CANNED FISH
Canned fish are fish which have been processed, sealed in an airtight container such as a sealed tin can, and subjected to heat. Canning is a method of preserving food and provides a typical shelf life ranging from one to five years.
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Sardines are often compared to anchovies for both their similar appearances and flavour. That said, sardines are larger and their flavour is normally less intense since they don't undergo the same curing process that most anchovies do. After they're caught, sardines are deep-fried or steamed, then either smoked or packed in oil.
SARDINES
DRIED FISH
One of the oldest methods to preserve fish is by salting or dehydrating. Salting fish dries the flesh because it draws out moisture and prevents bacterial growth. In warmer climates the fish is dried outdoors. In cooler climates, water is removed using dehydrator machines. When done properly, both sun-dried and salted fish can remain edible for many months. Before cooking, the fish often needs to be rehydrated by soaking overnight in potable water.
DRIED SHRIMPS
Dried shrimp vary greatly in size. Many are meaty, orange-pink and require soaking in water before use; these tiny, paper-thin dried shrimp do not need soaking and can be added directly to a bowlful of soup or a stir-fry. They are used for their salty-umami flavour. Dried shrimp have been sun-dried and shrunk to a thumbnail size. They are used in many East Asian, Southeast Asian and South Asian cuisines, imparting a unique umami taste. A handful of shrimps is generally used for dishes. The flavours of this ingredient are released when allowed to simmer. Dried shrimp are great in an addition to soups, stuffing, stir-fries, noodles dishes & salad.
Squid is a popular seafood in Asia and is known for its fine taste. The squid is dried and briefly cooked, then seasoned with salt, sugar and other flavourings. Squid can be briefly baked or cooked, and served as a side dish or eaten as a snack. Squid is delicious in salads and stir-fries, the delicate sea aroma goes particular well with chilli or lemongrass and lime sauces.
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​Dried shredded squid is dried squid torn into strips and left to dry a second time. The result is yellowish, dry, strings of squid that have a nice savoury, fishy taste, but not too fishy. These are generally eaten as a snack or used to garnish food. There are different ways to enjoy dried squid: paired with peanuts or nuts, dipping in sauces (mayo, gochujang – korean red pepper paste), cooked as a side dish (ojingohchae muchim).
DRIED SQUID
FISH IN JAR
The fish is preserved in oily brine that affects the taste, texture and flavour of products. All seafood can be pickled but the process is most suited for oily fish like mackerel and gourami. The pickled fish becomes deliciously firm, but juicy and is very nutritious. The pickled fish can be fried in oil, be served as a side dish or eaten as a snack.
MEAT
CORNED BEEF
Corned beef product is salt-cured and can be eaten as a snack or together with a meal. Because salt is added to the meat and it is cooked and canned, it has a long shelf life. The term "corn" means "small, hard grain" and refers to the salt used. Heuschen & Schrouff sells corned beef from the brand Argentina and is based on a Filipino recipe.
PORK LUNCHEON
Pork Luncheon is precooked or cured pork meat. It can be eaten hot or cold as a snack or with a meal. Luncheon is also a formal word used for lunch, so it translates to lunch meat. Heuschen & Schrouff sells Luncheon Meat from the brand Argentina which is produced in the Netherlands based on a Filipino recipe. The number one brand in canned meat, Argentina, is enjoyed by many Filipino families.
SOY PRODUCTS
PRESSED TOFU
Tofu is a plant-based cheese made from soy milk (instead of cow milk with regular cheese). A rennet (coagulant) is added to the hot soy milk, which causes the soy milk to clump. These lumps (curds) are spooned into a mould covered with cheesecloth, weighted down, liquid pressed out and you end up with tofu. The more coagulant and/or the more moisture is squeezed out, the firmer the tofu. Unlike cheese, which has to mature/ferment, tofu is best eaten fresh. The somewhat firmer types of tofu are particularly suitable for frying, deep-frying, crumbling, stuffing, etc. The softer types of tofu are suitable for gentle stewing (with care!), deep-frying or even eating raw.
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Silken Tofu
Silken tofu is an extra soft tofu and contains more water than ordinary tofu. Its high moisture content makes it very fragile and generally does not have that typical soy bean flavour. Silken tofu is ideal for soups, shakes, salad dressings and desserts.
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Yakko Tofu
Yakko tofu is also a soft tofu with a distinct fragrance and beany taste. It is best served chilled with soy sauce, garnished with ginger and spring onions.
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Pressed Tofu
Pressed tofu is firm and springy in texture. By pressing tofu under high pressure, almost no water remains in the tofu. This gives a meaty structure that can be compared to that of super firm tofu. Pressed tofu is just like firm tofu good for pan fried and deep fried dishes and can be used as a meat substitute.
TEMPEH
Tempeh is a form Indonesian origin soy bean cake made from dried soy beans that are first roughly chopped, then washed, soaked, skinned and boiled. The drained, slightly dried soybeans are then mixed with a special fungus (Rhizopus oligosporus) and placed in ventilated plastic moulds to ferment at a temperature of 30-35 C. Tempeh has a distinct tang and nutty flavour and it absorbs the flavour of ingredients around it. Tempeh is chewy and has more of a bite to it than tofu.
When cooking with tempeh you still need fry the pieces first until they are crispy and brown and taste nutty and then mix them with seasoning and stir-fry. You can also marinate the tempeh in advance and then fry it, in which case it often remains a little soft inside.
DUCK EGGS
H&S sells two types of duck eggs: Salted Duck Eggs and Preserved Duck Eggs
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Salted eggs are a Chinese speciality. Heuschen & Schrouff sells Salter Duck eggs which are creamier and richer than chicken eggs.
Salted eggs are ‘raw’ although they have been cured with salt so that they last longer than normal eggs. So it is a preserved food product made by soaking duck eggs in brine, or packing each egg in damp, salted charcoal. They can also be sold with the salted paste removed, wrapped in plastic, and vacuum packed. From the salt curing process, the salted duck eggs have a briny aroma, a gelatine-like egg white and a firm-textured, round yolk that is bright orange-red in colour.
Before using them in your cooking, you have to first steam or boil them for about fifteen minutes. From the salt curing process, the salted duck eggs have a briny aroma, a gelatine-like egg white and a firm-textured, round yolk that is bright orange-red in colour. The egg white has a sharp, salty taste. The orange red yolk is rich, fatty, and less salty.
Also known as "thousand year eggs", preserved duck eggs are prepared by caking the eggs in a mixture of clay, ash or quicklime, salt, tea and rice husks. The egg white turns into a translucent, reddish-brown, firm jelly with not too much flavour. The yolk, on the other hand, turns a beautiful greyish blue-green and takes on an intense, creamy egg-yolk flavour.
It might not have the most appeal in terms of yumminess but it tastes a lot less scary than you might think. Like salted duck egg, preserved duck eggs can be eaten straight from the shell or as an accoutrement to porridge. I often eat the preserved duck eggs out of the shell, drizzled with vinegar and sesame oil.
PANEER
Paneer is a soft Indian and vegetarian cheese. It is a fresh cheese made from curdled (clotted) milk and some sort of fruit or vegetable acid like lemon juice. The curds are then strained and pressed firm into a block to then cut into cubes.
There are some distinct traits that make Paneer the cheese that it is:
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It’s an unaged cheese
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It’s a soft cheese
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It doesn’t melt (just like halloumi)
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Really mild in flavour, great for absorbing spices and flavours (just like tofu)
Paneer can be eaten as a snack, with a meal, or even for breakfast. It is often used in curries as a meat substitute.