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2008-11-14


Note from Ms. Yummy~licious:
Price ranging below RM3 per bottle.

Note from Wiki:
Maltose, or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) linkage. It is the second member of an important biochemical series of glucose chains. The addition of another glucose unit yields maltotriose; further additions will produce dextrins (also called maltodextrins) and eventually starch.

Source: http://en.wikipedia.org/wiki/Maltose

Recipe/s that use/s this item:
  • N/A



First Commentator

Congratulations, Marzie! and thank you for your comments love! ;)


Note from Ms. Yummy~licious:
Price ranging below RM5 per bottle or below RM5 per packet.

Note from Wiki:
Five-spice powder is a seasoning in Chinese cuisine. It incorporates the five basic flavors of Chinese cooking — sweet, sour, bitter, savory, and salty. One common recipe includes Chinese Tung Hing cinnamon (actually a type of cassia), powdered cassia buds, powdered star anise and anise seed, ginger root, and ground cloves. Another recipe for the powder consists of huajiao (Sichuan pepper), bajiao (star anise), rougui (cassia), cloves, and fennel seeds. It is used in most recipes for Cantonese roasted duck, as well as beef stew. It is also used as a marinade for Vietnamese broiled chicken. The five-spice powder mixture has followed the Chinese diaspora and has been incorporated into other national cuisines throughout Asia.
The formulae are based on the Chinese philosophy of balancing the yin and yang in food.
Although this spice is used in restaurant cooking, many Chinese households do not use it in day-to-day cooking. In Hawaii, some restaurants have it on the table.
A versatile seasoned salt can be easily made by stir-frying common salt with Five-spice powder under low heat in a dry pan until the spice and salt are well mixed.

Source: http://en.wikipedia.org/wiki/Five-spice_powder

Recipe/s that use/s this item:
  • N/A


Note from Ms. Yummy~licious:
Price ranging below RM10 per bottle or below RM5 per packet.

Note from Wiki:
Parsley (Petroselinum crispum) is a bright green, biennial herb, also used as spice. Having originated in Iran ("Pars"), it thus acquired its European name. It is very common in Middle Eastern, European, and American cooking. Parsley is used for its leaf in much the same way as coriander (which is also known as Chinese parsley or cilantro), although it has a milder flavor.

Source: http://en.wikipedia.org/wiki/Parsley

Recipe/s that use/s this item:
  • N/A


Note from Ms. Yummy~licious:
Price ranging below RM10 per bottle.

Note from Wiki:
Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region. It is a member of the mint family Lamiaceae, which also includes many other herbs. Rosemary can also be a girl's name.
The name rosemary has nothing to do with the rose or the name Mary, but derives from the Latin name rosmarinus, which literally means "dew of the sea", though some think this too may be derived from an earlier name.

Source: http://en.wikipedia.org/wiki/Rosemary

Recipe/s that use/s this item:
  • N/A


Note from Ms. Yummy~licious:
Price ranging below RM1-2 per packet.

Note from Wiki:
Its hourglass-shaped leaves (comprising the leaf blade plus a flattened, leaf-like leaf-stalk or petiole) are widely used in Thai cuisine (for dishes such as tom yum), Lao cuisine, and Cambodian cuisine, for the base paste known as "Krueng". The leaves are also popular in Indonesian cuisine (especially Balinese and Javanese), for foods such as sayur asam - literally sour vegetables, and are also used along with Indonesian bay leaf for chicken and fish. They are also found in Malay and Burmese cuisines.
The leaves can be used fresh or dried, and can be stored frozen.

Source: http://en.wikipedia.org/wiki/Kaffir_lime

2008-11-13


Note from Ms. Yummy~licious:
Price ranging below RM1-2 per 3 stalks. Also known as serai in Bahasa Malaysia.

Note from Wiki:
Cymbopogon is a genus of about 55 species of grasses, native to warm temperate and tropical regions of the Old World and Oceania. It is a tall perennial grass. Common names include lemon grass, lemongrass, barbed wire grass, silky heads, citronella grass, fever grass or Hierba Luisa amongst many others.

