Some of the essential ingredients to get the authentic flavors of Asian cuisine can be hard to find. However, specialty stores are gradually spreading, which allows us to acquire them and get acquainted with them.
Achiote seeds (bija): They're small seeds, intense red, delicate taste and triangular shape. Widespread use in the kitchen of lberoamerica; Spanish merchants introduced it to the Philippines. Once they've been fried in oil, seeds are often discarded and the resulting colored oil is used as an ingredient to prepare various dishes. In Chinese cuisine they are used to prepare various dishes. In Chinese cuisine they are used to color pork roasts.
Asian shawls: They are reddish and purple onions, widespread use in Asian cuisine. They grow in the form of bulbs, like garlic, and sold in pieces that resemble the teeth of this. Very intense flavour, are very easy to cut and chop. If you can't find them, use red onions instead; one small one for each 4 o 6 Asian shallots.
Basil: Thai basil has an intense aroma and is widely used in Asian cuisine, Sheets, with green and purple serrated edges, sprout from a stem also purple; their flowers, pink, are used in Thai curries and sautéed, adding them at the end of their elaboration. In Vietnam it is used as a side dish for soups. Lemon basil, as its name suggests, has a slight lemon flavor. It's usually chopped over salads and soups. The leaves are similar to those of Thai basil, but without its purple coloration.
Banana leaves: They're green leaves, large and elastic, used throughout Asia as disposable plates and trays and to wrap food that is going to be roasted or steamed. Before using them, cut the center stem, wash them in cold water and drain them in boiling water to soften them. You can buy them dry, in bundles, in Asian food stores.
Soybean sprouts: Widely used in salads and sautéed vegetables, should be short, white and crispy; reject mustios or brown. They should be consumed in the three days if you are guided to your purchase. It is customary to discard the thin ends.
Bancul nuts: Big nuts, cream-colored, similar to macadamias, but drier texture. You should not eat raw your uncooked oil is toxic. Grinding and toasting, are used to flavor chicken curries and sauces.
Chillies and chillies: Piquín chili is the hottest of all. Of 1 to 3 cm long, you can find dry, pickled and sometimes fresh.
Red chillies: small, about 5 length cm, powdered and leafy, are the most used in Thai cuisine
Medium chillies: of 10 to 15 length cm. thin and spicy, though not in excess, Indonesia and Malaysia are the most widespread. Seeds are the hottest part.
Large red and green chillies: Of 15 to 20 length cm, these thick chillies are used in northern Thai cuisine. Red chillies prevent skin irritation, try to wear rubber gloves when you wash or chop the chillies. After manipulating them, don't touch your face, eyes or other sensitive parts of the body and immediately wash your hands with plenty of water and soap. If you want to make a very spicy curry. don't discard the seeds; if you prefer softer, delete them. Whole chillies can freeze very much can bite still frozen, Some can be bought dry and are usually soaked so they soften before using them.
Dried Chinese mushrooms: They give a very characteristic flavor to the dishes and their use is widespread in Asian cuisine of Chinese influence. Store in an airtight container and in a cool place. Before using them, soak them to soften them.
Cilantro: It is the most commonly used herb in Thai cuisine. The whole plant is used: Roots, Stem, leaves and seeds. Seeds, toasted and ground with a spice grinder, are used in curry pastes. You can get fresh coriander in Asian produce stores, in green shops and in some greenhouses. The leaves are used as a side dish and seasoning for their fresh, stacked flavor. You can keep the plants fresh in the fridge 5 to 6 days; for that, wash and dry them thoroughly before placing them in plastic sachets. Dry coriander should not be used as a substitute.
Onion and garlic refried and crispy: Fry finely chopped garlic cloves or thin slices of onion to brown and crispy. If you don't want to prepare them, buy them packaged and ready to use. They are usually added to soups, noodle and salad dishes just before serving
Curry Leaves: Highly used in Asian cuisine, especially in vegetable curries, provide an unmistakable taste. They are lanceolate leaves and small spicy aroma; you can buy fresh or dried in some Asian food fruitteria. Use them as bay leaves and remove them before serving.
Daikon: Elongated white radish, widespread use in Japan. It is used grated or in foils as a garnish, or pickled with soy sauce and sugar. You can replace it with common radish.
