Cooking Asian food in the comfort of your own kitchen can be a daunting prospect, but it doesn’t need to be that way. A basic understanding of the ingredients essential for the various Asian cuisines will help you unlock those secrets and create some culinary masterpieces. If you are new to Asian cooking, perhaps the most daunting of all, then do not despair. The word ‘beginner’ features throughout this guide, meaning we can start you off with some basic hints and tips to set you on your culinary path. I also want to assure you that it is fine to fall short sometimes, so don’t panic and remember to exercise caution and always handle food following safe and hygienic practices. When you think of cooking Asian food, which country comes to mind? Perhaps you thought of a classic Thai green curry. What about something as simple as fried rice? There is beautiful sushi from Japan, vibrant Indian curries, and spicy hot noodles throughout the rest of Asia. There is so much to explore that you may want to throw away your travel guide and simply cook your way through the continent. There’s no passport required to experiment with the stunning flavors of exotic Asia; however, there definitely is a shopping list. Whether you are cooking from China, Japan, Thailand, Turkey, or beyond, there are a number of staples necessary in Asian cooking. This section of our guide takes you through most of the essentials including rice, noodles, stir-fry sauces, spices, herbs, and more. The chapter will also build your confidence when cooking with fruit, vegetables, and other fresh produce. The trick to truly authentic Asian cooking is capturing the perfect balance of flavors, textures, and colors, just like a yin-yang symbol.
Rice and Noodles
Rice is widely considered a staple across the continent. There are over 40,000 rice varieties in the world today. East Asian rice varieties such as jasmine, basmati, or simply “long-grained rice” are popular in most of North and Central China and in most of Europe, Africa, and the Americas. “Sticky” rice, a glutinous rice variety, is usually found in North China, Japan, Korea, and most of Southeast Asia. In Vietnam, special broken rice grains put together are considered the choice for rice dishes because they add uniqueness in taste. In Iranian cuisine, basmati rice is favored mostly because of its distinctive fragrance and long shelf life. Noodles are the starch staple for most of today’s world population, widely consumed by Asia, Europe, and Africa. Noodles Divided by raw materials used: wheat noodles, rice noodles, bean noodles, as well as other cereal noodles. Wheat noodles are the staple in the north of China, particularly in the north of the Yellow River, where noodles served with soybean paste are particularly famous. East Asia, namely Japan and Korea, are arguably the world’s leading producers of both dry and wet commercial instant noodles. Soba are a type of thin Japanese noodles made from buckwheat flour, roughly as thick as spaghetti. In Japan, different areas make soba with different ingredients and methods. “Kake-soba” is the most common type where locals in Nagano like to eat soba with their special flavoring. Buckwheat noodles are served chilled with a dipping sauce or in hot broth as a noodle soup.
Rice Varieties
Asia nurtures and provides a wide range of rice grains and varieties the world knows of, namely the long-grain, medium to short-grain, and aromatic rice types.
Long-Grain Varieties Description: Long, slim grains that do not clump together once cooked. Nutrition Facts: A little lower in starch with the right amount of aroma, and are less likely to go sticky when cooked. Examples include Basmati rice and Jasmine rice. Popular Dishes: Basmati, Jasmine, and Texmati.
Medium to Short-Grain Varieties Description: Short, plump grains that retain some moisture and cling together while keeping their roundness when cooked. Nutrition Facts: A bit higher in starch and less fragrant but contains more natural and powerful flavor than long-grain rice. Examples include sushi and Arborio rice. Popular Dishes: Maki, paella, and rice pudding.
Aromatic Rice Description: A hybrid of long-grain or short-grain rice with a natural nutty scent and slightly chewy texture. Nutrition Facts: Low in starch, relatively sticky when cooked but absorbs flavors well, and takes less time to moisten. Examples: Texmati rice, Wehani rice, and Jasmine rice. Dishes: Jasmine is a great pair with Thai and Indonesian dishes. Filthy rice, ginger rice, and Indian salad for Jasmine; aromatic Brussels sprouts for Wehani, Mexican Fiesta rice for Texmati, and Khusano Khee for Basmati enhance the taste at the next level.
Since rice itself is easy to grow and harvest, picking the right variety for your dish involves paying attention to its grain and aroma. The way the rice is processed can be another aspect to consider, while the right choice of rice has the transformative richness that can make a dish tastier. Steaming and boiling are two of the most used rice cooking techniques, and it is important to understand which rice variants will result in the best texture and taste when prepared with them.
