Asian Recipes & Organics

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The Art of Flavour: An Introduction to Miso Paste

Miso Paste Ideal Ingredient

Miso paste is a cornerstone ingredient of traditional Japanese cuisine, yet its versatility goes way beyond just Japanese food. Now popular across the world, miso paste is known for its powerful umami punch, and a seemingly magical ability to add depth and complexity to your cooking.

But, exactly what is miso paste? Whether you are new to this must-have ingredient or are perhaps already familiar with it yet want to know more, read on to discover more about its unique flavour, nutritional benefits, and how to incorporate it into your cooking.

What is Miso Paste?

Miso paste is a fermented food made primarily from soybeans, grains (rice or barley), salt, and a type of fungus known as koji. Although it is a staple ingredient in many Asian cuisines, it has its origins in Japan, where it has been used for over a thousand years.

The age-old process of making miso involves a slow fermentation process which can last for a few weeks up to several years, depending on the desired flavour and texture. The distinct umami taste, often described as savoury, meaty, rich, and full-bodied, comes from this fermentation process.

The different types of miso paste

Although there are several thousand different kinds of miso paste in Japan we can categorise them into a few basic types, each with its own distinct flavour profile. Most of these are made with grains (most often rice) but there are varieties made without.

White miso (known as genmai shiro) is the mildest type, with a sweet, subtly salty flavour ideal for dressings, marinades, and light soups.

Red miso is fermented for a longer period than white miso, resulting in a more potent, salty flavour that is more suited to robust soups and stews.

Mixed miso is a blend of red and white miso, that strikes a balance between the two in terms of flavour.

Lastly, there’s the less common barley miso, which is made by fermenting barley along with soybeans and koji for a particularly distinctive taste.

The Flavour Profile of Miso Paste

The flavour profile of miso paste is complex and multi-layered, lending a unique depth to any dish. It has a deep, savoury flavour that is at once salty, sweet, and slightly tangy. The taste can also range from the mildly earthy delicate sweetness of white miso to the bold and hearty pronounced saltiness of red miso. This wide spectrum of flavours is what gives makes miso paste such versatility; an ingredient capable of elevating a simple dish to an extraordinary one.

The unique umami taste

Using miso paste to its full potential in your cooking requires a certain understanding of the concept that is umami.

The umami taste of miso paste is one of its defining attributes. Umami is now known to be the fifth taste alongside sweet, sour, bitter, and salty; a sensation which is the result of the glutamate produced during the fermentation process. Interestingly, the term is actually Japanese and means “pleasant savoury taste”.

Umami is characterized by a deep, rich, satisfying flavour that lingers on the palate. It contributes to not just the depth of flavour of a dish but a richness in the mouth known as body. It’s this umami taste that gives miso paste its unique depth of flavour, adding complexity to dishes with its savoury, slightly sweet, and full-bodied character.

Sweetness in white miso

The sweetness of white miso sets it apart from the darker, more robust varieties of miso paste. Because of its shorter fermentation time, this type of miso is lighter in colour and has a milder flavour. Less salty, it allows for the natural sweetness from the fermented rice to shine through more prominently. This inherent sweetness, combined with a subtle umami undertone, gives it a well-rounded flavour profile that enhances dishes without overpowering them.

White miso imparts a gentle sweetness that harmoniously blends with other ingredients, creating a beautifully balanced dish.

Our white miso is made with only organic ingredients and is naturally fermented

The salty punch of red miso

Red miso has a bold, pronounced saltiness, that delivers a punch of flavour. A longer fermentation process gives it a darker colour and a robust taste. The salty punch of red miso doesn’t just add saltiness to a dish though, but a rich complexity and layers of flavour.

Made with rich, bold red miso, our authentic Japanese instant miso soup is a quick way to reach full umami flavour.

The balanced blend of mixed miso

Mixed miso strikes a perfect balance between the gentle sweetness of white miso and the bold depth of red miso. The perfect blend of these two varieties results in a complex, harmonious flavour profile that offers deeply satisfying flavour whilst retaining some sweetness and subtle nuances.

Blending miso is an art in itself, and can result in a multitude of different flavour profiles.

The distinctive taste of barley miso

Barley miso, unlike the more common varieties of miso that are made with rice, involves a unique fermentation process using barley. It undergoes a longer fermentation period, which gives it its characteristic strong, rich, and slightly sweet flavour with a hint of malted barley.

The Nutritional Benefits of Miso Paste

Miso paste is celebrated not only for its unique, umami-rich flavour but also for its impressive nutritional profile. It’s packed with essential nutrients that contribute to a well-rounded, balanced diet.

One of the essential benefits of miso is its rich protein content. As a soy-based product, miso is an excellent source of plant-based protein, making it a valuable ingredient for vegetarians and vegans. I

Furthermore, miso is a fermented food, which means it’s a source of probiotics – beneficial bacteria that support gut health. The fermentation process also assists in breaking down the nutrients in miso, making them more easily absorbed by the body.

All varieties of miso are rich in several vitamins and minerals. These include B vitamins, which are crucial for energy production and cognitive function, and minerals like zinc, manganese and copper, all of which play a role in maintaining overall health and well-being. Miso is also an excellent source of vitamin K.

However, it’s important to note that miso is high in sodium, so it should be used in moderation, especially for those monitoring their salt intake.

Using Miso Paste in Cooking

Miso paste can bring a little magic to any number of dishes. While it’s traditionally known for its role in Japanese miso soup, its umami richness can elevate many other recipes, infusing them with a deep, savoury character.

  1. Miso Roasted Vegetables: Toss your favourite veggies in a mixture of miso, a little olive oil, and herbs before roasting for a savoury side dish.
  2. Miso Glazed Salmon: Brush salmon fillets with a glaze of miso, soy sauce, and a touch of honey before baking or grilling.
  3. Miso Salad Dressing: Combine miso with rice vinegar, sesame oil, and a bit of ginger to make a flavorful dressing for salads.
  4. Miso Ramen: Use miso paste as the base for a comforting bowl of ramen, adding noodles, veggies, and your protein of choice.
  5. Miso Stir-fry: Add a spoonful of miso to your stir-fry sauce for an umami-rich depth of flavour.
  6. Miso Marinade: Use miso, sake, and mirin to marinate tofu, chicken, or beef before grilling.
  7. Miso Butter Pasta: Melt miso into butter to make a rich, savoury sauce for pasta.
  8. Miso Soup: Of course, miso is a key ingredient in the traditional Japanese soup, often served with seaweed and tofu.
  9. Miso Baked Eggs: Swirl a bit of miso into a tomato sauce, crack in some eggs, and bake for a unique breakfast dish.
  10. Miso Hummus: Blend miso into your standard hummus recipe for an unexpected twist on the classic.

As you experiment with miso in your cooking, remember that its flavour is potent, so a little goes a long way. Also, due to its high sodium content, you may need to adjust the amount of additional salt used in your recipes. A great way to experiment with miso is to use it in place of salt so why not give it a go and see what you can come up with?

How to Store Your Miso Paste

Once opened, miso paste should be stored in an airtight container in the refrigerator where it will keep its quality for up to a year. Remember, the paste tends to darken over time, but this doesn’t indicate spoilage. As long as it’s kept cool and tightly sealed, miso paste can be a long-lasting and versatile ingredient in your kitchen.

So, are you ready to explore the endless possibilities of miso paste?

As we have seen, the exceptional versatility and rich flavour profile of miso paste make it a really useful ingredient in any kitchen. From soups and stews to sauces and dressings, miso paste gives your food a unique depth of flavour that belies its simplicity. Way more than just a cornerstone of Japanese cuisine, this remarkable ingredient can transform your cooking. With its impressive shelf-life and endless possibilities, it could just become your go-to ingredient.

