Sunday, August 27, 2006

Tamarind Skin

Palm Sugar

Natural Vanilla Essence

Tapioca Flour aka Tapioca Starch

Roasting Stand

Rice Flour

Rice Vinegar

Yellow Rock Sugar

Instant Lo Hon Kuo

Wednesday, August 09, 2006

Szechuan Peppercorn

Lye Water ~ Kan Sui

Kan Sui

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.

Premium Soy Sauce

This soy sauce is naturally brewed.

When buying soy sauce look at the label and try to buy natural brewed soy sauce.

Chinkiang Black Vinegar

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.

Pasta Bike

Wednesday, August 02, 2006


Tamarind is used in a wide range recipes to add sour flavor.

The tamarind paste is mixed with water and strained. Only the juice is used.

Maltose ~ Mak Gah

Red Bean Curd ~ Nam Yue