Lemon grass is widely used as an herb in Asian cuisine. It has a citrus flavour and can be dried and powdered, or used fresh.
Lemon grass is commonly used in teas, soups, and curries. It is also suitable for poultry, fish, and seafood. It is often used as a tea in African and Latino-American countries (e.g., Togo, Mexico, DR Congo).

Source: http://en.wikipedia.org/wiki/Lemon_grass

2008-11-12


Note from Ms. Yummy~licious:
Price ranging below RM3 per packet. Also known as lengkuas in Bahasa Malaysia.

Note from Wiki:
The Galangal plant or Blue Ginger is a rhizome with culinary and medicinal uses (Thai: Ka (ข่า), Malay: lengkuas (Alpinia galangal), Traditional Mandarin: 南薑, Simplified Mandarin: 南姜, T:高良薑/S:高良姜, Cantonese: lam keong, 藍薑, Vietnamese: Riềng). It used in various oriental cuisines (for example in Thai cuisine Tom Yum soups and Dtom Kha Gai, and throughout Indonesian cuisine, for example, in Nasi Goreng). Though it resembles the ginger that it is related to, there is little similarity in taste.

Source: http://en.wikipedia.org/wiki/Galangal

Recipe/s that use/s this item:

2008-10-23


picture taken from http://photos.tradeholding.com/attach/hash99/61795/anchovy_642.jpg

Note from Ms. Yummy~licious:
Price ranging below RM5 per packet of 200g. Also known as ikan bilis in Bahasa Malaysia.

Note from Wiki:
The anchovies are a family (Engraulidae) of small, common salt-water fish. The anchovy is a small green fish with blue reflections due to a silver longitudinal stripe that runs from the base of the caudal fin. It is a maximum of nine inches (~23 cm) in length and body shape is variable with more slender fish in northern populations. The snout is blunt with small, sharp teeth in both jaws. The mouth is larger than that of herrings and silversides, two fish which anchovies closely resemble. The anchovy eats plankton and fry (recently-hatched fish).

Source: http://en.wikipedia.org/wiki/Anchovye

Recipe/s that use/s this item:
Fried Rice Miss Y Style


First Commentator

Congratulations, Marzie! and thank you for your comments love! ;)

2008-10-16


photo source: http://simmerdown.files.wordpress.com/2007/09/fettucine2.jpg

Note from Ms. Yummy~licious:
While most of the time, fettucine comes in curled up form [like the picture above], sometimes it is packaged in an elongate plastic wrapper like those with spagetti, but the pasta are flater and thicker. You can differentiate it instantly.

Price ranging from RM5-7 per packet.

Note from Wiki:
Fettuccine (literally "little ribbons" in Italian) is a type of pasta popular in Rome. It is a flat, thick noodle made of egg and flour, similar to what is called tagliatelle elsewhere in Italy.
In Italian cuisine, it is traditionally made fresh (either at home or commercially), but dried versions also exist on the market.
A popular fettuccine dish in North America is fettuccine alfredo.

Source: http://en.wikipedia.org/wiki/Fettuccine

Recipe/s that use/s this item:
Carbonara Fettucine With Bacon Crisp


First Commentator

Congratulations, Marzie! and thank you for your comments love! ;)

2008-10-15

Note from Ms. Yummy~licious:
Price ranging below RM5/ box.

Note from Wiki:
The jalapeño (Nahuatl: xalapeño (pronounced /ˌhæləˈpiːnoʊ/ or /ˌhæləˈpeɪnjoʊ/; Castilian Spanish pronunciation: [xalaˈpeɲo], Mexican Spanish pronunciation: [halaˈpeɲo]) is a medium to large size chili pepper which is prized for its warm, burning sensation when eaten. Ripe, the jalapeño can be 2–3½ inches (5–9 cm) long and is commonly sold when still green. It is a cultivar of the species Capsicum annuum originating in Mexico. It is named after the town of Xalapa, Veracruz, where it was traditionally produced.

