The Deep Roots of Chinese Cooking in Thai Cuisine
Discover how Chinese cooking has shaped the gastronomic evolution of Thai cuisine!
Asian food is one of the most popular cuisines in Australia. Over the years, there have been many innovations with new ingredients and recipes. In recent times, Australian supermarkets are beginning to sell more and more authentic Asian ingredients, meaning it’s never been more accessible to cook delicious Asian food at home.
Read on to learn more about the 13 key ingredients you need in your kitchen to make all your Asian favourites. Have these key ingredients in your kitchen, and take your homecooked Asian food to the next level!
Gochujang
This is a sweet, spicy and salty Korean red chilli paste. Its key ingredients are red chilli powder, glutinous rice and salt. Gochujang is used to make an array of sauces and when added to meat, vegetables and fish, gives a rich flavour to the dish. It can be preserved by refrigerating it in a tight container.
We've got a Korean recipe for Korean Beef Bulgogi Bibimbap you'll love.
Noodles
Noodles are the most versatile food found in the Asian cuisine, and are found in an infinite number of recipes. Made with a number of different ingredients, there are also many different types throughout Asia, where they are a staple ingredient in cooking.
Pad Thai is one of our favourite noodle dishes. Check out this easy Thai recipe for Pad Thai!
Rice Vermicelli
Rice vermicelli are thin rice noodles, eaten as a part of a salad, in rice paper rolls or soup. They are very common across all Asian cuisines. They're really quick and easy to cook.
This Vietnamese recipe for Grilled Pork Noodle Salad is delicious. Give it a try!
Dried Anchovies
Anchovies are small fish found in salt water. These are then dried and used throughout Asian for consumption. The anchovies are used to prepare sauces or simply eaten with rice or as a snack. Store these in a ziplock or airtight container in a freezer.
Give this Malaysian recipe a go for Pan Mee with homemade noodles.
Chinese Five-Spice Powder
It is a powdered blend of star anise, cloves, Chinese cinnamon, Sichuan pepper and fennel seeds. It has a tangy, hot and sweet flavour, and is a common addition when cooking chicken, duck and seafood. Store this mix in an airtight box, away from the light.
Five-spice powder is the perfect addition to this Asian recipe for Crispy Roast Pork Belly.
Soy Sauce
Across Asia, there is a wide varierty of different types of soy sauce. There are two major varieties of soy sauce—light soy sauce and dark soy sauce. The light sauce is used usually as a condiment for food or to season while cooking, while the dark sauce is often used for marinading meat or to provide colour. Keep both at room temperature or in a cool place for it to last longer.
Cook up our Soy Sauce Chicken for a dinner the whole family will love.
Lemongrass
Lemongrass is a strong and aromatic herb used to add flavour in Asian soups, curries and stir fries. Lemongrass is also added to tea for a healthy and rejuvenating drink. Store this by wrapping it tightly and freezing it.
Get this authentic Malay recipe for Chicken Rendang.
Thai Basil
Thai Basil is an intensely aromatic herb used in soups, curries, salads and stir-fries. The leaves are used as is or they can be shredded and used as a garnish. Store Thai basil in the refrigerator for a longer shelf life.
Try using some Thai basil when you cook up this Thai recipe for Vegan Green Curry.
Galangal
A member of the ginger family, galangal has a rich aromatic, tangy flavour. It is used widely in Thai curries and seafood dishes. You can store it by wrapping it and freezing it in the refrigerator.
Try this delicious Thai recipe for Tom Yum Fried Rice for dinner.
Fish Sauce
Fish sauce is a staple ingredient in many Asian countries. Fish sauce is the liquid extracted from the fermentation of fish. It is used to make dipping condiments and in the cooking process to season dishes with fish, pork, shrimp and chicken. Despite its pungent smell, it adds a unique umami and salty flavour. In order to preserve this sauce, store it in a cool, dry place.
Try out this delicious Thai recipe for Larb Gai.
Sweet Soy Sauce
Also known as 'kecap manis', sweet soy sauce is one of the most used sauces in Asian cooking besides soy sauce and oyster sauce. It is sweet, thick and has a rich caramel colour that adds an aromatic, sweet flavour to any dish. The sweet soy sauce is used in salads, curries, stir-fries and meals.
Kecap manis is the secret ingredient in this Nasi Goreng fried rice recipe.
Oyster Sauce
Oyster and soy sauce are the main ingredients of oyster sauce. It tastes mild and is used for cooking vegetables and meats and is very popular in Cantonese dishes.
We reckon you'll love this Chinese recipe for Stir Fried Chinese Broccoli with Oyster Sauce.
Sambal
Sambal is a sauce made from chilli, shrimp paste, fish sauce, garlic, ginger, sugar, lime and a variety of vinegars. It is served as a condiment or mixed with other ingredients to make a dish. It should be stored in an air tight container.
Check out our Nasi Lemak recipe with a homemade sambal.
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