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joy luck kitchen pantry skip to main skip to sidebar joy luck kitchen pantry wednesday august 12 2009 shallots 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 posted by jules ummemjoey at 10 18 am 1 comment 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 posted by jules ummemjoey at 8 25 pm no comments thursday january 1 2009 green onions green onions sometimes referred to as scallions or spring onions kitchen dictionary on recipezaar highlights the difference between scallions and green onions the green part can be sliced and scattered as garnish the white part can be used in sauteing like onions posted by nadia at 6 15 pm 2 comments labels onions star anise star anise bunga lawang more info in wikipedia about star anise posted by nadia at 6 13 pm no comments labels spices fennel seeds fennel seeds jintan manis it releases its flavor when pounded or crushed common in indian cuisine posted by nadia at 6 08 pm no comments labels spices 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 posted by nadia at 6 03 pm no comments labels curry sunday december 28 2008 coconut milk coconut milk santan stir before using because in storage it tends to settle and clump this is unsweetened posted by nadia at 7 13 pm no comments labels coconut milk 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 posted by nadia at 7 05 pm no comments labels leaves 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 posted by nadia at 6 59 pm 2 comments labels seaweed 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 posted by nadia at 6 37 pm no comments labels sugar older posts home subscribe to posts atom subscribe to posts atom posts all comments atom all comments followers blog archive 2009 6 august 2 shallots soy vay hoisin garlic asian glaze january 4 2008 8 december 8