Cooking By Feel: Asian Flavor Combinations
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.
• Rice noodles
• 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
(Image: Faith Hopler)