Noodles Types
As a central and staple figure in Asian cooking, noodles are an essential element to become familiar with when diving into recipes and cuisines from this part of the world. Broadly, noodles can be divided into three types: wheat noodles, made from wheat flour; rice noodles, consisting primarily or entirely of rice flour; and egg noodles, boasting the addition of eggs for a richer flavor and color. Cooks and chefs can also find plenty of fresh and dried noodle varieties in each noodle type, not just different colors and shapes. Features such as round or flat, long or short, thin or thick, whether the noodle directly contains eggs or not, and its flavor are all elements that contribute to defining different noodle kinds in Asia.
For example, udon is a white, thick, wheat-based, stick-shaped noodle that is originally from Japan. Since it is pretty thick and carries a lot of moisture, udon has a springy, toothsome, and chewy texture. Vietnamese vermicelli represents a group of thin, rice-based, dried noodles, coming either in the form of long and squared sticks or flour-shaped strands. For many local foods, fresh rice-based noodles play a large role. In particular, Vietnamese bún often uses fresh rice noodles, while popular Thai noodle soup features jokk, rice noodles thinner than Vietnam’s vermicelli. Chinese cuisine also includes Shanghai-style noodles, transparent wheat-based strands of pasta, and Beijing-style noodles, thick wheat-based strands of pasta not dissimilar to udon in texture. Chinese noodles are often made and served fresh. Chinese chefs primarily boil noodles and serve them in soups, or drain and stir-fry them over high heat with vegetables and protein. As such, Chinese noodles used for saucing can be slightly less chewy to accommodate easy swallowing; hence, a gauge of texture should not penetrate or overwhelm dining with other flavors already accompanying the meal. Dry noodles are also favored in Western cuisine, like Italian pasta.
Sauces and Condiments
In Asia, it’s crucial for a culinary underworld to house key sauces and condiments to create and transform everyday food and take-away meals into a four-course gastronomy sensation.
Soy sauce, fish sauce, and fermented bean curd are some of the sauces essential to many Asian families. However, as more Western products become available in supermarkets and delis, condiments such as hoisin sauce, plum sauce, chili oils, satay, and pickled veggies are also taking over the Asian pantry. This chapter will help you understand the importance of some of these sauces in Asian cooking.
• Kyoto style dark soy sauce
• Hoisin sauce
• Oyster sauce
• Plum sauce
• Belacan
• Miso
• Hoa kook kee chili oil
Soy Sauce Ever since Japan’s Kikkoman soy sauce was made ubiquitous with sushi and table condiments, most Western palates refer to soy sauce as shoyu. There are many other soy sauces available, and China has some wonderful soy sauces, particularly the dark soy sauce, which has an intense, strong, almost dessert-like essence. The soy sauce story represents the depth of food preparation of these nations.
China and Japan both produce soy sauces that inevitably not only reflect the environment(s), but the techniques of aging soybeans and wheat, and the cultures of the peoples. Fish Sauce Fish sauce is the pungent, salty ingredient that gives fish a secret flavor. Practiced predominantly in Indo-Chinese and Central Asian cooking, fish sauce is the slightly acidic juice that pools at the bottom of vats in which crushed salted fermented fish have liquefied in the sun.
Soy Sauce
Few condiments are as universally beloved as soy sauce. Its complex flavor and natural properties make it a staple in many recipes. Here we’ll get into the very basics of what constitutes soy sauce, the differences that exist between varieties, some simple recipes for you to try, and just where you can pick the best up.
There are three kinds of soy sauce: light, dark, and tamari. Light is named for its color, flavor, and the strength of its aroma. Dark soy sauce has a full body, and its flavor is the strongest of the three. It’s produced exactly as light is, but has caramel and other flavors added to it to deepen its color and flavor. Finally, there is tamari. Part of what sets it apart is that it’s given a longer fermenting time than the other two kinds of soy sauce, and secondly, that while soy sauce is made with a mixture of soybeans and wheat, tamari is made with soybeans alone. It is thus usually darker and thicker, and always gluten-free. Each has its purpose when used in cooking and therefore has different fans. While light soy sauce is truly a product of ancient China, each of the countries of East Asia has its own recipe, and applications for it are broad.
