The Edible Asian Garden (Edible Garden) by Rosalind Creasy

Author:Rosalind Creasy [Creasy, Rosalind]
Language: eng
Format: azw3
ISBN: 962593300X
Publisher: Tuttle Publishing
Published: 2015-11-23T16:00:00+00:00

Of course, there are differences among the cuisines. For example, in Vietnam, once a French colony, baguettes are common and often filled with sliced meats, vegetables, and herbs. Thai cooks are famous for their intricately carved vegetables and complex curries, and Indonesians enjoy many sambals (fiery pastes and condiments with seasonings unique to some areas).

Ingredients

Purchase most of your ingredients in an Asian grocery store, in a natural-food store, or obtain them from mail-order sources. See the Resources section for more information.

Cooking Oils

Peanut oil and salad oils are used for frying. Sesame oil, with its string characteristic flavor, is used in China and Japan as a seasoning rather than a cooking oil and is usually added to the dish at the last moment. In India, vegetable oils and, occasionally, ghee (clarified butter) are used in many curries and vegetable dishes.

Dried Ingredients

Mushrooms are one of the most important dried ingredients in both Chinese and Japanese cooking; they impart their rich, musky flavor to many dishes. Dried shrimp, fish, seaweed, and pork flavor soups and stir-fries. Most dried ingredients need to be reconstituted in water for a half hour before use. Use the liquid in a cooked dish.

Pickled Foods

Pickled foods are highly appreciated in all of Asia. In Japan, in particular, some meals are simply not complete without the accompaniment of a specific kind of pickle. You can make many of these traditional pickles from your garden produce; see the recipes on pages 63-65.

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