Asian Ingredient Substitutions: Fish and Fruit, Veggies and Vittles, Noodles and Noshes, Seasonings and Sauces, and more

Here is a very exhaustive list of Asian food ingredients with hundreds of entries, many of them few of us have ever heard of. Jean B. MacLeod in Asian Ingredient Substitution must have done a tremendous amount of work to come up with and list this large number of ingredients and what we can use as a substitution in case it is unavailable. This eBook is not for the casual Asian home cook or the ones who are experts in Chinese stir fry or even a Pad Thai dish. This is for professionals and advanced amateurs who use and cook with Asian ingredients extensively. Here is the first example:
ABALONE, FARMED, FRESH – 1 pound
8 ounces dried abalone/pao yu, soaked in water for 3 to 4 hours
1 pound French conch, tenderized like fresh abalone

1 pound fresh clam meat
And some more exotic ingredients:
AMCHUR/AMCHOOR/GROUND MANGO POWDER (Indian souring agent) – 1 teaspoon See also MANGO, GREEN
1 section of sun-dried amchoor slice (remove before serving if added to curry)
MacLeod even instructs you in the kitchen in techniques such as how to make your own ginger syrup, for example. For dedicated Asian cooks, this is a must have next to your stove.
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