Creating real Asian flavours ‘isn’t magic’
MANY years of experiments and tasty discoveries as food writer Jennifer Joyce tried to replicate the amazing flavours of her Asian travels have led to her new book.
My Asian Kitchen aims to equip home cooks with the cooking knowledge needed to push their understanding of flavours and master their favourite dishes at home.
It celebrates the classic dishes the Americanborn Londonbased food writer loves, such as healthy salads and Asianinspired desserts.
‘‘Successfully cooking this legendary cuisine isn’t magic: you just need solid guidance and the right ingredients.’’
To that end, she has provided guides to folding dumplings, won tons and Bao, achieving the perfect grill technique and personalising ramen or donabe hot pots. She has also provided a comprehensive glossary of unique Asian ingredients and brands to buy.
With Asian cooking, there is usually one critical flavour that is essential — whether it is togarashi, mirin or chilli bean paste.
The other bonus with Asian cooking is its health benefits as miso, soy, bean paste, black vinegar, fish sauce and gochujang are all produced from the fermentation of rice, anchovies or soy beans.
‘‘These key components intensify the flavour of Asian dishes, while also strengthening our immune and digestive systems.’’
Joyce has divided her book into chapters based on the cooking methods — into the wok (stir fries), boiled and bubbling (soups) and crisp and tossed (salads).