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monthly 0.5 https://mamadings.kitchen/recipes-blog/tag/blue+pea monthly 0.5 https://mamadings.kitchen/about daily 0.75 2020-06-20 https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1581231500515-IG48KQJOFYJ9XIJORNR3/Mama+Ding+at+our+stand.jpeg About Mama Ding at her first ever church sale! https://mamadings.kitchen/where-to-buy daily 0.75 2021-01-09 https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1610161600572-AG9Z70ASBE8EZDDRLYT4/cranberry-cornflake.jpeg Homemade Products - Cranberry Cornflake Cookies (280g) Handmade with Keloggs’ cornflakes, dried cranberries imported from USA, and Golden Churn butter. These unique cookies are tasty with sweet & tangy notes as well as a delightful crunch! So addictive... you can’t stop at one! https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1610161603763-7K27FTFG7GX31NYR95UX/pineapple-tart.jpeg Homemade Products - Pineapple Tarts (380g) Handmade Pineapple Tarts using Golden Churn butter and premium grade pineapple paste (less sweet). These local favorites are tangy-sweet with a melt-in-the-mouth butter crust! https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1593050241300-PQYNNSX89AE276XUBR36/chilli-sauce.jpg Homemade Products https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1593050240400-21TFV2CC1B9ETPMNEQZZ/chilli-sauce-chicken.jpg Homemade Products https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1593050249710-K4CWUV7L3NO5KOB9C8SE/fruit-punch-jam.jpg Homemade Products https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1593050251316-CVOFUIZWUCZRXAHJ9MVP/pineapple-jam.jpg Homemade Products https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1608432989311-04VPMQR908UOILEQG4A0/Chocolate+Mud+Cake+Dec+2020.png Homemade Products - Chocolate Mud Cake with Chocolate Ganache https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1608433022325-T4ZVAB8T5ERZKX9YETUY/No+Bake+Mango+Cheesecake.png Homemade Products - No Bake Mango Cheesecake https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1608433059883-SSDB7DYHHTAWTYEQ8R5F/Pandan+Christmas+Log+Cake.png Homemade Products https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1608433081695-MH300XPC1EPY77REPT0W/Chocolate+Sponge+Cake+with+Choc+Cream.png Homemade Products - Chocolate Sponge Cake with Choc Frosting https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1617785881687-6MKKXTYI74COCZ79VTM8/Fudgy+Chocolate+Cake.png Homemade Products - Fudgy Chocolate Cake with Chocolate Fresh Cream Frosting This delectable chocolate cake is a delight to serve to family and friends. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1651986870177-H3POU1MOSTPXE4DQVMEJ/Mom%27s+Day+peanut+butter+cheesecake.png Homemade Products - Peanut Butter Baked Cheesecake https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1610161596300-EGJ90SL9EUW0ORB565WV/coconut-cashew.jpeg Homemade Products - Coconut Cashew Cookies (280g) Buttery cookies with the fragrant nuttiness of coconut, glazed with egg yolk, and topped with toasted cashews. Handmade with Golden Churn butter and premium grade cashew nuts.. these cookies are our best seller! https://mamadings.kitchen/recipes-starters daily 0.75 2020-11-27 https://mamadings.kitchen/my-pantry daily 0.75 2022-05-02 https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1608084153418-X7PFSIC47KGHPWZ1Y808/apam+balik+mould.jpg My Pantry - Apam Balik Mould Also used for Apam Bokwa https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1608084171331-AMTA6QIT7GBS7QF0V8I7/kuih+bahulu+mould.jpg My Pantry - Kuih Bahulu Mould https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1608084389289-WLJ1K62TANQBNMQ4Q8LZ/kuih+loyang+ros+honeycomb.jpg My Pantry - Kuih Loyang/Ros/Goyang/Honeycomb Mould https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1608084579197-BDFC9YXV37RKAY3PDNZD/kuih+pie+tee+mould.jpg My Pantry https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1610510076176-HDYS8I2LZHQRD9GXGV43/6-roses-silicone-cake-pudding-jelly-mold.jpg My Pantry - Rose Jelly Mould https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1611627657872-0E5385ZU2TRRQ3NCFBRL/pineapple+tart+mould.jpg My Pantry - Pineapple Tart Mould Used for Pineapple Jam Tarts. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1593162014649-74048QJHZZPC3CYJPIIU/sweet-potato-leaves.jpg My Pantry - Sweet Potato Leaves/Pucuk Ubi Keledek The young leaves and vine tips of sweet potato leaves are widely consumed as a vegetable. Sweet potato leaves and shoots are a good source of vitamins A, C, and B2 (Riboflavin). https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1593168573708-6R8CVOCST15HSHUCJZR4/kangkung.jpg My Pantry - Water Spinach/Kangkung Also known as Kangkung, Kankun, Chinese spinach, Water spinach, River spinach, Water Convolvulus and Swamp cabbage, Kangkung leaves are a popular leaf vegetable prized for its crunchy stems and tender leaves and can be found in most Southeast Asian cuisines https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1593303604836-OTLG6CXN8H4KLIESBTPN/pandanLeaves.jpg My Pantry - Screwpine Leaves/Daun Pandan Pandan is an herbaceous tropical plant with long green leaves. Also known as screwpine, this leaves are full with fragrant aroma. In Southeast Asia, pandan leaves are used to lend a unique taste and aroma to many Thai desserts and some drinks. Pandan is used in Asian culinary very much the way the vanilla is used in the West to add flavor while cooking and baking. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1593235685249-OT9VQQ3RM5JS7DEOJZTM/petai-bitter-beans.jpg My Pantry - Stink Bean/Bitter Bean/Petai Parkia speciosa/Petai/Stink Bean is a plant of the genus Parkia in the family Fabaceae. It bears long, flat edible beans with bright green seeds the size and shape of plump almonds which have a rather peculiar smell. