Ingredients Breakdown for Asian Cooking

I have this list in my draft for at least two months already, I think it’s time to publish it for now. Maybe, you have met with some strange terms used in the recipes here for some of my Asian recipes. I used a lot of ingredients sourced from Asian supermarket (based in Dublin) where I think it’s good to have a low down at your convenience.

Ingredients commonly seen on this blog

  • Dried shrimp –  sun dried and dehydrated shrimp, reconstituted in hot water before cooking
  • Fish sauce – condiment made of fermented fish
  • Bird’s eye chilli (Cili Padi) – small and very piquant chilli
  • Dim Sum – a type of Cantonese tapas style dishes for breakfast served in bamboo steamers
  • Vermicelli – very thin rice noodles (technically, this term is borrowed from Italian for thin spaghetti look a like pasta)
  • Hor Fun – Flat rice noodle
  • Soy sauce – Includes thick or light soy sauce, Chinese type
  • Sweet Thick Soy Sauce/Kecap Manis – sweet and thick soy sauce with palm sugar from Indonesia (ABC Brand)
  • Oyster Sauce/ Hoi Sin Sauce – sauce for cooking or condiment made from oyster, includes MSG
  • Chilli Oil – essentially vegetable oil infused with very hot dried chilli only and sometimes with other spices as well
  • Dried Chilli – when smashed up, it becomes dried chilli flakes, much much hotter than fresh chillies thus more concentrated in piquancy
  • Tamarind – fruit pulp known for its sourness, popular in sweet and sour cooking in South East Asian (where it’s known as assam) dishes. Available in readily paste form.
  • Jasmine rice – long grain rice from Thailand, known for its natural fragrance,  popular in SE Asia region
  • Tofu – firm or silken(soft) texture, made of soy milk (I usually use firm tofu for my cooking here)
  • Lemongrass – invigorating..well..grass, usually used in SE Asian cooking for spicy soup or stir fried dishes
  • Chinese Chives – also known as garlic chives, normally chopped and used in Chinese omelette or dumpling
  • Non exhaustive list, I will update this list every so often…

Shop(s) for buying ingredients for Asian cooking

  • Asia Market, Drury Street, Dublin (there are other Asian grocers dotted around Dublin area, this is the one that I often go to for a more comprehensive range of ingredients from China, India, Japan, Korea and etc..)

3 thoughts on “Ingredients Breakdown for Asian Cooking

  1. Hahaha!! I always thought the staff are quite impatient but they’re quick. Service has improved very recently when my mum and I bought quite some stuff, one of the older staff offered to carry the baskets laden with groceries. We were touched!

  2. They’re certainly efficient alright. Love the place, they seem to have absolutely everything. I love the Japanese green tea they sell, far superior to the Chinese gunpowder.

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