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- Cabbage (1)
- Chestnuts (1)
- Chicken (1)
- Chilli (4)
- Coriander (1)
- Egg (1)
- Fish (3)
- Flour (1)
- Garlic (1)
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- Leek (1)
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- Peanuts (1)
- Pork (3)
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- Scallop (1)
- Soy Sauce (6)
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- Star Anise (2)
- Tofu (1)
- Vinegar (1)
- Walnut (1)
- Soy Bean (1)
- Sesame Seeds (1)
- Snake beans (1)
- Pork belly (2)
- Green tea (1)
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Special Consideration
Chinese Cuisine
Key Ingredients
Light Soy Sauce
Light Soy Sauce is the result of the first stage of production. Soy beans are fermented for approx forty days. It is pleasantly salty and this is its main contribution to many dishes. Use in stir-fries, marinades and as a dipping sauce.
Dark Soy Sauce
Dark Soy Sauce is the light soy which has been left to ferment further, this process develops the flavour and intensity but reduces the saltiness. Use where a thicker sauce is needed such as braised dishes (especially with dark meats like beef) and heartier spicy stir-fries. It also adds a rich caramel brown colour to food.
Sesame Oil
Sesame oil has a rich nutty flavour and is used in sauces, stir-fries and marinades.
Five Spice Powder
Five spice powder is a delightful, aromatic spice blend. It should contain star anise, Szechuan pepper, cinnamon, cloves, and fennel.
Potato Starch
Potato Starch is used for thickening and coating meat or fish before frying. European cooking would use cornflour, cream or egg yolk. Arrowroot, tapioca starch or cornflour can be substitute.
Rice Wine
Rice wine (Shaoxing cooking rice wine) is like a medium sweet sherry. There are different qualities available, the 'drinking' quality is the better, while 'cooking' quality can be saltier.
Oyster Sauce
Oyster Sauce is a rich, dark brown sauce, salty in flavour and thick, making it a wonderful sauce for coating meats and vegetables. Store in the refrigerator.
Wombok
Chinese Cabbage is used in soup, stir-fry or add to stuffing. It has a mild flavour with tender pale green leaves and crisp white stems. Shred finely for soups or cut into thicker pieces for stir-fries.
Bok Choy
Bok Choy and baby Bok Choy has fleshy white stems with green leaves (Also known as Buk Cho)
Pak Choy
Pak choy and baby pak choy are tender vegetables with pale green stems and darker green rounded leaves.
Gai Lan
Gai Lais also known as Chinese Broccoli and has thicker mid-green stems. A very popular vegetable dish in Chinese restaurants, simply steamed and served with oyster sauce.
Choy Sum
Choy Sum is a common Chinese green with long slender stems and leaves. It has small yellow flowering heads.
Baby Corn
Tiny tender ears of corn are known as Baby corn. Available both fresh and canned. They require little cooking and add more colour and texture than flavour.
Featured Food & Recipes
Hot Tips
Smoked eel
In Germany smoked eel is eaten with your fingers. To remove the odour of the eel after eating, pour schnapps over your fingers.
Glossary
Flaxseed Oil
A therapeutic oil high in Omega-3 fatty acids, made from the seeds of the flax plant.
