



Culinary Inspiration by Otao Kitchen
Our blogs provide all necessary information about Vietnam from culture to destinations, from local food and drink to Vietnam tradition, or festivals and events. Besides, We also give the latest travel news, travel experience, useful advices and tips when traveling to Vietnam.
Indian Pantry Staples
Ghee
Ghee gives the rich and distinctive flavour to Indian foods. Ghee is made from clarified butter and has high burning point. You can make your own by adding a block of butter to a saucepan. Heat it up until it begins to look foamy. You’ll notice the milk solids will sink in the bottom of the pan. Drain the clear butter off the top and discard the remaining solids. You will need to pour the ghee through a cheese cloth (or clean chux) to strain. Store at room temperature for up to 3 months.
Asian Noodles
The term ‘noodles’ was manufactured the west, describing foods that are long and stringy. However, in China, a noodle is not called a ‘noodle’, it is called ‘miàn’ or ‘mein’. Miàn is not related to the shape of the food, but the fact it is made from flour in a liquid. Funnily enough in this sense, dumplings and tortellini are both are miàn! The Malaysian word ‘mee’ is derived from the Chinese name.
Rice Guide
Rice is one of the most used grains on the planet. It’s a staple food for a large portion of the world’s population with hundreds of varieties. When selecting rice, enthusiasts will look carefully for the colour, fragrance, flavour and texture.
Stir-Frying At Home
Stir-frying is a method of cooking where ingredients are fried in a small amount of very hot oil while being stirred. This technique originated in China but has spread into other parts of Asia and the West. To traditionally stir-fry, the most obvious tool you need is a good wok and spatula. However, if you don’t have a wok, that shouldn’t stop you! Simply use a large, wide frying pan with some other basic pantry ingredients. You’ll soon be able to whip up the most delicious stir-fry recipes.
Chinese Pantry Essentials
Soy Sauce
We can’t talk about Chinese cuisine without mentioning soy sauce! It is foundational to so many Chinese dishes we have grown to love. It’s also used across an array of other Asian countries who use it as a staple for cooking, dipping sauces, marinades and dressings.
The Food Of China
Chinese food has influenced many other cuisines, catering to local palates for many years. Food staples are rice, soy sauce, noodles, tea and tofu. Many day-to-day utensils such as chopsticks, woks and rice cookers can now be found in kitchens globally. China has many ethnic backgrounds which have their own preference for seasoning and cooking techniques.
Chilli Guide
A substance called capsaicin gives chillies their distinctive hot, peppery taste. The chemical stimulates areas of your skin and tongue that normally sense heat and pain, fooling your brain into thinking they are burning! Capsaicin has been found to repel or poison mammals but not birds, according to BBC. These are some main fresh and dried varieties available in Australia.
Preventing 'Onion Tears'
It’s not that you've formed an emotional bond to your food, 'onion tears' are just caused by a gas called Propanethiol S-oxide. When mixed with an onion’s enzymes, they create a sulphur gas that irritates your eyes.
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