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Get To Know Spices Asian Cuisine - Although both in the continent of Asia, Asian cuisines such as Chinese cuisine, Japan, Thailand and Korea each have a distinctive flavor. The flavor is delicious yet light, don't use seasonings that are too sharp.
As spices, they usually just use garlic and onions. Asian cuisine is also usually a lot using processed condiments, sauces, soy sauce and ready to use. You want to try cooking Asian cuisine? Learn about the various kinds of spice essence so as not wrong and created delicious taste expectations.
Chive/Onion China
Garlic is believed to come from mainland China. Chives are usually worn part won't be matter that fragrant flavorful but not too intense. Fit is eaten raw as a hot mixture, mixed with seafood, or mix a variety of stir fry.
Onion Chung
People often mistakenly distinguish chives with chives. Chives resemble scallions but smaller while chives shaped flattened and not hollow like chives. This usually leaves the seasoning for stir fry mix, processed meats, and seafood will be more tasty if you add these leaves as bumbunya.
Coriander Leaves
Often called coriander or cilantro leaf. A cursory resemblance basil leaves. Scent of cilantro is very typical, and can eliminate fishy aroma processed fish, clams, and shrimp. Its use with finely sliced or plucked leaves. Oriental cuisine soups and many use cilantro as bumbunya such as tom yam soup and som tam the origin of Thailand.
Thai Basil/Sweet Basil
Its shape is similar to that of basil leaves but smaller in size. Thai basil is very popular in Thailand or Viet Nam culinary. The fragrant aroma and taste similar to basil leaves. This leaves used fresh as vegetables or as a seasoning mix. In the market there are several varieties of thai basil, as leafy green and purplish green.
Szechuan Pepper
Szechuan pepper is a spice of Chinese cuisine, especially from the region of Szechuan. In contrast to pepper in General, this pepper type details are smaller, with aroma and flavor that is not too sharp. Pepper is a mixture of five spices powder or ngohiong. Suitable for oriental dishes such as chicken or duck, processed and sold in the form of whole or mashed.
The aroma and taste of Szechuan pepper is very similar to andaliman, because it is still a family. If it is hard to find a Szechuan pepper, andaliman can used as a substitute.
Star Anise/Pekak
You may be wondering, why the aroma of fragrant and fresh sauce, or why sapo know scented fragrant and mouth-watering? One of the Spice that gives participation in the aroma is pekak or star anise that has a distinctive fragrance.
Culinary Arts in Indonesia, pekak indeed less popular than pepper, nutmeg, or cloves. Pekak more popular in Chinese cuisine, Thailand, Viet Nam, and Japan.
Its use can be entered directly in the form of whole or mashed. Dishes such as peking duck, sapo, oxtail soup, Curry, stir-fry meat, grilled dishes or be more luscious with added seasonings. Pekak also became a typical Chinese cooking spice blends, marinades, namely ngohiong.
Red yeast rice
Red yeast rice is made from glutinous rice or plain rice which is fermented and dried until the colour is dark red. In addition as a food coloring, red yeast rice also adds to the taste of the food, the cake, or drink. Red yeast rice is usually added to dishes of duck, chicken, meat, or vegetables to give the effect of the color red. Its use can be sauteed, pounded, or mixed with food.
Lemon Cui
Some people refer to it as the Chinese lemon or lime muddled. It tasted very sour, fragrant aroma, and the water is quite a lot. Orange is commonly used in the cuisines of Sulawesi and Sumatra. The addition of lemon juice reduces the fishy aroma of fish or meat, as well as giving the effect of a sour taste fresh.
This all new fresh spices only lho, Bu. There are also various seasonings, sauces, so as well as the typical soy sauce that is often used in Asian cuisine.
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