Cooking made easy: Ingredients of Asian cuisine
We have a preference for Asian food and here is a list (without claim to completeness), from which ingredients an Asian meal can be put together individually:
compilation
Let's start with the cookware:
Most of the work is done with the wok, but a big pan with a high rim does it too.
Then the oils to choose:
Always use oil with a high smoke point. This means that they can be heated very high without burning.
To this Oil belongs
- aromatic peanut or sesame oil as well
- classic neutral rapeseed or sunflower oil (olive oil does not go well with Asian cuisine)
Seasoned dishes are optional (several spices possible) with
- light or dark soy sauce
- Sambal oelek
- fish sauce
- sweetish thick Hoisin sauce
- sweet and sour chilli sauce
- oyster sauce
- rice vinegar
- tomato paste
- red, yellow or green curry paste
- Chilli powder, chili pepper
- 5-spice powder consisting of cinnamon, anise, pepper, coriander and cloves
- lemongrass
- Chinese garlic (solo or mono garlic, consists of only one tuber)
- Ginger, freshly grated or as a powder
- cardamom
- coriander
- turmeric
- curry
Caution when adding salt: soy sauces are sometimes very spicy and salty!
This is suitable for Asian dishes meat from
- beef
- turkey
- chicken
- Pig, too
- Seafood like shrimp
- unpeeled fish fillet (cod, saithe - so a little firmer fresh)
- but also tofu
The crisp vegetables must not be missed and plays a major role in Asian cuisine:
- onions
- paprika
- carrots
- broccoli
- mushrooms
- Cauliflower florets
- Cabbage varieties such as Chinese cabbage, pak choi, cabbage, even iceberg lettuce
- spinach
- zucchini
- sugar snap
- beans
- spring onions
- Mungo seedlings and bamboo shoots are very popular
- Chinese mushrooms: z. Oyster mushrooms, morels, shiitake, Mu-Err, also available in dried form. They must first be soaked and then washed well several times.
The vegetables should always have a bite, so do not overcook and always be quite crisp.
For one pasta dish own
- Mie noodles
- Glass or rice noodles
- Udon noodles
but also vegan noodles made from carrots or zucchini.
who rice would like to use scented jasmine or basmati rice.
Also popular fruity extras as
- pineapple
- mango
- coconut flakes
- coconut milk
- crispy peanuts and cashews, which are roasted without fat in the pan
- peanut butter
- Also without fat roasted sesame gives a fine bite and a nutty touch
Important in the preparation is always the order:
- First, the oil must be heated strongly. Here, too, the Holzkochlöffeltrick helps to find out if the oil is hot: a dry (very important, so it does not spray) keep wooden spoon in the oil. When bubbles form, the oil is hot and the meat can be put into it.
- The meat / fish / tofu is briefly seared and taken from the pan / wok. It is important to: Sear less meat / fish and prepare 2 pans, so that the meat can be seared well from all sides.
- In the meantime, noodles or rice are cooked.
- Onions and spices are sweated. The short sweat of the spices unfolds the full aroma.
- Now comes first the solid, very small cut vegetables in the wok: Carrots, for example, beans or broccoli. A roasting time of 8-10 minutes is enough. It should stay crisp. In the middle you put the noodles / rice in the pan
- Then add the vegetables that do not need to cook so long: beans, sprouts etc.
Even if these vegetables are cooked and crisp, put the meat back into the pan.
Mix the ingredients carefully, season to taste and, if necessary, season with a little warm water, broth or soy sauce, so that nothing burns.
Better always simmer the pan contents on a small scale and for a little longer, so that spices, sauces and additions harmoniously combine.