Chinese food is a cuisine that dominated by savory flavour and slightly salty. Spice seasoning that is used is not as complicated as that used in traditional cuisine.

Spice which is commonly used in chinese food in them, five spice powder, also known with the name of ngohiong seasoning, pepper powder, sesame oil, soy sauce, and fish sauce etc..

Here Seasoning Compulsory For Chinese Food

Five Spice Powder (Spices Ngohiong)
Five spice seasoning commonly known by name of ngohiong. Shaped like an instant spices and has a distinctive flavor and aroma that. Make your own foam because the supporting material is quite easy to obtain. Consisting of five kinds of spices, 0.5 teaspoon pepper, 8 grain seeds deaf, 0.5 tsp clove powder, 1 tablespoon cinnamon, and 1 tablespoon fennel powder. The whole herb mashed and stored in a sealed container to last longer. This spice can you get in the nearest supermarket in bottles.

Salted Soy Sauce
And slightly salty taste that makes savory soy sauce is widely used as a salt substitute in many Chinese Food. Made from soy amalgamated salt and seasonings.

Fish Sauce
Fish sauce is a flavoring ingredient that is widely used in Chinese Food. The color is like soy sauce with a little more savory flavor that is sharp and flavorful. Made of species of fish that are small, such as mackerel, Betong, and so on so that fish sauce contains essential amino acids which is higher. Visually processed fish sauce naturally fermented by bacteria from the fish itself.

Oyster Sauce
Oyster sauce has a blackish brown color. The shape is very thick much like bottled ketchup. Taste salty and savory because it is made from oyster extract which combined with a variety of spices, salt, sugar, and flavoring. Oyster sauce is widely used in Chinese Food, which forms the stir fry or not.

Sesame Oil
Not complete it if chinesse food is not spiked with sesame oil. As the name suggests, sesame oil is made from black sesame which is processed in such a way that it becomes oil. Usually sesame oil, used as a marinade or a new umbu inserted shortly after the meal is ready to be a distinctive aroma that is not damaged by the process of cooking the old.

Pepper
Pepper is not strange anymore. Sense spicy and warm spices which are very suitable for use in a variety of dishes, such as stir fry and soup. There are two types of pepper that is often used in oriental cuisine, the white and black pepper. The difference between the two lies in the aroma.

Garlic
Although garlic is not mandatory for a cooking spice, not so with chinesse food. Garlic is never absent in a variety of Chinese cuisine, whether that be a stir, fried foods, and soups.

Chicken Broth
Usage on oriental cuisine both broth and stir soup, which will result in a more savory flavor when compared with using only plain water. The most commonly used broth that was chicken broth, the chicken stew which bones mixed with a little spice, sugar, and pepper, and some types of vegetables.

PD. Jaya Abadi was founded on 1906 at Chinatown, Jakarta, Indonesia, with the aim of providing quality products with a reasonable price for households. Today, as the fourth generation with the same spirit, we have developed and expanded as a reliable and reputable company in the business.

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