Ingredients

Agar Agar Strips/Powder

Agar is extracted from a variety of seaweed—through
an intensive process of washing, sun-drying and boiling
until the seaweed dissolves into a gelatinous substance.
The substance is then dried and trimmed into raffia-like
strips, or ground into powder.

Alkaline Solution (Ayer Abu/Abu Water/

Potassium Carbonate)

Alkaline solution is used in kueh ko swee (page 268) to give it
its chewy and springy texture. It is the same ingredient that
is found in yellow noodles, contributing to its hue; as well
as in dim sum items such as cha siew bao. It is available in
bottled form as potassium carbonate often under the Koon
Chun brand name. In the past, Nonya cooks obtained ayer
abu by adding a whitish ‘rock’ to boiling water. The solution
was stored in large glass bottles for use when required.

Bamboo Shoots

I cheat by buying the tinned version. The best bamboo
shoots apparently come from China’s Zhejiang province
and the most flavourful are the small, young winter shoots.
Study the label on the tin to see if you can find these
two qualities. It is best to boil them first before they are
julienned for popiah (page 144) and pong tauhu (page 56).
A hallmark of a meticulous Nonya cook was to be able to
slice them halus (fine).

Banana Leaves

Banana leaves are a common sight around Asian snacks
(kueh) and desserts, serving as wrappers as well as trays for
displaying the various colourful treats. The supple leaves are
naturally non-stick and are ideal for holding the many gooey
glutinous rice flour desserts. Morever, the leaves impart a
lovely, sweet banana fragrance.

Banana leaves are also famously seen in South Indian
restaurants where they are used as disposable plates on
which rice and curries are served.

Basil Seeds (Bijik Selaseh)

They can be found in Indian provision shops under the name
of takmaria. After soaking, basil seeds take on a gelatinous
coating. In Asia these are usually used in drinks or desserts.

Bean Curd, Deep-Fried (Taupok)

These are derived from extracting the water content from
the curd and then deep-frying to produce a ‘puff’ that is dry
and crispy on the outside. We use the rectangular or square
pieces and quarter them for chap chai (page 61). These first
need to be soaked in water to reconstitute to obtain a moist,
sponge-like texture.

Basil Seeds Bijik Selaseh)

Agar Agar Strips

Bean Curd, Deep-Fried (Taupok)

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