A little goes a long way when it comes to soy sauce, which is best used not to actually season something, but rather to help perk up the flavors of everything else. It is a marinade, a cooking sauce, and a finishing touch. Just as one might use kosher salt in a dish to offset a sweetness, or an acid to balance a fat, or to draw out the main body of a food, so too might soy sauce be incorporated. Its uses are endless and certainly not limited to stir-fry. Rice, noodles, chicken, beef, pork, tofu, eggs, vegetables, pancakes, and other ingredients that soy sauce can pair with are plentiful and easy for you to try at home.
Given that each region of East Asia enjoys its own kind of soy sauce, it follows that East Asia has attempted to adapt soy sauce to its variety of dishes over time. You will find that the larger the Asian grocery store you are able to visit, the more soy sauce they are able to carry. And when you go to find the best soy sauce for you, know that most, despite this selection, are relatively affordable. This means that, should you be shopping at a market or small specialty grocery store, the one or two soy sauces typically available will be the best picks.
Fish Sauce
As a condiment, fish sauce has an expressive umami flavor. Though made in different countries in Asia, the sauce has different colors, flavors, and aromas. Fish sauce is made by mixing and salting fermented fish for 8 to 12 months. After fermentation, a strong concentrated sauce is made with fish protein loaf, water, and salt. Fish sauce permeated Vietnamese food during its 300-year-long colonial era. The sauce has become a special part of Vietnamese cuisine that is loved by many. Fish sauce consumes about 20 to 30 million small fish every year. It has been around for centuries. It was introduced in Roman times and was called “garum.” “Nam Pla” is the original sauce made in Thailand, and in Laos, its name is “padaek,” while it is known as “patis” in the Philippines. It comes in various brands and specialties. Some are made from fresh anchovies, while others are made from pasteurized fish. More expensive fish sauces are fermented from the extract because the protein removes the metallic taste. However, there is a magnificent flavor and aroma that high-quality fish sauce guarantees. Use it to add depth to the taste of these Vietnamese dishes like salad dressings, soups, sauces, marinades, stews, and stir-fries. You’ll produce a world-class feast if you use fish sauce. Great care needs to be taken to balance the bold and salty taste of fish sauce. Start with a lower amount, review, and then include more if needed.
Spices and Herbs
We have introduced the basic ingredients needed to start out on the path of cooking Asian cuisine. In this chapter of our journey into the heart of a cuisine, I will discuss the ingredients that give these foods their volume. Aromatic components are fats or liquids added to other ingredients before the actual cooking begins. How these elements are infused into the food is unique and characterizes the food of the eastern and western hemispheres. The powerful heaters of Asian kitchens allow the infusion of the volatile oils found in leaves and seeds, as well as their flavors, deep into the food. The evaporation of water allows these flavors to concentrate in the food, rather than bleeding away with the water. Each chapter in this book discusses the characteristics of the primary spices.
Spices: Coriander Seed, Cumin Seed, Fennel Seed, Fenugreek Seed, Nigella Seed, Yellow and Brown Mustard Seed. Herbs: Curry Leaf, Lemongrass, the Root, Galangal, Garlic, Ginger, the Rhizome, Ginger, Candied.
Spices: Coriander Seed. Coriander is a native of the Asian continent and has been utilized in cooking since time immemorial. The same plant yields two different spices. The leaves are what we call “cilantro.” Growers let the plant go from 110 to 180 days, then harvest the root, which is used in pickling. Coriander seed, available in two sizes, is harvested by cutting off the tops and leaving the stalk in the ground. The stalks are laid out on bamboo or a trap, where they are covered with a cloth and watered daily for several days to soften the capsule.
Ginger
A staple ingredient in countless Asian kitchens, ginger is cherished for its aromatic, zesty, and slightly lemony flavor. It is a type of rhizome, a plant stem that grows horizontally underneath the ground and is characterized by its subtle spiciness and natural warmth. In Asian cooking, fresh ginger is utilized for a variety of curries, soups, stir-fries, teas, stocks, and confections. It is often used in combination with garlic and onions or leeks as a fundamental aromatic to begin the cooking process for a dish. As with most spices, the drying process of ginger removes some of its properties but can also intensify its flavor. Dried slices are commonly chopped or powdered for baking and cooking as well.
