ESSENTIAL SPICES AND CONDIMENTS THAT WILL MAKE YOUR DISH STAND OUT


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ESSENTIAL SPICES AND CONDIMENTS THAT WILL MAKE YOUR DISH STAND OUT

LIST OF SPICES AND CONDIMENTS TO MAKE YOUR DISHES EXTRA SPECIAL.

Aside from the usual spices and seasonings like, Salt and Pepper, Soy Sauce and Vinegar, Here are some Asian condiments and spices that will help your dish more aromatic and delicious.

 

  

1.    SESAME OIL – THIS IS PROBABLY ONE OF THE MOST COMMON AROMATIC OIL USED IT ASIAN COOKING. WHETHER FOR SIMPLE SUATE OR AS ADDED FLAVOR. BE CAREFUL IN THE AMOUNT OF SESAME OIL YOU USE. BECAUSE TOO MUCH OF THIS MAY CAUSE BITTERNESS ON THE DISH.

 

2.    ANATO SEEDS – ALSO KNOWN AS ACHUETE SEEDS. TRADITIONAL WAY OF PREPARING THIE ANATO SEEDS IS BY SOAKING A FEW SEEDS ON HOT WATER FOR A FEW HOURS. DISCARD THE SEEDS AND USE THE INFUSED WATER FOR COOKING. ANOTHER WAY OF EXTRACTING THE RED COLOR IS BY SAUTEING THE SEEDS IN OIL IN LOW FIRE UNTIL THE OIL BECOMES RED IN COLOR. THEN, YOU GOT YOURSELF A NICE ANATO OIL. OF WHICH YOU CAN USE FOR ANY DISH. ESPECIALLY FOR KARE-KARE DISHES OR KALDERETA DISHES. ANATO OIL IS ALSO USED AS DIPPING SAUCE FOR CHICKEN INASAL (A FAMOUS  FILIPINO GRILLED CHICKEN BARBEQUE.

 

3.    CLOVES – ALSO KNOWN AS PAKO.  BECAUSE IT LOOKS LIKE PAKO. A TAGALOG WORD FOR NAIL. A VERY DISTINCTIVE AROMATIC SPICE CAN BE USED FOR COOKING ADOBO (A VERY FAMOUS PORK OR CHICKEN STEW) ALSO USED WHEN ROATING CHICKEN OR BEEF. 

 

4.    DRIED BAY LEAF – ALSO KNOWN AS LAUREL LEAVES. JUST A FEW PIECES OF LAUREL LEAF HELPS TAKE AWAY THE FAWL SMELL FROM YOUR DISH. YOU CAN USE THIS TO MARINED FISH OR CHICKEN OVERNIGHT. AND ALSO USE THIS FOR COOKING ANY TIME OF CHICKEN DISHES. LIKE CURRY, ADOBO AND EVEN AFRITADA.

 

5.    CINNAMON STICK – IS COMMONLY USED FOR SWEET DESSERTS. BUT IN ASIAN COOKING, CINNAMON CAN ALSO BE USED AS ADDED AROMATIC FOR STEWS. IT GIVES A SWEET AROMATIC FLAVOR THAT MAKES THE DISH MORE APPETIZING. 

 

6.    STAR ANIS – IS A MUST ON YOUR PORK OR CHICKEN STEW. ONE CAN TELL IF A DISH HAS STAR ANIS AND THE AROMA IS DISTINCT. SOME DON’T PREFER THE SCENT OF STAR ANIS. SO YOU BETTER ASK IF  YOUR GUEST LIKES STAR ANIS OR NOT. SOME PEOPLE CAN’T STAND THE SMELL OF STAR ANIS. AND I DON’T KNOW WHY.

 

 

7.    MIRIN – THIS IS A JAPANESE RICE WINE THAT HAS BECOME A STABLE INGREDIENTS FOR VARIOUS KINDS OF DISH.  A COUPLE OF TABLESPOON OF THIS MAKES A BIG DIFFERENCE ON YOUR DISH. MIRIN IS JUST LIKE SAKE. BUT WITH LOWER ALCOHOL CONTENT AND IS SWEETER IN TASTE. UNLIKE BEFORE, MIRIN IS READILY AVAILABLE IN ALMOST ALL ASIAN STORES.

 

8.    DARK SOY SAUCE – THIS IS MAINLY FOR COLOR. BUT THE SWEETNESS AND SUBTLE AROMA WILL SURELY MAKE YOUR DISH MORE AUTHENTIC. YOU CAN USE THIS FOR MARINATE OR FOR STEWING. JUST A LITTLE AMOUNT IS ALL IT TAKES SO THAT THE DISH WON'T TURN OUT TOO DARK IN COLOR.

 

9.    OYSTER SAUCE – USE THIS IN PRACTICALLY ALL CHINESE DISH. IS HAS A SWEET SALTY TASTE. SOMETIMES YOU JUST PUT OYSTER SAUCE ON ANY VEGETABLE DISH OR FISH DISHES AND YOU’RE GOOD TO GO.

 

 

10.CRYSTAL SUGAR – YOU CAN USE THIS INSTEAD OF JUST PLAIN TABLE SUGAR TO MAKE THE DISH SHINIER AND ENTICING.

 




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