The Waitakere Redneck's Pantry

Korean Chilli Powder

2011-08-25T21:21:00.010+12:00

Kueh Bahlu Moulds

2010-01-24T16:36:00.002+13:00

Beehoon ~ Rice Vermicelli Noodles

2009-10-29T09:14:00.001+13:00

Ice Cream cum Cookie Scoop

2009-10-08T10:50:00.001+13:00

Scoop size = 1½ Tablespoon

Salted Fermented Black Beans ~ Dou See

2009-09-10T07:33:00.003+12:00

Preserved Salted Plums ~ Wet Suen Mui

2009-09-09T15:40:00.004+12:00

Breville Food Processor

2009-04-24T14:14:00.005+12:00

Breville Wizz & Blend FP 120

650W Motor
1.5L Processing bowl
1.5L blender

Salted Jellyfish

2009-01-19T09:59:00.002+13:00

Jellyfish for making Yu Sang ~ Raw fish salad

Mung Bean

2008-09-18T20:44:00.001+12:00

Soy Granules

2008-06-26T10:42:00.000+12:00

Available from Bin Inn.

I use these for making soy milk instead of whole soya beans.

Onion Soup Mix

2008-03-10T11:45:00.001+13:00

Corn Flour

2008-03-02T14:17:00.000+13:00

Ingredient : maize cornflour

Sawa Cookie Press

2008-01-15T10:41:00.001+13:00

Mapo Tofu Sauce

2008-01-12T15:02:00.000+13:00

Shrimp Paste {Belacan}

2007-10-31T13:19:00.001+13:00

This is the more popular brand of belacan.

Fish Sauce

2007-10-31T13:12:00.000+13:00

One of the preferred brand that is available here.

Shortening

2007-09-10T16:23:00.002+12:00

I use either of these when shortening is requested for in a recipe.

Chefade ingredients : Fractionated animal fat

Kremelta is a vegetable shortening
Ingredients : Hardened coconut oil, soya bean lecithin

Dry Noodle

2007-07-14T08:14:00.000+12:00

Ingredients : flour, egg, milk, salt, water etc.

I quite like this noodle especially for soup based noodle dishes, as I find they don't go overly soft and soggy. It is a good substitute when fresh mee is not available.

Mui Choy {Salted Mustard}

2007-06-22T06:18:00.000+12:00

Chilli Paste

2007-06-15T11:40:00.000+12:00

Ingredients : Fresh Chilli (95%), Salt, Preservatives

ETA 16/8/08
I now make my own fresh chilli paste since fresh chilli is more readily available at a reasonable price.

Shao Hsing Hua Tiao Chew ~ Chinese Cooking Wine

2007-06-02T14:51:00.001+12:00

Tung Fun ~ Vermicelli

2007-06-02T14:43:00.000+12:00

Black Peppercorn, All Spice and Cloves

2007-04-05T16:34:00.000+12:00

Pot steamer

2007-03-16T22:22:00.000+13:00

The ocassional steamed dish can be difficult for many households as they often do not have the traditional steamer.

I rummaged through my cupboards to see what I could use if I wanted to do some steaming using existing kitchen utensils.

The following set up could easily be used to steam homemade chee cheong fun.

This cast iron pot is 10" in diameter with a height of 4½".

Use a bowl, small pot or any available container to elevate the food tray - high enough so that the boiling water will not get into the food during the steaming process.

The food tray is put on top of the bowl.

The food tray is just one of my baking trays which fitted perfectly into the pot.

Food is covered during the steaming process.

Round Baking Tin

2007-03-16T22:20:00.000+13:00

These are my 8" cake tins. Besides baking layered cakes, I find they are exceptionally good to use as a tray for making chee cheong fun and kway teow. The black one seems to have a better surface as the flat rice noodles seems to slide off easier than on the grey trays.

Traditional steamer

2007-03-16T15:41:00.000+13:00

This steamer is the most common in Asia. It comes in several sections. The bottom part is for water only. Some come with several steaming trays where a lot of food can be cooked at once. My steamer (as pictured) only comes with 1 steaming tray.

