|Miracle Noodles/Rice |
These are great. Neutral-tasting "noodles" & "rice" that allow you to enjoy foods that you used to eat with gluten or carbs, and SO FILLING. Seriously, you will want to eat too much. Small portion size is very important.
Gluten-free thickener, especially for fruit pie fillings and fruit sauces. Replace 1-to-1 with cornstarch. It stands up to freezing, and acids (but avoid milk-based sauces). Great as a frying coating too!
Smash a clove in olive oil, and then toss in some fresh spinach for a mellow, incredible flavor. Blend a piece with cream cheese, and spread on a toasted baguette. This brand is grown in the USA. Many are not. Take heed...
|Agar-Agar Powder |
Make vegan gelatin desserts, thicken custards, or make your own vinegar pearls.
You probably want to purchase a tiny digital scale to ensure accurate measurements.
|Xanthan Gum |
Thicken purees, sauces and salad dressings without using cornstarch or flour. Can also be used in Gluten Free baking. Use very tiny amounts!
You may want to purchase a tiny digital scale.
The sweet-tart fruit syrup that I use in salad dressings, plate sauces, Fesenjan, and even to add some color and zing to sparkling wines. This is expensive (you might find it cheaper locally) but it does last quite a long time.
|Kecap Manis |
This Indonesian condiment is used as a glaze for chicken/beef/pork/tofu, and also passed at your table (as you would ketchup) as a condiment. Adds a nice sweet-salty boost to fried rice, too.
|Tamarind Pulp |
Makes the lemony-tasting brown dipping sauce used in Indian cuisine. Mix with water, crushed ice & sweetener to taste for a refreshing drink. NOTE: I chose this because it has no seeds, fibers or pulp, like some cheaper products.
|Chili Garlic Sauce|
I mix this chili sauce with peanut butter, coconut milk and fish sauce to make chicken sate, and it's really versatile in Asian cuisine. I like it better than sriracha, as the flavor of Huy Fong seems to hold up better during cooking.
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