Enjoyed this article? Read more about the health benefits of fermented foods.

Have you tried our organic kombucha yet?

This article was reproduced on this site with permission from operafoods.com.au the “Your Asian Organics Grocery Suppliers”.
See original article:- The Art of Flavour: An Introduction to Miso Paste

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How to Make Honey Soy Sauce

honey soy chicken wings

Honey soy sauce is having a bit of a moment. Used to make deliciously sticky honey soy chicken, yet it also has many other uses. Here’s how to make honey soy sauce, and some ideas on what to do with it.

What is honey soy sauce?

More Western than authentically Asian, honey soy sauce is a sweet savoury sauce that can be used as a dipping sauce, as a marinade, or as a cooking sauce. Reduced down a little it makes an excellent glaze for brushing and it can also be thickened up to make a serving sauce.

Ways to use honey soy sauce

Honey soy sauce goes especially well with chicken thighs or wings and salmon fillets, but can also be used with pork. Think ribs, or sticky belly pork. Enhance the inherent sweetness of vegetables by using as a stir fry sauce, a dipping sauce for simple vegetable tempura or spring rolls, or as a glaze for grilling.

How to make honey soy sauce.

Essentially it begins life as a marinade. A simple, non-thickened blend of soy, honey and garlic. Apart from the addition of honey, it  is a lot like teriyaki sauce.

(btw, if teriyaki is more your style, check out our guide to making great teriyaki chicken.)

You could use this very simple sauce as a dipping sauce, but it is through cooking and the alchemy of honey, soy, and garlic, that it really comes into its own.

The point of the sauce is the honey. Yes, its sweetness and powers of caramelisation, but also its flavour. So use the best honey that you can. Also this is not honey added to soy; it is soy added to honey. The honey is the greater part.

Garlic seems to be non-negotiable. But you do need to be careful with garlic. In the oven it will cook down to a beautiful sweetness. On the grill it can burn and leave an unmistakeably acrid taste. So we add a greater quantity of whole cloves and let those infuse, rather than chopped garlic.

Although the quintessential trio of soy, honey and garlic works well, you can boost it a bit from there according to taste. We added…

  1. Rice vinegar for a little acidity.
  2. Sesame oil for toasted warmth.
  3. Chili (flakes or fresh) for a back end bite.
  4. Shaoxing wine for a more rounded depth.
  5. Slices of fresh ginger for more complexity.

Basic recipe for honey soy sauce

Use this as a marinade for grilling or as a bake in sauce. For a dipping sauce, let the flavours infuse for several hours before serving.

1/2 cup honey

1/3 cup soy sauce

1/4 cup shaoxing wine or water

2 tbsp rice vinegar

1 tsp sesame oil

4 whole cloves garlic, peeled and lightly smashed

2 slices fresh ginger

Sliced fresh chili (as desired)

  1. Peel the whole garlic cloves. To lightly smash, use the flat of a knife and smash down with the heel of your hand. The clove should remain whole, yet split to release its flavour.
  2. Stir all of the ingredients together and add the ginger, garlic, chilli. The longer you leave this before using, the more intense the flavours will become.

To create a glaze, add the above sauce into a small pan and simmer gently to reduce by about one third.

To create a thicker serving sauce, add the above sauce into a sauce pan and bring to the boil. Whisk in a heaped teaspoon of cornflour, mixed with a little water to form a paste. Whisk for a few minutes until thickened.

Recipe for baked honey soy chicken thighs

1 quantity of honey soy sauce (see above)

8 chicken thighs, skin on and bone-in

6 spring onions, in 1 inch pieces

To garnish

1 tbsp toasted sesame seeds

2 spring onions, chopped

  1. Pre-heat the oven to 180C.
  2. Place the chicken thighs in an ovenproof dish or roasting tin and add the spring onion pieces.
  3. Pour over the sauce.
  4. Bake in the oven for about an hour, until the chicken is tender and the sauce is sticky.
  5. Scatter with the chopped spring onion and sesame seeds before serving with some plain rice or noodles.

Why not try using the sauce as a simple marinade for chicken wings before grilling. Or if you thicken the sauce slightly to create a glaze, you can brush it over salmon fillets or vegetables whilst they cook.

Our guide on the food and ingredients of South East Asia is an excellent overview of this massive topic. Or why not explore our range of authentic Asian sauces.

This article was reproduced on this site with permission from operafoods.com.au the “Asian Organic Foods Suppliers”.
See original article:- How to Make Honey Soy Sauce

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All About Thai Curry Pastes

thai-curry-paste

Thai curry pastes form the basis of all Thai curries. But what exactly is a curry paste, and how do you use it? In this article we look at why curry pastes are an essential ingredient of so many curries, before taking a more detailed look at some classic Thai curries.

Introduction to curry pastes

Curry pastes vary from cuisine to cuisine and not just in flavour but in the way that they are used. A curry paste is simply an aromatic paste made up of wet spices, possibly with the addition of herbs and dried spices. Wet spices are fresh spices such as ginger, galangal, garlic, chili, lemongrass, tamarind, and shallots. They lend fresh, sharp, aromatic flavours to the curry, and also add body to a sauce.

How curry paste is made.

Curry paste is made by blending together a combination of wet and dry spices, possibly with the addition of fresh herbs, and helped along with a little oil and salt. The traditional way is in a large coarse bowl with a coarse stick (known as a mortar and pestle) but a processor or blender could also be used.

Can you curry paste instead of curry powder?

The quick answer here is no. Yes, there are ways around everything; if you only had dry spices available, for example, then you could certainly recreate some of the flavours. But wet spices and dry spices are two very different things, that serve completely different purposes.

The difference also lies within the cuisines themselves. In Indian curries, the wet spices are cooked first to form the base and then dry spices are added at various stages to layer the flavours throughout the dish. Commercial spice pastes may be used by the home cook for convenience, yet these differ from curry pastes in that they are mostly dry spices mixed with oil. In Thai curries, the curry paste contains all of the aromatic ingredients, wet and dry, and is cooked into the liquid. Usually coconut milk.

Does curry paste need to be cooked?

Curry paste needs to be cooked to release the aromatic flavours, and allow all of the flavours of the dish come together. The fibres within the wet spices also need time and heat in order to soften.

When to use curry paste.

Curry paste is used at the beginning of the dish. Added first to the hot pan, with a little extra oil, it is cooked out for several minutes before adding subsequent ingredients.

How much curry paste to use.

Whereas a spice paste is a highly concentrated blend of dry spices and oil that is used maybe a tablespoon at a time, curry paste is not so concentrated and is designed to form the entire base of the dish.

Recipes, and individual tastes, vary wildly but as a general rule of thumb use 5 to 6 tablespoons (around 120g) of paste to each 400ml tin of coconut milk.

Thai curry pastes

Thai curries have become immensely popular for their super fragrant heat. For the home cook, they are are also quick and easy to make. There are three basic Thai curry pastes; red, green and yellow. There is another Thai curry that has become immensely popular so worth a mention, and that is Massaman curry.

Massaman curry paste.

Massaman curry is closer in flavour to Indian curries than your usual fragrant Thai curry profile, due to its Indian and Malay roots. Made most often with beef, alongside potatoes in a rich spicy peanut sauce, it has a signature smoky feel that comes from toasting all the ingredients from which the curry paste is made.

Massaman curry paste is made with galangal, garlic, shallots, and dried red chillies as well as toasted cumin, nutmeg, cloves, cardamom, cinnamon and coriander. Black cardamom has a lovely smoky richness all of its own.

Red curry paste.

Red Thai curry, contrary to popular belief, is milder than Thai green curry. It is the ‘medium’ of the three major coconut curry styles. It is made with red chillies as well as shallots, galangal, garlic and lemongrass. From there, depending on the (often secret) recipe other spices may be added.