Wheat Starch ~ Tung Meen Fun

2007-03-16T15:32:00.000+13:00

Tung meen fun is wheat starch and must not be mistaken with wheat flour. It is a non-gluten flour.

Surimi Crab Flavoured Stick

2007-03-13T11:45:00.000+13:00

I prefer to use the crab sticks as against the surimi salad mix. The crab sticks are frozen individually wheras the salad mix pack is frozen in a block form making it difficult if you only need a few pieces to make a quick salad.

Frozen and individually wrapped in plastics

Gula Melaka

2007-03-02T12:58:00.000+13:00

Best Foods Mayonnaise

2007-02-27T16:47:00.000+13:00

This is our preferred brand of mayo especially when making our seafood salad.

Coconut milk / cream

2007-02-08T11:17:00.002+13:00

I prefer this brand of coconut milk as it is thicker.

The ingredients are coconut cream and stabiliser with no added water.

Kicap Manis ~ Sweet Soy Sauce

2007-01-22T16:51:00.000+13:00

ABC is the preferred brand for kicap manis.

SureBake Yeast

2006-12-26T14:32:00.000+13:00

Edmonds Surebake is a blend of active dry yeast and bread improvers to make breadmaking easy.

Reecommended for home breadmaking and use in breadmaking machines.

Ingredients : yeast, wheat flour, emulsifiers(472e, 481), flour treatment agent(300), sugar, vegetable oil, enzymes.

Sweet Fruit Chutney

2006-12-13T10:48:00.000+13:00

This is not the Redneck's preferred brand of fruit chutney but he has no choice as he cannot get his favourite brand anymore.

Dry Mixed Herbs

2006-12-13T10:44:00.000+13:00

I use a sprinkling of this when making savoury bread.

Brown Onion Gravy

2006-12-13T10:40:00.000+13:00

For convenience we use this gravy on roast, steak or lamb chops.

Plum Sauce

2006-11-29T13:33:00.000+13:00

DIY Foil Baguette Mould

2006-11-26T14:18:00.000+13:00

I have given up trying to buy a french baguette mould and I have also given up proving baguette on a floured cloth. It sticks !

So here I have decided to make my own.

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.

Soy Bean Paste

2006-11-21T16:26:00.000+13:00

There are 2 types of fermented soy bean - ground or whole (as shown in pic)

Candlenut aka Buah Keras

2006-11-21T14:11:00.000+13:00

Ground candlenuts are used to thicken curries.
It is highly toxic in its raw state.

If candlenuts are not available, substitute with macadamia nuts.

Flat Dried Shrimp

2006-11-03T10:37:00.000+13:00

Yuen Chun Dark Soya Sauce

2006-10-20T15:10:00.000+13:00

This dark sauce is highly recommended. It gives the chinese noodles and dishes a really authentic asian taste.

Baba Chilli Powder

2006-10-06T13:17:00.000+13:00

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.

Red Onion

2006-10-03T17:08:00.000+13:00

Tamarind Skin

2006-08-27T13:17:00.000+12:00

Palm Sugar

2006-08-27T13:14:00.000+12:00

Natural Vanilla Essence

2006-08-27T13:10:00.000+12:00

Tapioca Flour aka Tapioca Starch

2006-08-27T13:07:00.000+12:00

Roasting Stand

2006-08-27T12:53:00.000+12:00

Rice Flour

2006-08-27T12:51:00.000+12:00

Rice Vinegar

2006-08-27T12:49:00.000+12:00

Yellow Rock Sugar

2006-08-27T12:44:00.000+12:00

Instant Lo Hon Kuo

2006-08-27T12:42:00.000+12:00

Szechuan Peppercorn

2006-08-09T17:03:00.000+12:00

Lye Water ~ Kan Sui

2006-08-09T17:01:00.001+12:00

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

2006-08-09T17:00:00.000+12:00

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

2006-08-09T16:58:00.000+12:00

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

2006-08-09T16:53:00.000+12:00

Tamarind

2006-08-02T16:42:00.000+12:00

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

2006-08-02T16:38:00.000+12:00

Red Bean Curd ~ Nam Yue

2006-08-02T16:31:00.000+12:00