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GLOSSARY OF INGREDIENTS IN CHINESE RECIPES

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

D

Daikon - Also known as Chinese white radish or "lo bak". A largeDaikon Asian radish with a sharp but somewhat sweet taste, daikon is a white-fleshed variety of radish that was brought to China around 500 B.C. Also known as Oriental radish, it is held in high esteem in Asia, where it is prepared in a wide variety of ways. Cooked daikon is used like the turnip; it is often added to soups and stews and is delicious in a stir-fry with other vegetables. The seeds, which are sprouted, have a hot flavor that is slightly reminiscent of watercress. The sprouts are often added to soups, or used to season tofu and fish. Add them at the last minute to ensure maximum crispness and flavor. The variety most commonly available in Western markets is shaped like a large carrot and is usually about 1 foot long. Look for daikons that are firm with smooth skin. They will keep for up to a week refrigerated in a plastic bag.

Doufu - See Tofu

Dragon's eyes - see Longan

Dried chestnuts – look like small, wizened peeled chestnuts. Soak in cold water for 24 hours, then simmer in fresh water for 20 minutes.

Dried Hot Chili Peppers - Used in stir fry to flavor the oil for dishesDried chili peppers like Kung Pao Chicken. Many varieties of dried hot chili peppers can be found in Asian groceries and supermarkets, and their size and degree of spiciness differ. You may have to experiment with the kind and amount to find what suits your taste. They are used mainly in Szechuan dishes.

Dried mushrooms - see Chinese dried mushroom

Dried Shredded Seaweed - "Hai Dai Si" Before using, rinse and soak in water for 1 hour. Change water several times during soaking. When it has expanded and become soft, it is ready for use.

Dried ShrimpsDried shrimps - These small sun dried shellfish are used to give that concentrated shrimp flavor to dishes and also used in the filling of dumplings. Follow recipes' instruction, you might and might not need to soak them in hot water for 15 minutes before use. The water itself is also used as stock. When buying, choose the thick ones devoid of mold. Keep them in refrigerator. Recipe - Celery with Dried Shrimp.

Dried squid - Considered a delicacy to the Chinese,Dried Squid dried squid is produced after removal of the internal organs and sun dried. It has a strong smell and are used to add a very distinctive flavor to dishes and soups. For cooking, you need to soak the dried squid in fresh water over night to soften it. Some add 1/2 tsp bicarbonate of soda in the water so that the squid will expand more.

Dried Tangerine Peel - These sun dried peels are used to flavour master sauces and give orangey flavor to dishes. To dry your own, place tangerine peels on a flat baking pan in a slow oven (200º F) until dry.

Duck -Any of many species of wild or domestic web-footed birds that live in or near water. The Chinese are credited with being the first to raise ducks for food. Relative to chicken, duck is more commonly used in China tha n in the West, probably because of the greater variety of ways of preparing it. Ducks are slow-boiled, red-cooked, or roasted, but very rarely stir-fried. Go here for Chinese recipes on duck.

Duck Egg - These eggs are oilier-tasting than chickens' eggs and canDuck's egg acquire a harmful bacteria as they are usually laid in a dirty spot Great care should be taken with duck Salted duck's eggSalted duck eggeggs. They must always be thoroughly cooked and should never be eaten uncooked nor should they be used for lightly cooked dishes such as poached eggs, scrambled egg, pancakes, etc. The Chinese usually eat salted duck as an accompaniment with congee. See also 100-year-old eggs. Go to Eggs for recipes and more..

Dumpling wrappers or dumpling skins – Thinner than wontonDumpling wrapper skins and always come in round shape, they are good for making steamed dumpling and not deep frying. Can be found in the frozen food section of supermarkets. See also rice paper, egg roll skins and potsticker wrapper.


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A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

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Last Modified: 11/28/11.