Guide to flavour­ing food

YOU Winning Recipes - - CONTENTS -

Ex­otic Fra­grant sweet and sour flavours are what makes Chi­nese, Ja­panese and Thai dishes so de­li­cious.

Red meat beef, pork (ribs and belly) Fish and seafood salmon, tuna, cala­mari, squid, crab, prawns Chicken Eggs Tofu

Rice jas­mine, sushi, bas­mati Noo­dles rice, egg, mung, ra­men, udon, won­ton wrap­pers, rice pa­per

Veg cherry toma­toes*, Thai brin­jals, green beans, pep­pers, shal­lots, baby spinach, Le­banese cu­cum­bers, radishes, Chi­nese cab­bage, bok choy or pak choi, sugar snap peas, mush­rooms Fruit ba­nana and ba­nana leaves, green pa­paya, green man­goes, limes, pineap­ples, granadil­las, grape­fruit, av­o­cado

Fish sauce, oys­ter sauce, soy sauce, hoisin sauce, black bean sauce, teriyaki sauce, miso, mirin, sake, palm sugar, co­conut milk, co­conut cream, se­same oil, sweet chilli sauce, Sriracha (chilli) sauce, se­same seeds (white and black), cashew nuts, peanuts

Co­rian­der, Thai basil, gar­lic*, spring onions, lemon­grass

Fresh ginger root*, galan­gal*, black pep­per, turmeric, car­damom, cumin, cloves, tamarind, star anise

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