Source: http://en.wikipedia.org/wiki/Jalape%C3%B1o

Recipe/s that use/s this item:
Grilled Steak with Garlic Black Pepper Sauce
Carbonara Fettucine With Bacon Crisp

2008-09-08


Note from Ms. Yummy~licious:
Make breadcrumb at home.
Toast bread skin in oven and crush it finely.

Note from Wiki:
Breadcrumbs or bread crumbs (regional variants: breading, crispies) are small particles of dry bread, which are used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, and adding inexpensive bulk to meatloaves and similar foods.
However the crumb of bread also refers to the inner soft part, as distinguished from the crust.

Source: http://en.wikipedia.org/wiki/Breadcrumb

Recipe/s that use/s this item:
Potato Puff

2008-08-15


Note from Ms. Yummy~licious:
Price ranging below RM5/ box.

Note from Wiki:
All-purpose or plain flour is a blended wheat flour with an intermediate gluten level, which is marketed as an acceptable compromise for most household baking needs.

Source: http://en.wikipedia.org/wiki/Flour

Recipe/s that use/s this item:
Kuih Dadar

2008-08-01

Image taken from http://upload.wikimedia.org/wikipedia/commons/thumb/c/cf/Shrimp.paste-Belacan-02.jpg/800px-Shrimp.paste-Belacan-02.jpg

Note from Ms. Yummy~licious:
Price ranging from below RM3/ packet or block.

Note from Wiki:
Shrimp paste or shrimp sauce, is a common ingredient used in Southeast Asian and Southern Chinese cuisine. It is known as terasi (also spelled trassi, terasie) in Indonesian, Ngapi in Burmese kapi (กะปิ) in Thai, Khmer and Lao language, belacan (also spelled belachan, blachang) in Malay, mắm tôm in Vietnamese, bagoong alamang (also known as bagoong aramang) in Filipino and hom ha/hae ko (POJ: hê-ko) in Min Nan Chinese.
It is made from fermented ground shrimp, sun dried and then cut into fist-sized rectangular blocks. It is not designed, nor customarily used for immediate consumption and has to be fully cooked prior to consumption since it is raw. To many Westerners unfamiliar with this condiment, the smell can be extremely repulsive; however, it is an essential ingredient in many curries and sauces. Shrimp paste can be found in most meals in Myanmar, Laos, Thailand, Malaysia, Singapore, Indonesia and the Philippines. It is often an ingredient in dipping sauce for fish or vegetables.

Source: http://en.wikipedia.org/wiki/Shrimp_paste

Recipe/s that use/s this item:
Stir Fry Water Convolvulus With Belacan

Image taken from http://www.dpi.nsw.gov.au/__data/assets/image/0009/218673/kang-kong.jpg

Note from Ms. Yummy~licious:
Price ranging from below RM5/ stalk

Note from Wiki:
The vegetable is a common ingredient in Southeast Asian dishes. In Singapore, Indonesia and Penang, the leaves are usually stir fried with chile pepper, garlic, ginger, dried shrimp paste (belacan/terasi) and other spices. In Penang and Ipoh, it is cooked with cuttlefish and a sweet and spicy sauce. During the Japanese Occupation of Singapore in World War II, the vegetable grew remarkably well and easily in many areas, and become a popular wartime crop.

Penang Kangkung BlachanIn Chinese cuisine, there are numerous ways of preparation, but a simple and quick stir-fry either plain or with minced garlic is probably the most common. In Cantonese cuisine, a popular variation adds preserved beancurd - a method known in the Mandarin language as furu (pickled tofu). In Hakka cuisine, yellow bean paste is added, sometimes along with fried shallots. The vegetable is also extremely popular in Taiwan, where it grows well.

In Thailand it is frequently stir fried with oyster sauce and shrimp paste. It can be eaten raw with Lao green papaya salad.

