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Home Asian Ethnic Recipes Cooking Utensils Household Ingredients About Maki Asian Bistro Privacy Policy Contact Us Recipe of the MonthVegetable Korma
Vegetable korma is a type of mild curry dish that originated in India and is often made with yoghurt sauce, cream, or nuts. |
Household Ingredients Glossary
Asian Greens 
There are many types of asian greens, including: bok choy; napa cabbage; gai lan etc. to name a few. They are usually characterized by their large leafs and sometimes long stems or stalks. Asian greens can be cooked in a variety of ways including: steamed, stir fried, preserved, boiled.
Bamboo Shoots
Bamboo shoots are the edible shoots (new bamboo culms that come out of the ground) of bamboo species Bambusa vulgaris and Phyllostachys edulis. They are used in numerous Asian dishes and broths, and are available in supermarkets in various sliced forms, both fresh and canned versions. 
Basil (Thai) Thai Basil has slightly serrated green leaves on a purple stem. It has a sweet anise flavour and is used in stir-fries, red and green curries, shredded in salads and as a garnish for soups. Daikon 
Much used in Japanese and Chinese cooking, some varieties of this carrot shaped white radish can grow up to 30 cm (12 inches) long. It has a similar taste and texture to ordinary radish and is grated and added to stewed dishes.Fish Sauce  Fish sauce is a condiment derived from fish that have been allowed to ferment. Fish sauce is a staple ingredient in Vietnamese, Thai, Lao, Philippine and is used in other Southeastern countries. Instead of adding to cooking, fish sauce can also be used as a dipping condiment for fish, shrimp, pork, and chicken. In southern China, it is used as an ingredient for soups and casseroles. Ginger 
This fragrant tasting edible part of the plant is commonly used as a spice in cooking throughout the world. Often erroneously referred to as "ginger root", the edible section is actually the horizontal subterranean stem or rhizome of the plant. The ginger plant has a long history of cultivation known to originate in China and then spread to India, Southeast Asia, West Africa, and the Caribbean.
Miso 
Miso is a traditional Japanese food produced by fermenting rice, barley and/or soybeans, and with salt. (The most typical miso is made with soy). The typical result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called Misoshiru , a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still very widely used in Japan, both in traditional and modern cooking, and has been gaining world-wide interest. Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savoury, and there is an extremely wide variety of miso available.
Nori 
This is the most common form of dried seaweed used in Japanese and Korean cooking. It comes in paper thin sheets, plain or roasted. Before use it can be toasted lightly over a naked flame to freshen and produce a nutty flavor. Keep in an airtight container or in the freezer.
Shiitake Mushrooms 
Shiitake Mushroom – closely related to the Chinese black mushroom and are the most commonly used mushrooms in Japan. They have a rich smoky flavor, are grown on the bark of a type of oak tree, and are used fresh and dried. The fresh mushroom has a fleshy, golden brown cap and a woody stem. Only buy shiitake mushrooms as you need them as they tend to become slimy when stored in the refrigerator.
Soy Sauce 
The most important seasoning in Japanese, Korean and Chinese cooking. Made from fermented soybeans, wheat, and salt, both light and dark varieties are available. Light sauce is saltier than the dark variety and not as thick.
Tofu
Also called bean curd, tofu is a processed extract of soy beans. It is an excellent source of protein and is available fresh or deep-fried. Fresh tofu comes in two forms : a soft, white variety also known as silken tofu, which is cut into cubes and used in Japanese dishes. Another type is a firmer variety which is cut into cubes, wedges or slices and deep-fried. Both are available in blocks sealed in plastic. Once opened, store in the fridge in water and change the water daily. Use within a few days. Wasabi 
Known as Japanese horseradish, its root is used as a spice and has an extremely strong flavor. Its hotness is more akin to that of a hot mustard than the capsaicin in a chili pepper, producing vapors that irritate the nasal passages more than the tongue. The plant grows naturally along stream beds in mountain river valleys in Japan
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