The Everything Chinese Cookbook (76 page)

glutinous rice:
Glutinous rice is made from short-grain rice kernels. In Chinese cooking, it is normally, although not always, reserved for sweets and desserts.

groundnut oil:
Another term for peanut oil.

hoisin sauce:
A thick sauce made from soybean paste, hoisin sauce is a mainstay of northern Chinese regional cuisine, and the base for many Chinese satay sauces. Seasonings such as garlic and chilies give hoisin sauce its unique sweet and savory flavor.

kecap manis:
The Indonesian version of soy sauce, although it is much more flavorful. Kecap manis is made with an assortment of seasonings, including star anise and palm sugar.
Kecap
is the source of the word “ketchup.”

oil velveting:
A technique to tenderize meat or poultry by submerging it in hot oil very briefly, just until it changes color. It is then cooked by conventional methods such as stir-frying or deep-frying. Prior to velveting, the meat is frequently marinated with a mixture of egg white and cornstarch.

oyster sauce:
A savory sauce made with boiled oysters and seasonings such as soy sauce and garlic. Oyster sauce is most commonly used in sauces and dips. For vegetarians, Lee Kum Kee offers an oyster sauce using mushrooms in place of oysters.

red cooking:
This cooking technique consists of browning food, and then braising or stewing it in soy sauce for a lengthy period of time. Dark soy sauce is frequently used in red cooking.

rice flour:
Made from glutinous rice, it is used in a few Chinese desserts, such as New Year's Sticky Cake (page 279).

rice vinegar:
Rice vinegar is made from fermented rice. The three main types of rice vinegar used in Chinese cooking are red, white, and black. White rice vinegar comes closest in flavor to Western cider vinegar.

rice wine:
A wine made with glutinous short-grained rice, Chinese rice wine is used frequently in marinades and sauces. The most famous rice wine comes from the Shaoxing region in northern China. If rice wine is unavailable, a good quality pale dry sherry can be used as a substitute.

rock sugar:
A mixture of refined sugar, honey, and brown sugar, rock sugar is used in desserts and recipes where a stronger flavor than regular sugar is required.

sesame oil:
A nutty-flavored oil made from toasted sesame seeds, sesame oil is used in sauces, marinades, and dips. It is frequently drizzled over food in the final stages of cooking.

Sesame oil's strong flavor and low smoking point generally make it a poor choice as a cooking oil.

sesame paste:
A richly flavored paste made from toasted sesame seeds. If unavailable, peanut butter can be used instead. Tahini, the Mediterranean version of sesame paste, is not a good substitute, as it is made from untoasted sesame seeds.

sesame seeds:
The seeds that come from the Asian sesame plant, sesame seeds are used in desserts such as Glazed Bananas (page 278) and savory dishes such as Sesame Chicken (page 178). They are frequently toasted before use.

shoyu:
The Japanese version of light soy sauce, shoyu can be used in Chinese cooking.

soy sauce, dark:
A soybean-based sauce that is aged for a longer period of time than regular (light) soy sauce, dark soy sauce is commonly used in marinades and red-cooked dishes. Do not use in place of regular (light) soy sauce, as it has a very different flavor.

soy sauce, light:
A soybean-based sauce that is one of the most important ingredients in Chinese cooking, light soy sauce has a lighter color, thinner texture, and saltier flavor than dark soy sauce. Japanese
shoyu
can be used as a substitute.

steaming:
Cooking food by placing it over boiling water so that the steam reaches and cooks the food. This is the third most popular Chinese cooking technique.

stir-frying:
Cooking food in oil at very high heat for a short period of time, while continuously stirring. It is the cooking technique most commonly associated with Chinese cuisine.

Szechwan peppercorn:
Known for the biting sensation it leaves on the tongue, the Szechwan peppercorn gives Szechwan cuisine its distinctive flavor. It is actually not a peppercorn at all, but a berry from the prickly ash tree. Szechwan peppercorns are normally roasted and ground before use.

tapioca starch:
A starch made from the tubers of the tapioca plant, tapioca starch is used as a thickener in Chinese cooking. Cornstarch and tapioca starch can be substituted for each other in sauce recipes, but cornstarch takes longer to thicken.

thick soy sauce:
Used to lend flavor to fried rice and noodle dishes, thick soy sauce has been thickened with molasses.

water chestnuts:
The name can cause confusion, since water chestnuts come from an aquatic plant and are not related to horse chestnuts, which grow on trees. Fresh water chestnuts have a sweet flavor reminiscent of banana. Canned water chestnuts can be substituted for texture but don't have the same flavor. Jicama is also used as a substitute.

white pepper:
A seasoning made from ground white peppercorns. A little-known fact is that white and black pepper both come from the same plant; the main difference between them is that white pepper berries are allowed to ripen before processing. In Chinese cooking, white pepper makes a frequent appearance in soups and spicier stir-fries. Use sparingly as it has a sharp bite.

winter melon:
A type of squash with an oblong shape and dark green rind similar to a watermelon. The inside flesh is white and pleasantly sweet. Winter Melon Soup (page 61) is a popular banquet soup.

wok:
A bowl-shaped utensil designed to be used in cooking methods requiring high heat, such as deep-frying. A wok is the main piece of Chinese cooking equipment.

wood fungus:
This fungus is also called cloud ear fungus because of its unusual shape.

Like tofu, it has no flavor but absorbs the flavor of the foods it is cooked with. It is used in soups and stir-fries. Soak wood fungus in water to soften before use.

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