19.2.12

Seasonings


Fish sauce : This salty liquid is made by fermenting fish with salt and allows to marinate for a year or so until all flesh are completely dissolved. Select one which made from anchovies and has a crystal clear brown color free from sediments.
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Light soy sauce: A salty brown liquid, select the first grade soy sauce that is tasty and high in nutrients. Light soy sauce fermented with sugar (not molasses) is recommended
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  Dark soy sauce: There 2 types available: salt and sweet.The salty dark soy sauce is made by fermenting light soy sauce unit it turns black the sweet one is made by fermenting light soy sauce with
molasses until it turns black and has a sweet salty taste.
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Seasoning sauce: This non-brewed soy sauce takes short production time by using chemical process to convert the protein in the soy into amino acids. Select the soy sauce that is high in protein and contains salt less than 20 %

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Oyster sauce: This thick dark brown sauce has sweet-salty taste. lt is usen in many stir-fry dishes.
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Fermented soybean: The soy beans are fermented with wheat flour and salt until they are soft and fragrant. It is used to enhance the salty and savory flavor. Use the fermented soybean that has bright color.
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Palm sugar: There are coconut and palm sugar. They are tenderly sweet with a unique aroma. Select the natural brown color without chemical additives added.
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Tamarind juice: It has the sweet and acidic taste of tamarind.Select the fresh reddish brown pulp.To use,mix the tamarind pulp with small amount of warm water, sieve and pour into the container.Keep in the refrigerator.
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Sriracha chili sauce: This sauce has a blend of hot, sweet, tangy,and spicy flavor.It made from hot chilies and garlic, seasoned with sugar,salt,and vinegar. The sauce is available in 3 styles: super hot, medium hot , and mild hot.
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1 comment:

  1. Thanks for sharing those information because I want to cook a stir fry recipe. Specially if it was Stir Fried Chicken. I hope that I can cook my own recipe of stir fry.

    ReplyDelete