Ingredients for Chinese Cooking

Moke stick is a brownish- red stick with 0.25 inch thick and 2 inches long. It is made from pureed haw fruit and sugar and gives a tangy sweet flavor. Can be found in the candy section at the Asian stores.

Mustard powder When mixed in a liquid, it makes a spicy mustard condiment for dipping.

Nori Dried paper-thin seaweed used to make sushi.

Oyster mushrooms This cream-colored, fan-shaped mushroom is no stranger to Asian dishes because it provides a sweet and rich, velvety texture. Great in stir-fries, steamed, soups or braised.

Oyster sauce A necessity in my kitchen. It is made from oyster extract, sugar, salt, caramel and flour. The thick, light-brown sauce a robust flavor and used alot in my stir-fries. I recommend brands like Lee Kum Kee and Panda.

Palm sugar Made from sap of palm trees. It is boiled down to a thick paste, which forms hard round disks. The tan sugar has a mild flavor with distinctive almost coconut-like fragrance. Often sold as coconut sugar. Use a knife to cut off a portion of the slab and coarsely chop. Store in tightly sealed container.

Pea shoots Tender stems about 2.5 inches long with tiny green leaves, from the snow pea plant. Added to stir-fries, salads, soups and noodle dishes.

Peanut oil Great for deep frying and scalding due to its ability to heat at high temperatures without burning. It has a nutty, toasty and smoky flavor that the oil infuses to a dish. If you are allergic to nuts, then substitute with vegetable oil with a dash of sesame oil.

Peppercorns These berries come in two colors- white and black. The white peppercorns tend to be hotter and less aromatic than their black cousins. White peppercorns are typically use in fish, seafood and chicken dishes and soups while black peppercorns are typically use in pork and beef dishes. However, don’t let these “rules” deter you from using your fav peppercorns in your dishes.

Plum sauce Golden jam-like condiment made from salted plums and apricots, rice wine vinegar and pureed yams with some red chili flakes. It has a sweet, tangy and salty balance that works with roasted and BBQ meats.

Prawns / shrimps A nice option for seafood selections. When buying prawns, pick firm and vibrant looking creatures. They are easy and take minutes to cook.

Preserved pork Also known as Chinese bacon and has a pink meat with thick layer of fat. It is made from pork that has been salt-cured. It needs to be cooked. Used in soups, stir fries and noodle dishes.

Quail eggs Bite-sized eggs that are sold raw, hard-boiled, peeled or canned in brine. Use in stews, soups, deep fries or in dumpling fillings or as snacks.

Red dates Also known as Chinese jujubes, sold dried or preserved. They resemble wrinkled red raisins. They have a sweet-tart apple flavor.

Rice If there’s something synonymous to Chinese culture, it is their love for rice in every meal. There are two kind of rice- short grain like sushi rice which tends to be stickier, and long grain like jasmine or basmati with naturally separate grains. I tend to use jasmine rice produced from Thailand.

My mum taught me a pretty nifty trick when cooking white rice. Rinse rice grain in a deep bowl. Fill the bowl with water until it covers an inch above the rice. Place the bowl in a microwave and set to cook at HIGH for 13 mins. For first timers, I recommend checking the rice after 10 mins to make sure the rice doesn't dry out. If it looks like it's drying, add some more water. After 13 mins, remove bowl and fluff the rice. If it's still soggy, cook for 2 more mins. If it's fluffy and not soggy, the rice is ready to eat!

Rice noodle sheets Made from rice (doh!), water, starch and peanut oil, it has a delicious silky and slippery texture. It is also the only thing my second older sister cannot possibly eat despite numerous tries. They are versatile for any cooking styles.

Rice wine vinegar There is a variety of brands and intensities but it is mainly made from rice wine lees and alcohol.

Salted black beans I don’t use them much but my mother does. Also known as fermented black beans, they are made from fermenting small soy beans with salt and spices. Thus, giving a distinctive salty, rich taste and pungent flavor. They are typically used in conjunction with ginger and garlic in seafood and rich meats.

Salted plum Firm, light colored plum that has a sweet, tart taste but soft and firm texture. It is made by soaking the plum in salt brine, then in sugar solution and drying it. It is thought to stimulate the appetite. My sisters eat it while traveling during long journey because it helps to minimize motion sickness.

Sea salt Another variation of table and kitchen salt. It provides the “sea” to the dishes as well as its flaky texture.

