The post Essential Asian Store Cupboard Ingredients appeared first on foodisinthehouse.com.
]]>Light & Dark Soy Sauce
Soy sauce is one of the most common ingredients in many east Asian cuisines. Light soy sauce is thinner and more salty, perfect for light seasoning and dipping, while dark soy sauce is thicker, richer and sweeter. Dark soy sauce is used in marinades, stir-fries and rice dishes.
Substitute soy sauce for tamari or coconut aminos if you have a gluten allergy.
Sichuan Peppercorns
These aromatic berries have a fragrant, mouth-tingling flavor that will add a unique kick to many Sichuan Chinese dishes.
Sesame Oil
Sesame oil has a distinctive, nutty flavor, essential for many dressings, marinades, dips, soups and stir-fries.
White Rice Vinegar & Black Chinkiang Vinegar
Rice vinegar adds a necessary light and fresh acidity to many dressings, marinades and dipping sauces. Black Chinkiang vinegar has a smoky, tangy flavor, with a subtle sweetness.
Chili Oil
Once you’ve tried chili oil for the first time, you’ll never be without it. This addictive spicy oil is a super speedy way to add flavor and heat to any dish. For a quick and easy meal, try making sticky rice, steamed greens and a fried egg and drizzle the whole lot with chili oil. Perfection!
Chinese Five-Spice
Made with star anise, cloves, Chinese cinnamon, Sichuan pepper and fennel seeds, this all-purpose spice mix is great for seasoning meats, marinades and soups.
The post Essential Asian Store Cupboard Ingredients appeared first on foodisinthehouse.com.
]]>The post No Dish is Truly Complete Without This Chili Oil appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1½-3 cups neutral oil
- 5 star anise
- 1 cinnamon stick
- 2 bay leaves
- 3 tablespoons Sichuan peppercorns
- 2 black cardamom pods
- 1 tablespoon galangal
- 2 teaspoons cloves
- 3 cloves garlic, crushed
- 1-2 shallots
- ½ cup Sichuan chili flakes
- 1-2 teaspoons salt
Instructions:
- Place the oil and aromatics in a pot with at least two inches of clearance between the oil and the rim of the pot. The amount of oil should be based on how many aromatics you use.
- Set the pot over medium heat to start, then progressively lower it to medium-low or low heat as the oil reaches 225-250° F. Little bubbles should slowly begin to rise from the aromatics.
- If you notice the spices sizzling vigorously or turning dark too quickly, reduce the heat. If you are not achieving small bubbles, slowly increase the heat. Stay around 200-225° F to prevent burning.
- Allow the aromatics to infuse for 30-60 minutes.
- While the oil is infusing, prepare your Sichuan chili flakes by placing them in a heatproof bowl. If you used 1½ cups of oil, ¾ cup of chili flakes is best. For 3 cups of oil, use 1¼ cups of chili flakes.
- Heat the oil and pour it through a fine-meshed strainer, then pour it over the chili flakes. Stir in the salt, and allow the chili oil to cool.
- The chili oil can be stored in the fridge in an airtight container for up to 6 months.
The post No Dish is Truly Complete Without This Chili Oil appeared first on foodisinthehouse.com.
]]>The post Hetty Lui McKinnon Will Make You Crave Asian Food appeared first on foodisinthehouse.com.
]]>Born in Australia and based in Brooklyn, McKinnon’s Chinese roots often come to play, with her recipes adding up to a sort of love letter to Asian cooking at large. Her most recent book, To Asia, With Love (which you can purchase here) offers a range of recipes, from the traditional to the modern, with an added McKinnon twist.
“The Chinese recipes in this book are all, in one way or another, inspired by my mother’s food,” said the food writer in an interview with SBS. According to McKinnon, she rediscovered her love for Asian cooking after moving to New York.
“Since moving to the US, I have felt more connected with my cultural heritage than ever before,” she relayed. “Honestly, I have never felt more ‘Asian’ and proud of my cultural identity.”
According to McKinnon, this story of self-discovery (or rather, rediscovery) through food is one that might resonate with many children of immigrants who grew up in a Western world. Alongside her most recent book, McKinnon published two other bestselling cookbooks: Neighbourhood and the award-winning Family, putting an emphasis on culture and heritage.
Being a vegetarian, her recipes are plant-based, but even ravenous meat-eaters will enjoy what her books have to offer. Some highlights include recipes for salt and pepper eggplant, buttery miso vegemite noodles, and stir-fried salt and vinegar potatoes.
The post Hetty Lui McKinnon Will Make You Crave Asian Food appeared first on foodisinthehouse.com.
]]>The post Lemongrass is the Key to Floral and Delicious Asian Food appeared first on foodisinthehouse.com.
]]>How to Prepare
- Start by chopping off the top and the very bottom of the lemongrass stalk and all the green parts at the top. Even though you might buy lemongrass and have it be very long, the flavor is only in the very light green center of the stalk.
- Then, take off a couple of layers off of the middle section.
- Then, if the lemongrass isn’t so fresh, soak it in cold water for 15 minutes.
- Then, slice the lemongrass thinly if you want to use it in soups, marinades, or more.
- The parts of the lemongrass you discarded earlier can be used also in stocks even though they won’t give much flavor, you’ll get a slight hint.
The post Lemongrass is the Key to Floral and Delicious Asian Food appeared first on foodisinthehouse.com.
]]>The post The Many Ways You Can Cook Tofu appeared first on foodisinthehouse.com.
]]>There are also many varieties of tofu and many ways wherein you can mold them and put them into a recipe. The great thing about tofu is that it’s amazing for vegetarians since it’s packed with protein, manganese, and the complete nine essential amino acids. Looking for more reasons to eat tofu? Check out these delicious ways you can consume this squishy treat.
Miso Soup
Miso soup is one of those dishes that you definitely cannot miss. This hearty soup is made with rich ingredients to satisfy your soul. The soft taste of wakame and the crumbling tofu will certainly soothe your stomach.
Tofu Sisig
Tofu sisig is one of those dishes that you absolutely need to try. It’s derived from the Philippines and is usually mixed with mayonnaise and soy sauce on a sizzling grill.
(She/Her) (@reinspired)Tofu Stir Fry
Stir-fried tofu is a flexible alternative that can be placed in almost any meal. It can be cooked with fried rice, noodles, and even on its own. It’s also great paired with a cold beer as a side dish.
The post The Many Ways You Can Cook Tofu appeared first on foodisinthehouse.com.
]]>The post Boodle Fights: The Art of Asian Cuisine appeared first on foodisinthehouse.com.
]]>Boodle fights is another manner of dining wherein food is laid out on a long plate of banana leaves and people dine with their hands. This method of consuming food is traditionally observed in the Philippines. It’s a fun and hygienic way to eat food, share the joys of life with friends, and to have an overall unique dining experience. If you’ve never tried a boodle fight, you must try it.
(@siargaotourguide)Seafood Galore
In the Philippines, seafood is abundant and a main staple in daily cuisine. The boodle fight is one of the best ways to consume food after a long day of island hopping. After swimming at the beach, your tour guides will prepare you a meal made in heaven on a tropical island. What more could you want in life?
Make New Friends
One of the greatest things about boodle fights is you can meet new friends. Considering the fact that the people you’re eating with are picking up the same food – you’ll definitely pick up more than food. You’ll be making new connections too!
The post Boodle Fights: The Art of Asian Cuisine appeared first on foodisinthehouse.com.
]]>