Dashi: Basic broth in Japanese cuisine, it's made with seaweed and pretty
Green papaya: Unripe papaya is often used in Asian salads and some soups, or as an aperitif with sugar and chilli. Peel it and cut it into thin slices. Sometimes it is bleached before cutting it.
Ginger: ingredient with delicious flavor and rich aromatic, important in Asian cuisine, is prepared directly if it is fresh. Buy smooth, smooth rhizomes; keep them in a plastic bag so they don't dry.
Galanga: Related to ginger, looks similar, although pink, and a peculiar crowded flavor. Used for curry pastes, sautéed and soups. Use it preferably fresh; by manipulating it, be careful not to smear yourself with your juice. If you use it dry, should soften it in hot water before cooking It is also known as lao dust.
Fish sauce: Salted sauce brown and with a characteristic fish scent, is an important ingredient in Thai and Vietnamese cuisines, It is made by fermenting small fish in the sun for a long time.
Dried prawns: Salted, sun-dried prawns or pickles. They are used as a flavor enhancer, especially in the preparation of sauces.
Kaffir lime fruits and leaves: They are rough, dark-hued limes with a very intense smell and taste. The leaves are cut injulian to make curry pastes and salads, or whole ones are added to the curry sauces. The peel is very acrid flavor and is grated in salads, soups and curries.
Keccap manis: It's a soy sauce, thick and sweet, widely used in Indonesian and Malaysian cuisines as a seasoning or as a skewer sauce.
Lemongrass: It is an aromatic herb that is used fresh to make curry pastes, sautéed and soups. Stems can reach 60 cm of height. Cut the base, remove the hard stem and outer leaves and cut the white inside into julienne, Pick it up or sning it. For pasta and salads, use only the tender, white part next to the root. The whole stem, open and washed carefully, you can pour it into soups and curries, withdrawing it before serving. If the dry purchase, you should soften it in water for half an hour before using it. However, the taste of fresh grass is more intense.
Mirin: Soft variant with less alcohol than sake, is a rice wine used to flavor sauces, roasted dishes and ice cream.
Miso: Thick, fermented pasta, roasted ela with soybeans, wheat, rice and other ingredients. Available in different varieties: light brown, Red, dark brown, yellow and white, each with a different taste and texture. Used to make soups, sauces, marinades and dipping and spreading sauces.
Hokkien noodles: yellow and gummy texture, are wheat flour and are cooked and lightly oiled before packaging. They don't require any preparation: just saute them or add them to the sums or salads. Of Chinese origin, its use has spread throughout Asia, especially in Thailand, Malaysia and Singapore. Keep them in the fridge without opening the package. Asian brands are the best quality. They are also known as Fukiien noodles or Singapore noodles.
Fresh egg noodles: made with wheat flour and egg, should be cooked in boiling water. Used in principle to make chow mein and fast soups, they are currently part of all kinds of Asian recipes. Sold in different thicknesses, although the most common is the so-called "angel hair". They are light yellow and are lightly floured before being packaged. Keep the package in the fridge until they are prepared.
Fresh rice noodles: They're white rice flour noodles, steamed and lightly oiled before packaging in packages. ready for use. Thick sells, thin and leafy to cut them as wide as desired.
Fresh rice spaghetti: are also known as Laksa noodles; are round and look like cooked spaghetti. If you can't find them, use dried rice vermicelli noodles.
Dry rice palillitos: are flat and translucent and bear resemblance to fettucine; should be softened in hot water before use. They are usually in the right for sautéed soups and salads; packaged in bundles are sold.
Dry rice vermicelli: thin, translucent noodles sold packaged in blocks. They should be softened in boiling or cooking water until tender and drained well before use. They are sometimes used as a garrison, friendoles until they swell.
Vermicelli dries mimg beans (celopcan noodles): translucent spiral noodles; are used in numerous recipes and have to be softened in hot water, although they can also be cooked until they are tender. They are sold in packages and cost a lot. After opening the package, keep it in a hermetic container.
Dried potato starch noodles: They're fine, brown-green, transulid and about 30cm long. Cook them in a large pot of boiling water over a high heat during 5 minutes, drain them and let dry. They must be sticky and soft, but if you exceed the cooking time, get undone and get gelatinous. They are also known as Vermicelli from Korea.