In Vietnam, it once served as a staple vegetable of the poor (known as rau muống). In the south, the stems are julienned into thin strips and eaten with many kinds of noodles, and used as a garnish as well. Over the course of time, Ipomoea aquatica has developed into being an ingredient for many daily vegetable dishes of Vietnamese cuisine as a whole. Rau muống is one of the tastes that remind Vietnamese people of their simple and peaceful rural hometown life.

Source: http://en.wikipedia.org/wiki/Ipomoea_aquatica

Recipe/s that use/s this item:
Stir Fry Water Convolvulus With Belacan

2008-07-24


Note from Ms. Yummy~licious:
Price ranging below RM5/ box.

Note from Wiki:
Self-rising or self-raising flour is "white" wheat flour or wholemeal flour that is sold premixed with chemical leavening agents. It was invented by Henry Jones. It can also be substituted by Maida when cooking Indian Cuisine.

Source: http://en.wikipedia.org/wiki/Flour

Recipe/s that use/s this item:
Butter Marble Cake

2008-07-21


Note from Ms. Yummy~licious:
Price ranging around RM6-7/ small packet.
Can be obtain from hypermarket at cheese/ butter section.

Note from Wiki on Whipped Cream:
Cream with 30% or more fat can be turned into whipped cream by mixing it with air. The resulting colloid is roughly double the volume of the original cream as air bubbles are captured in a network of fat droplets. If, however, the whipping is continued, the fat droplets will stick together destroying the colloid and forming butter; the remaining liquid is buttermilk. Confectioner's sugar (also known as icing sugar) is sometimes added to the colloid in order to stiffen the mixture and to reduce the risk of over whipping.

Whipped cream may be sold ready-to-use in pressurized containers. Nitrous oxide is used as a propellant, and when the cream leaves the nozzle, it produces four times the volume of cream, i.e., twice the volume produced by whipping air into it. Using this technique, it may also be prepared in reusable dispensers, similar to a seltzer siphon bottle, using inexpensive disposable nitrous oxide cartridges. However, the whipped cream produced with nitrous oxide is unstable, and will return to a more or less liquid state within half an hour to one hour. Thus, the method is not suitable for decorating food that will not be immediately served.

Source: http://en.wikipedia.org/wiki/Whipped_cream

Recipe/s that use/s this item:
Grilled Steak with Garlic Black Pepper Sauce
Carbonara Fettucine With Bacon Crisp

2008-07-10


Note from Ms. Yummy~licious:
Price ranging below RM3/ packet of 2.
Can be obtain from local supermarket.

Note from Wiki:
Palm sugar was originally made from the sugary sap of the Palmyra palm or the date palm. Now it is also made from the sap of the sago and coconut palms and may be sold as "coconut sugar." The sugar is a golden brown paste, sold in tubes, blocks or tin cans. It may be light-colored or dark, soft and gooey or hard. As a lightly-processed product of cottage industry, it varies greatly from batch to batch.

Source: http://en.wikipedia.org/wiki/Palm_sugar

Recipe/s that use/s this item:
Onde Onde

2008-07-04


Note from Ms.Yummy~licious:
Plant this at home, it's very easy to take care.
Can be planted in pot.
If you don't have, your neighbour will surely have it, take a few from them for cooking. :)

Note from Wiki:
Pandanus amaryllifolius is a tropical plant in the screwpine genus which is known commonly as pandan and used widely in Southeast Asian cooking. It is an erect green plant with fan-shaped sprays of long, narrow, bladelike leaves and woody aerial roots. The plant is sterile, flowers only very rarely, and is propagated by cuttings.
The plant is rare in the wild but cultivated widely for use as a flavoring in cooking. The leaves are used fresh or wilted, and are commercially available in frozen form in Asian grocery stores in nations where the plant does not grow. They have a nutty, botanical fragrance which enhances the flavor of Thai, Vietnamese, Malaysian, and Indonesian foods, especially rice dishes and cakes. The leaves are sometimes steeped in coconut milk, which is then added to the dish. They may be tied in a bunch and cooked with the food. They also may be woven into a basket which is used as a pot for cooking rice. Pandan chicken, or gai ob bai toey, is a Thai dish with chicken wrapped in pandan leaves and fried. The leaves are also used as a flavoring for desserts such as pandan cake and sweet beverages.
In Indonesian it is called pandan wangi and in Vietnamese it is called lá dứa. The leaves of the plant have a repellent effect on cockroaches.[1]
The characteristic aroma of pandan is caused by the aroma compound 2-acetyl-1-pyrroline which also gives white bread, jasmine rice and basmati rice, and bread flowers (Vallais glabra) their typical smell [2].

