kitchen's dictionary

aromatic leaves = daun salam
banana leaf = daun pisang
basil leaf = daun basil/kemangi
bay leaves = daun salam
bird's eye pepper = cabe rawit
black pepper = lada hitam
candlenut = kemiri
cardamom = kapulaga
cinnamon = kayu manis
cloves = cengkeh
coconut milk = santan
coriander = ketumbar
cumin = jintan
fermented shrimp paste = terasi/blacan
finely sliced shallot = bawang goreng
fragrant leaf = daun pandan
garlic = bawang putih
ginger = jahe
greater galingale = lengkuas
kaffir lime = jeruk limo
kaffir lime leaf = daun jeruk
lesser galingale = kencur
nutmeg = biji pala
palm sugar = gula merah
red chilli = cabe merah
shallots = bawang merah
star anise = pekak
turmeric = kunyit
white pepper= lada putih

culinary sugar

White refined sugar has become the most common form of sugar in North America as well as in Europe. Refined sugar can be made by dissolving raw sugar and purifying it with a phosphoric acid method similar to that used for blanco directo, a carbonatation process involving calcium hydroxide and carbon dioxide, or by various filtration strategies. It is then further purified by filtration through a bed of activated carbon or bone char depending on where the processing takes place. Beet sugar refineries produce refined white sugar directly without an intermediate raw stage.

White refined sugar is typically sold as granulated sugar, which has been dried to prevent clumping. Granulated sugar comes in various crystal sizes - for home and industrial use - depending on the application:
* coarse-grained sugars, such as sanding sugar (pearl sugar/decorating sugar/nibbed sugar/sugar nibs) adds "sparkle" and flavor for decorating to baked goods, candies, cookies/biscuits and other desserts. The sparkling effect occurs because the sugar forms large crystals which reflect light. Sanding sugar, a large-crystal sugar, serves for making edible decorations. It has larger granules that sparkle when sprinkled on baked goods and candies and will not dissolve when subjected to heat.
* normal granulated sugars for table use: typically they have a grain size about 0.5 mm across.
* finer grades result from selectively sieving the granulated sugar

• caster/castor (0.355 mm), commonly used in baking
• superfine sugar, also called baker's sugar, berry sugar or bar sugar - favored for sweetening drinks or for preparing meringue

* finest grades

• powdered sugar, 10x sugar, confectioner's sugar (0.060 mm) or icing sugar (0.024 mm), produced by grinding sugar to a fine powder. The manufacturer may add a small amount of anticaking agent to prevent clumping - either cornstarch (1-3%) or tri-calcium phospate.
  

Brown sugars come from the late stages of sugar refining, when sugar forms fine crystals with significant molasses content, or from coating white refined sugar with a cane molasses syrup. Their color and taste become stronger with increasing molasses content, as do their moisture-retaining properties. Brown sugars also tend to harden if exposed to the atmosphere, although proper handling can reverse this.

Brown sugar contains from 3.5% molasses (light brown sugar) to 6.5% molasses (dark brown sugar). The product is naturally moist from the hygroscopic nature of the molasses and is often labelled as "soft".

Natural brown sugar is a name for raw sugar which is a brown sugar produced from the first crystallisation of the sugar cane. As such "natural brown sugar" is free of additional dyes and chemicals. There is more molasses in brown sugar, giving it a higher mineral content. Some natural brown sugars have particular names and characteristics, and are sold as Demerara or Muscovado.

Muscovado also known as "Barbados sugar" or "moist sugar", it is very dark brown, and slightly coarser and stickier than most brown sugars. Unlike most other brown sugars, which are made by adding molasses to refined white sugar, muscovado takes its flavor and color from its source, sugarcane juice. It offers good resistance to hight temperatures and has a reasonably long shelf life. It is commonly used in baking recipes and making whiskey.

Source: wikipedia

cream

Cream (from Greek chrisma, literally "an anointing") is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization.

In un-homogenized milk, over time, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called "separators". In many countries, cream is sold in several grades depending on total butterfat content. Cream can be dried to a powder for shipment to distant markets.

Cream produced by cows (particularly Jersey cattle) grazing on natural pasture often contains some natural carotenoid pigments derived from the plants they eat; this gives the cream a slight yellow tone, hence the name of the yellowish-white colour cream. Cream from cows fed indoors, on grain or grain-based pellets, is white.

In the United States, cream is usually sold as:
* half and half (10.5 - 18% fat)
* light, coffee or table cream (18 - 30% fat)
* medium cream (25% fat)
* whipping or light whipping cream (30 - 36% fat)
* heavy whipping cream (36% or more)
* extra-heavy or manufacturer's cream (38 - 40% or more), generally not available at retail except at some warehouse stores.

In the United Kingdom and in Germany, the types of cream are legally defined as follows:
* half cream (min. milk fat 12%) - only used in coffee
* sterilized half cream (min. milk fat 12%)
* cream or single cream (min. milk fat 18%) - poured over puddings, used in coffee
* sterilized cream (min. milk fat 23%)
* whipped cream (min. milk fat 35%) - has been whipped
* whipping cream (min. milk fat 35%) - whips well but lighter, can be piped - just
* double cream (min. milk fat 48%) - whips the easiest and thickest for puddings and desserts, can be piped
* clotted cream (min. milk fat 55%) - and heat treated - serve as it is with scones and jam.

Source: wikipedia

buttermilk

Buttermilk is a fermented dairy product produced from cow's milk with a characteristically sour taste.

The product is made in one of two ways. Originally, buttermilk was the liquid left over from churning butter from cream. Today, this is called traditional buttermilk. Buttermilk also refers to cultured buttermilk, a product where lactic acid bacteria have been added to milk. Whether traditional or cultured, the tartness of buttermilk is due to the presence of acid in the milk.

The increased acidity is primarily due to lactic acid, a by-product naturally produced by lactic acid bacteria while fermenting lactose, the primary sugar found in milk. This process makes buttermilk thicker than plain milk. While both traditional and cultured buttermilk contain lactic acid, traditional buttermilk tends to be thinner whereas cultured buttermilk is much thicker.

SUBSTITUTES
For recipes, a substitute for buttermilk can be made by adding
1 tbsp of lemon juice/vinegar or 1 3/4 tsp cream of tartar to
1 cup of regular milk
The soured milk should be allowed to sit for ten minutes before being used.

Source: wikipedia

our kitchen's essentials

KITCHEN
* salt
* white pepper
* oil
* garlic
* onion
* sugar
* rice
* soy sauce
* sweet soy sauce
* chilli sauce
* tomato ketchup
* nutmeg
* chilli
* bread
* agar-agar
* instant coconut milk

FRIDGE
* unsalted butter
* salted butter
* eggs
* milk
* mustard - honey mustard, dijon mustard
* cheese - cheddar, parmesan
* mushroom - champignon
* lime
* lemon
* cream - cooking cream, whipping cream
* sausage
* frozen mixed vegetable
* peanut butter
* puff pastry

VEGETABLE
* potatoes
* tomatoes - cherry

FRUITS
* apple - granny smith
* banana

BAKING
* flours
* caster sugar
* icing sugar
* brown sugar
* baking powder
* baking soda
* chocolate
* chocolate chips
* cocoa powder
* vanilla extract

ITALIAN KITCHEN
* olive oil - extra virgin
* vegetable oil
* black pepper
* oregano
* rosemary
* parsley
* pasta - spaghetti, penne, macaroni

ASIAN KITCHEN
* sesame oil
* oyster sauce

THAI KITCHEN
* fish sauce
* fresh cilantro