Indonesian Special Ingredients

• bay leaf—The dried leaf of the bay (also called laurel) tree, used to season food.
• bean sprouts—Edible sprouts, or young shoots, from the mung bean plant. Sprouts can be bought either canned or fresh, or you can grow your own.
• bok choy—A type of cabbage with long, light green stems and deep green leaves, commonly used in stir-fries.
• bouillon—A broth typically made from spices, vegetables, and/or meat. Bouillon can be purchased in cans, as a powder, or in cubes.
• candlenut (kemiri/tingkih)—A round, cream-colored seed with an oily consistency used to add texture and a mild flavor to many Indonesian dishes. If you can’t find candlenuts, you can substitute macadamia nuts or raw cashews.
• cellophane noodles—Thin, clear noodles made from mung beans.
• chayote—A green, pear-shaped squash.
• chives—A member of the onion family. The thin green shoots are chopped and used as a flavoring and a garnish.
• coconut milk—The white, milky liquid extracted from coconut meat and used to give a coconut flavor to foods. It is available in cans at most grocery stores. Reduced-fat (light) coconut milk can be substituted for regular coconut milk in recipes.
• coriander—The whole or ground seeds of the cilantro plant, used to season foods.
• crushed red pepper—The dried seeds and skin of a hot red pepper, used to make foods spicy.
• cumin—The seeds of an herb used whole or ground to give food a pungent, slightly hot flavor.
• egg noodles—Wide, flat pasta made from eggs and flour.
• gelatin—A clear, powdered substance used as a thickening agent.
• ginger—The knobby, light brown root of a tropical plant, used to flavor food.To use fresh ginger, slice off the amount called for, peel off the skin with the edge of a spoon, and grate the flesh. Freeze the rest of the root for future use. Fresh ginger has a very zippy taste, so use it sparingly. Do not substitute dried ground ginger in a recipe calling for fresh ginger, as the taste is very different.
• grenadine—The sweet, concentrated juice of a pomegranate, or a pomegranate-
  flavored syrup, often used to flavor foods and drinks.
• kemiri nut—See candlenut.
• kunci root—A fibrous, spicy root related to ginger and used to flavor Indonesian dishes.
• lemongrass—A tropical grass, the thick blades of which are used to add a subtle lemon flavor.
• macadamia nuts—Round, hard nuts native to Australia that are grown commercially in Hawaii.
• peanut oil—Oil made from pressed peanuts that is used to stir-fry and deep-fry foods.
• raw peanuts—Peanuts that have not been roasted, salted, or flavored in any other way. Raw peanuts are often sold in bulk at grocery stores, food co-ops, and Asian markets.
• rice wine vinegar—Vinegar made from rice wine.
• salam leaf (daun salam)—A subtly flavored leaf of the cassia family.
• sambal—See Thai chili paste.
• scallions—Another name for green onions.
• shallots—A member of the onion family, shallots are widely used in Indonesian cooking. They are peeled and pounded to make spice pastes, sliced and added to food before cooking, and sliced and deep-fried to make a garnish.
• shrimp crackers—Small, Chinese-style crackers made from rice flour, wheat, or corn.
• shrimp paste (terasi)—Bottled shrimp concentrate with a thick consistency.
• tamarind—The dark amber pulp of the fruit of the tamarind tree, an evergreen native to Asia. Tamarind can be purchased in pressed cakes and reconstituted with water.
• Thai chili paste—A thick, spicy pepper sauce used to flavor Asian dishes.
• Thai fragrant (jasmine) rice—A short-grained white rice with a hint of sweet, spicy flavor that makes a great accompaniment to Indonesian dishes.
• tofu—A processed curd made from soybean milk. Tofu is available in the health food section of larger grocery stores and from food coops. Plain tofu tastes bland, but it absorbs flavor from other foods. It is a good source of protein.
• turmeric—A yellow, aromatic spice made from the root of the turmeric plant.
• white wine vinegar—Vinegar made from white wine.
• zest—The very outer, brightly colored peel of citrus fruits such as lemons, limes, and oranges.
  