Sesame oil The amber-colored oil is made from pressed roasted sesame seeds. Use small quantities as flavoring since it has a strong aromatic, nutty taste. I won’t recommend cooking with it as it has a low cooking temperature and can burn.

Sesame seeds Available in white and black seeds. Use as garnish for their color, taste and crunch. It should be dry-roasted before use to bring out flavor and oils. Sesame paste is made from finely ground toasted white sesame seeds and has a nutty flavor with peanut butter consistency. Stir to incorporate the oil with heavier paste before use.

Shao Hsing Wine A common cooking wine in China, it is a blend of glutinous rice, rice millet, yeast and water that has been aged in earthenware vessels for a decade in an underground cellars. The rich, mellow taste of the wine enhances and adds complexities in stir-fries, braises and stocks. If you don’t have one in the kitchen, you can use dry sherry.

Shiitake mushrooms I buy dried shittake mushrooms in packages. The dried mushrooms have very concentrated flavors and complement any dishes. Before cooking them, I reconstitute them in warm or boiling water for several minutes until they are tender. For quick results, I zap them in a microwave for 1 to 2 mins. You can buy them fresh but they don't keep for a long time and can be expensive. They are great as stuffings or in stir-fries, soups, etc.

Shrimp paste Critical ingredient in nasi lemak and other Malaysian dishes. It is a thick, pinkish gray paste made from salted and fermented shrimp. Has a pungent aroma and flavor that mellows when cooked.

Sichuan pepper and salt This mixture is good for sprinkle over dishes or in stir-fries, salads, braises and marinades. You can also make your own mixture by dry roasting a tablespoon of Sichuan peppercorns and 3 tablespoons of sea salt in a heavy-based pan. When the peppercorns begin to ‘pop’ and become aromatic. Remove from heat and allow to cool, then grind to a powder in a mortar and pestle or spice grinder.

Sichuan peppercorns These berries of the prickly ash tree are dried and hollow, reddish-brown in color. They are intensely aromatic with a woody fragrance and should dry-roasted prior to use. When eaten they leave a pleasantly numbing, tingling sensation on the tongue.

Siu mai wrappers Made from wheat noodle dough, these round or square wrappers are the thinnest noodle wrappers available.

Snow fungus Also known as white fungus. It looks like a small, golden beige sponge. With no or little flavor, it absorbs other flavors when cooked in a dish. Before using, soak in warm water to soften. Provides a crunchy texture in soups, stir fries and desserts.

Snow peas Flat, green pods with mild flavor and gentle crunch. The ends and the strings that run from one end to another along the sides should be removed. Used in many dishes.

Soy sauce Arguably the most common sauce used in Chinese cooking. It is made from soybean meal and usually wheat, which are naturally fermented and aged for up to 2 years. Dark soy sauce is aged longer than light soy sauce and mixed with molasses. Thus, giving a dark, caramel color. Light sauces are used in dressings, stir-fries, braises and steamed dishes. Dark sauces are used in marinades, stocks and braises. Reliable brands include Kikkoman and Pearl River Bridge.

Spring roll wrappers Thin, delicate wrappers made from wheat-flour and water batter. When fried, the wrappers become light and crispy.

Squid and calamari These creatures are easy and fast to cook. They are commonly found frozen in the US but you can find fresh ones in Asian grocery stores in the US or in the Far East. When buying fresh squid, get ones that smell sweet with no trace of ammonia and should be used immediately. Be careful to avoid leaving them sitting in water or ice for long periods of time since they absorb water easily.

Star anise This unique hard, star shaped, 8-pointed seed pod from the magnolia family has a robust, liquorice flavor and scent. It is an important ingredient in the 5-spice powder and typically used in stocks and braises, usually with soy sauce and cinnamon. It makes a pretty garnish too.

Straw mushrooms Small mushrooms that have dark brown caps and tender white stems with delicate sweet flavor. Found canned, peeled or unpeeled.

Sugar Available in 2 colors- brown and white sugar. They are great to sweeten dishes, marinades, sauces, soups and many more. Rock sugar is lump of crystallized sugar with a yellowish tint. It is used in braised dishes, soups, sauces and desserts. Has a richer flavor than refined sugar.

Sugar snap peas Bright green peas with edible pod containing tiny peas. The ends and the strings that run from one end to another along the sides should be removed. Used in many dishes.

Tamari Another version of dark soy sauce that is brewed without wheat.

