This is not the Redneck's preferred brand of fruit chutney but he has no choice as he cannot get his favourite brand anymore.
A flat roasting tray - preferably one without the sides coming up.
Mr Redneck rolling his tray flat with a soft roller
The one on the left was done by free hand. Mr Redneck's mould on the right was moulded over a round pipe.
A bit rough but it works. The baquette is not the length of the traditional as I prefer to shorter ones.
Ground candlenuts are used to thicken curries.
It is highly toxic in its raw state.
If candlenuts are not available, substitute with macadamia nuts.
This dark sauce is highly recommended. It gives the chinese noodles and dishes a really authentic asian taste.
BABA'S Chilli Powder is made from 100% red hot chili peppers.
I prefer to use this brand as it is made of pure chilli and gives a very nice colour to the curry.
As a convenience, I use this in place of dried or fresh chilli.
Lye water is also known as alkaline water or air abu (Malay).
Ingredients :
Water, Potassium Carbonate and Sodium Bi-Carbonate
This is the current bottle of lye water I am able to buy from Auckland.
This soy sauce is naturally brewed.
When buying soy sauce look at the label and try to buy natural brewed soy sauce.
Brown rice vinegars are often used in Hunanese cookery.
At their best they have a mellow, many-layered flavour, and are not especially sharp. Of those available in the West the best is Chinkiang vinegar from eastern China, which is similar in character to those used in Hunan province
......excerpts from Revolutionary Chinese Cookbook, Recipes from Hunan Province by Fuchsia Dunlop.
