Delicious full-color step-by-step Asian food, recipes, sauces, and cooking tips for every occasion
An introduction to Asian food. This new series of Asian food recipes and cooking tips articles will help you get back into the kitchen and experience the fun of creating sensational mouth-watering meals through the simplicity of easy-to-read, step-by-step instructions. Stunning photography and recipes by accomplished chefs will make you want to collect every single title.
The largest continent on earth, Asia is home to an exciting and diverse range of cuisines. In Western countries, Chinese food, Japanese food, Indian food, Thai food, and Vietnamese food outlets have been a welcome addition to the restaurant scene. The popularity of Asian food has grown immeasurably and with it a desire to make this cuisine part, of home-cooked family meals.
Supermarkets now stock a considerable range of the necessary Asian ingredients, both grocery lines, and fresh Asian vegetables, herbs, and flavorings. This blog will help you to prepare a healthy Asian meal, packed full of flavor.
Stocking The Pantry
The following guide will assist you to select a basic supply.
Listed are the most widely used Asian sauces – it is essential to stock 2/3 of these in your pantry.
Soy Sauce is a thin brown sauce made from soybeans, wheat, yeast, and salt. It is aged and distilled to make the sauce. Soy sauce is widely used in Asian cooking. Light soy sauce is light in color and density and will flavor foods without adding color.
Dark soy sauce is darker, thicker, and richer in flavor as it aged longer than light soy sauce. It gives a rich brown color to the food. Indonesian soy or kecap manis is thick, dark, and sweet. For a similar result use dark soy sauce and add brown sugar. All soy sauces will keep indefinitely on the pantry shelf.
Oyster sauce is made by fermenting dried oysters with soy sauce and brine. It adds a rich savory flavor to meat and vegetable dishes and is also used in stir-fries. Be sure to store it in the refrigerator after opening it.
Hoisin Sauce is made from fermented soya beans, garlic, chili, and spices. Sweet and spicy in flavor it is used as a condiment or to add to pork, chicken, or beef dishes. Hoisin sauce can be interchanged with oyster sauce in recipes and can be stored on a pantry shelf.
Various varieties are available of Chili sauce. Choose one chili sauce to suit your tastes. Chinese sweet chili sauce is a hot sweet and sour sauce. It is added in small quantities to fish dishes and stir-fries. Thai chili sauce or Naam phrik is used mainly as a table condiment.
Some are hot and strong, flavored with shrimp paste and fish sauce. Milder varieties are available and are used as a dipping sauce.
Store these sauces in the refrigerator after opening.
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Fish sauce. An important ingredient in Southeast Asian cuisine. A little added to the cooking has a major impact on flavor. Fish sauce is made from fermented whitebait and salt. Fish sauce adds a pungent flavor to dipping sauces, soups, stir-fries, rice, noodles, and salad dressings. It can be stored on a pantry shelf.
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Black Bean Sauce
Black bean sauce made from fermented black soya beans, chili, and spices. Black bean sauce is used in stir-fried meat or mixed stir-fries. Hot bean or sweet bean sauce is available. It should be stored in the refrigerator after opening.
Shrimp sauce is much like fish sauce but made with small shrimp or prawns and brine. It resembles anchovy paste, which is often used as a substitute. It can be stored on the pantry shelf.