Lifestyle

Which Asian ingredients should I buy?

From kaffir lime leaves to shiitake mushrooms The Australian Women's Weekly ranks the best Asian inspired ingredients.

Question

When I buy Asian ingredients, I always end up with some left over chillies or too many kaffir lime leaves. What can I do with them other than throw them away?

Answer

Here are some good ways to use up your asian ingredients:

Green curry paste

Quick ideas:

Mix a small amount of curry paste and mayonnaise together for a sandwich spread or crudités dip.

For a spicy dumpling filling, blend some paste with minced pork or add to beef mince to make spicy burgers.

For a quick soup, add a little paste to good chicken stock, some rice noodles and Asian greens.

Storage solutions:

For ready to use small portions, freeze in an ice cube tray.

Spoon dollops of paste on a paper-lined tray and freeze until solid. Remove from tray and place into a freezer bag.

Hot chilli sauce

Quick ideas:

Goes well with any grilled meat and vegetables.

Stir into sour cream to make a quick sauce for potato wedges or chips.

Mix a little with lime juice, fish sauce and palm sugar to make a quick Asian dipping sauce you can use with fish cakes. Serve with rice or steamed greens.

Storage Solutions:

Even after opening, this will keep for months without refrigeration.

Kaffir lime leaf

Quick ideas:

Add some lime leaves to stock or broth to give a lime flavour.

Finely shred lime leaves and add to stir-fries or as garnish to soups.

Infuse a bottle of vinegar with lime leaves to add a wonderful taste to salads or use them to infuse a lime flavour into a pot of tea.

Storage solutions:

Kaffir lime leaves can be stored in snap-lock bags in the freezer and will keep indefinitely in this state. Leaves can also be dried.

Lemongrass

Quick ideas:

Add a bruised lemongrass stick to sugar syrup and drizzle syrup over tropical fruit.

Can be used as a skewer for beef, lamb, chicken or seafood.

Use it finely chopped in marinades and to impart flavour in pickles.

Storage solutions:

Lemongrass will keep for weeks in the refrigerator if kept in a plastic bag or frozen for up to 6 months if well wrapped.

Dried shiitake mushrooms

Quick ideas:

Throw some dried shiitake mushrooms into a casserole.

Chop and add to a vegetable burger mixture.

Grind mushrooms in a coffee grinder and add to dishes where you don’t want to add the actual dried mushroom to give a great mushroom flavour.

Storage solutions:

Store in an air-tight container for 10 to 12 months.

Ginger

Quick ideas:

Add to coffee or tea as an infusion.

Shred old ginger and preserve it in oil. Use the oil for stir fries or curries.

Add a little finely grated ginger to cookie dough or cake batter.

Storage solutions:

Fresh ginger keeps best in a paper bag for a few weeks. After that, divide ginger into knobs and drop into a bottle filled with sherry vinegar. Refrigerate.

Star anise

Quick ideas:

Grind and add to a smoking mixture when smoking fish or meat.

Infuse with lemongrass or kaffir lime leaves in sugar syrup.

Break up and use to stud a baked ham at Christmas time.

Add to broth, stock or tea as an infusion.

Storage solutions:

Store in an air-tight container for 10-12 months.

Tamarind concentrate

Quick ideas:

Add to curries and stir fries or use as part of a marinade.

Add a little to the liquid when making fruit preserves or chutneys.

Mix with sparkling water and sugar to make a quick refreshing drink.

Storage solutions:

Freeze the strained liquid in ice cube trays. You can also freeze the concentrate you buy in Asian stores.

Pics: Rodney Macuja/ bauersyndication.com.au

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