Chinese Special Ingredients

• bamboo shoots—Tender, fleshy yellow sprouts from bamboo canes.
• bean sprouts—Sprouts from the mung bean. Be sure not to confuse bean sprouts with alfalfa sprouts, which are smaller and finer.
• brown candy—A hard form of dark sugar available in packages or sometimes
  sold in bulk at specialty markets.
• chard—A vegetable with dark green, yellow, or bright red leaves. Its stalks and leaves can be cooked or eaten raw.
• Chinese black vinegar—A dark vinegar with a deeper, smokier flavor than light rice vinegar. It is available at most supermarkets or specialty stores.
• Chinese (celery) cabbage—A pale green vegetable with broad, tightly packed leaves, often used in soups and stir-fries. Other leafy green vegetables, such as fresh spinach or chard, can be substituted for Chinese cabbage.
• cornstarch—A fine, white starch made from corn and used to thicken sauces. When using cornstarch, put the required amount of dry cornstarch
  in a cup and add just enough cold water to form a smooth, thin paste. Then add this mixture to the other ingredients. This method keeps the cornstarch from forming lumps when cooked.
• duck or plum sauce—A thick sauce often used as a dip. Made from plums, chilies, sugar, and spices, it is available at most grocery stores.
• garlic—A bulb-forming herb with a strong, distinctive flavor. Each bulb can be broken up into several small sections called cloves. Before you chop up a clove of garlic, remove the brittle, papery covering that surrounds it.
• gelatin—A clear, powdered protein used as a thickening agent.
• ginger root—A knobby, light brown root used to flavor food. To use fresh ginger root, slice off the amount called for, peel off the skin with the side of a spoon, and grate the flesh. Freeze the rest of the root for future use. Do not substitute dried ground ginger for fresh ginger, as the taste is very different.
• glutinous rice flour—A powder made from sweet or glutinous rice, available at most specialty stores. Also called sticky rice flour or sweet rice flour, this is different from regular rice flour and the two cannot be substituted for each other.
• hoisin sauce—A dark, sweet, thick sauce made from soybeans, sugar, and spices. It can be used in cooking or as a dip. Hoisin sauce is available at most supermarkets.
• oyster sauce—A sauce made from oysters, sugar, and soy sauce, used in cooking and as a dip. Oyster sauce is available at grocery stores or specialty markets.
• rice—There are three main varieties of rice. Long-grain rice, the kind used in most Chinese recipes, is fluffy and absorbs more water than other types of rice. Short-grain rice has shorter, thicker grains that tend to stick together when cooked. Sweet or glutinous rice is used in Chinese pastries and special festival dishes.
• scallion—A variety of green onion.
• sesame oil—A strongly flavored oil made from sesame seeds.
• soy sauce—A salty-tasting sauce made from soybeans.
• sugar (snow) peas—Tender, green pea pods.
• wonton skins—Small, thin squares of soft dough made from flour, water, and eggs. Dumpling wrappers are similar to wonton skins, but they are always round.
  

Japanese Special Ingredients

• bamboo shoots—Tender, fleshy yellow sprouts from bamboo canes. They can be bought fresh in Japan, and canned ones are usually available elsewhere.
• chives—A member of the onion family whose thin, green stalks are chopped and used to garnish many dishes.
• dashinomoto—An instant powdered soup base made from dried seaweed
  and flakes of dried bonito fish called katsuobushi. (Homemade soup stock is called dashi.)
• ginger root—A knobby, light brown root used to flavor food. To use fresh ginger root, slice off the amount called for, peel off the skin with the side of a spoon, and grate the flesh. Freeze the rest of the root for future use. Fresh ginger has a very zippy taste, so use it sparingly. (Don’t substitute dried ground ginger in a recipe calling for fresh ginger, as the taste is very different).
• katsuobushi—Dried shavings of the bonito fish; used as a garnish for many dishes and to flavor soup stock.
• miso—A paste made from soybeans and used in soups, sauces, and as a garnish.
• noodles—An important staple that is available in many forms and served in many ways.Three popular kinds are soba (buckwheat noodles), somen (thin wheat noodles), and udon (thick wheat noodles).
• rice—An important cereal grain that comes in three varieties. Short-grain rice, the kind used in the recipes in this book, has short, thick grains that tend to stick together when cooked. Sweet or glutinous rice is used to make special dishes. Long-grain rice is fluffy and absorbs more water than other types. It is not used in Japanese cooking.
• rice vinegar—Vinegar made from rice.
• scallion—A variety of green onion.
• sesame seeds—Seeds from an herb grown in tropical countries. Sesame seeds are white or black in color and are often toasted and used either whole or crushed.
• shiitake—Black mushrooms, either dried or fresh, used in Japanese cooking. Dried mushrooms must be rinsed in lukewarm water before cooking to make them tender.
• shirataki—Yam noodles, available canned at most large supermarkets and at specialty food shops.
• soy sauce—A sauce made from soybeans and other ingredients that is used to flavor Asian cooking. Japanese soy sauce (shoyu) is recommended for the recipes in this blog.
• tofu—A processed curd made from soybeans.