We have been talking about cooking without recipes, which is one of the things many of you said you wanted to learn during the Cure. One thing that makes cooking by instinct and feel more simple is a basic understanding of classic flavor combinations. We're going to take a look at flavors from some of the world's great cuisines this week.
First up: Asian and Far Eastern cooking.
Now, let's just be straight up and say that we are in no way trying to represent all of Asian cooking. There is a wide, wide variety of flavors and ingredients from Malaysia to Indonesia to Japan and Korea. Thai, Vietnamese, and the big place that is China all have their own regional specialties and huge diversity of flavors.
But here are a few classic ingredients that show up in a lot of Asian and Eastern cooking. Feel free to add more!
Most of these flavors work very well when combined in groupings of two, three, or more.
Flavors
• Ginger
• Galangal
• Garlic
• Scallions
• Shallots
• Lemongrass
• Thai basil
• Cilantro
• Soy flavorings: miso paste, fermented soybeans, and soy sauce
• Fish flavorings: fish sauce and shrimp paste
• Coconut
• Sesame seeds and sesame oil
• Rice vinegar
Meal Basics
• Rice
• Rice noodles
• Tofu
• Pork and beef for stir-fries and curries
Recipes and tips based on these flavors
• Ginger and Cilantro Baked Tilapia
• Technique: How to Peel Ginger
• DIY Miso Soup
• Soy Sauce: To Refrigerate or Not
• Spicy Broccoli Tofu Stir-Fry
• Ma Po Tofu
• Ceramic Ginger Grater
• Pork Stir-Fry with Asparagus and Sugar Snap Peas
• Malaysian Beef Curry
• Steamed Pork Dumplings
• Recipe Review: Coconut Fish Stew with Basil, But No Lemon Grass
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I like how garlic is on the list twice---that's how it is in my house!
Sugar sake soy sauce is a standard Japanese flavor combo.
Haha! Thanks for noticing that, Mercy Street. I'll fix it, although maybe it is indeed symbolic!
thumbs up to sugar, sake & shoyu...you'd think everything would taste the same, but it really doesn't. Oh let's not forget mirin.
I love how you can use cilantro in Asian as well as Hispanic dishes. It's got to be my favorite herb. Good list! I'm searing it on my memory for next time I'm improvising. I get stuck in the soy sauce/ginger/garlic rut, and it's nice to expand that a bit. I notice that lime/ginger makes a good flavor, but I don't know how Asian that is.
i would add lime to the list, and possibly chili (flakes or peppers).
it would also be helpful to note the breakdown of flavors in your average curry powder for help/inspiration as well. or will indian food be separate? i guess curries alone could be a whole topic, eh?
I would also add lime, lemon (juice and zest) and chillies to the list. I'm from Malaysia, so cooking with chillies (fresh and dried) is key in any of my dishes, from fried rice to soups! Oooppsss.. I don't see oyster sauce on the list! That is the most basic sauce in almost all stir fries :P
Lime water sugar garlic fish sauce = ubiquitous Vietnamese seasoning.
Basically, limeade plus fish sauce and garlic.
Ooops, my plus signs didn't show up!
I'll have to second (or third, as the case may be) chilies -- us southeast Asians like our spice!
Hoisin sauce and black bean/ garlic paste
and second oyster sauce
Oh yup, mirin. I have a spice-averse husband and offspring. So it's just the basic Japanese combo noted above, sesame (I've been known to cheat and use tahini rather than toast and use the suribachi to grind the stuff), and kombu dashi. Bonito flakes go on the Japanese list, too. (I don't use it because I'm vegetarian, but it's a basic if you're not.) And shiro miso.
mirin is terrific stuff, but most of what's available has corn syrup as the first ingredient -- yuck. i have found real mirin at health food stores (eden brand, i think).