The ginger root can be used in several forms: fresh, dried, preserved, ground, or pickled. Although the flavor is strongest when using the perishable fresh ginger, the powder also has its own applications in a recipe. Fresh ginger can last up to three weeks at room temperature and six weeks refrigerated. Choose ginger with pale but shiny skin, and it should feel heavy, firm, and free of blemishes. If it is wrinkled, it is a sign of desiccation. Peel the ginger in one movement utilizing the edge of a spoon or knife. Expel dark marks with a quick scrape of the blade during the peeling process. To grate fresh ginger, use a porcelain ginger grater, a microplane grater, or the tiny part of a box grater. The slight fibers cling to one another with ease and are simple to accumulate. You may also grate half-frozen fresh ginger, which is somewhat simpler to grind. In contrast to many other spices, ginger does not lose its taste when ripened. Use dried ginger within six months for the best flavor. Always look for big, firm parts of fresh ginger that have not begun to germinate. Aromatics are removed and replaced with fresh ones when ginger is used in a dish. The amount of spices utilized in every given recipe will dictate the spices. Any of the natural compound’s therapeutic effects are lost after the ginger is cooked. Ginger is adaptable enough to be prepared in sweet or savory dishes. A warm, soft drink known as kopi jahe is made from peeled ginger and water. It is often served for breakfast in Java.
Lemongrass
Lemongrass is a lovely, fragrant herb. It has a strong citrus flavor and is particularly popular in Southeast Asian cooking. The word ‘lemongrass’ implies that it is fragrant like lemon, and the taste is stronger than lemon because of the natural chemicals it contains. It is one of the most versatile herbs to cook with and can be easily used in many types of dishes. It can be used in the forms of fresh ingredients, powdered ingredients, and even in oil. The powdered lemongrass can be used in basically everything that you can think of, including sauces, dressings, condiments, soups, stews, curries, marinades, and many more.
Lemongrass is best used when it is fresh because it has a very delicate and subtle flavor, and it is ideal to prepare dishes such as soup and tea. For efficacy and additional nutrients, such as essential oils, you can use the center part of its stalks. Culturally, lemongrass is associated with hospitality, and it is common to offer a traditional drink to guests, such as lemongrass tea. In addition to being a staple of Asian cooking, it has been used as an alternative medicine for hundreds of years because of the natural compounds it contains; it can ease digestion and can be used as a natural remedy. Similarly, it is also thought to be a calming and soothing ritual for a good rest because of its pleasant aroma. Lemongrass is very easy to use, and it can be cooked to soften the texture and reduce its cold property. Just get rid of the hard, woody outer layer and the green top part. Then take the white and soft inner part of the lemongrass and cook it whole or chopped. The chopped lemongrass can be used in a variety of ways; for example, I cook it with broth, make tea, or juice. I add it to savory dishes that could use a citrusy flavor, such as soup, marinade, curries, and stews.
Vegetables and Fruits
Garden vegetables and fruits are well used in many parts of Asia. Not only do they add flavors, but they provide a variety of colors and nutrition. This chapter covers some of the common vegetables and fruits that exist in many parts of the world and are found in many Asian markets. Fresh is essential. The benefits of using fresh vegetables and fruits are:
• Fresh fruits and vegetables add color and texture to a meal.
• Fresh vegetables accompany any dishes and can be used individually.
• Fresh vegetables, when steamed or stir-fried, taste good without seasonings added; they are an ideal choice for your salt-reduction diet plan.
• Fresh fruits, when mature, are sweet, while some fruits can even be acidic.
Bok Choy
A leafy green from the brassica family, bok choy is a staple in many Asian kitchens. You will mainly find bok choy used in Chinese cookery, but it is widely used in a variety of dishes throughout all of Asia. Bok choy is considered one of the ‘superfoods’ due to its wonderfully high concentration of many vitamins and minerals. Its strong nutritional value makes bok choy an excellent addition to your diet along with a freezer full of foods and other things that can keep you healthy. This unique combination of vitamins and minerals, along with low sodium levels, can help support healthy digestion and keep your heart healthy.