Try our organic Thai red curry paste

Thai green curry paste.

Thai green curry is the hottest of the Thai standard curries. Alongside the usual shallots, ginger/galangal, lemongrass and garlic combo, it uses green chillies, plenty of Thai basil, and also kaffir lime leaf, to create a fiery yet fragrant curry.

Thai yellow curry paste.

Thai yellow curry is considered to be the mildest of the Thai curries. The yellow colour comes from plenty of turmeric, which is a grounding earthy spice that rounds out flavour. It usually features a little cumin too, as well as the ubiquitous fragrant wet spices.

Try our organic Thai yellow curry paste

Explore more exciting flavours in our in-depth guide to Southeast Asian cuisines and ingredients.

Our authentic range of organic Asian sauces and spices is sourced from small-scale producers throughout Australasia.

This article was reproduced on this site with permission from operafoods.com.au the “Asian Grocery wholesaler”.
See original article:- All About Thai Curry Pastes

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Our guide to Korean fried chicken (with recipe)

korean fried chicken

Korean fried chicken is essentially crispy fried chicken in a sweet chilli sauce. There are actually several variations of this popular snack yet outside of Korea we tend to focus on the sticky sweet/spicy version.

What is the difference between Korean fried chicken and regular fried chicken?

Korean fried chicken is known for its light and crunchy crust with soft tender meat and moreish seasoning. It is the polar opposite of the thick (often greasy) crust and heavy handed approach of its southern counterpart. Everything about Korean fried chicken has a lighter touch, right down to its side serving of pickled radish and cold frosted beer.

So, what makes Korean fried chicken so different?

Korean fried chicken is best made with small chickens, for soft tender meat. The whole bird is used, cut into small pieces that are left on the bone. The best place to get chicken like this is actually your local halal butcher; ask for whole baby chicken, skin on, in pieces.

Any marinade is kept to a minimum, and the chicken is dipped in a thin batter then double fried at a relatively low temperature. Any bits of batter and bubbles in the crust are shaken off, for a smooth crackly crust.

Although it can be served plain, there are sauced varieties. The sauce is brushed, like a thin glaze, onto the hot crust. Think subtle seasoning as opposed to soaking.

Considered a snack, rather than a meal (karaoke and chicken lounge, anyone?) Korean fried chicken is a thing of glorious contrasts. Served with cold beer and crisp cubes of pickled radish, it is both hot and cold, sharp and sweet, crunchy yet soft. Salty and spicy, it really is finger licking good.

How Korean fried chicken is made

Outside of Korean communities, when we talk about Korean fried chicken we generally mean the sticky sweet chilli version known as ‘yangnyeom’. We’ve tried dozens of the best recipes (each one of them different) and come up with what we feel is the definitive Korean fried chicken recipe.

The chicken

The best and most authentic way of cooking, as we saw earlier, is with a small chicken cut into pieces of no bigger than a few inches. This is not however the most accessible route so most people stick with wings. Skin is non-negotiable, and breast is pretty much a no-no unless it part of the whole bird approach that remains on the bone. Wings work well because they have the bone inside that helps them cook, and a complete covering of skin. If only wings had a slightly larger ratio of meat. You could also use chicken thigh with the skin intact but the bone removed.

The marinade

Simple is the way forward here. Subtle enhancement if you will. You don’t want the whole buttermilk/entire spice rack combo that southern fried chicken demands. Some recipes go for a dry seasoning, whilst others prefer a wet marinade. In Korea, they may brine the whole chicken for a couple of days first. The common denominator is ginger. Salt and pepper. Possibly a touch of rice wine, or a little vinegar.

Our favourite was a dry (ish) rub of fresh ginger, salt and pepper. However, rubbing the grated ginger from the chicken after the marinade time was up was a bit of a chore to say the least. We decided to use our organic ginger powder instead. You don’t get the sharp citrus bite of fresh ginger, yet it plays its part in the recipe well.

The crust

Then there’s the coating. Many recipes use a wet marinade followed by a dry coat of seasoned flour. In Korea they use a wet batter, which needs a very fine dry coat first in order to stick. This approach naturally lends itself to a dry seasoning. The sweet spot for the batter seems to be a mix of cornflour and plain wheat flour, with a touch of baking powder. Some like to add a touch of garlic powder, but we prefer to leave this out.

The fry

It goes without saying that deep frying requires several inches of oil in a large sturdy pan. A good quality wok is ideal. Groundnut oil is ideal for deep frying, or corn oil works well. Vegetable oil is fine.

The general consensus is an initial fry, then a final fry, with the latter at a slightly higher temperature. Feel free to ‘wing’ it but a thermometer or guage for accuracy is preferable. Temperatures varied widely, but a 15C difference between the two was standard. We think that 170C for the initial fry, increased to 185C for the second fry is ideal.

In between cook A and cook B, put the wings in a sieve or fryer basket and give them a vigorous shake. This gets rid of unwanted gnarly bits and gives that all important smooth glass-like shatter on the crust.

The sauce

Again, variation abounds. Chilli paste is the defining factor. Gochujang is a Korean fermented chilli paste but you can use an alternative. Ketchup featured heavily in many of the recipes, largely for its sharp sweet flavour profile that we feel can be best achieved in other ways. Soy sauce is a must. As are sugar and honey (brown sugar for its caramel, almost bitter, depth and honey for its nuances). Garlic also appears in every recipe we tried. The aim is a balance of sweet, sour, hot and savoury. A touch of sesame oil seems like an excellent addition.

For our sauce we use a few simple ingredients from our Asian organics range.

Recipe for Korean fried chicken

Serves 4

1 small chicken (as described) or 1kg of wings

1 tsp salt

1/2 tsp white pepper

1 tsp organic dried ginger

For the batter (and dredge)

1/2 cup cornflour

1 cup plain flour

1/2 tsp baking powder

1/2 tsp salt

3/4 cup water

For the sauce

1 tbsp soy sauce

2 tbsp honey

1 tbsp organic chilli paste

3 tbsp sweet chilli sauce

1 tbsp rice vinegar

1 tsp sesame oil

  1. Rub the chicken with the salt, pepper and ginger powder. Leave to marinade overnight.
  2. Mix the dry ingredients for the batter together and set aside half. Mix the remaining half with the water to make a thin batter.
  3. Pat the chicken dry and toss in the dry mix, shaking well to remove any excess.
  4. Add all of the sauce ingredients to a small pan and heat gently to combine.
  5. Heat the oil to 170C.
  6. Working in small batches, dip the chicken in the batter and fry for 6 mins. Remove from the oil, transfer to a wire sieve, and shake vigorously to smooth away any lumps and bumps. Place on a wire rack. Make sure the oil reaches 170C before moving on to the next batch.
  7. Once all of the chicken is fried, increase the temperature to 185C and fry again for 5 mins. Again, work in small batches so as not to overcrowd the pan.
  8. Place all of the chicken on a wire rack to cool slightly, brushing lightly with the sauce to serve.

Explore our range of Asian groceries, available to buy in bulk at wholesale prices…

 

This article was reproduced on this site with permission from operafoods.com.au the “Asian Sauces suppliers”.
See original article:- Our guide to Korean fried chicken (with recipe)

 

 

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Guide to the ingredients of Southeast Asian cuisine

Generally, when we talk about Asian cuisine we are referring to the cooking of Southeast Asia. The foods here are vastly different, yet share many similarities that come from shared ingredients and a cultural crossover. India, whilst a huge part of Asia (and just next door), has its own unique differences and tends to be grouped into a different category of foods altogether.

The foods and flavours of this corner of the world have had a huge influence on the food of Australia and in this article we explore some of the ingredients that the foods of Southeast Asia share.

