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Umami Days

Umami Days

Meaty with a dash of veggies

  • Recipes
    • By meal
      • Breakfast
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  • Kitchen
    • Kitchen how-tos
    • Cooking ingredients
    • Kitchen tools
  • Food Tales
    • Edible Garden
    • Dining
  • Newsletter
  • Recipes
    • By meal
      • Breakfast
      • Lunch / dinner
      • Snacks
    • By main ingredient
      • Poultry
      • Meat
      • Seafood
      • Eggs
      • Mushrooms
      • Tofu
      • Vegetables
    • By carb
      • Rice
      • Noodles
      • Bread
  • Kitchen
    • Kitchen how-tos
    • Cooking ingredients
    • Kitchen tools
  • Food Tales
    • Edible Garden
    • Dining
  • Newsletter

Cooking ingredients

To cook any dish properly, a good introduction to the ingredients that go into it is a must. For example, when a recipe lists scallions as an ingredient, does it refer to onion leaves, or are scallions and onion leaves different from one another? What is the proper way to rehydrate dried mushrooms?  What is fish sauce and why is salt not a worthy substitute? What is shrimp paste and why is it such an important ingredient in Asian cooking? All these and more in this section.

Slices of tofu on plate

Tofu: how to buy, prep and cook

Dried laurel (bay leaves)

Are laurel and bay leaf the same?

Annatto (achiote) pods and seeds

How annatto (achiote) is used in cooking

Pandan growing in soil

How pandan leaves are used in cooking

Cilantro / coriander on bamboo chopping board

What’s the difference between cilantro and coriander?

A head of broccoli on chopping board

Broccoli stems are edible and nutritious

Stir frying in wok

When stir frying, always use oil with a high smoke point

Sea cucumbers

What are sea cucumbers? How are they cooked?

Adlay / adlai (Job's tears)

Adlay / adlai (Job’s tears)

Sesame seeds

Sesame seeds, sesame oil and sesame paste

Slices of skin-on calabaza in a baking tray

What’s the difference between calabaza and pumpkin?

Unshelled dried shrimps

Dried shrimps: how to buy, store and cook

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