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A Cook's Compendium

An A to Z of Recipies, Techniques and Ingredients

Tag: Chinese Food

Sichuan pepper husks

Sichuan Pepper

Posted on 21 Jan 201927 Jan 2019 by Christian Gott An Island Chef

Sichuan pepper is not like any of its namesakes, the smell and taste are unique. It has a citrus aroma, in fact, it is a member of the citrus family and creates a mild pleasant numbness in the mouth.

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Tagged Chinese Food, Sichuan Cuisine, Sichuan Pepper3 Comments
Chilli bean sauce

Doubanjiang – Chilli Bean Sauce

Posted on 21 Jan 201927 Jan 2019 by Christian Gott An Island Chef

Doubanjiang or douban is a salty spicy paste made from fermented broad beans, soya beans and rice and red chillies. It is known as ‘ the soul of Sichuan cuisine'

49.204436 -2.083695
Tagged Chilli bean Sauce, Chinese Food, Douban, Doubanjiang, Sichuan Cuisine3 Comments
Tofu

Tofu

Posted on 21 Jan 201927 Jan 2019 by Christian Gott An Island Chef

Tofu or bean curd is made from soy milk. In a process similar to making cheese it is first made into curds which are pressed into blocks.

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Tagged Asian Cooking, Chinese Food, Tofu3 Comments
Chinese black beans

Douchi or Chinese Black Beans

Posted on 21 Jan 201927 Jan 2019 by Christian Gott An Island Chef

Douchi ( 豆豉 ) are semi-dried fermented and salted black soybeans used in Chinese cooking. The finished taste is both sweet and salty so the beans are used sparingly as a flavouring to dishes.

49.204436 -2.083695
Tagged Black bean sauce, Black beans, Chinese Food, Fermented Foods2 Comments

Hoisin Sauce

Posted on 22 Feb 201830 Aug 2018 by Christian Gott An Island Chef

Hoisin sauce is a dark, thick, sweet Chinese condiment used in recipes such as stir-fries, brushed on to meats before roasting, or as a dip

Tagged Asian Cooking, Chinese Food, Condiments, Hoisin Sauce4 Comments

Chinese Five Spice

Posted on 16 Mar 20171 Jan 2020 by Christian Gott An Island Chef

Chinese Five Spice is a staple in Chinese kitchens although not used in every recipe.

Tagged Asian Cooking, Chinese Five Spice, Chinese Food, Ingredients16 Comments

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The Online Cookery School

Sable Pastry

Sable Pastry

Sable Pastry – The word ‘ Sable ‘ is French for sand, which perfectly describes the texture of this rich crumbly biscuit-like sweet pastry. Adding sugar alters the structure of the finished dough giving it a melt in the mouth texture.

Thai Green Curry Paste

Thai green curry paste is used to make Thai green curry. You can buy commercial Thai green curry paste or make your own. Recipes may contain a number of variations, but most will include fresh green chillies, shallots, galangal, garlic, lemongrass, kaffir lime leaves, and Thai sweet basil.

Seasonal Produce – September

Seasonal Produce – September

The summer seems to be hanging on for a little while longer and in the kitchen, there are lots of salad crops and plenty of peas, beans, and courgettes to brighten our plates. This is the time of year for the arrival of the first game and foraged wild mushrooms, whose rich earthy flavours are perfect partners and the season for mussels, oysters, and scallops.

Scones

Scones

A scone is a baked quick bread, with flour, fat and a raising agent, which were originally baked on a griddle and was around the size of a medium dining plate. The cooked scone would be cut into triangles, in Scotland thought to be one of the homes to the origins of the scone the large griddle cake is called a bannock. With the development of baking powder, scones became a popular recipe bake in the oven, slightly sweetened and often with the addition of an egg-wash glaze.

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