Pandan Leave is called 'rampe' in Hindi and Singhalese. Find out what Pandan Leave is called in Mandarin and Malaysian language at Lakshadweepin.com.
We have checked with a lot of our Asian and Chinese associates, and do not think Bow Tie is an authentic Chinese dessert - at least not within the Asian countries. This is one of those things like fortune cookie, which has been created as a business gimmick to lure the Americans by the early 1900 Chinese emigrants. No real Chinese will make fortune cookies for dessert.
You should be able to find the yeast in any wet market (Malay: Pasar) in Malaysia. Go to the "Ulam" section (where they sell vegetable and food that can be eaten raw). If you are familiar with Kuala Lumpur, you can also easily find it in some Malay stalls in Chow Kit. You should get very helpful direction if you just ask the locals there. If you are not Malaysian, yeast in Malay is "Ragi" - or in this case - "Ragi Tempeh".
We do not have exactly the Fried Milk recipe you are looking for, which is served in Chinese restaurants. But we do know of a Spanish recipe called Fried Custard Square (Leche frita) that is very close to the descriptions.
Here are some examples of the measurements to start with:
The normal packaging of agar-agar in Asia is 35 gram.
You'll find borax in various places depending on the country you are in. It can be found in chemists, hardware shops, supermarkets, etc. Some washing/cleaning brands contain mainly borax. If all else fails, you can find it on Ebay in all shapes and sizes.
I had a dish at Narita airport that may have tapioca, some chunks of mango and a scoop of mango sorbet in it. It has this liquid (not sure if it was coconut milk) and this clear/firm cubes (again no clue what it is). Would love to find out what it was.
Based on your descriptions, we can't exactly pin-point a particular dessert. But we can
see a few different influences from a few countries such as Thailand, Hong Kong, and
Malaysia. Mango is a very versatile tropical fruit, which is used in many dessert from
many countries. The Thais serve it with sticky rice, making mango icecream and sorbet.
There is also a Chinese modified dessert called Mango Mania which is quite similar to
We usually rinse the beans thoroughly to rid of any dirt, farming chemicals, and unwanted particles before we cook them. Soaking the beans basically helps boiling them an easier task, as it softens the husks. All legumes have a certain lectin toxin, but would not be destroyed by merely soaking them. The boiling and simmering process will naturally do the job. For more detailed reference, please see UK Food Standard Agency
Tapioca pearl is one of the common ingredients used in making adzuki bean paste. There are recipes on tapioca puddings, but there isn't a particular Asian recipe for making red bean tapioca pudding that we know of.
To be honest, there is no traditional Asian food recipes that use adzuki bean flour or meal, or ground adzuki bean. The hard nature of the bean requires soaking and boiling to be softened before it can be mashed into another ingredient. However, if you can get hold of adzuki bean flour (which is usually sold in cooked and rehydrated form), it is still possible to mix it with bread flour to make bread. Adzuki bean on its own would not react to yeast as it is not starch. Unfortunately we do not have the recipe at the moment, but there is a recipe for a bread filled with sweet adzuki bean paste.
Unfortunately, adzuki bean is not a bean used for savoury cooking amongst Asians.
We use it mainly to make sweet stuff due to its natural taste. Here are some recipes
closest to your description:
In principles, adzuki bean has detox properties and is diuretic so it does help with digestion and reduce
water retention. You can practically boil adzuki bean till it's all broken down, season with a little sugar
or salt, and it will do the trick. However, we do have quite a few delicious adzuki bean soup recipes for you:
We have a full recipe for cooking Biryani Rice. To keep it warm for a longer period of time, cover the skillet full of rice (keep the lid wrapped in cloth) over boiling water in a wok. Just keep it under low heat. Alternatively, transfer the whole step 3 and onwards in Biryani Rice Preparation, into a rice cooker. Once it's cooked, keep the mains turned on and it will stay warm all day.
Soya sauce making is a very complicated process, almost as complicated as alcohol manufacturing. It has been made a mass production for too many generations that nobody within the Asian community would go through the hassle of making it domestically, which will incur much higher cost.
Soya bean is mainly used for making primary cooking ingredients such as
tofu, soya skin/film, and soya milk, etc. It is rather rare amongst Asians to
actually cook whole soya bean then add it into a dish. Here are two recipes for
cooking whole soya bean:
We don't see any problem with cooking a dehydrated soya mince then freeze it and reheat it, as long as you do not leave it in the refridgerator for a long time. That is when the germs and bacteria start growing. But it is advisable to only reheat it once. Any more than that and you may risk food poisoning due to bacteria growth in the process, and the soya mince will be too soggy to anyone's liking.
Soya bean does not contain gluten. Gluten is found in barley, rye, oat and wheat. You can remember it by the initials: B.R.O.W.
Vinegar is not a good option for curdling the tofu due to its acidic nature, and it produces a stale smell. You only need very little of gypsum or epsom salt so you needn't worry about consuming it, as long as you are not having it 24/7. Alternatively, a new way we have been experimenting on tofu making is by using agar-agar (strip- or powder- form). It is totally plant-base and contains no iffy chemical. Anything that can become solid can be used. You can try adding some agar-agar strips while boiling the soya milk. When it is cooled to room temperature it can be placed in the refrigerator. Do not use the whole packet of agar-agar, but try adding little by little, every time you have a go, to try to get the exact firmness you like. However, the texture will be different from conventional tofu made from gypsum.
Soya flour, in principle, can be used for making soya milk and tofu. But you will have to be prepared for the difference of taste and texture due to the fact that it has been processed and some may be rehydrated. Making soya milk with soya flour can taste rather powdery.
Soya sauce can be used as seasoning in stir-fry, soup, or stew; main ingredient
in sauce-making; fried rice flavouring; or just as an add-on flavour to your cooked dishes.
If you are using it for fried rice, it is pretty simple. You can replace it with sea salt.
Just dilute a pinch of salt in about 10ml of water before adding it into the rice.
The Chinese characters (dou-fu-zha) on Wikipedia for Okara simply means 'soya remains' or 'soya pulp', which is what okara exactly is.
Unfortunately Asians only use cassava root and tapioca for sweet dishes, and we haven't come across any savoury cooking with cassava root or tapioca. However, we are told by our user Wai-Ping that some Salvadorian restaurants deep-fry it like potato chips/fries.
Cassava flour is commonly used as thickening agent in making gravy, and as natural glue. Asians prefer to make desserts and savoury dishes with fresh cassava roots, or tapioca seeds. We have an Asian cookie made with cassava flour, or more widely known as tapioca flour. You can also try more different tapioca/cassava recipes.
We do not specialise in nutrition information, but here is a link we find quite useful on carb information.
As we are not based in NYC, we can only guess that you may be able to find it in China Town area or anywhere that sells Asian staple food.
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