca
or soybean starch. Never cook these
noodles; instead, pour boiling water
over them and wait until they are soft
(about 10 minutes), then drain and
cut with scissors.
Rice noodles: made from rice flour and
water; prepare the same as Chinese
noodles.
Basmati rice: a high-quality variety,
very aromatic when cooked.
Stand 21.2.2020
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Long grain rice: remains grainy after
cooking; firm to the bite.
Siam rice (sticky rice): the grains stick
to each other after cooking. Ideal when
eating with chopsticks.
Wild rice: not actually rice, but the
seeds of a North American grass. It is
black and is suitable for mixing with
the varieties of rice described above.
Wild rice has a distinct nutty flavor.
Morels: black mushrooms, usually
dried; soak in liquid overnight.
Tongu mushrooms: dark brown, usually
dried; soak in warm water for about
10 minutes before using.
Straw mushrooms: light colored mush-
rooms, sold in cans.
Tofu/soybean curd: a soft cheese-like
product, made from curdled and fer-
mented soy milk.
Wine: In Asia, wine is usually made
from rice or millet. A dry sherry can be
used as a substitute for rice wine.
The ingredients of Asian cuisine de-
scribed here, and many others, are
available in supermarkets, shopping
centers and department stores, or spe-
cialty shops for Asian products.
Inquire at your local bookstore about
cookbooks for more fondue and Asian
recipes.
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