Asian cuisine

Map of Asia

The food of Southeast Asia is made up of a vast range of regional cuisines. The area stretches from Korea and Japan, through China, and down to Myanmar, Thailand and Vietnam. Nestled in the Pacific Ocean are the islands of Malaysia, Indonesia and the Philippines.

The palette of ingredients changes according to geography, so that the foods of mainland China give way to the fish and fruit of the island nations. Cultural influences change the way that ingredients are prepared, giving rise to a complex tapestry of foods and flavours.

Rice – an Asian food staple

Rice is central to all Asian cuisine. A hugely important crop, it is deeply embedded in all aspects of culture. Rice is not only the staple grain at most meals, but is central to the production of two other very important ingredients. Vinegar, and noodles.

Rice in Asian cuisine

Rice noodles

Rice noodles come in all shapes and sizes, from the thin vermicelli style to wide flat ribbons. Somewhere in the middle sits rice stick noodles which are a long flat version that look a bit like linguine. Rice noodles are more popular than wheat noodles in Southern China, as well as Thailand and Vietnam. The Japanese also eat noodles made from rice.

Rice noodles are exceptionally quick and easy to make, as even the thicker ones require no cooking. They are made from already cooked rice so need only soaking to rehydrate and heat.

Try our organic rice noodles

Find out more about rice stick noodles in this article…

Rice vinegar

Rice vinegar is a joy to use and once you discover its subtle sweetness and gentle acidity you may want to use it anywhere that you would use vinegar. Used extensively in both Japanese and Chinese cooking, rice vinegar is fermented slowly so it has great depth of flavour alongside the acidity. Thai cookery also uses rice vinegar.

Try our organic rice vinegar

Read our article ‘what is rice vinegar’.

Soy – an ancient ingredient

Soybeans originated in Southeast Asia and are another hugely important crop to the region. Soy has been around for thousands of years, and as such plays a central role in all of the regional cuisines. Soybeans are used in cooking as whole beans, and are used to make tofu, but their major contribution has to be soy sauce.

Soy sauce

soy sauce

Soy sauce is one of the world’s greatest condiments and is now used in cooking all over the world. Used in cooking to impart flavour and after cooking in the form of a dressing or a dip, soy sauce adds sweetness, saltiness and savouriness. There is nothing quite like it for depth of flavour and its ability to bring other ingredients to life.

There are many forms of soy sauce. China and Japan both produce soy sauce, with different flavour profiles, and Indonesia also makes their own version ‘kecap manis’ which is thicker and sweeter than both Chinese and Japanese soy sauce.

Choose lighter varieties for dressing and dipping, sometimes cooking, and keep the dark stuff for adding to slow cook stews, and braises. Pair lighter sauces with chicken, fish and seafood, or vegetables. Dark soy will stand up to and accentuate red meats. Apart from slow braised meat dishes, add soy sauce right at the end of cooking.

Japanese soy sauce

Japanese soy sauce tends to be more subtle than Chinese soy sauce. Known as shoyu, it is brewed for several months at least and is lighter, less salty, and more complex. Like soy sauce in China, it also comes as light and dark soy, but the darker version is more similar to the Chinese light variety.

Try our organic Japanese style soy sauce

Chinese soy sauce

Chinese light soy sauce is the first extraction and has a lighter feel and more delicate fragrance. Dark soy sauce in China is matured for longer, and has caramel added that gives it the characteristic dark colour and rich sweet depth. There is also a regular Chinese soy sauce that comes somewhere in between.

Try our organic Chinese style soy sauce

Low sodium soy sauce

Low sodium soy sauce is simply standard soy sauce (usually, but not always, Chinese) that has had up to half of its salt content removed.

Try our organic low sodium soy sauce

Find out why soy sauce might just be the greatest seasoning ever…

Asian spices and aromatics – bringing food to life

Aromatics

Also known as ‘wet spices’, there are many ingredients that are used fresh as the aromatic base to food across the region. Many are also found in powder form which, when the quality is exceptional, can be used as an adequate substitute. Some, like ginger, have different uses for the dried form.

Garlic, ginger and chilies

galangal vs ginger

Garlic, ginger, and chillies are the holy trinity of Southeast Asian cooking. Together, or separately, they find their way into practically every dish, in every region. Some use the heat of chilies more sparingly than others. In Thailand, for example, heat is part of the flavour profile that defines the cuisine. Chinese food, on the other hand, is not something we associate with chili, yet many Chinese dishes come with a blast of chili heat. Japanese food often has a tendency towards the milder side, yet chilies are used. Japanese seven spice (shichimi) includes chili, and Sichuan pepper (known as sancho in Japan).

Garlic can be pungent and garlic can be sweet. The longer it is cooked, the sweeter it becomes. It also burns easily, and then it becomes bitter. In Chinese cooking, garlic forms a base with ginger and spring onion. Korean cooking, heavily influenced by China, uses more garlic than Japanese food. Garlic is used a lot in the food of Vietnam, and is also found in Thai food; particularly in Thai curries. Use raw garlic to add pungent heat to a cool cucumber salad, alongside ginger in the base for a stir-fry, or add an uncrushed clove to the cooking oil for a few minutes to add just a hint of flavour.

Ginger is pungent, sharp and citrussy. It is used widely in Chinese cooking. Used raw, it is hot and sharp. During cooking, it mellows, losing the citrus top notes and its sharp corners. Cooks in Thailand and Vietnam prefer galangal, the less robust cousin of ginger. In Japan they use young ginger, which is tender and mild. Japanese pickled ginger is used to refresh the palate. Of all the wet spices, fresh ginger is the hardest to replicate using dried powder. However good grade dried ginger does retain a lot of those pungent top notes provided by fresh ginger.

Try our organic ginger powder

Try our organic galangal powder

Turmeric

Turmeric is a grounding spice. Like coriander it forms the base of many spice blends, tying all the other flavours together with its earthy depth. Cooks in the West are only just becoming familiar with the fresh form of turmeric, which is a root like ginger or galangal. Dried turmeric finds its way into most curry powders across the region. Fresh turmeric is used as a base in curry pastes.

Try our organic turmeric powder

Read our article about using galangal, ginger and turmeric in Asian cooking…

Lime leaves and lemongrass

Thai food and Vietnamese food are well known for their love of lemongrass, yet it also finds its way into Chinese food too. Lemongrass provides a hit of clean citrus flavour but without the acidity of lemon. It also has a slight pungency similar to ginger. Lemongrass powder is widely used as a perfectly acceptable substitute for fresh.

Kaffir lime leaves are pretty much the taste of Thailand, and found in Vietnamese cooking too. The leaves are deeply aromatic, with the sharp scent of spicy lime but with none of the acidity. Kaffir lime leaf powder is also a perfectly acceptable substitute for fresh. A good quality powder will retain more of the flavour than a low quality and badly stored dried leaf.

Try our organic lime leaf powder

Try our organic lemongrass powder

Make our super easy Southeast Asian spice blend…

Tamarind

Tamarind is a souring agent, used to enliven a dish by bringing acidity to the palette. Popular in Chinese and Thai cooking, it often comes in block form and looks a little like dates. Sour and tangy, it is also fruity. Tamarind is a really complex and interesting alternative to the more common ways of bring acidity to a dish.

Fresh herbs

The foods of Thailand and Vietnam are notably packed with fresh fragrant herbs such as mint, basil and coriander. You might occasionally come across basil in Japanese cooking, but are more likely to find shiso, wasabi leaf, or mizuna. Chinese cooks may use coriander leaf sometimes.

Mint is a key ingredient in Vietnamese cuisine. Fresh mint is sweet and cooling, and also finds its way into Thai food.