Source: http://en.wikipedia.org/wiki/Pandanus_amaryllifolius


Recipe/s that use/s this item:
Onde Onde
Thab Thim Krob
Lemon Leong Fun Sui/ Lemon Grass Jelly Water
Soya Bean Jelly Longan

2008-06-25


Note from Ms. Yummylicious:
Price ranging below RM5/ packet.
Usually it is the size of a (MYR) 20cent coin/ star anise.

Note form Wiki:
Star anise, star aniseed, badiane or Chinese star anise, (Chinese: 八角, pinyin: bājiǎo, lit. "eight-horn") is a spice that closely resembles anise in flavor, obtained from the star-shaped pericarp of Illicium verum, a small native evergreen tree of southwest China. The star shaped fruits are harvested just before ripening. It is widely used in Chinese cuisine, in Indian cuisine where it is a major component of garam masala, and in Malay/Indonesian cuisine. It is widely grown for commercial use in China, India, and most other countries in Asia. Star anise is an ingredient of the traditional five-spice powder of Chinese cooking. It is also one of the ingredients used to make the broth for the Vietnamese noodle soup called phở. It is used as a spice in preparation of Biryani in Andhra Pradesh, a south Indian State.

Star anise contains anethole, the same ingredient which gives the unrelated anise its flavor. Recently, star anise has come into use in the West as a less expensive substitute for anise in baking as well as in liquor production, most distinctively in the production of the liquor Galliano. It is also used in the production of Sambuca, pastis, and many types of absinthe.
Star anise has been used in a tea as a remedy for colic and rheumatism, and the seeds are sometimes chewed after meals to aid digestion.

Source: http://en.wikipedia.org/wiki/Star_anise

Recipe/s that use/s this item:
Braised Chicken Feet And Mushrooms

2008-06-17


Note from Ms. Yummylicious:
Price ranging below RM10/ bottle

Note from Wiki:
Fish sauce is a condiment that is derived from fish that have been allowed to ferment. It is an essential ingredient in many curries and sauces. Fish sauce is a staple ingredient in Vietnamese, Thai, Lao, Filipino cuisine and is used in other Southeast Asian countries. In addition to being added to cooking, fish sauce can also be used in mixed form as a dipping condiment, and it is done in many different ways by each country mentioned for fish, shrimp, pork, and chicken. In southern China, it is used as an ingredient for soups and casseroles.

Source: http://en.wikipedia.org/wiki/Fish_sauce


Recipe/s that use/s this item:
- Stir Fried Butter Sauce
-Thai Tomyam - Improvised!


Note from Ms.Yummylicious:
Also known as MSG.
Price ranging below RM5/ bottle.

Note from Wiki:
MSG is a sodium salt of glutamic acid, a non-essential amino acid. It is used as a food additive and is commonly marketed as a flavour enhancer.

Alternative names include:
sodium glutamate, flavour enhancer 621
2-aminoglutaric acid
2-aminopentanedioic acid
MSG
E number: E621
HS code: 29224220
Trade names include Ajinomoto, Vetsin, or Accent.
Although traditional Asian cuisine uses flavour-enhancing ingredients

Source: http://en.wikipedia.org/wiki/Monosodium_glutamate

Recipe/s that use/s this item:
- Stir Fried Butter Sauce