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:

  1. 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.
  2. 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.
  3. In the meantime, noodles or rice are cooked.
  4. Onions and spices are sweated. The short sweat of the spices unfolds the full aroma.
  5. 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
  6. 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.

4 Quick and Easy Asian Recipe Dishes FOR COLLEGE | Eva Chung | March 2024