Basil comes in many forms, and Asian basil is different to European basil. Although Japanese cooks may use basil occasionally, it is found mostly in Thai cooking. Vietnamese food also features basil. They use a form of sweet basil, which is closest to the standard flavour we know as basil yet slightly more anise. Thai basil, and holy basil, are more pungent and peppery, and Thai cooks also favour a lemony variety of basil.

Coriander is used widely in Thai cooking, where they use the leaf and the root as well as the seeds. A divisive herb, that you either love or hate, fresh coriander is almost invariably added at the end of cooking.

Curry leaves are associated with Indian food, yet are also used in Thailand. Dried curry leaves have a savoury, toasted aroma. Fresh, they are sweetly citrus with a herbal, peppery edge.

Shiso is found in Japanese food and Korean food. It has a pungent flavour, similar to mint.

Spices

Unlike the food of India, Southeast Asian cuisines keep their spice palette relatively simple preferring to rely on fresh herbs and aromatics. There is of course always an exception to the rule. Chinese cooks use spices more regularly than Thai cooks, but even some Thai curries come with complex blends of dry spices. Chinese five spice is a blend of star anise, fennel, peppercorns, cloves and cinnamon.

Some of the fresh aromatics come in dried powder form, and these we have mentioned above. Turmeric powder, for example, is used as often, if not more, than its fresh form. Lemongrass powder is more of a convenience, and would be used fresh wherever available.

Coriander seed is a mild, earthy spice with lemony top notes. Often used alongside cumin, it is a base spice that lends a subtle depth to food.

Cumin has a far more pungent flavour than coriander and is more associated with Indian and Middle Eastern food. It is however used, sparingly, by Chinese, Japanese and Thai cooks.

Star anise is a familiar flavour in Chinese food yet is also used by Thai cooks. It has an unmistakeable licorice taste and used wisely (ie sparingly) can bring life to your dish.

Cloves are found in the foods of Japan and Thailand, as well as China. They are used to add a savoury warmth, and like star anise must be used sparingly to avoid tasting medicinal.

Cinnamon and cassia have similar flavours, but cassia is more pungent and less sweet than cinnamon. Chinese cooks favour cassia, whilst cinnamon is found in Thai food.

Green Cardamom is sweet and aromatic, adding warmth and citrus notes to a dish. You might find cardamom in some Japanese food, and Thai spice blends.

Fennel seed also has a licorice flavour but is more green and herbal than the woody star anise. It is used widely in Chinese cooking.

Peppercorns are widely used for their abilities to awaken the palette and enhance the other flavours in a dish. It is used as a spice, and as a seasoning, by cooks across the world. Chinese food favours white and black peppercorns, whilst in Thai food you might find fresh green peppercorns.

Spice pastes and Asian sauces – shortcuts to success

Asian sauces and spice pastes are more than just shortcuts. They form the basis of many dishes, and are great examples of the alchemy of cooking. Sauces and spice pastes become more than just the sum of their parts. All sorts of reactions occur between the ingredients themselves and the aroma molecules on the tongue to create a complex experience of flavours.

Many of the classic dishes of Asian cuisine begin with a spice blend, paste or sauce. Savvy cooks understand that simply adding the ingredients one by one will not have the same result. A homemade spice paste made from scratch is a beautiful thing, but even a native cook will reach for a jar as often as not.

Chili paste and curry paste

Pastes are mixtures of wet spices (aromatics such as garlic, ginger, or lemongrass, as well as onion, and chilies) and sometimes dry spices added in. They generally form the base of the dish and require frying (cooking out) at the beginning of the cooking process. More often than not, unless the dish is a dry dish, you will need to add some form of liquid for the final simmer such as stock or coconut milk.

Chili paste

Chili paste is a handy form of chilies that can be added to pretty much anything, and can also be used as a condiment in much the same way as, say, mustard. The ingredients in chili paste vary, yet they often introduce more depth of flavour than simply chilies, by way of additional aromatics such as onions, garlic or sugar. Tamarind is often added to add a sour edge to the flavour profile.

Try our organic chili paste

Red curry paste

Red curry paste is the base of Thai red curry, which is the hotter of the Thai curries. Thai red curry is sharper than its yellow curry cousin, with the inclusion of lime leaf in the paste and a squeeze of fresh lime to finish the dish. Red curry is bold and robust, so as well as chicken it makes the perfect salmon curry. Finish with a flourish of fresh coriander leaf.

Try our organic red curry paste

Yellow curry paste

Yellow curry paste is the base of Thai yellow curry, which is the medium spiced one between the three Thai curries of red, yellow and green. Slightly sweet, without the sharp edge of lime, yellow curry is full of earthy turmeric that ties all the other flavours together as one aromatic whole. Made with most of the same ingredients as red curry paste, yet in different quantities, it is a blend of shallots, lemongrass, garlic, galangal and ginger, coriander seed, chili, cumin, and turmeric.

Makes a great chicken or vegetable curry, or try adding a smaller amount to infuse a fish stew.

Try our organic yellow curry paste

Tom yum paste

Tom yum paste is the base for a Thai hot and sour soup of the same name. An aromatic blend of chilies, lemongrass, galangal, sugar, and shallots, the paste is simmered in stock with mushrooms (straw or oyster) and prawns. Finish with a squeeze of fresh lime and a handful of chopped fresh coriander leaf. you could add a touch of fish sauce if you like. There is also a creamy version that has coconut milk added.

Try our organic tom yum paste

Asian sauces

Sauces can be grouped into condiments and cooking sauces. Condiments are used as they are, either to add a dimension of flavour when cooking or as an extra element added before or during eating. Most ready made cooking sauces are already cooked and are added towards the end of cooking.

Sriracha

Sriracha is a hot sauce that is now popular across the world and has become the essential source of heat for everything from chicken wings to popcorn. It is made from chilies, sugar, garlic and vinegar. Commercial sriracha is thicker than the thinner, sharper, Thai condiment.

Try our organic sriracha sauce

Read our article – what is sriracha and is it hot? 

Japanese soy dressing

Used widely in Japanese cuisine, Japanese soy dressing is the equivalent of the western vinaigrette dressing. Used to enliven simple dishes such as noodles and vegetable salads (hot and cold) it is a deeply savoury dressing of soy sauce, sesame, vinegar, mirin and ginger. The presiding flavour is the umami of soy, with added sharpness from vinegar that is tempered by the sweetness of mirin. Ginger forms a warm aromatic background to many Japanese flavour profiles and sesame adds a nutty toasted depth.

Japanese soy dressing is great tossed into an Asian style slaw or simple steamed greens.

Try our organic sesame soy Japanese dressing

Chili sauce

Chili sauce appears all over Southeast Asia as a bottled condiment. It varies in strength and thickness. The general flavour profile may also differ, yet generally it is a hot thick blend of chillies, sugar, vinegar and garlic. It can be used anywhere you would use fresh chilli, or require a bit of heat with an additional dimension of flavour.

Try our organic chili sauce

Sweet chili sauce

Sweet chili sauce is a popular Thai dipping sauce, used as a condiment rather than a cooking sauce. Made from chilies, sugar, garlic, and vinegar, it is more sweet than sour.

Try our organic sweet chili sauce

Stir fry sauces

Black pepper sauce

A Chinese restaurant favourite, black pepper sauce is the base of a popular chicken or beef stir fry. We like it with beef, as the meat stands up so well to the bold black pepper which seems to deepen the flavour of the meat. The sauce is made with soy, sugar or honey, and plenty of black pepper. The main aromatic is garlic and a touch of sesame adds an extra savoury edge. Stir fry chunky onions and pepper, with lean beef, and add the sauce near the end.

