Page 88 - shore_galley_2015

88
Chinese foods Noodles
Bean thread noodles Semi-transparent and made from mung bean flour, bean thread noodles are mild and slightly elastic in texture
Egg noodles Made with wheat flour and available fresh or dried and in a variety of widths, lengths and flavours
Rice noodles Made with long grain rice flour and available in a range of thicknesses
Tofu
Silken tofu This type contains the highest levels of moisture of all fresh tofu and is undrained and unpressed. It has a texture similar to that of fine custard and is often served as a dessert or with sweeter dishes, although spicy pickles and vibrant soy sauces also complement its flavour
Firm tofu With the firmness of raw meat, firm tofu is the more solid form and it bounces back readily when pressed. Drained and pressed, firm tofu still contains a considerable amount of moisture and may sport a textured appearance from the muslin cloth used
Oils & vinegars
Rice vinegar black, brown, white Crab fat in oil
Chilli oil crispy prawn, plain Coconut vinegar
Groundnut oil
Peanut oil
Peppercorn oil
Pure extra virgin coconut oil Red vinegar
Sesame oil toasted, untoasted Sauces
Abalone sauce
Banana sauce
Black bean and ginger sauce Black bean sauce
Bull Head shallot sauce
to form its shape
Soya sauce
Amoy Supreme dark, light
Ayam honey soy
Habhal Kicap Manis salty, sweet, thick Healthy Boy sweet, thick, thin
Kikko Soy all purpose, less salt, sweet, tamari Prb dark, gold label, light, mushroom
Wjs premium aged
Woh Hup Superior dark, light
Char Siu sauce
Chow Mein sauce
Fish sauce
Fruity sauce
Garlic and chilli sauce
Garlic and ginger sauce Garlic and spring onion sauce Garlic honey sauce
Hoi Sin sauce
Korean style pepper sauce Kung Po sauce
Lemon sauce
www.shoresolutions.fr chinese foods international foods