Weir Cooking in the City: The Essential Asian Pantry
ON THE SHELVES
Chapati flour
Coconut milk
Cornstarch
Dashi powder
Mushrooms, dried black or shiitake
Oils:
chili oil, peanut oil, sesame oil
Panko (Japanese bread crumbs)
Rice wine vinegar
Sauces and seasoning pastes:
black bean sauce, chili paste (also known as hot chili sauce), Chinese hot mustard, fish sauce, garlic chili sauce, hoisin sauce, oyster sauce, satay sauce, soy sauce, tamari, Thai green and red curry pastes
Spices:
cardamom, Chinese five-spice powder, coriander, cumin, fennel, saffron, szechuan peppercorn, turmeric
Wakame, dried
Wasabi
Wine
Chinese rice wine or dry sherry, mirin, sake
IN THE REFRIGERATOR OR FREEZER
Kaffir lime leaves
Miso
Noodles:
bean thread noodles, Chinese egg noodles, ramen noodles, rice noodles, soba, somen, udon
Rice:
long-grain, basmati, and jasmine rice
Wrappers:
egg roll wrappers, wonton wrappers
Vegetables:
bamboo shoots, bean sprouts, bok choy, cilantro, ginger, Japanese eggplant, lemon grass, mushrooms (fresh and wood ears), napa cabbage, Thai sweet basil, water chestnuts
Recipe ©2004 Joanne Weir from Weir Cooking in the City, reprinted by permission.
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