Kitchen basics
55 posts
Kitchen basicsWhat Is Wok Hei, and Can You Get It at Home?
Wok hei is the smoky, slightly charred flavour that comes from cooking over very high heat in a...
Kitchen basicsLap Cheong: What It Is and Where to Buy in the UK
Lap cheong is a firm, sweet-savoury Chinese sausage, usually made from pork and pork fat, cured and lightly...
Kitchen basicsHow to Make Crispy Fried Garlic and Shallots
Fried garlic and shallots are a simple, crunchy topping made by slowly frying thin, even slices in oil...
Kitchen basicsHow to Store Fresh Ginger and Garlic So They Last
Fresh ginger keeps longest in the freezer, while garlic keeps best in a cool, dark, well-ventilated spot rather...
Kitchen basicsBonito Flakes in the UK: What They Are and Where to Buy
Bonito flakes, or katsuobushi, are thin shavings of dried, smoked and fermented skipjack tuna. They are intensely savoury,...
Kitchen basicsHow to Make Ponzu Sauce at Home
Mix equal parts soy sauce and citrus juice, add a splash of rice vinegar and a small piece...
Kitchen basicsKecap Manis in the UK: Where to Buy It and How to Use It
Kecap manis is a thick, sweet Indonesian soy sauce. It is sweetened with palm sugar during brewing, so...
Kitchen basicsHow to Steam Rice Without a Rice Cooker
Use a heavy pot with a tight lid, rinse the rice, use a 1 to 1.5 ratio of...
Kitchen basicsHow to Debone a Chicken Thigh for Stir-Fries
Lay the thigh skin side down and run a small knife along the bone, keeping the blade close...
Kitchen basicsHow to Make Quick Pickled Vegetables for Asian Dishes
A quick pickle is just vegetables covered in a warm mix of vinegar, sugar and salt, left to...