DRIED, PROCESSED & PRESERVED PRODUCTS

Dried shrimps are prized for its distinct flavour and chewy texture, it is used to season a variety of dishes. Occasionally it is also eaten as a snack or in salad, tossed in lime juice, fish sauce, sugar and chillies. Vibrant orange in colour and available in different sizes.

Dried squids are generally used to add texture to dishes and to season them with its sweet, pungent flavour. Dried squid has a subtle fishy aroma, but a strong flavour. Grilled (boiled) or roasted, dried squid lend a smoky sweetness and a strong amber colour to soup stocks. It is also eaten as snacks.

Shrimp paste is a common ingredient used in Southeast Asian and Southern Chinese cuisine . It is known as terasi in Indonesian, kapi in Thai, belacan in Malay, mam tom in Vietnamese and bagoong alamang in Tagalog. It is made from fermented ground shrimp , sun dried and then cut into fist-sized rectangular blocks. 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 Thailand ,Malaysia ,Indonesia and the Philippines often as an ingredient in dipping sauce for fish or vegetables.

Prawn crackers is a snack consisting of deep fried crackers made of flour (usually tapioca flour or potato flour) and flavoured with fish, prawns or vegetables. Despite the high amount of shrimps used, any shrimp taste is usually quite subtle - these crackers are usually white or light brown in colour. Prawn Crackers are made by deep-frying them in oil. In only a few seconds they expand from thumb-sized semi-transparent chips to white fluffy crackers, much like popcorn. If left in the open air for more than a few days, they start to soften and become chewy and therefore are ideally consumed within a few days of being fried. Storing the crackers in a air tight container, will preserve the crispness for over a week.

Emping, deep-fried crisps known as melinjo nut crackers. In Indonesia they are called emping melinjo or belinjo. They may be labelled 'dried bitter nuts' or 'bitter nut crackers'. The crackers are parchment coloured, thin circles 2.5-3.5 cm (1- 1 1/2 in) in diameter, with somewhat jagged edges. Deep fry them in oil hot enough to puff them but not brown them. Only cook a few at a time. Some are already fried, ready to eat. If stored airtight, emping keep for extended periods. Once they are fried it is best to serve them right away. If they must be fried ahead of time, cool completely and store in an airtight container, then sprinkle with salt before serving. With their intriguing, slightly bitter flavour, they make a great nibble pre-dinner or anytime.

Katsuobushi, is the Japanese name for a preparation of dried, fermented, and smoked skipjack tuna (sometimes referred to as bonito). It is today typically found in bags of small pink-brown shavings (bonito flakes), looking somewhat like cedar shavings used to line the cages of pet animals, or the shavings of a plain wooden pencil. Katsuobushi, is one of the primary ingredients in Japanese.

Dashi is one of several simple soup stocks considered fundamental to Japanese cooking. The most common form of dashi is a simple broth or stock made by boiling kombu and shavings of katsuobushi (bonito flakes), and then straining the resultant liquid. Dashi forms the base for miso soup, Japanese noodle broth, and many Japanese simmering liquids. Fresh dashi made from kelp and katsuobushi is rare today, even in Japan. Most people use granulated or liquid instant substitutes. Other kinds of dashi stock are kombu dashi, Shiitake dashi and Niboshi dashi.

Chikuwa is a Japanese tube-like food product made from ingredients like fish surimi, salt, sugar, starch and egg white. After mixing them well, they are wrapped around a bamboo or metal stick and steamed or broiled. The name chikuwa, lit. bamboo ring, comes from the shape when it is sliced.

Wakame, in Japan is distributed either dried or salted, and often used in soup, particularly miso soup and salads. In China, it is called qundaicai. In Korea, it is called miyeok and used in salads or soup.

Nori (laver) is commonly used as a wrap for sushi and onigiri. It is sold in tissue-thin sheets, often lightly oiled, salted and toasted (yaki-nori) and eaten as a snack or crumbled over a bowl of rice. In Korea, nori is known as keem. It is brushed with sesame oil and grilled, then crumbled over food. Store nori airtight or in the freezer and before using toast on one side under a grill or in the oven. It will become greenish (as opposed to black) in colour, crisp and develop a better flavour. Nori is also sold in flaked form.

Shiitake mushroom (Chinese black mushroom) have many uses in Chinese and Japanese cuisines. They are served in miso soup, used as the basis for a kind of vegetarian dashi, and also as an ingredient in many steamed and simmered dishes. Shiitake are often dried and sold as preserved food in packages. These must be rehydrated by soaking in water before using. Many people prefer dried shiitake to fresh, considering that the sun-drying process draws out the superior umami flavour from the dried mushrooms by breaking down proteins into amino acids. The stems of shiitake are rarely used in Japanese and other cuisines, primarily because the stems are harder and take longer to cook than the soft fleshy caps.