Given that there are so many sub-varieties, bok choy can differ slightly. Bok choy comes in many shapes and sizes. Generally, it can be separated into two categories: small bok choy and large bok choy. Baby bok choy is a small, more tender variety with a lighter, much more delicate flavor. You might even find a baby bok choy that is a cross between standard bok choy and tatsoi. While this size of bok choy is usually stir-fried in Asian dishes, you could also throw it in with other greens, steam it, or pop it in a rich, nourishing soup. Large bok choy is a more familiar type of bok choy found in Western supermarkets. Generally, this big bok choy is more difficult in texture and flavor. You’ll find it in all kinds of dishes, such as salads, stir-fries, braises, and soups. This leafy green, also known as ‘Chinese Cabbage,’ will add beautiful, subtle flavors to your salads or stir-fries. Use it like a cabbage. Bok choy is, in fact, a cabbage. It has the added benefit that it cooks much quicker and has a little more taste. Maybe not so suitable for soups, but in all Asian green stir-fries, it’s hard to beat. The young baby variety, often called Shanghai Pak Choy, can also be used in salads. Bok choy is an easy-to-cook vegetable that is a prominent feature in many Asian cuisines, especially in Chinese food. It is not only used in Western Chinese restaurants but also recognized as an important ingredient in household Chinese cooking. The bok choy comes out from the wok still retaining a nice crunch or texture. It’s an easy dish consisting of garlic and bok choy with a sprinkle of salt. Bok choy usually comes in compact heads of about 5-8 in with a height just a bit taller. Withdraw sticks or remove heavy bits from the bottom with fibrous ends using a knife. Separate the leaves and do a thorough wash under running water. You will find a different smaller variety called the ‘Shanghai Pak Choy’ with smaller leaves but the same heart leaves closer to the bottom.
Mango
One of the most beloved fruits in Asian culture, mangoes are native to Asia, and they have found their way into the cuisines of many other tropical countries. When choosing mangoes, the variety you select depends on the flavor that you prefer. Ripe mangoes range from green to yellow and red depending on the variety, and should smell sweet at the stem end. The most popular mango is the Ataulfo, also known as the Mexican mango. It is sweet and creamy, like a blend of coconut and banana. It’s delicious in sweet drinks, in salads, or any mango dessert. A medium-large mango will yield about 1 cup of diced mango. The Tommy Atkins mango is perhaps the most widely available type of mango in the US, and it is quite tart with a taste of peaches and pineapple.
The Haden mango is a bit more fibrous, juicy, and the flavor is similar to that of the Tommy Atkins. Haden mangoes are quite delicious in fruity salsas, chutneys, stir-fries, cobblers, curries, compotes, and pickles. Early last year, a friend sent my mom a 33-pound box of ripe Mexican mangoes. We had to quickly learn how to cut and cook mangoes, not let them go to waste. In Thai and Vietnamese cultures, the mango plays a significant role. It’s incorporated into sweet treats, like coconut sticky rice with mango, mango and coconut tapioca with crushed peanuts, and shaved ice with sweetened milk and soft silky tofu topped with ripe, fragrant mango. These particular mangoes – Crabs, as they’re called in Thailand – are seasonal and only found during the early summer months and are often enjoyed while celebrating the traditional Thai New Year.
Getting to know the essential ingredients in Asian cooking is an invaluable lesson for home cooks eager to bring authentic flavors to the family dinner table. All of the ingredients we’ve discussed – from the rice bowls and hand-pulled noodles, to the meats and fish, sauces, spicy chiles, and fresh produce – have one thing in common: a delicious flavor profile. But what makes the foods of Asia so uniquely dynamic is the way in which all of these flavors work harmoniously together, how Asian cooks use such a variety of flavors to build complexity, and also how all of the flavors complement and contrast to create balance. Once you start to dabble in the seemingly limitless combinations of these ingredients available to you, the true genius of this ancient cuisine starts to reveal itself. That’s precisely what makes this style of cooking so approachable, particularly for beginners. The flavors found in Asia – and in your own spice cabinet – are all interconnected. If you love the zing of freshly grated ginger or the warming spice of cinnamon, who’s to say you wouldn’t also be interested in cooking with turmeric and coriander, which boast similar flavor profiles? In the same way, if you find a recipe that’s too spicy, add sugar or maple syrup to mellow out the dish. Or add a tablespoon of citrus juice and it will make the spice more muted. The point is, if you have a broad-spice rack, you can get so many amazing flavors out of your food without ever following a recipe!