Ingredients In Asian Cuisine - Unold ASIA FONDUE 48746 Instrucciones De Uso

press or chop very fine. Stir this into
yogurt mixture. Wash the chili pep-
pers, cut in half and removed seeds,
then chop finely. Add yogurt and
season with paprika, sugar, salt and
pepper. Decorate with finely chopped
lemon balm, if desired.
Peanut sauce
9 tbsp sweetened
6 tbsp soy sauce, 4 tbsp sesame oil,
¼ l vegetable broth, 1 to 2 red chili
peppers
Bring broth to boil with the sesame oil
and the soy sauce. Stir in the peanut

INGREDIENTS IN ASIAN CUISINE

Soy sauce: made from fermented soy-
beans. Light soy sauce has a mild fla-
vor, dark soy sauce is more salty and
usually colored with caramel. A very
sweet Indonesian variant is Ketjap
manis.
Agar-agar: a natural gelling agent
made of sea-weed (gelatin can be sub-
stituted).
Bamboo sprouts: young sprouts of the
bamboo plant.
Bean paste: yellow paste is mildly sal-
ty; 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 consisting
of black pepper, star anise, fennel
seeds, cloves and cinnamon.
peanut butter,
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butter one tablespoon at a time. Cook
at low heat. Wash the chili peppers,
cut in half and removed seeds, then
chop finely. Add to the sauce in the
pot. Season to taste.
Yogurt/herb dip
1 cup yogurt, 1 bunch herbs (e.g. thy-
me, parsley, dill, basil, mint), 1 clove
garlic, salt, pepper
Peel garlic and chop finely. Wash
herbs, dry and chop finely. Stir garlic
and herbs into the yogurt; season with
salt and pepper.
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 availa-ble in sizes from
very thin to very wide. Before frying
noodles, 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.
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