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Top Tips on Cooking Asian Food
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Wok Cooking When making a stir-fry, try to cut the ingredients to the same size and shape. This adds to the presentation. Also, ensure that you add the ingredients into the pan in the correct order (ingredients that take longer to cook go in first, the quickest cooking ingredients are added last).
Ensure that you have all of the ingredients prepared in advance when cooking with a hot wok.
Cutting vegetables at an angle adds to the presentation of a dish.
When stir-frying, if the mixture looks to become a little too dry, instead of adding extra oil, which can make the end product heavy, add a little water instead. This will also help to cook the vegetables in the steam created.
Flavoured oils, such as sesame oil, should only be added at the end of cooking in a wok. If you begin to cook with a flavoured oil, the taste will be lost by the time the cooking has finished.
The best way to keep your wok clean, especially those without a non-stick coating, is to de-glaze the pan over a high heat with a cup of water straight after serving the food. Scrape the bottom of the pan with a wooden spoon or bamboo brush and allow the heated water to lift any stuck bits of food. Drying over the heat will also stop rust getting into the pan.
South East Asia You can get a great result if you cook Thai rice in watered down coconut milk.
The 5 major tastes that distinguish South East Asian cooking, particularly Thai cooking, are hot, sour, sweet, bitter & salty. All Thai curries and many other dishes will have an element of each principal taste within them. This is why using the authentic ingredients will get you closest to what you can find in the area.
If you cannot find Thai (sweet) basil, use normal basil with a little fresh mint.
In much Asian cookery, fish sauce is used as the salting additive, so you do not need to add extra salt.
Japan To get a very light "tempura" Japanese style batter, simply combine equal quantities of corn (maize) flour and plain flour with a cold bottle of beer (lager) or a small bottle of champagne. Do not over-mix, it doesn't matter if there are a few lumps in it. Use immediately as a coating for deep frying.
In presentation terms, Japanese foods should show vibrant shades of white, black, yellow, red & green or any combination of these. The use of red and white together (the colours of the national flag) is always a winning combination, hence lobster, red mullet, etc. being very popular ingredients.
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