Helpful Hints

HELPFUL HINTS IN KITCHEN

Fresh Chicken Stock

Stock obtained from boiling the bony parts of chicken like the leg, wing tips, neck etc. in water over low heat.

Ground Ingredients

A good non-stick pan is ideal for frying these, as the ingredients have to be fried in oil over low heat until fragrant and the oil separates to form a layer on the surface. Ground ingredients can always be prepared in advance and frozen in air tight containers to be used when required.

Blender (Food processor) or Chopper

The electric chopper does a fine job, even with chilli seeds. If you feel the result is still not fine enough, use a grinding stone to refine.

A good liquidizer does an excellent job, except with chilli seeds. By frying, the blended ingredients will take a little longer because of the extra water added. Always remember to slice ingredients, especially lemon grass and galangal, before blending, chopping or pounding.

Lemon Grass

A tall grass that grows quite easily. Discard the leaves and use above 10 cm from the thick root end. For grinding, the outer layer is usually removed before use. When a recipe calls for lightly crushes lemon grass and smash lightly with a pestle.

Palm Sugar (Gula Melaka)

Palm sugar also known as gula melaka, it is dark brown and sold in the form of cylindrical or round cake. To melt palm sugar, chop into smaller pieces first. Once melted into syrup, strain to remove any grit.

Garlic crisps or Crisp-fried Shallots

Slice Garlic / Shallots thinly crosswise. Heat enough oil for deep-frying and stir Garlic / Shallots over a low heat until pale brown. Remove and drain on absorbent paper. When cool, store in an airtight container. Garlic / Shallots crisps keep well for several weeks in the refrigerator.

Tempe (Fermented soy bean cake)

It come in rectangular packets . They are usually wrapped in banana leaves or daun ketapang. When you buy fresh from the market, they can be kept in the refrigerator for 2 to 3 days. When they are not fresh, they turn a mouldy black.