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1594597552099-6351O7C5DYMCUXLNJRIZ/kailan.jpg My Pantry - Kailan Gai lan or kai-lan is the Cantonese name for Chinese broccoli or Chinese kale; jie lan is its Mandarin name. It is a leaf vegetable with thick, flat, glossy blue-green leaves with thick stems, and florets similar to broccoli. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1593303948878-ZXZ66J9NA0VKSPS6IPYM/Kaffir-Lime-Leaves.jpg My Pantry - Kaffir Lime Leaves/Daun Limau Purut The kaffir lime leaves are used in Southeast Asian cuisine and its essential oil is used in perfumery. Its rind and crushed leaves emit an intense citrus fragrance. The leaves are the most frequently used part of the plant, fresh, dried, or frozen. The leaves are widely used in Asian cuisine for dishes such as rendang. curry and tom yum. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1593077934797-UIEGM8YTRJX0H8XKTADH/turmeric-leaves.jpg My Pantry - Turmeric Leaves/Daun Kunyit Turmeric leaves have an absolutely delightful scent, both lemony and spicy at the same time, there is no substitute for them. They are used for their fragrance in dishes like Nasi Ulam and Beef Rendang. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1593076450190-LRWR03U2B2TBEJSE7SY2/dried+shrimp.jpg My Pantry - Dried Shrimps/Udang Kering/Hae Bee Dried shrimps are shrimp that have been sun-dried and shrunk to a thumbnail size. They are used in many East Asian, Southeast Asian and South Asian cuisines, imparting a unique umami taste. A handful of shrimp is generally used for dishes. The flavors of this ingredient are released when allowed to simmer. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1593076732517-FO2YFTOZ6O1RNGEDYKYQ/shallots.jpg My Pantry - Shallots/Bawang Kecil A member of the allium family–along with onions, garlic, scallions, leeks, and chives–the shallot is one of the milder of the group. The flavor can be described as a little sweet, with hints of garlic. Since it doesn't have the same bite as onion, shallots are ideally used raw in a salad or dressing, and won't overpower more delicate dishes. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1593076280469-HOKXGRWZRDGA1B6WCLRS/belacan.png My Pantry - Shrimp Paste (Belacan/Terasi) Shrimp paste is a fermented condiment commonly used in Southeast Asian and Southern Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1593077075938-WZJD767U2X26GE3WXBS2/ginger.jpg My Pantry - Ginger Root/Halia Aromatic, pungent and spicy, ginger adds a special flavor and zest to Asian stir fries and many fruit and vegetable dishes. Fresh ginger root is available year round in the produce section of your local market. Ginger is the underground rhizome of the ginger plant with a firm, striated texture. The flesh of the ginger rhizome can be yellow, white or red in color, depending upon the variety. It is covered with a brownish skin that may either be thick or thin, depending upon whether the plant was harvested when it was mature or young. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1593077481920-85BDEVKO9WKFJNAUWPWD/turmeric.jpg My Pantry - Turmeric Root/Kunyit Turmeric root is a spice that comes from the turmeric plant. It is commonly used in Asian food. You probably know turmeric as the main spice in curry. It has a warm, bitter taste and is frequently used to flavor or color curry powders, mustards, butters, and cheeses. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1593306253399-75KFS45RMO9N55BSC60B/cekur_root.jpg My Pantry - Lesser Galangal/Cekur Also known as Kencur or Sar Keong or Sand Ginger. Commonly known as aromatic ginger, sand ginger, cutcherry, or resurrection lily, it is a plant in the ginger family, and one of four plants called galangal. It is found primarily in open areas in Indonesia, southern China, Taiwan, Cambodia, and India, but is also widely cultivated throughout Southeast Asia. Used as a herb in cooking in Malaysia, Singapore and Indonesia. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1593305089262-VG1CZ7XL73ARY43IBQZ2/galangal.jpg My Pantry - Galangal/Lengkuas Galangal is also know as Thai ginger or Siamese ginger or Greater Galangal. It’s commonly found in Thai, Indonesian, and Malaysian cooking. The skin of galangal is smoother and paler than ginger and its flesh is much harder. It can’t be grated like ginger, but instead must be sliced. The flavor of galangal is much stronger too. It is earthy, sharp, and extra citrusy. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1593304497796-50FVZCTVF6BGH1LO2MW6/Lemongrass.jpg My Pantry - Lemongrass/Serai Lemongrass is commonly used in Asian cooking for its lemony flavoring.Some common names of the plant are Citronella grass, Fever grass, Lemon grass, Lemon-scented grass, West Indian lemon grass, barbed wire grass, Melissa grass, oil grass and Squinant. Sharp, lemony flavor and scent make it a flavorful addition to stir-fries, soups, curries and marinades, especially in South East Asian cuisines https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1593158609973-T0GPKAGOXO3CGK3HRF0Y/black-mustard-seed-500x500.jpg My Pantry - Black Mustard Seeds/ Biji Sawi Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about 1 to 2 millimetres in diameter and may be colored from yellowish white to black. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1593236034707-IAELKIQI3OGFRN3L0O9D/tamarind+paste.jpg My Pantry - Tamarind Paste/Asam Jawa The tamarind tree produces brown, pod-like fruits that contain a sweet, tangy pulp, which is used in cuisines around the world. Tamarind paste is made from a sour, dark, sticky fruit that grows in a pod on a tamarind tree. While some cuisines use tamarind paste to make desserts and even candy, in South East Asian cooking it is used mostly in savory dishes. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1593330792403-G4GUQF6RAC6B5UD4FMV1/coriander+seeds.jpg My Pantry - Coriander Seeds/Biji Ketumbar Coriander seeds are seeds of a plant known widely in the USA as cilantro. It is a delicious herb found across southern Europe, northern Africa, and south-western Asia. Such a wide spread has resulted in coriander seeds finding its way into the cookbooks of many parts of the world, becoming an essential ingredient in salads, curries, tagines, and rice dishes. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1593333088946-A6I248TF33SYQN8YUAFB/fennel+seeds.jpg My Pantry - Fennel Seeds/Aniseeds/Jintan Manis Fennel seeds are a spice that grow from the flowering plant called fennel, part of the carrot family. The flavor of fennel seeds is slightly sweet and has a definite licorice-like taste. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1593333955587-XH203KP85F1UY2FUMSZ6/cumin+seeds.jpg My Pantry - Cumin Seeds/Jintan Putih/Jeera Also commonly known by its Indian name, Jeera, cumin is traditionally added to curries, Mexican & Moroccan dishes, among many others. It is an essential part of many spice blends (such as garam masala), either whole or ground. Toasting the seeds first will heighten their strong aromatic aromas. Whole cumin seeds sprinkled on vegetables then roasted in the oven is truly delicious. Try it with squash, carrots or in lentil soups. Cumin also works particularly well in combination with coriander. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1597626698899-90U4EKSNED48FZVFRUJ5/dried+whitebait.jpg My Pantry - Dried Whitebait/Ikan Bilis Putih Whitebait is a collective term for the immature fry of fish, typically between 1 and 2 inches (25 and 50 mm) long. Such young fish often travel together in schools along the coast, and move into estuaries and sometimes up rivers where they can be easily caught with fine meshed fishing nets. Dried whitebaits are usually deep-fried and eaten as a snack or side dish, or used to enrich stocks. Keeps for months in a dry airtight container or in the freezer. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1593747391767-L3M074J5GAHEP652HIHA/shrimp+sauce.jpg My Pantry - Shrimp Sauce For Har Cheong Gai/Deep-fried Shrimp Sauce Chicken Wings https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1594597403630-5V9YHRX6H89GZUD6VMXQ/canned+stewed+pork.jpg My Pantry - Canned Stewed Pork Used for frying vermicelli/beehoon. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1594597785749-15AKS69BWH3HLOUHRP46/fivespicepowder.jpg My Pantry - Chinese Five Spice Powder/Ngoh Hiang Hoon Usually, it is a mixture of star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds, but five-spice powder can also include anise seeds, gingerroot, nutmeg, turmeric, Amomum villosum pods, cardamom pods, licorice, orange peel, or galangal. The five spices are ground to powder form and mixed together. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1594598227754-OBC7UO8QDAR56H0DFGN7/rice+vermicelli.jpg My Pantry - Rice Vermicelli/Beehoon/Bihun Rice vermicelli are a thin form of rice noodles. They are sometimes referred to as rice noodles or rice sticks. They are different from cellophane noodles/tanghoon, a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains itself. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1594598593687-OYIQCYCF0L1ZZTSD36KH/glass+noodles.jpg My Pantry - Cellophane Noodles/Glass Noodles/Tanghoon/Suhun Cellophane noodles, sometimes called glass noodles or mung bean noodles, are a type of transparent noodle made from starch and water. They are generally sold in dried form, soaked to reconstitute, then used in soups, stir-fried dishes, or spring rolls https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1595170208473-W3F0SMQNVRAXAKTMSG20/ground+almond.jpg My Pantry - Ground Almond/Serbuk Badam Ground almond is readily available in most grocery stores, typically stocked in the baking or gluten-free sections, and might also be labeled as almond meal, almond flour, or almond powder. It can also be easily made at home. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1595169839619-TD1V7JT98T1UWHV0VF98/semolina.jpg My Pantry - Semolina/Sugee/Suji Semolina is the coarse, purified wheat middlings of durum wheat mainly used in making biscuits, cakes upma, pasta, and couscous. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1595170085296-NGU0P5U0MQ57G8QBL25Q/cempedak.jpg My Pantry - Cempedak Artocarpus integer, commonly known as chempedak or cempedak, is a species of tree in the family Moraceae in the same genus as breadfruit and jackfruit. It is native to southeast Asia. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1595207783829-1WXUN3DQ6PN8UCW1HE7P/almond+nibs.jpg My Pantry - Almond Nibs/Badam Cincang These are specially prepared skinned almonds cut into pieces about 2 mm square and the length of the nut, shaped like nibs. They're mostly used for baking cookies, cakes or for decoration. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1595374158857-9ES8QQQ8TKIXO7EVS4MI/curry-leaves-500x500.jpg My Pantry - Curry Leaves/Daun Kari Curry leaves are the foliage of the curry tree (Murraya koenigii). This tree is native to India, and its leaves are used for both medicinal and culinary applications. They're highly aromatic and have a unique flavor with notes of citrus. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1595374424758-EVCOLPRGTDOOVB6XGAWL/birdseyechili.jpg My Pantry - Bird's Eye Chilli/Cili Padi Bird's eye chili, bird eye chili, bird's chili or Thai chili is a chili pepper, a variety from the species Capsicum annuum, commonly found in Ethiopia and across Southeast Asia. It is used extensively in many Asian cuisines. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1596586574829-RITSD3NCW9NZQK2Q07OT/pandanLeaves.jpg My Pantry - Pandan Leaves/Screwpine Leaves/Daun Pandan Pandan, or screwpine, also called pandanus, daun pandan, and screw palm, is a shrub with strap shaped leaves reminiscent of palm leaves. Some species of this plant have highly aromatic leaves that are prized in cooking. Touted to be the Asian vanilla, the leaves which are used widely for flavouring in the cuisines of Southeast Asia and South Asia. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1596582867917-07LG80IVF7R4UES00ILG/spring+onions.jpg My Pantry - Spring Onions/Scallions/Green Onions Spring onions are vegetables derived from various species in the genus Allium. Spring onions have a milder taste than most onions. Their close relatives include garlic, shallot, leek, chive, and Chinese onions. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1596592270129-6R8Y3190B98OQCFH2YAK/young+papaya.png My Pantry - Young Papaya/Young Pawpaw/Betik Muda Young papaya is the unripe fruit of the papaya tree. The skin ranges from dark green to light green and the flesh is usually light green to light orange. The seeds are still white. The fruit is usually still very firm to the touch. Young papaya aids in cleansing the body and is great cooked as a soup or made into pickles or salad. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1597626276280-5SJHBYRV37FKWDJLFKTM/pea-shoots-1.jpg My Pantry - Pea Shoots Pea shoots come from the pea plant, usually the snow or sugar snap pea varieties. ... They are harvested as young 2- to 6-inch shoots, including two to four leaf pairs and the immature tendrils. They may also include small flower buds. Pea shoots have a subtle pea flavor and a light and crunchy texture. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1596586903960-73K8NNBEK5JT5GFM58NY/cassava._kg_.jpg My Pantry - Cassava/Tapioca/Ubi Kayu Cassava is a root vegetable. It is the underground part of the cassava shrub, which has the Latin name Manihot esculenta. Like potatoes and yams, it is a tuber crop. Cassava roots have a similar shape to sweet potatoes. People can also eat the leaves of the cassava plant. Manihot esculenta, commonly called cassava, manioc, yuca, macaxeira, mandioca, aipim, and agbeli, is a woody shrub native to South America of the spurge family, Euphorbiaceae. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1596580023924-EOQJENKHHAZIXHPUR4IR/tofu-puff-feature-background-isolation-tofu-puff-feature-115693790.jpg My Pantry - Tofu Puffs/Tau Pok Tofu puffs are deep-fried cubed or triangle-cut pieces of bean curd found in Asian supermarkets in the refrigerated section. Deep-frying makes the tofu very chewy and absorbent, making them a perfect ingredient in stews. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1596580460843-W84J82LTJF4MW4CSAIOX/sesame+oil.jpg My Pantry - Sesame Oil Sesame oil is an edible vegetable oil derived from sesame seeds. Besides being used as a cooking oil, it is used as a flavor enhancer in many cuisines, having a distinctive nutty aroma and taste. The oil is one of the earliest-known crop-based oils. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1596582439115-NKXFJF0DDK5N5TS296S8/cornstarch.jpg My Pantry - Cornstarch/Corn Flour/Tepung Jagung Corn starch, maize starch, or corn flour is the starch derived from corn grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1596580281717-HJEN8NU6WM2THUFLWH3H/worchestershire+sauce.jpg My Pantry - Worchestershire Sauce Worcestershire sauce is a fermented liquid condiment created in the city of Worcester in Worcestershire, England during the first half of the 19th century. The creators were the chemists John Wheeley Lea and William Henry Perrins, who went on to form the company Lea & Perrins https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1596582622024-CL1RU7KCWI1YNXM6YF23/chicken+stock+granules.jpg My Pantry - Chicken Stock Granules Chicken Bouillon granules are made with concentrated chicken stock which is dried and ground into granulated form. The granules are placed in warm water an dissolved before use. Use as a soup base for soups and stews or for a quick broth or stock replacement. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1596592594818-MYPBFV4SRBZ1A5DC0CXZ/light+soy+sauce.jpg My Pantry - Light Soy Sauce/Kicap Cair Light soy sauce is light in color, almost a see through reddish brown, and thin in viscosity. It's salty and delightful and essential to Chinese cooking. It's used for seasoning as well as for dipping. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1596592790573-H1KVF7EHKR4VTJORQSRM/dark+soy+sauce.jpg My Pantry - Dark Soy Sauce/Kicap Pekat In Chinese cuisine, dark soy sauce is a dark-coloured soy sauce used mainly for adding colour and flavour to dishes. It is richer, slightly thicker, and less salty than other types of soy sauce. Like regular soy sauce, it is used to flavor dishes, but more importantly, it's used to darken the color of sauces, fried rice, noodles, etc. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1597720289118-IJVVR2C1D0AB807Q4M9N/Red-Fermented-Bean-Curd-Nam-yu-%E5%8D%97%E4%B9%B3.jpg My Pantry - Red Fermented Bean Curd/Nam Yue Red bean curd is used in Chinese cooking as a flavor enhancer in marinades and stews. It is a type of preserved bean curd (also called fermented bean curd) that consists of cubes of soybean curd that have been preserved in rice wine, fermented red rice, and other seasonings. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1597720674439-YKDVPJB5986F9WHY032D/chinese+rice+vinegar.jpg My Pantry - Chinese Rice Vinegar/Cuka Beras Rice vinegar is a type of vinegar made from fermented rice. It has a mild, slightly sweet flavor. It's a staple ingredient in many Asian dishes, including pickled vegetables, sushi rice, salad dressings and slaws. Compared to white distilled vinegar, rice vinegar is less acidic with a delicate, mild, and somewhat sweet flavor. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1599633930740-BGHK7HVZBRXYCWYLHBTR/agar%2Bagar%2Bstrips.jpg My Pantry - Agar Agar Strips Agar Agar is a vegan gelling agent, also known as Japanese Gelatin or China Grass. Agar Agar is made from the cell walls of algae (especially red algae), mainly from East Asia. These translucent, white algae threads can also be ground for further processing and thus be used as gelling agents for desserts. Agar Agar is mainly used for jellies, ice cream, cake glazing or to gloss over biscuits and to thicken creams, mousses and compotes. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1599634200501-FRA278YWUCYZ6VLNTNSX/agar+agar+powder.jpg My Pantry - Agar Agar Powder Agar Agar powder is the powdered form of agar agar. It is also called Chinese gelatin, Chinese isinglass, Japanese gelatin, Japanese isinglass and China grass. It is a gelatin-like product of certain seaweeds, used for solidifying certain culture media, as a thickening agent for ice cream and other foods, as a substitute for gelatin, in adhesives, as an emulsifier, etc Never mix agar agar powder with warm or hot water as it will clump. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1601726642508-AO3GR3HKOFGEZVLMF4XQ/bak+kut+teh+spice+packs.jpg My Pantry - Bak Kut Teh Spice Packs These are some of the samples of Malaysian Bak Kut Teh Spice Packs from various brands. They normally contain Chinese herbs like star anise, Solomon seal, goji berries, black dates, Chinese licorice, angelica etc. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1601780681022-JOWYKZ19BK3FSYXBY97Z/dried+cuttlefish.jpg My Pantry - Dried Cutttlefish/Dried Squid/Sotong Kering Dried cuttlefish/squid is a dried, seasoned, seafood product, made from squid or cuttlefish, commonly found in coastal Asian countries. It is soaked then sliced when used in cooking. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1602297585370-5IU8ACLJJKQZBLVHLUTJ/szechuan+vege.jpg My Pantry - Szechuan Preserved Vegetable/Zha Cai Szechuan Preserved Vegetable or Zha Cai is a type of pickled mustard plant stem originating from Chongqing, China. The name may also be written in English as cha tsai, tsa tsai, jar choy, jar choi, ja choi, ja choy, or cha tsoi. Also known as Szechuan preserved mustard stem or Szechuan preserved radish, this is one of the most popular of large variety of pickled and preserved vegetables in China, a specialty pickled in salt with hot chilies and garlic. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1605323209538-1PC4OXMYIHXERU9PQ35W/salted+radish.jpg My Pantry - Preserved Radish/Turnip (Salted Radish) Chai por or preserved turnip goes by many names, salted turnip, salted radish etc. They come whole, shredded or ground. Look for them in non-refrigerated section, possibly with other dry goods. They come in small plastic bags. You can see the brownish turnip through the plastic bag. Rinse and soak well before using. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1605323685156-5QE807X2SPVR5771POI2/firm+tofu.jpg My Pantry - Firm Tofu (Taukua) Firm tofu has a hard, rough texture and retains its shape and texture during cooking. Widely used in Asian cuisine, it is very versatile and can be boiled, steamed or fried. To store freshly made tofu from the wet market, change the water it is soaked in daily and drain the excess water before using. For the vacuum-packed tofu from the supermarket, open the packet only when required. Keep refrigerated and discard if not used after 2-3 days or once it smells off. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1605952006138-S77RHSORY06AAK71FIH6/eggtofu1.jpg My Pantry - Egg Tofu Egg tofu is special tofu made from water, eggs, and soy milk. Egg tofu is also called tofu scallops because it is shaped like a scallop when sliced and laid flat, making it an appropriate vegetarian substitute for scallops. Egg tofu typically comes in a plastic tube, which gives egg tofu its characteristic cylinder shape. It has a creamy yellow color that is brighter than the typical off-white brick tofu thanks to the egg yolks that egg tofu is made from. Egg tofu is highly prized because of its rich flavor thanks to the eggs, it needs less preparation than brick tofu and it is sturdier than silken tofu. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1606701427772-68DRVWLWB5FAP6NCUXLW/fruit+mix.jpg My Pantry - Fruit Mix Fruit Mix is a ready mixed assortment of dried fruits often used for making Fruit Cake. They are packed in cartons or boxes of 400/500 g and consists of a mixed combination of raisins, sultanas, currants, red cherries, green cherries and candied orange and lemon peel. It is easy to make up your own mixture by using 30% raisins, 30% sultanas, 30% currants and 10% chopped candied peel. Some varieties come with added chopped nuts. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1606959141772-3HU054VD4TQI76TVCKDK/marmite.jpg My Pantry - Marmite Marmite is a dark, thick, yeast extract spread. It's made from concentrated yeast extract, which is a by-product from brewing beer. Marmite has a very distinctive flavor. The taste is so unique as to defy description, but think of a yeasty, salty, soy sauce-esque flavor with the consistency of old engine oil. Some people really like eating it, and some people don't like eating it at all. It is used in a dish called Marmite Chicken in Malaysian/Singapore Chinese restaurants. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1607476761182-6JQCQ60O525Y71PK65O4/taucheo.jpg My Pantry - Taucheo/Taucu/Fermented Soy Bean Paste Taucheo, Taucu, Taotjo or Tauchu is a paste made from preserved fermented yellow soybeans in Malaysian, Indonesian and Singaporean cuisines. Taucheo is made by boiling yellow soybeans, grinding them, mixing them with flour and fermenting them in order to make a soy paste. The soy paste is soaked in salt water and sun-dried for several weeks, furthering the fermentation process, until the color of the paste has turned yellow-reddish. Good taucheo has a distinct aroma. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1608079059462-WKLRK3H062R2MMKVR402/dried+monk+fruit.jpg My Pantry - Dried Monk Fruit Dried Monk Fruit or Luo Han Guo are sweet fruits, which are used for medicinal purposes and as a sweetener. In traditional Chinese medicine, it is used for cough and sore throat and in southern China it is believed to be a longevity aid. The fruits are generally sold in dried form, and traditionally used in herbal tea or soup. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1608079591229-U3ZYTRS6TVOCMXYY5LNJ/dried+longan.jpg My Pantry - Dried Longan Closely related to the lychee, dried longans are loaded with vitamin C. With their immune-boosting properties and natural sweetness, they are commonly featured in Chinese soups, herbal drinks and desserts. Dried longans not only help with relaxation, they are also purported to aid in circulation. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1608079862120-266JDMHI2QYO6GO8ZF7W/dried+snow+fungus.jpg My Pantry - Dried Snow Fungus This fungus is commercially cultivated and is one of the most popular fungi in the cuisine and medicine of China. Tremella fuciformis is commonly known as snow fungus, snow ear, silver ear fungus, and white jelly mushroom. It is used mostly in desserts and sweet soups and can also be stir fried with vegetables or meat. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1608080614752-TO2A61D0ZQXCOYIBDONT/rock-sugar.jpg My Pantry - Rock Sugar Rock sugar (or rock candy) is refined, crystalized sugar in small cubes or in irregular lumps. Lightly transparent, its colour can be white or light yellow. Compare to regular sugar, it’s less sweet. In Chinese cuisine, rock sugar is commonly used in both savory and sweet dishes. You can use rock sugar in braised dishes to give a shiny glaze to the meat. It is commonly used in Chinese dessert recipes. Rock sugar is considered to be an ingredient in traditional Chinese medicine. It is believed to have medicinal properties, particularly in easing sore throat and dry cough caused by the common cold. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1608083738276-5FORPPAKOZDTE9ZN57PB/winter-melon-fruits.jpg My Pantry - Winter Melon Winter melon (Benincasa hispida, dong gua) is also known as white gourd and winter gourd. Mature winter melon is commonly used in Chinese cooking, in soups and sweet desserts. The white flesh of the winter melon has a mild, refreshing, and grassy flavor, reminiscent of cucumber. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1608288714626-20LG8QDV3CS9HK5TXGLD/gula+melaka.jpg My Pantry - Palm Sugar/Gula Melaka Palm sugar is a sweetener derived from any variety of palm tree. Palm sugar is sometimes qualified by the type of palm, as in coconut palm sugar. While sugars from different palms may have slightly different compositions, all are processed similarly and can be used interchangeably. Gula melaka is a type of palm sugar made from the sap of flower buds from the coconut palm or, less commonly, other palms https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1608425463675-86BXV3FHYQL3ASMO43PX/non+dairy+whipping+cream.jpg My Pantry - Non Dairy Whipping Cream/Whip Topping Dairy-free whipping cream is a liquid oil-in-water emulsion, which can be whipped into a stable foam. The foam consists of air bubbles dispersed in a serum phase. It typically contains vegetable fat, milk proteins, sweeteners, water, emulsifiers and stabilizers. It is normally sold in frozen form. Defrost in the refrigerator before using. Keep leftover unwhipped non-dairy whipping cream in the refrigerator for up to a week. Most are already sweetened so add sugar to taste only if necessary. After defrosting, shake well before whipping. This cream can increase in volume by 3 or 4 fold so don’t fill up more than 20 % volume of your mixer bowl. Gel coloring can be added when whipping but not advisable to use liquid coloring. Usually sold at bakery ingredients supply shops. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1608426781761-URISFNU5CA8JA95X48YK/whipping+cream.jpg My Pantry - Whipping Cream/Heavy Cream/Thick Cream/Double Cream This Dairy Whipping Cream consists of at least 35% fat. It is less stable compared to Non Dairy Whipping Cream so it is less suitable for cake decorating or frosting. It should be whipped at medium speed until desired consistency. Do not over whip or the cream will separate. Usually it is unsweetened so you will need to add sugar to taste. And it is slightly yellow in color. Can be colored with gel food coloring. Suitable for Tiramisu, Ganache and Puddings or Trifles. Whip it cold for best results. It is usually sold chilled. Keep in the refrigerator until whipping time. Unfinished unwhipped cream can be stored in the refrigerator for up to 3 days. Other popular brands are Anchor and Emborg. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1609192256023-ZEKS25T07QL84BEFQ702/petis+udang.jpg My Pantry - Petis Udang/Otak Udang/Thick Shrimp Paste/Hae Ko This is a thick shrimp paste used for salads. It has a strong pungent smell and is dark brown in color. Microwave on high for 20 s for easier handling. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1609192574324-3W8VF2F7OE0BSDFWDUN1/hoi+sin+sauce.jpg My Pantry - Hoisin Sauce Hoisin sauce is a thick, fragrant sauce commonly used in Chinese cuisine as a glaze for meat, an addition to stir fries, or as dipping sauce. It is darkly-colored in appearance and sweet and salty in taste. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1609193241936-7G5K2Y2AF55O7HXYF4XW/soaked+dried+cuttlefish.jpg My Pantry - Soaked Dried Cuttlefish These are sold in some fresh markets and they are used in soups, salads or stir-fried dishes. To soak your own, here is the method: For 1 or 2 dried cuttlefish, you'll need 3 liters water, 2 tbsp lye water(kan sui) and 1 tbsp bicarbonate of soda. Day 1 ~ Wash the squid and soak in 4 liters of water. The squid must be fully submerged so weigh it down with something heavy. Day 2 ~ Clean the squid and remove any black layers of skin. In a clean container, add 3 liters of water with the lye water and soda. Mix well then add the squid. Day 3 ~ Repeat the process for day 2 with new solution of 3 liters water with lye water and soda. Day 4 and 5 ~ Soak in clean pipe water only. Change the water 3 times a day. It is ready for use on Day 6. Can be soaked then drained and frozen for future use. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1609549874351-QCTJSFKMEN9FQWIWPXKG/pisang+awak.jpg My Pantry - Pisang Awak Pisang Awak is an edible banana cultivar belonging to the AABB banana cultivar group. This cultivar is grown worldwide. Most suitable for deep frying. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1610509050185-TLXK55TXVLEYD26QWUP0/instant+jelly+powder.jpg My Pantry - Instant Jelly Powder The Instant Jelly Powder is an acid-stable instant gelling agent for smooth, clear, cut-resistant jellies for all kinds of fruit pastries. The powder consists of sugar, starch and thickening agents. The difference between jelly from agar agar powder/strips and jelly powder is the texture. Agar agar jelly is chewy and solid while instant jelly is elastic and soft. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1610509498232-MUVYDPQHT581BFMEN288/rose+cordial.jpg My Pantry - Rose Cordial Rose Cordial or Rose Syrup is made from either rose hips or rose petals. The cordial is made by making a simple syrup and then infusing rose petals and a little citrus. A bit of citric acid is added to help give it a tart, fruity taste that's characteristic of cordials. The citric acid will also help with preservation. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1610602864013-Q0AGPZ3VOOR3P6IVRR0L/tamarind+slice.jpg My Pantry - Tamarind Slice/Asam Keping The dried fruit slices are called tamarind peel or tamarind slice or in Malay, we call it asam keping. It is more sour than tamarind pulp, therefore it is very useful as a souring agent. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1610603050368-1UJKXN9XIONW2XREVF4B/ikan+bilis.jpg My Pantry - Dried Anchovy/Ikan Bilis Dried anchovies, or more known as ikan bilis, is a staple ingredient in Malaysian and Asian kitchens. Sold in wet markets and supermarkets all over the country, they come in various species and sizes. Rinse with water and drain well before using. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1611892702815-AMP8NTUAJBN0DMV9MLCL/dried+chillies.jpg My Pantry - Dried Chillies/Cili Kering Dried Chillies are very versatile for South East Asian cooking. Rehydrate them before using. If you want them less spicy, remove the seeds before blending or pounding them into paste form. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1611894497496-XPLAS31ZK42X2YLTZZ0Q/vietnamese-mint-1.jpg My Pantry - Vietnamese Mint/Daun Kesum Persicaria odorata, known as rau răm or Vietnamese coriander, is a herb whose leaves are used in Southeast Asian cooking. Other names for this herb include Vietnamese mint, Vietnamese cilantro, hot mint, laksa leaf, and praew leaf. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1611974752300-VF7UR86S344PBHH47JEM/browning+sugar.jpg My Pantry - Browning Sugar/Gula Hitam Browning Sugar is an essential item to add taste and color in many Sarawakian steamed or baked cakes. Can be substituted with black treacle. To make your own homemade browning sugar, heat (on medium heat) 1 cup sugar in a pot or saucepan. When the sugar starts to melt, stir gently with a spatula until browned and bubbly. Add 2/3 cup hot water, one tablespoon at a time. Stir continuously (while adding hot water) with a spatula at this point. When it starts bubbling furiously after all the hot water is added, turn off heat but continue stirring for 5 mins more with the heat off. Allow to cool before storing in an airtight container. Can be stored at room temperature for up to six months. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1611975511016-O47AEA9K32LTXMAP7YXP/milo.jpg My Pantry - Milo Milo is a malted chocolate powder typically mixed with hot water or milk to produce a beverage. It is also used in making steamed or baked cakes in South East Asia. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1611975752025-NZOP7CVJ5GF1DQ8N6PX3/horlicks.jpg My Pantry - Horlicks Horlicks is a sweet malted milk hot drink powder. It is used in making steamed and baked cakes in South East Asia. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1611975911712-XNQC249ITLIXSR6LKXLV/kaya.jpg My Pantry - Coconut Jam/Kaya Coconut jam (Kaya) is a jam made from a base of coconut milk, eggs and sugar. It is popular in Southeast Asia, mainly in Brunei, Indonesia, Malaysia, the Philippines, Singapore and Thailand https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1612412512846-S7Z6K024KIDWEKPO3S47/napa+cabbage.jpg My Pantry - Napa Cabbage/Chinese Cabbage/Wong Bok https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1612413378424-R39PJMBKR1MY1N7EEXOS/dried+shiitake+mushrooms.jpg My Pantry - Dried Shiitake Mushrooms https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1612413568819-9XDDVTE9KOJLJA087CRV/dried-scallops_800x.jpg My Pantry - Dried Scallops https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1612413594469-J4RC8Y9Y3B6WVKFZV1QX/fatt+choy+Chinese+black+moss.jpg My Pantry - Fatt Choy/Chinese Black Moss https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1612413671680-UFPLLSWDI7TWCBSBVR5Y/huatiao+wine.jpg My Pantry - Huatiao Wine/Chinese Cooking Wine https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1613272428211-YYJY9LTJREXS4BXNKG5L/durian-the-king-of-fruits.jpg My Pantry - Durian Durian is a tropical fruit distinguished by its large size and spiky, hard outer shell. It has a smelly, custard-like flesh with large seeds. There are several varieties, but the most common one is Durio zibethinus. The fruit's flesh can range in color. It's most commonly yellow or white, but can also be red or green. