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Key Ingredient
- Cabbage (1)
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- Egg (1)
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- Green tea (1)
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Special Consideration
Chinese Cuisine
Special Utensils
Wok
Used extensively for stir-fries, steaming and deep-frying
Flat wok shovel
Called a 'chan'. A versatile tool used to flip and toss ingredients when stir-frying, also used to measure sauces and remove cooked food from the wok to a serving plate.
Cleaver
Although a little daunting at first a cleaver is extremely useful. It will easily chop through bones when cutting a chicken or duck into portions, and is good for chopping vegetables. The flat side easily squashes garlic cloves ready for mincing.
Bamboo steamer
Essential for steaming dim sum, vegetables, fish etc. Place food to be cooked on a plate in the steamer and sit into a wok over simmering water. Available in many size
Featured Food & Recipes
Hot Tips
Rare roast beef
Using a meat thermometer helps to determine precisely when the beef is cooked to rare. Simply insert the thermometer into the centre of the thickest part of the beef (avoiding the bone, fat and gristle), it will be cooked to rare when it is 50°C, medium-rare will be 55°C, medium is a little over 60°C.
Glossary
Leek
An onion-like plant with a small bulb and thick stalk, used as an aromatic seasoning or vegetable.