Try our organic black pepper sauce

Holy basil sauce

Holy basil grows across Southeast Asia but is often used medicinally rather than in food. It is however used widely in Thai food, and is a main ingredient in one of the most popular street food stir-fry dishes known as pad kra pao. The star of the dish is of course the holy basil. Not sweet Italian basil, or even aniseed-y Thai basil, but the distinct citrus pepper notes of holy basil.

The aim is something sweet, hot and salty. Hot with chilies; aromatic with garlic, and of course the holy basil that underlines it all. Stir fry with minced chicken or pork, and serve with rice and perhaps a fried egg on top.

Try our organic holy basil sauce

Sweet and sour sauce

Sweet and sour sauce has long been part of the Chinese repertoire, with many regional variations of the sauce itself and also what to do with it. Essentially, sweet and sour sauce is a slightly syrupy, somewhat glutinous blend of sugar and vinegar with a spicy note such as ginger.

The sweet and sour that we are most familiar with has its roots in Cantonese cuisine, in the much loved sweet and sour pork stir-fry dish. The battered style of sweet and sour is a popular Korean crossover dish, and sweet and sauce is actually the secret to the best Korean fried chicken.

Try our organic sweet and sour sauce

Teriyaki sauce

Teriyaki is a Japanese dish of grilled meat or fish with a glossy sauce. Teriyaki sauce is a blend of soy sauce and mirin (or sugar) with a hint of ginger. The ingredients are grilled without marinade and the sauce is added at the end.

Try our organic teriyaki sauce

Find out how to make teriyaki chicken like a Japanese restaurant…

Pad thai sauce

Pad thai is a classic stir-fried Thai noodle dish. Variations abound but the essential ingredients are rice noodles, beaten egg, beansprouts, and a protein such as prawns or chicken. Crushed peanuts to garnish are also non-negotiable. The flavour profile is sweet, salty and sour. A squeeze of lime juice to serve adds fresh sour notes.

Try our organic pad thai sauce 

 

Check out our full range of Asian groceries…

This article was reproduced on this site with permission from operafoods.com.au the “Online Asian Wholesale Grocer”.
See original article:- Guide to Southeast Asian cuisine and ingredients

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Simple Japanese kani salad recipe

kani salad

The latest Japanese dish to dominate our Insta-feeds is kani salad.

Super quick and easy to make, it is the ideal starter or side dish. Sandwiched within a crisp baguette, in a sort of banh-mi fusion mash up stylie, it will transport you to lunchtime heaven.

What is kani salad?

Kani salad is a Japanese shredded crab salad. You can use fresh crab meat (kani in Japanese) but there are times when imitation crab sticks (kanikama) are way better than the real deal. Surimi may not have the flavour of fresh crab meat but its ability to shred into strips is a textural joy.

At its simplest, and we think possibly best, kani salad has just three ingredients. Shredded cucumber, shredded crabsticks, and Japanese style mayonnaise. But you can add other crisp shredded vegetables such as carrots, cabbage, or radish. Asian slaw anyone? Mango is not unheard of, and many restaurants like to add a little flourish with fish roe or even panko breadcrumbs.

Kani salad dressing

Japanese mayonnaise is more similar to homemade mayonnaise. It is made with egg yolks, mustard, rice vinegar and oil. Rice vinegar is ideal for making mayonnaise, with its subtle sweetness and lack of harsh acidity. If you can’t get Japanese mayo, use the best shop bought you can find.

A few drops of sriracha sauce added to the mayonnaise excites the palate with a little moreish heat. You can find out more about sriracha sauce in this article. Other subtle flavour additions such as lime juice and soy sauce enhance the flavour of the dish without overpowering its innate simplicity.

How to cut cucumber for kani salad

Cucumber is the star of the show in kani salad. Cool and refreshing, it is the perfect pairing for those shredded strips of surimi. Yet for such a simple ingredient, cucumber can be deceptively hard to work with. The high water content means it soon loses that crisp texture and it can leak out into a soggy mess. The skin is often bitter and indigestible. To combat this, peel the cucumber using a speed peeler. Then, slice the cucumber in half lengthwise and scoop out the centre bit with the seeds.

Chop into lengths the size of the crabsticks. Slice lengthwise into 3mm slices, then slice the slices into 3mm strips.

Here are a few tips for getting the best from your kani salad.

  1. Use cold cucumber and shred as close to serving as possible. It won’t sit well.
  2. Same with the crabsticks.
  3. Mix your dressing ahead of time so the flavours combine.
  4. Toss the ingredients and dress the salad immediately before serving.

Japanese kani salad recipe

Serves 2, as a side or sandwich filling

6 crabsticks, shredded

1/2 large cucumber, shredded

3 tablespoons mayonnaise

1 tbsp rice vinegar

A squeeze of fresh lime

1 tsp Japanese soy sauce

1 tsp sriracha

  1. Shred the ingredients and toss together.
  2. Combine the dressing ingredients.
  3. Mix together and serve immediately.

Try a kani crab salad sandwich

Try adding kani crab salad to a warm crisp baguette with shredded cabbage, carrot, and radish, plus fresh coriander, mint and parsley.

Explore our range of organic Asian groceries or head straight to our selection of Asian sauces.

This article was reproduced on this site with permission from operafoods.com.au the “Online Asian Wholesale Grocer”.
See original article:- Super Simple Japanese kani salad recipe

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How to make teriyaki chicken like a Japanese restaurant

japanese teriyaki sauce

If you have ever had teriyaki chicken in a Japanese restaurant then you will know it is a far cry from the over-seasoned, over-thickened sauces of the supermarket and the all-you-can-eat international buffet.

Whilst there is nothing actually wrong with these commercial staples (there is a time and a place for everything, after all) the real deal teriyaki is a subtle surprise. Flavour and texture in perfect harmony; as most Japanese food is.

 

What is teriyaki?

Said to be a centuries old Japanese cooking technique, although there are many who would argue that fact, teriyaki is a grilled dish with a glossy sauce. In Japan it usually features fish, but the favoured version in the West is chicken. Closely followed by salmon. The root of the word is ‘-yaki’ meaning grilled, whilst the prefix ‘teri-‘ denotes the shine created by the sugar in the sauce.

What is teriyaki sauce?

Teriyaki sauce, known as ‘tare’ in Japanese, does not need to be thick to be glossy. Teriyaki chicken in a Japanese restaurant is more of a shimmering glaze that barely clings to the meat. It manages to be ethereally subtle whilst still packing a umami punch. Something which appears to be the secret to all Japanese food.

The ‘tare’ is not confined to teriyaki. As a marinade it forms the base flavours of Japanese fried chicken. Yakitori, the ubiquitous grilled skewer, also features the flavours found in teriyaki. ‘yaki’, as we have seen, means grilled. ‘tori’ means bird, usually chicken when used in a culinary sense. Yakitori is always chicken, always on skewers, and always grilled over an open flame. The skewers are grilled, dipped in sauce or brushed, and grilled some more. This is repeated until the chicken is cooked and coated in a gloriously caramelised coating. Same but different.

Teriyaki sauce is a simple blend of equal parts Japanese soy sauce and sake or mirin. Sugar is added in equal parts if using sake; much less is needed with the thicker, sweeter, mirin. Ginger, although not always used, adds another subtle layer of flavour.

How long do you marinate chicken in teriyaki sauce?

Actually you don’t. Both teriyaki and yakitori are cooked in sauce but not marinated. Marinating the chicken would affect the texture and therefore the way that it cooks. The entire crucial balance of the dish would be knocked out of whack.

How to make teriyaki chicken

Chicken thigh is the only way to make teriyaki chicken like a Japanese restaurant. If you want to use chicken breast then you are best making teriyaki chicken stir fry, which is another thing entirely. Why? Because chicken teriyaki is all about the skin. In fact it is all about soft soft meat, with crispy crispy skin. Which is a job that chicken thighs do really really well.

