Preparation for Small Group of Essential Ingredients

Garlic :

There are a great many models of garlic press on the market that will crush garlic adequately. How ever, the professional way to crush it is to use a sharp-bladed knife, chopping the garlic finely and working in a little salt as you go. Scrape the chopped garlic together into a mound. Turn it over with the knife blade and then chop it again, repeating the procedure until it is a very fine mass.

Garlic can be crushed by hitting it with the flat side of a cleaver; this releases the flavor while keeping the garlic in a single mass. Some times more coarsely chopped garlic is required so that small, individual pieces of it can be seen. Alternatively, thin slices may be needed to flavor the cooking oil prior to adding the main ingredients.

Ginger:

Sliced, minced, grated and shredded ginger are all used in Asian cooking. Again, a sharp knife is important for peeling and slicing. If the ginger is very young and fresh, it does not need to be peeled.

Slices of ginger can be covered with sherry or sake (Japanese wine) and stored in an airtight container in the refrigerator for a couple of weeks.

Onions:

In the majority of instances, these are used for their texture and flavor and are chopped coarsely or finely and mixed with other ingredients in the course of cooking. However, when a more decorative look is appropriate, they can be cut into eighths or wedges of your chosen size. The layers of the onion can then be separated out if the recipe requires.

Spring onions:

Used both for their flavor and their decorative qualities, spring onions can be finely chopped, sliced diagonally, sliced lengthways and also made into 'brushes'. To do this, take a pieces about 7.5 cm long and make fine, parallel cuts from one end towards the centre. Place in iced water until the cuts open out, resembling a small brush.

Sometime only the white part of the spring onion is called for in a recipe; at other times only the green or a combination of both.

Tamarind liquid:

This is made from tamarind pulp, a dark brown, fibrous substance that is sold in dried form. It is used for the sour taste it lends to food. The pulp must be dissolved in hot water and the seeds separated out with your hands. The liquid is then strained and is ready for use. It can be used in marinades as a tenderizing and flavoring agent and in curries and other slow-cooked dishes. it is used occasionally in stir-fries.

Dried mandarin and tangerine peel:

Commonly used as a seasoning in slow-cooked dishes, dried mandarin and tangerine peel are easily prepared at home and can be stored in an air-tight jar in a cool place for months. make up a good quantity when the fruits are in season.

Use a vegetable peeler to slice the peel thinly; cut the strips into small pieces and carefully scrape off any remaining pith or flesh. Place the pieces in a single layer on a baking tray and place in a preheated, moderate oven 180C for 15 minutes, or until the peel has dried. Three mandarins produce about a third of a cup of peel.

Chilies:

To make 'flowers' for decoration, used long, red chilies. Make five or six cuts down the length of the chili, stopping just short of the base. Place chili in iced water for 30 minutes or until the 'flower' opens.

To prepare thin strips of chili for decoration, use a small, sharp knife to cut the chili in half lengthways. Remove the central membrane together with the seeds, then cut or use scissors to slices the chili into thin strips. Whole chilies can also be sliced using scissors; hold the chili by the stem and snip from the end. This method works well with small chilies. Avoid touching eyes or face because chili burns.