Yolly's Free Recipes

Glossary:

• ANISE .. A Chinese spice that resembles a star. It imparts a delicate, sublte flavor to meat and poultry.
• BAMBOO SHOOTS .. Young shoots of tropical bamboo. Sold in cans whole or sliced.
• BARBECUED ROAST PORK .. Almost red in color. Sold by the pound in Chinese delicatessen and meat shops. Will keep in refrigerator about 5 days.
• BEAN CURD .. 1. Fresh bean curd: Made of pureed soybeans, then formed into cakes 1-inch thick and 4-inches square. When cooked it absorbs the flavor of other ingredients. It is sold in plastic containers in refrigerated section. It is also called To-fu. ...........................2. Dried bean curd: Dried pressed bean curd, well-flavored. Sold in plastic bags in refrigerated section. Will be keep in refrigerator about a week. ............................3. Dried bean curd sheets: Dried paper thin sheets. Sold in packages of 8-ounces and up. Store in pantry shelf for a few months. .......................... .............................4. White pressed bean curd: Sold in plastic wrap in refrigerated section .............................5. Soybean pudding: A very soft, fine bean curd in water.
• BEAN SAUCE...Also known as brown bean sauce or bean paste. Made of soy beans, flour, salt and water. It is salty and pungent. Sold in cans.
• BIRD'S NESTS...Sold in 1-pound boxes.
• BLACK BEANS..(fermented). Salty black beans. Used for seasoning. Sold in plastic bags of 4-ounces and up.
• BROWN RICE MEAL..Used as seasoning. Sold by weight.
• CELLOPHANE NOODLES...Also known as bean thread or vermicelli. Made from mung bean flour. When used in soup, must be pre-soaked. Not necessary to soak when deep frying. They will pop up immediately. Sold in plastic bags of 2-ounces and up.
• CHESTNUTS..(dried). Available in Chinsese markets. Soak overnight before using.
• CHILI PASTE WITH GARLIC..Made with hot pepper and garlic. Used mostly in Szechwan dishes. Sold in 8-ounces bottle.
• CHILI SAUCE...Made with chili, onions, lemons, sweet potatoes and vinegar. Add spice to dishes. Sold in bottles.
• CLOUD EARS...Also known as tree ears or fungus. Must be soaked in hot water before using. Cook with vegetables, chicken, meat, and soup. Sold in plastic bags.
• CRABAPPLE WAFER...Also known as plum wafer. Made of crab apples and sugar.
• CURRY PASTE & CURRY POWDER..The brand that are made in India are the best.
• DATES..(Chinese). Red in color, dried, the size of marbles. Sold in 4- 8 ounces bags.
• DRIED ORANGE PEEL..A dried spice made from orange rinds. Used for flaoving meat and poultry. Sold in plastic bags.
• DRIED SOY BEANS...Yellow in color. Used in many dishes. Sold in 1pound plastic bag.
• EGG ROLL WRAPPING...Dough in which to place the filling of the egg roll. There are two kinds. The Cantonese are square. The shanghai are thinner and round. (I prefer the latter.)
• FIVE SPICE POWDER..Combination of five spices. Used for flavoring.
• GINGER ROOT..Fresh. Very important seasoning in Chinese cooking. There's no substitute for it. Sold by piece or weight.
• GINKCO NUTS...Have hard white shells. Sold in 10-ounces cans.
• GOLDEN LILIES..Dried and pale in color. Also known as golden needles or tiger lilies.
• HAM..(Virginia, Smithfield) The nearest tasting to Chinese ham. Very salty.
• HOISIN SAUCE...Spicy sauce used in many dishes.
• HOT PEPPER OIL..Spicy homemade oil used a great deal for seasoning Szechwan dishes
• LONG-GRAIN RICE FLOUR...A ground flour made from long-grain rice. Used for making turnip cake and snacks.
• LYCHEE...A tropical fruit. Delicious in sweet sour sauce. Sold in cans in heavy syrup.
• MUSHROOMS..(Chinese) Dried and black-must be soaked in boiling water before using.
• MUSTARD...(Chinese) Used for dipping when diluted with water. Sold in powdered form.
• OYSTER SAUCE...Thick flavored sauce made from oyster extract. Add flavor to meat and poultry. Sold in bottles od 8-ounces and up.
• PATIS...Salted anchovy extract. Sold in bottles 8-ounces and up.
• PEPPERCORNS...Used to make pepper corn salt and for seasoning.
• PICKLED PLUM...Preserved plum used for seasoning meat and poultry. Sold in jars.
• PLUM SAUCE...Used as a condiment. Sold in jars or cans.
• RED BEANS..Used in pastries and sweet foods.
• RED PEPPER...Dried. Whole, crushed, or ground. Used for seasoning.
• RICE..(Glutinous). ALso known as sweet rice. Used for making dumplings, sweet dishes, and poultry stuffing.
• RICE..(Red). Dyed rice for coloring food.
• RICE ...(White Long-Grain) Sold in 5- and 10-pound bags in Chinatown.
• RICE NOODLES...(Chow Fun). Used combined with meats and poultry.
• RICE FLOUR...Ground from rice. USed in sweet dishes and snacks.
• RICE FLOUR..(Sweet). Made from glutinous rice. Used for making dumplings and sweet dishes.
• RICE STICKS...Dried. (Py Mai Fun) Used in soups and many other dishes.
• SAUSAGE..(Chinese). Made from liver and pork. Sold in plastic bag 1-pound packages.
• SESAME PASTE (or SESAME SEED PASTE)...Peanut butter can be substituted.
• SESAME SEEDS..Small seeds sold in plastic bags. (white seeds or black)
• SHARK'S FIN..Dried. Must soak before using.
• SHRIMP..(Chinese Dried). Have a sharp flavor. Used in small amounts in cooking.
• SOY SAUCE..(Light and Dark). One of the most important seasonings in Chinese cooking.
• STRAW MUSHROOMS...Delicious with crab meat. Sold in cans.
• WATER CHESTNUTS..Used as a vegetable with meats and poultry. Delicious with snow peas. Sold in cans.
• WATER NOODLES..(Chinese Fresh). Noodles made with flour and water. Delicious with soup and stir-fried dishes.
• WINE..Used as a seasoning in many dishes. Dry sherry is used most frequently.
• WON TON WRAPPINGS..Dough in which to place won ton and shao mai fillings. Made round and square. Sold in 1-pound packages.