Tapioca starch Fine white powder that comes from the cassava root. It is used to thicken sauces and extra bonding to dim sum doughs. Can be known as "tapioca flour". Used to make the popular tapioca balls for desserts and drinks.

Taro root A tuber with a dark brown, rough skin and pale speckled flesh. It ranges in size from as small as a golf ball to as big as a melon. When cooked, it gives a sweet, nutty flavor.

Thai sweet basil An herb with angular green leaves, purplish stems and a crown of purplish flowers. Adds pungent, slightly minty-licorice flavor to curries, soups, stews and stir-fries.

Tobiko Also known as flying fish roe and has a crunchy texture and flavorful. Consists of tiny, bright orange eggs. Popular in sushi but can be used in salads or mixed in scrambled eggs.

Tofu Also known as bean cake, soybean cheese or bean curd, the white block is a protein-rich, low fat food made from soy milk coagulated using either natural gypsum or nigari, which is derived from seawater. Tofu is sold in 3 textures in the US- soft/ silken, regular and firm that are determined from its compression time of the bean curd. All types have a distinctive smooth, silky, velvety texture and a bland, neutral taste. Tofu is versatile and a great protein source for vegetarians. It can be cooked in numerous cooking techniques.

Always purchase tofu that has not expired as bad tofu produces a horrible smell. Avoid buying tofu that has a greenish yellow slime or looks bloated as it is fermenting.

Some tofu are sold after they are treated with 5-spice powder or soy sauce, or deep-fried.

By-products of the tofu-making process are bean curd skins in forms of sheets and sticks.

Tofu puffs or bean curd puffs Light, crispy, golden brown, deep-fried cubes of tofu with soft, dry spongy centers. Stuff these puffs with meat or veg fillings and then pan fry, deep fry or boil them in soups or stews.

Turmeric Bright, rusty orange member of the ginger family. Available fresh in as a whole root or powder form. Used primarily for color and has a pungent, bitter flavor.

Vegetable oil Vegetable oils such as cottonseed, canola, soybean, safflower and sunflower oils are good for deep-frying as they have a neutral, unobtrusive flavor and odor and do not easily burn at high temperatures.

Vegetables Chinese love their vegetables. When buying fresh vegs, look for the most firm-skinned, unbruised, unwilted, uninfected, vibrant colored, intense and fresh-smelling tender young ones. Use them within the week as they can wilt. Store them in the veg container in the fridge. Wash all parts of the vegetables properly prior to cooking to remove bacteria and avoid soaking them for a long time as you can loose vital vitamins and minerals. Do not use bleach, toxic or washing detergents as they can leave residuals on the produce.

Preserved veg are usually made with turnips, radishes, napa cabbage, mustard greens or bok choy. They exist in vacuum-sealed, canned or in small crockery pots. Rinse before using to remove excess salt.

Vinegar See malt vinegar and white vinegar.

Wasabi Can be called Japanese horseradish. Sold as powder or in can,s, jars or tubes. Has a sharp bite which clears stuffy nose!

Water chestnuts Available fresh or canned. Walnut-sized with a dark skin that should be removed prior to use. Have a mild taste and crunchy texture.

Wheat starch Fine off-white powder left after all glutinous proteins are removed from wheat flour, used to make dim sum doughs.

White vinegar White vinegar is used to make pickles and sweet and sour sauce. The sweet and harsh liquid’s flavor tends to lengthen out. So use appropriately.

Winter melon A large pale-green gourd with milky-white flesh and have a mild flavor. Must be cooked and typically used in soups, stews and steamed dishes.

Wolfberries Small, deep red oval fruit of the medlar tree. Has a slightly spiced apple flavor. Sold dried and used in soups, desserts and steamed dishes.

Wonton wrappers These wrappers come in round or square shapes, usually 3 inches in length are available in the refrigerated sections of most supermarkets. They easily simplify your life than making from scratch. Wonton wrappers come in two version- the white and yellow ones. The white ones are made with flour and water while the yellow ones are made with an additional ingredient- eggs. Buy wrappers that are not expired and avoid any with dark mouldy spots. Wonton wrappers can be used to make dumplings, wontons and even, crisps and fried wonton with sweet fillings as snacks.

XO sauce Originated in Hong Kong, it's a sauce made of dried scallops and shrimp, chili peppers and spices. Taste salty, fishy and spicy. Used as a condiment or flavor to a variety of dishes.