Black fungus also known as cloud ear, tree ear or wood fungus mushroom. There are different varieties of black fungus. The most common is the small, shrivelled-up, irregular-shaped one. Dull black, soaking enlarges it greatly and makes it shiny. The other type is known as white-backed wood ear. It is much bigger and thicker with a slightly fuzzy looking, pale coloured back. It is much tougher than the smaller black fungus, which has a pleasant crunchy texture and a mild, subtle flavour. It is mostly sold dried, very light in weight, once soaked, they can weigh up to twenty times more. After soaking, it should be kept in the refrigerator in fresh water, it will stay good for 4-5 days.

Tahini and sesame paste are ground sesame seeds used in cooking. The Middle Eastern tahini is made of hulled, lightly roasted seeds; the East Asian sesame paste is made of unhulled, roasted seeds. Sesame paste is also used in Japanese cuisine; the Japanese term for it is neri-goma. A popular dish mixes chopped boiled spinach, sesame paste, mirin, soy sauce, and sugar. Sesame paste is also used in Chinese and Korean cuisines.

Tofu also known as bean curd, tofu is a bland, slightly nutty food made from soy bean "milk". Its neutral taste give it the ability to absorb the flavours of the food with which it is cooked. To store, keep refrigerated in water for a few days at most. Change water daily. There are several types of tofu.
* firm
this has been pressed lightly; it holds its shape and can be cut into cubes.
* silken
custard- like, soft, white tofu, much used in Japanese cooking.
* fried
small cubes of firm tofu already deep-fried until the surface is brown and crusty and the inside almost dry; ready to use.
* preserved tofu or fermented tofu
consists of cubes of dried tofu that have been allowed to fully air-dry under hay and slowly ferment from aerial bacteria. The dry fermented tofu is then soaked in salt water, Chinese wine, vinegar, and minced chillies, or a unique mixture of whole rice, bean paste, and soybeans. In the case of red pickled tofu, red yeast rice is added for color.

Dried bean curd skins are thin, yellow pieces of skin formed on the top of soy bean milk before it coagulates. Can be found in two forms.
* stick (fu chok -Cantonese)
commonly used in desserts and soups.
* sheet ( fu pei -Cantonese)
comes in sheets about 60 cm wide; folded like plastic sheets.

Natto is a traditional Japanese food and is commonly eaten for breakfast in Japan. Since natto is made from soybeans fermented by natto bacillus, it is sticky and has strong smell and taste. Because of the smell, some people dislike eating natto. But, natto is known as a nutritious food in Japan, and the popularity has been increasing in recent years.

Tempeh is made from fermented soy beans which become solid. It has a complex flavor that has been described as nutty, meaty, and mushroom-like. It can be sliced or cut into cubes and steamed, baked or fried. Or it can be blended into a dip.

Agar-agar, a seaweed used widely in Southeast Asia for making jellies. It has better setting qualities than gelatine and can be set without refrigeration. It is available in strips and powder form.

Grass jelly is a kind of food with a jelly-like consistency that is used in China and Southeast Asia in drinks and desserts. It has a slight iodine flavour and looks like a clear, deep brown liquid with strands or cubes of translucent blackish jelly in it.

Nata de coco also known as coconut gel is a chewy, translucent, jelly-like food product produced by the bacterial fermentation of coconut water. Nata de coco is most commonly sweetened as a candy or dessert, and can accompany many things including pickles, drinks, ice cream, and fruit mixes. The product originates from the Philippines.

Umeboshi (pickled ume) are a type of traditional Japanese pickle, known as tsukemono, and are very popular in Japan. They are usually round, and vary from unwrinkled to very wrinkled. They taste salty, and are extremely sour due to high citric acid content. Umeboshi are often cited in Japan as being extremely healthy, despite the high salt content.

Rice paper or wrapper are paper-thin and made from a dough of rice flour, water and salt, are brittle to hold. Before using, the dried rice papers must be separated and soaked in water, two to four at a time, until soft and pliable.

Gow gee wrappers (gyoza skin -Japanese) are used to wrap around savoury fillings and then fried or steamed. Made from little round dough of wheat flour and water. Keep covered as they dry out easily.

Wontan wrapper or skin are paper-thin squares or rounds of egg noodle dough, about 7.5 cm wide. Keep covered as they dry out easily.

Spring roll wrapper comes in various sizes. Made from a delicate wheat-based pastry; can be used for making gow gees and samosas as well as spring roll.