Chilies

Perhaps the most distinctive spice in the East Asian canon, chilies really bring the dishes alive. If you’re not used to eating chili, then it is best to not use too much and to cut out the hot insides.

Ginger

A favorite in soups, noodle dishes, and teas, ginger is a very common spice. It gives a subtle kick and clears the sinuses, as well as the back of the throat.

Fresh Coriander

The vibrant taste of fresh coriander is everywhere in Asian cooking. Sprinkle some leaves over a curry or noodle dish and it will really enhance the flavor.

Lemongrass

Especially found in Thai cooking, lemongrass gives a nice citrusy zest to its curries and can be bought in specialty markets.

Cloves

To be used in both savory and sweet dishes, cloves are readily available in western supermarkets. They really bring a dish alive by giving it that authentic feel.

The post Most Common Herbs and Spices Used in East Asian Cuisine appeared first on Cooking 4 All.

How to prepare it:

The way to prepare the stalk is simple. First, start off by cutting the end of the stalk. Then, smash the entire stalk with a hard wooden spoon, a rolling pin, or anything hard. This will break the stalks up just enough to release the juices. Then, cut them in the bias, or diagonally.

When to use:

Lemongrass is a key ingredient in many dishes. Some of the more famous ones include tom yum soup, larb, green curry paste, and more. Adding lemongrass to your dishes will give you slight citrus notes, and a boost of all around freshness. You can also boil it with just water to make tea, which is said to be very healing as well as delicious.

The post How to Use Lemongrass In Your Cooking appeared first on Cooking 4 All.

To an average person from western culture, Asian street food probably seems completely crazy. Street food carts in Asian countries offer a variety of dishes that may seem odd to someone who’s not used to them. For example, the idea of eating a fertilized duck egg is probably not your number one thing on your bucket list. But balut is actually considered a delicacy and represents a staple in several countries like Vietnam and the Philippines. Many people even believe it’s an aphrodisiac.

“I mean the dish can be daunting to try,” food and travel host Kristie Hang shared with How Stuff Works, “but every culture has their own so-called ‘weird’ dish that is an acquired taste for many. Scots have haggis, Swedes have surströmming, the Chinese have durian, Taiwanese have stinky tofu and Japanese have natto.”

Would you try balut if you got the chance?

The post Asian Street Dish Balut Seems Unreal Until You Try It appeared first on Cooking 4 All.

Gyoza

This Japenese dumpling is an amazing combination of soft insides with a slightly crispy yet chewy outside. The fillings can range from completely vegetarian to pork, but in any case, you can’t go wrong with whatever you choose. The best way to dip these dumplings is by making a traditional sauce with rice wine vinegar, soy sauce, and garlic.

Jiaozi

Jiaozi hail from China and are made with thick handmade wrappers. Although they are similar to gyoza, they are eaten primarily for Chinese New Year and have distinctly less garlic flavor to them.

Pun Sip Neung

These Thai dumplings are steamed to perfection and are bursting with flavor. Pun Sip Neung is usually served with a lot of fried garlic, cilantro, and Thai chilies. You can usually find them being filled with seafood or chicken, but there are many variations to fit different palates. There is normally no dipping sauce.

The post You Have to Try These Asian Dumplings appeared first on Cooking 4 All.

Chilies

Perhaps the most distinctive spice in the East Asian canon, chilies really bring the dishes alive. If you’re not used to eating chili, then it is best to not use too much and to cut out the hot insides.

Ginger

A favorite in soups, noodle dishes, and teas, ginger is a very common spice. It gives a subtle kick and clears the sinuses, as well as the back of the throat.

Fresh Coriander

The vibrant taste of fresh coriander is everywhere in Asian cooking. Sprinkle some leaves over a curry or noodle dish and it will really enhance the flavor.

Lemongrass

Especially found in Thai cooking, lemongrass gives a nice citrusy zest to its curries and can be bought in specialty markets.

Cloves

To be used in both savory and sweet dishes, cloves are readily available in western supermarkets. They really bring a dish alive by giving it that authentic feel.

The post Most Common Herbs and Spices Used in East Asian Cuisine appeared first on Cooking 4 All.

How to prepare it:

The way to prepare the stalk is simple. First, start off by cutting the end of the stalk. Then, smash the entire stalk with a hard wooden spoon, a rolling pin, or anything hard. This will break the stalks up just enough to release the juices. Then, cut them in the bias, or diagonally.

When to use:

Lemongrass is a key ingredient in many dishes. Some of the more famous ones include tom yum soup, larb, green curry paste, and more. Adding lemongrass to your dishes will give you slight citrus notes, and a boost of all around freshness. You can also boil it with just water to make tea, which is said to be very healing as well as delicious.

The post How to Use Lemongrass In Your Cooking appeared first on Cooking 4 All.

To an average person from western culture, Asian street food probably seems completely crazy. Street food carts in Asian countries offer a variety of dishes that may seem odd to someone who’s not used to them. For example, the idea of eating a fertilized duck egg is probably not your number one thing on your bucket list. But balut is actually considered a delicacy and represents a staple in several countries like Vietnam and the Philippines. Many people even believe it’s an aphrodisiac.

“I mean the dish can be daunting to try,” food and travel host Kristie Hang shared with How Stuff Works, “but every culture has their own so-called ‘weird’ dish that is an acquired taste for many. Scots have haggis, Swedes have surströmming, the Chinese have durian, Taiwanese have stinky tofu and Japanese have natto.”

Would you try balut if you got the chance?

The post Asian Street Dish Balut Seems Unreal Until You Try It appeared first on Cooking 4 All.

Gyoza

This Japenese dumpling is an amazing combination of soft insides with a slightly crispy yet chewy outside. The fillings can range from completely vegetarian to pork, but in any case, you can’t go wrong with whatever you choose. The best way to dip these dumplings is by making a traditional sauce with rice wine vinegar, soy sauce, and garlic.

Jiaozi

Jiaozi hail from China and are made with thick handmade wrappers. Although they are similar to gyoza, they are eaten primarily for Chinese New Year and have distinctly less garlic flavor to them.

Pun Sip Neung

These Thai dumplings are steamed to perfection and are bursting with flavor. Pun Sip Neung is usually served with a lot of fried garlic, cilantro, and Thai chilies. You can usually find them being filled with seafood or chicken, but there are many variations to fit different palates. There is normally no dipping sauce.

The post You Have to Try These Asian Dumplings appeared first on Cooking 4 All.