Asian cooking
- Vegetable noodles, chicken and quail eggs
- Thrice cooked pata tim
- Pork satay
- Chicken teriyaki
- Chop Suey
- Lumpiang Shanghai
- Tofu and eggplants with salted yellow beans
- Sweet & Sour Pork
- Ikan Moolie (fish in coconut gravy)
- Sweet and sour fish: don’t forget the ginger
Asian Pantry
- Pili nuts
- Shaoxing rice wine
- Siling haba and siling labuyo (hot chili peppers)
- Lemongrass (tanglad)
- Kecap Manis
- Oyster sauce
- All-purpose flour and glutinous rice flour
- “Fish tofu”
- Bihon noodles
- Udon
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Shiitake mushrooms
Wikipedia says that shiitake mushrooms are called xi?ngg? in Chinese, pyogo in Korean, hed hom in Thai and n?m h??ng in Vietnamese.
Dried shiitake mushrooms are available in most supermarkets; fresh ones aren’t that easy to find. While dried shiitake is more convenient for storage purposes — keep them away from moisture and they can last for a couple of months — but there’s nothing like fresh shiitake. For some reason, even when soaked for hours, the texture and flavor dried shiitake aren’t quite the same as fresh ones.
To prepare shiitake mushrooms — fresh or dried — the stems need to be cut off and discarded. Whether the caps need to be sliced or not depends on how they are intended to be cooked. For stir fries, fresh shiitake mushrooms are best when cut in bite-size pieces.
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