Despite ‘yaki’ meaning grilled, the best way to make teriyaki chicken is in a frying pan. One that has a lid, or at least something you can cover it with. Briefly. The aim is to render the fats out of the skin, making it really crisp, and then keep the meat soft with a shot of savoury steam. Makes sense, right?

Ideally, you want boneless thigh of a decent size, with the skin intact. It is easier that way, and they also tend to flatten it out a bit when sold this way. It may cost a little more. Or, you buy whole chicken thighs and get comfortable with prepping them. If you buy skinless boneless thighs then you clearly haven’t heard a word we have said. To prepare a chicken thigh you need to turn it over, skin side down, and carefully remove the bone by cutting the flesh around it. You can trim off the bit of excess skin. For best results, you should open the thigh out to make it flatter; a process known as butterflying. But as long as you can get the bone out, you are doing just fine.

Lay your now bone-free chicken thighs skin side up and poke several holes in them with a skewer.

Making the sauce

You could make up a teriyaki sauce with 1/4 cup Japanese soy sauce, 1/4 cup mirin, and a tablespoon sugar. Heat it together in a small saucepan so that the sugar dissolves and it reduces just a little. Grate 1 inch fresh ginger, and squeeze only the juice into the sauce. Or, you could just use our organic Japanese teriyaki sauce to make life much easier.

Cooking the chicken

Heat a frying pan over a medium-high heat and add the thighs, one at a time, skin side down. Pressing each one with your fingers for a minute or so helps to keep them flat and prevents bunching up. Don’t overcrowd the pan.

Once all the thighs are in the pan, cook for about 5 minutes. Turn the heat down to medium and cook for a few minutes more. The skin should be golden brown and crispy, with all the fat rendered into the pan. Pour this fat away, turn the thighs over, and add the sauce. It should cover the base of the pan, with the chicken meat immersed, but not the skin. Put the lid on, or cover the pan, and allow to steam through for one minute.

Remove the lid and let the sauce simmer for a few more minutes until it has reduced enough to cling softly to the chicken. Turn the thighs once, so the skin gets coated in sauce. The sauce should only be thick enough that it can cling. No thicker. Like thin gravy.

Set the chicken aside to rest for a few minutes and slice. Pour over the remaining sauce to serve.

Teriyaki chicken bowl

There are a few ways you could serve your teriyaki chicken. One is with a pile of crisp refreshing Japanese slaw, like this one. Or you could serve it with sticky rice and crisp green veg such as lightly steamed broccoli and asparagus spears. Or what about some Asian greens?

If you pile the rice in a bowl, top with the chicken, pour over the remaining sauce and add the vegetables, then what you have is teriyaki chicken don. That’s teriyaki chicken over rice in a bowl, and it is a really pleasing way to eat it. The sauce should be super thin; just enough to wet the rice a little. You could add a few pickles, like the ones in this post about Asian slaw and salads, or a simple flourish of spring onion. This is comfort food. Asian style. Good for your body as well as your soul.

 

We have plenty more organic Asian sauces to inspire you, and all of our South East Asian spices and condiments are available to buy in bulk.

 

This article was reproduced on this site only with permission from our parent co. operafoods.com.au the “Gourmet Online Wholesale Grocer”. See original article:- How to Make Teriyaki Chicken like a Japanese Restaurant

 

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Galangal vs ginger…and turmeric too!

galangal vs ginger

Galangal vs ginger may be an obvious comparison but did you know that turmeric is related to both? Here’s how to get the best from all three and use them to maximum effect in your cooking.

A trio of rhizomes

Galangal, ginger and turmeric all belong to the ginger family. The part of the plant that we use for cooking is known as a rhizome. Although botanically speaking it is different, you can just think of it as a root. Hence the name root ginger, for fresh ginger.

What is galangal?

Let’s begin with the least well known of our trio. There are several varieties of galangal but greater galangal, also known as Thai ginger, is native to Java and used primarily in South East Asian cooking. Particularly associated with Thai food, galangal is also used in China, Malaysia, Singapore and Indonesia.

The fresh rhizomes are often sold alongside ginger and turmeric. It looks pretty similar to ginger but has a thinner skin with noticeable striped rings.

Turmeric and ginger

Ginger, in both its fresh and dried forms, is probably the most familiar. Found all over the world, it is used in a wide range of dishes both savoury and sweet. The fresh root is slightly larger than the other two, and is sold in chunky branches known as a hand. The skin is light brown and thicker than that of galangal and turmeric.

Unless you were aware that turmeric is a root related to ginger you would probably never guess, as we are most familiar with it in its dried form. Turmeric is the smallest and sold as individual fingers rather than branching hands. The skin is also light brown, but the orange beneath is easily discernible. Like galangal, it is noticeably striped. Fresh turmeric is used in the same way as ginger or galangal.

Galangal vs ginger

The difference between ginger and galangal is subtle yet important. The two are not interchangeable and are in fact sometimes used together.

We use ginger, galangal and turmeric together in our South East Asian spice blend and they all play a different role.

What does galangal taste like?

Galangal has an overall lighter aspect than ginger. Sharp on the tongue it is more citrussy and has a hot clean taste.

Ginger can also be citrussy but is sweeter than galangal, with more peppery notes. It is deep, pungent and tangy.

Turmeric is nothing like the other two. It is earthy and bitter, with only a slightly spicy undertone.

Fresh ginger vs dried

The dried forms of all three of these spices, are completely different to the fresh roots. Yet what they lose in terms of bright citrussy top notes they gain in depth of flavour. Most cuisines use both fresh and dried, for different purposes, and they are considered simply different not inferior.

How to use dried galangal

As already noted, dried galangal is not really a fresh galangal substitute but is used in South East Asian food for different purposes. That said, a high quality product such as our organic galangal powder has a surprisingly fresh flavour. Stored well and used wisely you will find a happy compromise.

We use galangal powder in this quick and easy hot and sour soup. The same post features dried ginger in a recipe for quick and easy Singapore black pepper chicken.

Galangal powder is found in many spice blends, including Rendang curry powder and Laksa spice mixes. It is of particular use in seafood dishes where it neutralises those over-fishy flavours. Use in soups, curries and stir fries.

Ginger powder goes surprisingly well with vegetables, in particular squash, pumpkin or carrots. You can also use it to tenderise meat before grilling. Try mixing our organic ginger powder with just salt and pepper before using as a dry rub; make the ginger the star of the show. Ginger is found in most curry powder blends, as well as BBQ rubs and jerk spice.

Turmeric powder is an amalgamating spice which means that not only does it pretty much go with everything but it also brings the other spices together in harmony. A sprinkle of organic turmeric powder over cauliflower before roasting is really good. Turmeric finds its way into so many spice blends because of this harmonising quality.

It is worth noting that turmeric is nothing like saffron. Yes, it can be used to colour things orange but any similarity stops there. You can make delicious yellow rice with turmeric that has lovely earthy tones.

A bonus recipe for fragrant yellow rice

Add to the pan of boiling water, in with the rice, 1/2 teaspoon turmeric, 1 cinnamon stick, a few cardamom pods and a bay leaf. Drain when cooked and pick out the whole spices before serving.

Discover more about Asian cuisine and ingredients in our guide…

Take a look at our range of organic Asian spices. All of our Asian sauces and condiments are available to buy in bulk.

This article was reproduced on this site only with permission from our parent co. operafoods.com.au the “Gourmet Online Wholesale Grocer”. See original article:- Galangal vs ginger…and turmeric

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What is sriracha and is it hot?

What is sriracha

A foodie success story, sriracha has become the hot sauce on everyone’s lips. For those who think maybe they don’t like hot sauce, or have just been doing other things for the past decade, we ask ‘what is sriracha?’.

And more importantly, is it hot?

