Calling All Cooks
...especially if you like to cook Asian cuisine. I need your help.
I love Asian cooking. Chinese, Japanese, Korean, Thai--you name it. But when I cook with those spices renown for Asian cuisine, I seem to be missing a beat.
It seems to me that most Asian cooking uses sweet, salty, sour, spicy, and/or nutty. I'm not a big fan of nuts in my food, but I do love that hint of vinegar, sweetness and spiciness in stir fry dishes.
But is there an easy ratio to remember how much to use of each? Am I missing a spice that should be used in most Asian dishes?
The other day I made a potluck stir fry with what was in my fridge: celery, cabbage, onion, squash, and snap peas. I made a mixture of soy sauce, rice vinegar, sweet chili sauce, and garlic, but it still didn't taste right to me. I felt it was missing something.
Any suggestions?
***
The leaves are starting to fall. The leaf drop is due more to the wretched heat we've suffered than the changing of the seasons. Although we did get a little rain yesterday, it barely wet a whistle.
Whenever the leaves start falling, I start feeling all wifely and want to cook. It must be some horrible ancient part of my brain, hardwired to revert to domesticity when the seasons change. I know it can't possibly be natural--at least not for me.
Are you a good cook? Any thoughts on Asian cuisine? My specialty is Mexican cooking...and takeout.
I love Asian cooking. Chinese, Japanese, Korean, Thai--you name it. But when I cook with those spices renown for Asian cuisine, I seem to be missing a beat.
It seems to me that most Asian cooking uses sweet, salty, sour, spicy, and/or nutty. I'm not a big fan of nuts in my food, but I do love that hint of vinegar, sweetness and spiciness in stir fry dishes.
But is there an easy ratio to remember how much to use of each? Am I missing a spice that should be used in most Asian dishes?
The other day I made a potluck stir fry with what was in my fridge: celery, cabbage, onion, squash, and snap peas. I made a mixture of soy sauce, rice vinegar, sweet chili sauce, and garlic, but it still didn't taste right to me. I felt it was missing something.
Any suggestions?
***
The leaves are starting to fall. The leaf drop is due more to the wretched heat we've suffered than the changing of the seasons. Although we did get a little rain yesterday, it barely wet a whistle.
Whenever the leaves start falling, I start feeling all wifely and want to cook. It must be some horrible ancient part of my brain, hardwired to revert to domesticity when the seasons change. I know it can't possibly be natural--at least not for me.
Are you a good cook? Any thoughts on Asian cuisine? My specialty is Mexican cooking...and takeout.
Comments
The leaves aren't falling here, but it was 50 degrees this morning. Felt like Fall! But even that doesn't get me in the mood to cook.
No one starves at my house, but I lack the finesse of really good cooks. Alas, I didn't inherit that gene.
soy sauce
rice vinegar
brown sugar OR unrefined evaporated cane sugar OR honey
sesame oil (a few drops is usually all you need)
chile sauce or chile oil
garlic
ginger
pepper
fresh lime juice, if i have it
I read once that most cuisines use a mirepoix. French cuisine, of course, is carrots, celery, and onion. Spanish-based cuisine uses the "holy trinity." Asian cuisines use green onion, garlic, and ginger. There are variations, additions, etc., but it's a good place to start. :D
I hadn't thought of lime juice or flavored oils, so I'll keep them in mind too.
I knew there'd be people out there who could help me. :)
I think, M, the biggest "sin" of yours that you listed is that you add the chilli sauce to the stir-fry. Don't do that. Chilli sauce is separate. Use a chilli oil, but not sauce.
Using Courtney's mirepoix mix: If you're going south-east Asian, add finely chopped lemongrass to the mirepoix. For Thai, add chopped Thai basil at the end and add crushed peppercorns to the mirepoix with the lemongrass. If you're going Korean, ditch the lemongrass and green onion, add leek and gochujang (or a mix of chilli paste and miso to your preference, if you can't get gochujang).
For Chinese, it gets a bit more complicated, as it depends on the region. It looks like you're going Cantonese-ish, so Courtney's mix (with sliced red onion or leek subsituting for the green onion in the mirepoix) is a good starter. Also, chopped fresh green onions on top as a generous garnish with most of these dishes/cuisines (not as part of the mirepoix) helps a lot with the taste.
If you're frying the meat first, remember to take it out before you fry the vegetables. Don't throw everything in and expect the dish to be perfect! The standard order is:
1) Oil in pan. Meat, that has usually been marinated in a bit of cornflour, Chinese wine/cooking sake/dry sherry, light soy sauce and only a few drops of sesame oil.
2) When meat is lightly cooked, remove.
3) A bit more oil. Mirepoix.
4) Vegetables.
5) Put back meat.
6) Add sauce (light soy sauce + stock + sesame oil + conflour + whatever you like -- oyster sauce, worcestershire if you're cooking beef)
7) Dish out, garnish with spring/green onions. Serve immediately.
Work up to five-spice powder. You can go wrong very quickly with five-spice because it's so pungent. Even the chefs at the Shangri-La in Singapore have screwed it on occasion, so take it easy.
I could go on, but hope this helps. :D
On the other hand, Kaz just made me terribly hungry!
I think after reading your comment, I'm beginning to see what I did wrong.
I'll definitely start with a flavored oil this time and layer the ingredients in steps. Thank you for the advice on the 5 Spices too. I've never used it so I'll be extra cautious now.
Most of my stir frys are vegetarian though sometimes I add shrimp.
My stir fries have been very basic with a little oil and lemon juice to flavor since I'm on a diet :)
Re: diets
Ugh. Don't remind me. I'm having to watch my calories now too.