Sweetened Black Vinegar
I’m new to this condiment, having used this vinegar only for Pigs Feet With Black Vinegar and Ginger. It is dark and slightly sweet. Since I usually use regular, distilled…
Browsing Category Ingredients
Chinese basics in making sauce
Making a sauce is such a basic technique in Chinese cooking we have a term for it. In Cantonese, it’s called da heen which is the process of making a…
Tempeh
Tempeh is pressed soybeans that comes in the form of rectangular slab. It has a firm and slightly chewy bite to it and because the soybean is fermented, it has…
Rice Vermicelli
Rice Vermicelli, mifen, beehoon, mifun or mai fun, is made with rice flour. White when cooked, mifen comes in very fine strands, finer than angel’s hair, which is the…
Rice Paper
Made of rice flour, rice paper is most commonly used as wrapper for Vietnamese summer rolls. But it is also very popular for wrapping a variety of grilled meat, chicken,…
Bean Thread Noodles
It’s easy to get fensi, or dried bean thread noodle, mixed up with mifen, dried rice vermicelli. Don’t get them confused. In their packages, when dry, both are white. On…
Sambal Belachan – Chili Paste
Sambal belachan is a Malay chili paste that is eaten as an accompaniment to fish, chicken, egg, vegetables or mixed in with white rice or with soup or fried noodles.…