Commonly Used Ingredients in Asian Food

Asia Food is normally sour, sweet, salty and spicy. The following are Commonly Used Ingredients in Asian Food Recipes: –

Lemongrass
It is a perennial and lemon spotted plant. The outer green stalks should be discarded, only the bottom part of the whitish stem may be used.

Candlenut (buah keras)
A round shape, cream colored seed that contains a large amount of oil. it gains fragrance as well thickens the gravy of curry dishes.

Shrimp Paste (belacan)
it is made by fermenting shrimps and salt into paste and has a delicious flavor. Stir together with chilli and other spices in the heated pot.

Star Anise (bunga pekak)
A star shaped seed with 8 points and has a light and sweet flavor. It is used frequently in curry cuisine.

Galangal
It has a light fragrance but is not spicy. usually measured with thumb and is commonly used in soups and curries.

Curry Leaves
The green leaves are slightly bitter and aromatic. they can be used whole for cooking.

Coriander Powder
With amazingly delicious aromatic taste, it is suitable for cooking with meat, seafood or vegetables.

Salam Leaves
it is one of the most commonly used ingredients in Indonesian cuisines. It can be added to curries or rice to enhance the fragrance.

Cumin
This rice-shaped spice has a bitter pungence.

Turmeric
Yellow in color, it is a spice often used in curry making and is used to add flavor and color to the dishes.

Cinnamon sticks
It is the dried bark of laurel trees and contains a fragrant woody scent, suitable for meat and various cuisines.

Assam Peel
It is made from the dried and sliced ​​tamarind. It has a strong sour flavor and can be added directly when cooking.

Assam Paste
It is one of the ingredients in the sour dishes. Add water to extract tamarind (assam) juice.



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