Wednesday, August 12, 2009


I used shallots for the first time last night in a chicken marinade. They really make a nice mild addition to a marinate and are not as overpowering as adding onion. The best way I can describe it is that it is a mild onion flavor with additional sweetness that you can't get in an onion. It is stronger than green onion, though. I will be doing some other recipes this month with them. I got a nice size brown bag from Meijer that didn't cost too much. And if the chicken last night was any indication I will continue to include them on my grocery list!

Sunday, August 2, 2009

Soy Vay Hoisin Garlic Asian Glaze

We love soy vay in this house, we use about a bottle of it a month. It goes great on stir fries. I marinate chicken and salmon in it and grill.

Thursday, January 1, 2009

Green Onions

Green onions

Star Anise

Star Anise (Bunga Lawang)

Fennel Seeds

Fennel Seeds (Jintan manis)

  • it releases its flavor when pounded or crushed
  • common in Indian cuisine

Adabi Beef and Chicken Curry Powder

Malaysian Adabi Chicken and Beef Curry Powder

  • I prefer to use this to make Malaysian curries, as the spice combo is unique to Malaysian curries.
  • It might be available in Asian grocery stores (I only came across this because the owner of that particular Asian grocery store is Malaysian)
  • Otherwise, we usually get them from people coming to the United States from Malaysia

Sunday, December 28, 2008

Coconut Milk

Coconut Milk (Santan)

  • Stir before using, because in storage it tends to settle and clump.
  • This is unsweetened

Screwpine Leaves (Daun Pandan)

Daun Pandan

  • Can be found in the frozen section of the Asian grocery store
  • Don't have to thaw before using

  • Just pluck one or a few blades off and wash

  • Sometimes it's used to flavor a dish with its 'green' aroma, and to do so, it's usually knotted and tossed in the cooking dish
  • Other times, a few blades may be made into Pandan juice by blending them with water to produce a light green 'juice' that might be used to make sweet desserts

Agar Agar

Agar Agar
  • Agar agar is a form of seaweed
  • Boiled and cooked, then cooled, it turns into wobbly jelly

  • Water is brought to boil and sweetened.
  • Agar Agar is dumped in.
  • The heat will cook and melt the coarse strands
  • It can, from this point on, be flavored and colored
  • Poured into a container, and left to cool, it will harden into jelly

Palm Sugar (Gula Melaka/Gula Jawa)

Palm sugar has a different taste and texture from granulated sugar.

Palm Sugar

  • It can be found at the Asian grocery store, most probably in the Indonesian section
  • To use, it can be shaved or cut into chunks with a sharp knife
  • It should be somewhat soft, not hard like a rock