The flavors of Asia are varied with different spices and cooking methods in each region.
The flavors of the Orient are strong, unique and exotic. Many plants and spices are extremely different from those grown in the Western hemishpere, offering a completely new taste experience to Westerners. Use an Oriental cookbook to make some classic meals at home after learning about the different seasonings and spices.
Ginger
Whether bought fresh or in powder form, ginger is a prominent spice in Oriental cooking. Native to China and much of South Asia, this root has influenced dishes in China, India, Taiwan, Vietnam and Korea. Ginger is used in sweet and savory dishes, commonly combined with garlic into a paste for savory plates. Meats, such pork and beef, are typical ingredients that would be rubbed with this paste. Sweets, such as dried ginger, are also common throughout Asia.
Laksa Leaf
Used predominantly in Vietnamese and Singaporean cuisine, the laksa leaf has a pungent aroma, giving a mix of peppery and minty qualities to dishes. This herb is used in many fish soups and snacks, such as otak-otak (a fish dumpling, almost like a tamale) and laksa soup (fish soup with generous amounts of laksa leaves used as greens in the broth). This herb is easy to grow at home, as long as you can find a bunch in a store. Pluck the leaves from the bottom two-thirds of the stem and plant under plenty of sunlight.
Lemongrass
The people of Thailand and Malaysia use lemongrass in many traditional dishes. As the name implies, lemongrass provides a fresh, lemony quality to a dish. This herb is used in fresh and dried forms, seasoning everything from fresh fish to curry and soups. The stalks are tough and hard to eat raw, therefore they are usually ground or pounded before being added to spice fish or curry. Lemongrass is an herb that has become easier to find in Western supermarkets.
Thai Chili Pepper
Thai chili pepper, or cayenne pepper, is a large red pepper used in many Oriental and Western dishes. The Thai chili pepper is also the main ingredient in the popular sriracha sauce. This sauce has become widely known through Asian restaurants and grocery stores. However it is not necessary to buy this in store, as it is relatively easy to make with a few Thai chili peppers and some vinegar, garlic, sugar, salt and water.
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