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1613272615593-XNW3TZTQFLBHMM6PR6GI/coconut+milk.jpg My Pantry - Coconut Milk Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ingredient used in Southeast Asia, Oceania, South Asia, and East Africa. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1613272945439-IJLJT8YGE6JQF946RE6E/bluepea+flower.jpg My Pantry - Bluepea Flower/Butterfly Pea Flower/Bunga Telang Clitoria ternatea, commonly known as Asian pigeonwings, bluebellvine, blue pea, butterfly pea, cordofan pea and Darwin pea, is a plant species belonging to the family Fabaceae. It is a perennial herbaceous plant, with elliptic, obtuse leaves. It grows as a vine or creeper, doing well in moist, neutral soil. The most striking feature about this plant is the color of its flowers, a vivid deep blue. In Southeast Asia, the flower is used as a natural food colouring to colour glutinous rice and desserts like the Eurasian putugal. In Kelantan, in the north-east of peninsular Malaysia, it is an important ingredient in nasi kerabu, giving it its characteristic bluish colour. In Burmese and Thai cuisines, the flowers are also dipped in batter and fried. Butterfly pea flower tea is made from the ternatea flowers and dried lemongrass and changes color depending on what is added to the liquid, with lemon juice turning it purple. The earthy flavour of butterfly-pea flower tea is said to be a mood enhancer. The tea is said to have stress-busting effects that may also help reduce symptoms of anxiety. It is also known to refresh the brain, bolster energy levels and stamina, influence positive emotions and thereby increase productivity at work. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1613720519881-SF8TZH7VE9BSJBX8P3AG/jicama.jpg My Pantry - Jicama/Yam bean/Turnip/Sengkuang/Mang Kuang Jicama is a starchy root vegetable similar to a potato or turnip. The tuberous root tastes slightly sweet, but it is low in sugar, making it a good carbohydrate choice for people with diabetes and others attempting a low-sugar diet. It has a thick brown skin that needs to be peeled before consumption. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1613720820199-FVCNS3A5V6IXZD9LZGSV/shredded-dried-cuttlefish.jpg My Pantry - Shredded Dried Cuttlefish/Squid Shredded dried cuttlefish/squid is a dried, shredded, seafood product, made from squid or cuttlefish, commonly found in coastal Asian countries, Russia, and Hawaii. The cuttlefish/squid is dried raw then shredded into thin strips. It is soaked then drained well before being used in stir fried dishes. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1613721042788-9UDJE41OY8T134GLP7OZ/oyster+sauce.jpg My Pantry - Oyster Sauce Oyster sauce describes a number of sauces made from oysters. The most common in modern use is a viscous dark brown condiment made from oyster extracts, sugar, salt and water thickened with corn starch. Some versions may be darkened with caramel, though high-quality oyster sauce is naturally dark. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1614309719007-MFAYTIMZ4SAQZV1TSOTU/dried+fish+maw.jpg My Pantry - Dried Fish Maw/Yu Piu/Hu Pio Dried fish maw is dried swim bladders of large fishes like sturgeon. Despite being seemingly an inferior fish product to many, fish maw is exalted in the Chinese community as a delicacy. It is widely used in soups and stir fry dishes. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1614310231200-M0UVQBFKT51KHUQQLQDA/black-fungus.jpg My Pantry - Black Fungus/Cloud Ear Mushroom/Wood Ear Mushroom Cloud ear fungus is an edible jelly fungus. It grows on trees in mountainous regions, is gray-brown in color, and is often used in Asian cooking, especially Chinese cuisine. It is normally sold dried. Soak till softened before using. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1614310425243-QSYU13CG2TW5S2ZUH076/kampung+koh+garlic+chilli+sauce.jpg My Pantry - Kampung Koh Garlic Chilli Sauce This is an essential ingredient for making Foochow Spicy Sour Fish Maw Soup. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1651443796329-398Y789A9RCTKECMIJDA/hawflakes.jpg My Pantry - Haw Flakes These are Chinese sweets made from the fruit of the Chinese hawthorn. The pale/dark pink candy is usually formed into discs two millimeters thick, and packaged in cylindrical stacks with label art resembling Chinese fireworks. The sweet and tangy snack is usually served to guests along with tea or as a treat for children. There are some square-shaped haw flakes as well although most are usually round. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1651484429938-V2O7CEG3OCQUGA34XR9H/marie+biscuits.jpg My Pantry - Marie biscuits These are biscuits similar to rich tea biscuits. Used in non-bake or steamed cakes in South East Asia. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1651982948338-5GNZF9AB8M17H3BTO87V/peanut+butter+sandwich+cookies.jpg My Pantry - Peanut Butter Sandwich Cookies Golden baked and lightly salted round crackers sandwiched with peanut butter cream. Enjoy as is or use as a baking ingredient or topping. https://images.squarespace-cdn.com/content/v1/5d55febd409b770001cadffc/1653605306007-S7OHRCQ19245EGRK8JPA/egg+noodles.jpg My Pantry - Fresh Egg Noodles Egg noodles are long, thin noodles. As their name suggests, egg noodles contain eggs—a lot of eggs compared to other types of noodles. They are made with wheat flour, eggs, water and salt. https://mamadings.kitchen/all-recipes daily 1.0 2021-02-08 https://mamadings.kitchen/mains daily 0.75 2020-11-27 https://mamadings.kitchen/desserts daily 0.75 2020-11-27