Condiments

Durian cake

Tapioca pearls

White Glutinuous Rice or White Sticky Rice

Black glutinuous rice or Black sticky rice

Chinese lup cheong (dried Chinese sausage)

Preserved white radish

Long dried red chilli

Salted black beans

Belacan (Malaysian), Gapi (Thai), Terasi (Indonesian) – refer to block dried shrimp paste

Malaysian block dried shrimp paste and the crumbles are toasted belacan

Fried onions

Dried mandarin or tangerine peel

Dried octupus

Peanuts with skin and without skin

Dried red dates

Five spice powder

Preserved Tientsin cabbage

Maltose

Plum sauce

Chilli bean sauce (Tau pang cheong)

Ground soya bean sauce (left) and salted whole soya bean (right)

Fine shrimp paste (grounded fermented shrimp paste)

Hoi Sin sauce

Tamarind concentrate

Lam yu (red bean curd-made from soya bean, salt, sugar)

Krachai (wild ginger) – shredded. Also known as cekur in Malay.

Sour plum like the Japanese umeboshi

Fu yu (white bean curd made from soya bean, salt and chilli)

Tom yum paste

Dried shitake mushrooms

Two brands of rice sticks or rice vermicelli – thin (left) and thicker (right)

Thick and round rice noodles

Superior dark soya sauce

3 types of dark soya sauce with varying degree of thickness and sweetness

Fish sauce

Shao Hsing wine

Light soya sauce

White palm sugar

Flat rice noodles

Fish paste

White palm sugar in jars or half moon blocks.

Two types of noodles made from rice

Cincalok (fermented shrimps)

Arrowroot flour

Dessicated coconut

Wheat flour starch

Glutinuous rice flour

Potato flour

Tapioca flour

Rendered pork fat (lard) and crisp pork fat

Home-made chilli oil

Bottled chilli sauce with different degree of hotness

Button mushrooms

Brown palm sugar from Indonesia (left) and Malaysia (right)

Candlenuts

Silken tofu

Three varieties of tofu

Firm tofu with chilli (left) , Tofu puff (right)

Two types of tofu with different firmness

Sambal Terasi (Indonesia) or Sambal Belacan (Malaysia/Singapore)

Fu Pei (Dried beancurd sheet)

Har Ko literally means prawn paste

Range of Thai “Maesri” brand ready-to cook pastes. Green, red, mussaman, panaeng, yellow etc

Dried beancurd sticks – see fu pei (dried beancurd sheet for description)

Dried beancurd knots – see fu pei (dried beancurd sheet for description)

Twisted dried beancurd stick – see fu pei (Dried beancurd sheet for description)

Wooden pestle & mortar

Tamarind: Block form with or without seeds (left) and tamarind concentrate (right)

Mee sua (Hokkien), Min sin (Cantonese) – a type of wheat noodles

Lai fen (long and round rice noodles)

Loh su fen (Rice “drop” noodle)

 

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