Kitchen basics
55 posts
Kitchen basicsHow to Cook Basmati Rice (Fluffy Grains, Three Methods)
Basmati rice is a long grain variety from the foothills of the Himalayas, grown in India and Pakistan....
Kitchen basicsHow to Cook Sticky Rice Perfectly (Three Methods)
Sticky rice (also called glutinous rice or sweet rice) cooks differently from jasmine or long-grain rice. The grains...
Kitchen basicsHow to Build an Asian Pantry from Scratch: A Starter Guide for the UK
You do not need to fill an entire cupboard to start cooking good Asian food at home. A...
Kitchen basicsKorean Rice Cakes (Tteok): How to Cook Them and Where to Buy in the UK
Korean rice cakes need a short soak before cooking if they are frozen or hard, then only a...
Kitchen basicsThai Basil vs Holy Basil vs Sweet Basil
Thai basil tastes of aniseed, holy basil is peppery and clove-like, and Italian sweet basil is soft and...
Kitchen basicsTempura Flour: What It Is, Best Brands and Where to Buy in the UK
Tempura flour is a low-protein wheat flour, often blended with starch and a raising agent, made to give...
Kitchen basicsThai Sweet Chilli Sauce: What It Is, Best Brands and Where to Buy in the UK
Thai sweet chilli sauce (nam chim kai) is a sticky dipping sauce of red chilli, garlic, sugar and...
Kitchen basicsDolsot: What It Is, the Best Stone Bowls and Where to Buy One in the UK
A dolsot is a thick granite or stoneware bowl that holds intense heat, used to serve bibimbap with...
Kitchen basicsWhat Is Yuba (Tofu Skin)?
Yuba is the thin, delicate skin that forms on the surface of simmering soy milk, lifted off and...
Kitchen basicsUbe: What It Is, How to Use It and Where to Buy It in the UK
Ube is a bright purple Filipino yam with a sweet, faintly vanilla flavour, used across Filipino desserts. Fresh...