What is sriracha?

Sriracha is a chili sauce, originally from East Asia. Its exact origin is hotly debated but it is generally accredited to the town of Sri Racha in Thailand. What the world has come to know and love as sriracha actually comes from California, where it was invented by a Vietnamese immigrant. Hence the more familiar term of hot sauce.

Interestingly, sriracha is common in both Thailand and Vietnam but in Thailand it is used as a dipping sauce, where it has a thinner consistency and a sharper flavour with more vinegar. In Vietnam is is used more as a condiment.

Sriracha ingredients

It is made from chilies, sugar, salt, garlic and vinegar. Commercial varieties have xanthan gum added as a thickener to make it squeezable like mustard or ketchup. It is this squeezable aspect that is possibly, at least partly, responsible for it becoming a worldwide phenom.

Red jalapenos (which are basically green jalapenos that have ripened in the sun) are mixed with vinegar. This breaks them down and also helps to preserve the final product. Salt is added and the mixture is left to do its thing. Kind of like fermenting, but not strictly fermenting as it contains vinegar.

Once the chili, vinegar, salt combo has worked its magic, sugar and garlic are added. It is this, plus the flavour of the chilies, that gives sriracha its unique flavour profile.

Our sriracha chili sauce is certified organic so is made from 100% organic ingredients.

Is sriracha vegan?

The process of making sriracha does not involve any animal ingredients but the provenance of certain ingredients may be called into question. It depends how much of a hard line you take on veganism. Sugar and vinegar may both include animal by products in their processing.

Is sriracha gluten-free?

Theoretically, sriracha contains no ingredients with gluten. But, unless a product is labelled gluten-free and manufactured according to strict regulation it cannot be certified gluten-free. Vinegar, although made with grains, should be gluten-free but there are no guarantees.

So is sriracha sauce hot?

Sriracha brands will vary in their intensity, but as hot sauces go, sriracha is considered to be on the mild side.  It is more about flavour than heat, with a little kick that you miss once its gone. Chili excites the tastebuds, making them more receptive to flavour and waking up the appetite.

The Scoville scale measures the capsaicin content of chillies. Capsaicin irritates mucous membranes which is why chile peppers feel hot in your mouth or hurts like hell when you accidently rub it in your eye.

Jalapeno peppers, like they use in sriracha, register at around 5,000 to 9,000 units. The mild and licorice-y pasilla pepper used in Mexican cooking registers between 1,000 to 1,500. Currently the hottest chili pepper stands at 2 million plus. So, jalapeno is low to mid range hot.

The heat of chili can vary from fruit to fruit, even from the same plant. Factors such as processing time and other ingredients can also affect how hot chili feels in the mouth. Manufacturers will however go to great lengths to ensure their offering is consistent so once you find one you like, stick to it.

How many Scoville units is sriracha?

On average (although there really isn’t such a thing) sriracha comes in at about 2,200 Scoville units. Compared to the 3,750 of Tabasco.

Sriracha vs Tabasco

Tabasco is a Cajun style hot sauce made from vinegar, chile peppers, and salt. All about the interplay between chili and vinegar, it has a thin consistency and a sharp vinegar tang. Sriracha is more friendly, like ketchup with a kick, and is all about the extra dimensions from the sugar and garlic alongside the integral flavour of the peppers. Despite the heat, it is soft and rounded on the palate.

What does sriracha sauce taste like?

It is spicy, garlicky, tangy, salty and sweet. Pretty much flavour enhancer in a bottle. One that doesn’t contain MSG.

What goes with sriracha?

Absolutely everything. Seriously, everything. Not just for Asian food (although it is great with it) it ups the ante of everything you put in your mouth. Straight from the bottle it acts as a condiment, a seasoning, or both. Added to mayo, or cream cheese (or both) it becomes milder, creamy and moreish. You can use it as a marinade, and it makes meat taste awesome. It goes particularly well with eggs and cheese. It makes the best buffalo wings EVER.

Does sriracha go in the fridge?

No. It will keep well out of the fridge, but feel free to err on the side of caution and refrigerate anyway if you wish.

Discover some other key ingredients in the foods of southeast Asia…

Take a look at our range of organic Asian sauces, or head over to our online wholesale  store for bulk buy groceries.

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Rice stick noodles. A classic Asian ingredient for your pantry.

rice noodles

Rice noodles are noodles formed from rice flour. Made with rice and water, they sometimes have tapioca, corn starch, or even wheat added to improve their texture. Common across south, east, and south-east Asia, they are mostly bought dried although fresh are available.

Consumption of noodles can be traced back to ancient China. As the story goes, invaders from the north were forced to adapt their wheat based ways to life in the south. Which is rice growing territory. Rice noodles officially became a thing and popularity spread, particularly to the countries of south-east Asia such as Thailand, Vietnam and Malaysia. There they became an essential part of the culture.

Types of rice noodles

Rice noodles come in a huge variety of sizes, and different brands may have just slight variations in their composition. They all have a neutral taste with a gelatinous slightly chewy texture that is perfect as a carrier for other flavours. They tend to be white and slightly see through.

Rice vermicelli are the very fine strands that look like angel hair pasta and are usually packaged as nests or bunches. When cooked they are soft, slippery and slightly chewy. Ideal for broth, or as a spring roll filling.

Thicker and wider noodles are slippery and a little more chewy. More robust, they hold sauce well and absorb bold flavours for the perfect silky noodle dish.

The most popular rice noodles throughout Asia are straight flat noodles known as rice sticks. They come dried and look like packets of linguini. When cooked they are soft and slippery with a moderately firm chewy texture. Also known as pho noodles, or pad thai noodles, they are great for stir fries as they hold together well. Rice stick noodles are not to be confused with ramen noodles, which are made from wheat. Brown rice stick noodles are also available.

Are rice noodles gluten free?

Rice, in itself, is a gluten free grain. Rice noodles do often have other ingredients such as wheat added so it is always best to check the label to be certain.

Are rice noodles healthy?

Rice noodles, when they do not contain any additional wheat, are perfect for a gluten free diet. As with any ingredient, noodles are only as healthy as the rest of the ingredients in your dish. Rice noodles are an excellent source of manganese (for blood sugar regulation), antioxidant selenium, and phosphorus (for helping kidneys filter waste). Brown rice noodles have slightly more nutrient value from fibre and help to lower the net carb value.

How to cook rice noodles

All rice noodles are prepared by soaking in water to soften them. Boiling is too harsh for the delicate structure and will result in soggy claggy noodles. And nobody wants that. Use room temperature water and gently pull them apart with your fingers as they soften. Always follow the instructions on the packet but as a rough guide vermicelli noodles need about 3 minutes, whilst stick noodles need about 10 minutes. Drain well after soaking and toss in a little oil to prevent sticking.

If you want to add rice noodles to hot stock or broth, you do not need to soak them. Drop the noodles into the boiling liquid and serve once soft.

To stir fry rice noodles, add the softened and drained noodles to the pan and stir for a minute before adding sauce.

Thai rice noodles

Rice stick noodles, are perfect for pad thai. Take a shortcut, without compromising on flavour, and use our organic pad thai sauce. Simply stir fry chicken, prawns or tofu with spring onions. Add soaked noodles and then the sauce. Serve with crunchy beansprouts, chopped peanuts and lime wedges.

What to do with leftover rice noodles

If you soak more rice noodles than you need, toss them in a little oil to prevent them from clumping together and keep them in the fridge for up to 3 days. Tossed with a dressing they make a great quick salad, or can be added to soups and stir fries as normal. Tossed with other ingredients they make the ideal filling for a lettuce wrap or spring roll.

Find out more about the ingredients used in Asian cuisine…

Check out our range of organic Asian groceries. Or buy direct from our online Asian grocery store.