Soba: sarsene wheat flour noodles; you can get dry and sometimes fresh.
Dried Udon noodles: white noodles of wheat flour, round or flat, own Japanese cuisine; are added directly to miso soups, or cooked in boiling water.
Fresh Udon noodles: very commonly used * Popular, dry ones are often preferred as long as they can be achieved.
Shanghai noodles: They're fresh.. White, wheat flour; should be cooked in water before use. They can be thick or thin and usually come in the package. Thick egg noodles are sometimes also sold as Shanghai noodles.
Nori: It's the most common way to present dried algae, in Japanese and Korean cuisine. Sold in leaves 0 soft banded. raw or toasted (to make it taste nicer). If you also quickly roast the flame. the nori acquires better taste, reminiscent of walnuts.
Palm sugar: It is extracted from palm palm or sugar palm and sold in pills or jars. The color ranges from pale yellow to dark brown. It is thick and lumpy and can be melted easily to add it to sauces and dressings. Fine brown sugar, palm sugar and coconut sugar can be used interchangeably, depending on your availability.
Pandan Leaves: Its leaves , flat and long, are used as a seasoning and dye in Asian cuisine. Before putting them on the plate, cut them partially into strips and tie a knot to keep them together. Although they sell dry, the fresh ones taste better. Its essence is used comu flavoring for desserts.
Canned ginger: Thin slices of white or pink ginger in brine. It is used in rice dishes and as a side dish. It's a good oral elixir, very acidic taste.
Jazmin: long-grained rice, white and aromatic used throughout Asia, usually steamed or by the absorption method. Served as a side dish in many Asian meals.
Glutinous black: long-grain rice used for desserts and snacks. Acquires a sticky texture when cooked. It should usually be soaked before boiling.
Glutinous white: it also gets sticky when cooking; soak it before steaming. It is usually served as dessert, although in some countries they use it to accompany seasoned dishes instead of long-grained white rice.
Rice flour: Used to thicken sauces and curries, to bind meat mixes and also for desserts, Can be replaced by cornmeal, though not thick the same.
Rice paper wafers: Thin sheets, almost translucent and brittle; get wet or paint with cold water to roll them up. Large or small in size, are used with sweet or savory fillings.
Rice vinegar: Mild-tasting vinegar, sweet and delicate. made with rice wine
Sake: Fermented rice wine, available with different degrees of alcohol, as directed to cook or drink. In the first case, it's lower graduation.
Sesame oil (Sesame): Very aromatic oil, made with toasted sesame seeds. Used in Chinese-influenced Thai recipes, always in moderation for its very concentrated taste; a pinch gives a lot of whether.
Sesame and seaweed salt: Mixture of finely chopped nori algae, toasted sesame seeds and salt. It is usually sprinkled in noodles, salads and eggs.
Shoyu (Japanese soy sauce): Much lighter and sweeter than Chinese soy sauce and not as thick as kecap manis, it is obtained by natural fermentation, so it should be kept in the fridge once opened.
Dry prawn paste (Blachan): Made from very small prawns, or pickles, previously dried, salted and crushed into blocks. Acrid-smelling, and stinging; it should be stored in hermetic containers in the fridge once opened. It may be roasted or fried before being incorporated into a recipe.
Pasta/shrimp sauce (Bagoong): Seasoning or ingredient made with shrimp or pickles salted and fermented in clay vats.
Serpentiform beans: Long beans, very green and unbreeded, that reach up to 30 length cm. Closed in small strips ,are used in sautéed, curries and sometimes soups.
Spring roll sheets: Thin sheets, fresh or frozen available. Used for wrapped snacks, including spring rolls. Freeze them before use.
Tamarind concentrate: Tamarind comes in many ways. but the most common is in concentrate. This fibrous sheath is used to give dishes a very characteristic acidic taste.
Tofu: Soy whitish curd, consistent or soft blocks (Silky), or also fried, light-tasting, absorbs the flavors of spices and sauces.
SalsaTonkatsu: Barbecue style sauce made with tomatoes, Apples, Japanese worcestershire and mustard. It is usually served with breaded pork.
Turmeric: Bitter spice used for its yellow-orange color in many curries. If you use the fresh root, peel it and grate it fine.
Wasabi: Pasta made with wasabi root, a very spicy radish; use it discreetly. Sold in powder or paste.