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Salt and Szechwan Pepper Mix

(Photo by clairegren/Flickr)
Food & Recipes

Ingredients

2 tablespoons salt
1 tablespoon Szechwan peppercorns (without seeds)
1 teaspoon white peppercorns

Directions

In a small, heavy pan toast salt and peppercorns over medium heat, shaking the pan or stirring constantly, until they are smoking hot and smell fragrant. Remove from heat and grind to powder using a spice grinder or mortar and pestle.


Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)

Roasted Shrimp Paste Relish (Ngapi Htaung)

Dried Shrimp Paste (Photo by <a href=Andrea Nguyen/flickr)" src="http://asiasociety.org/files/imagecache/small/food_dried_shrimp_paste.jpg">
Food & Recipes

Ingredients

60 g/2 oz dried shrimp paste
2 medium onions
4 whole large cloves garlic, unpeeled
2 tablespoons dried shrimp floss
2 teaspoons chilli powder
1 teaspoon salt
2 tablespoons lime or lemon juice

Directions

Red Coconut Sambal

(Photo by PurpleDinosaur/Flickr)
Food & Recipes

Ingredients

75 g/2 1/2 oz/1 cup fresh grated
or desiccated coconut
1 teaspoon salt
1 teaspoon chilli powder or to taste
2 teaspoons paprika
2 teaspoons pounded Maldive fish or dried prawns
1 small onion, finely chopped
2 tablespoons lime or lemon juice
If using desiccated coconut, sprinkle with
3 tablespoons hot milk or water and toss to moisten.

Directions

Red Bean Paste (An)

Photo by <a href=*Noema*/flickr" src="http://asiasociety.org/files/imagecache/small/redbeanpaste.jpg">
Food & Recipes

Ingredients

220 g/7 oz/1 cup adzuki beans
250 g/8 oz/1 cup sugar
1/4 teaspoon salt

Directions

Peanut Sauce

Photo by <a href=VirtualErn/flickr" src="http://asiasociety.org/files/imagecache/small/peanutsauce.jpg">
Food & Recipes

It makes a delicious spread, or relish with grilled meats. When required as a sauce, simply spoon out a quantity and mix in sufficient coconut milk or water to give a thick, pouring consistency.

Ingredients

Panch Phora

(Photo by angusf/Flickr)
Food & Recipes Ingredients

 

2 tablespoons brown or black mustard seeds
2 tablespoons cumin seeds
2 tablespoons nigella (kalonji) seeds
1 tablespoon fenugreek seeds
1 tablespoon fennel seeds

Directions

Combine in a glass jar. Shake before use to ensure seeds are evenly mixed as the heavier seeds tend to gravitate to the bottom.


Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)

Mustard Pickle

Mustard-Pickled Vegetables (Photo by <a href=Renée Suen 孫詩敏/flickr)" src="http://asiasociety.org/files/imagecache/small/food_mustard_pickle.jpg">
Food & Recipes

Ingredients

90 g/3 oz/1/2 cup mustard seed
750 ml/1 1/2 pints/3 cups vinegar
2 teaspoons salt
1 teaspoon turmeric
6 cloves garlic
1 tablespoon chopped fresh ginger
1 tablespoon brown sugar
250 g/8 oz dates, stoned and cut in quarters
1 cup peeled shallots or small red onions
1 cup stringless green beans, sliced
1 cup small cauliflower sprigs
1 cup carrot strips
few fresh red or green chillies

Directions

Mustard Cabbage Relish

Mint or Coriander Chatni

Mint Chatni (Photo by<a href=-Panache/flickr)" src="http://asiasociety.org/files/imagecache/small/minthchatni.jpg">
Food & Recipes

Ingredients

1 bunch fresh mint or coriander
5 spring onions (scallions)
2 or 3 fresh green chillies
1/2 teaspoon crushed garlic
1 teaspoon salt
2 teaspoons sugar
1 teaspoon garam masala
125 ml/4 fl oz/1/2 cup lime or lemon juice
2 tablespoons water

Directions

Milagai Podi

Lentils (Photo by <a href=ૐ Didi ૐ/flickr)" src="http://asiasociety.org/files/imagecache/small/food_dhal.jpg">
Food & Recipes

Also called idli podi, paruppu podi, dhal powder or 'gun powder', this crunchy spice mixture is stored in an airtight jar. When required, a spoonful or two may be mixed with melted ghee and used like a chatni. This can be sprinkled on bread and butter, either crusty Western style loaves or flat Middle Eastern bread.

Ingredients