Special Ingredients - Gastroback 42515 Bedienungsanleitung

SPECIAL INGREDIENTS

A little planning ahead makes stir-frying
easier.
Agar-Agar
Is made from different types of seaweed.
It has excellent setting properties, similar to
gelatine and will set at room temperature.
Bok choy
Also known as Chinese chard or Chine-
se white cabbage, has fleshy white stems
and dark green leaves. It has a slight
mustard taste. There is also a smaller ver-
sion called shanghai or baby bok choy.
Bamboo shoots
The young tender shoots of bamboo plants
are available in cans. They are mainly
used to add texture to food.
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Coconut cream and coconut milk
Both coconut cream and milk are extracted
from the grated flesh of mature coconuts.
The cream is a richer first pressing and the
milk the second or third pressing.
Chili peppers, fresh and dried
Chili peppers are available in many diffe-
rent types and sizes. The small ones (Thai,
macho, serrano, jalapeno) are the hottest.
Use tight fitting gloves when handling and
chopping fresh chilies they can burn your
skin. The chili seeds are the hottest part of
the chilies so remove them if you want to
reduce the heat content of recipes.
Cilantro
This is also known as coriander and Chi-
nese parsley. It is essential to many Sou-
theast Asian cuisines. A strongly flavor-
ed herb, use it sparingly until you are
accustomed to the unique flavor. Parsley
can be used as a substitute; it looks the