Filipino Food Recipes Filipino Home Cooking

We will soon be opening our online store. What would you like to buy?
Cook books
Canned goods
SM gift certificate for your relatives
DVD/VCD movies
Music CD
Karaoke VCD/DVD
Womens and Mens Clothes
View Results

Partner Logos 120x240 Banner


A Guide to Asian Ingredients

Printable Version  
Email to Friend  


Authentic seasonings are essential to Chinese cooking. Most supermarkets now stock many of these ingredients, as do the growing number of Asian markets throughout the metro area. Here's a list of some of the most readily available spices and sauces:

Chili peppers: Add a hot and spicy edge to Sichuan-style dishes.

Chili paste: Made with mashed chili peppers, vinegar and garlic, a fiery flavor that puts zing into Chinese dishes.

Five-spice powder: Ground anise, Sichuan pepper, fennel, cloves and cinnamon. The pungent blend is for flavoring meat and poultry.

Ginger root: A gnarled brown tuber with a lemon-zesty flavor; shaved and skin removed, it's great for stir-fry.

Hoisin sauce: A thick, reddish-brown concoction of soybeans, flour, sugar, salt, garlic and chili peppers that adds a sweetish taste to cooked dishes and also is a good marinade or dipping sauce for seafood and poultry.

Scallion: Mild, tender green onion with a small white bulb and tall green stalk, great for soups and stir-fry flavoring.

Bamboo shoots: Ivory-colored, mild-flavored sprouts from the bamboo plant used in stir-fries and soups; canned versions are most common.

Bok choy: Tall, thick-stalked cabbage for stir-fry, soups and pickled side dishes.

Chinese cabbage: Also called napa, the oval-shaped, densely packed, broad leaves are juicy and slightly sweet. Use in dumplings, fillings, soups and stir-fries.

Dried mushrooms: Shitake, black and wood ear are among varieties used. Soak in water before adding to soups and stir-fries.

Mung bean sprouts: Used in stir-fry and other dishes for their sweet taste and tender texture.

Oyster sauce: A dark-brown mix of oysters, brine and soy sauce, cooked until it's thick and concentrated. Use in stir-fries and as a dip.

Peanut oil: Distinctive flavored oil for stir-fries.

Pea pods: Flat green pods with tiny green peas inside. Provide a fresh, sweetish taste that's perfect for soups, salads and stir-fries. Cook only slightly to preserve their crisp texture.

Sesame oil: Nutty and pungent; add a teaspoon to finish a stir-fry dish.

Tapioca flour: Extracted from the root of the cassava plant; used as a thickening agent for stir-fries.

Click for more tips 

September 22, 2017

  User Name


Forgot Password?
< September 2017 >
          1 2
3 4 5 6 7 8 9
10 11 12 13 14 15 16
17 18 19 20 21 22 23
24 25 26 27 28 29 30


    Cooking Problems? Do you need an expert?    Then,

    Masflex Logo


    Partner Logos

    home | whatsnew | about us | contact us | advertise
    calendar of events | articles | tips | contests
    contributor's page | chat room | cook your own dish

    Best viewed at 800 x 600 resolution
    using Netscape 6.0 or IE 5.01 and higher
    Copyright © 2001 All rights reserved
    Designed and Maintained by:
    Web dot com website development Phils., Inc.