Guide to flavouring food
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