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The Asian Pantry




Source of Recipe


LHJ, Recipes 2000 (posted by Catgurrl on recipe circus)
Look for the following Asian ingredients in spice aisles or ethnic sections of supermarkets and in Asian specialty stores (also see "Sources for Asian Ingredients" in my Hints-n-Ideas category for hard-to-find Asian ingredients).

ASIAN CHILE SAUCE:
A thin, orange-red sauce that combines chiles with sugar, salt, oil and vinegar. Often used as a condiment, it ranges from mild heat to fiery hot.

ASIAN FISH SAUCE (nam pla; nuoc nam):
A fermented extract of anchovies. This deliciously salty condiment adds a special richness to savory dishes like stir-fries, curries and dipping sauces.

ASIAN SESAME OIL:
Golden brown oil extracted from crushed sesame seeds. With an intense, toasted nutty flavor, only a small amount is needed to enrich stir-fries or cold noodle salads. Can be combined with other oils.

CHINESE FIVE-SPICE POWDER:
A spice blend usually made from equal parts star anise, cloves, cinnamon, fennel seeds and sichuan peppercorns. It is widely used in Asian marinades, sauces and barbecued meats.

CILANTRO (coriander, chinese parsley):
A zesty, earthy-limy herb. Use chopped leaves and tender stems, or whole leaves, in marinades and curries, or as a garnish.

COCONUT MILK:
A creamy, slightly sweet liquid processed from shredded coconut and water. It is an essential ingredient in Southeast Asian curries, soups and desserts. Store in refrigerator 1 to 2 days after opening. Freeze up to 2 months.

DRIED SHRIMP PASTE:
Cooking mellows the salty shrimp taste of this incredibly pungent paste and gives curries an authentic, rich flavor. Available in cellophane-wrapped blocks, plastic tubs or glass jars. Keep sealed in a heavy-duty plastic bag.

FRESH GINGER:
A tan, knobby root with a crisp, fiery sweet flavor. Adds a fresh zing to savory foods. Slice, mince or crush its yellowish interior. Choose firm roots.

GALANGAL (Thai ginger):
Related to ginger, galangal is preferred in Southeast Asian cooking for its clean, slightly lemony taste. Can be sliced or crushed before adding to recipes. Look for its pinkish opaque skin and firm white flesh.

KAFFIR LIME LEAVES:
Glossy dark-green leaves. Just one will add a citrusy-floral aroma and a wonderful zest to your curries. Discard whole kaffir leaves before serving; however, if they're shredded, leave them in. Refrigerate fresh leaves 5 to 7 days; substitute dried leaves, if desired.

LEMONGRASS:
Firm, pale-green stalks that resemble green onions. Adds a fragrant, lemony essence to dishes. Cut off green top and slice white, tender core for marinades, sauces, soups and spice mixtures.

SICHUAN PEPPERCORNS:
The citrusy-spicy aroma and sharp distinct taste of these small, flower-shaped berries is wonderful added to dry marinades for meats. This spice is available ground or whole, and it's often sold in cellophane bags.