- Indonesia is an archipelago of more than 6,000 populated islands that is famed by its wealth of spices.
- Typical Indonesian dishes:
- Satay, a grilled meat on a skewer. The meat is marinated, skewered, then grilled. Satay may be served as an appetizer with a sambal (a spicy condiment, often made with chiles, brown sugar and salt), or as an entrée over rice. Marinade possibilities are endless, but a common one blends garlic, soy sauce and cumin.
- As in most Asian countries, rice is a staple in Indonesia. But white rice isn't the only game in town. “Nasi Kuning” is a popular Indonesian rice dish that features white rice, cumin, turmeric, cinnamon, coriander and sautéed onions.
Indonesian Pantry:
- cassava (also known as manioc or yuca)
- coconut milk
- coriander
- cumin
- dried shrimp
- galangal (also known as Thai ginger)
- ginger
- kaffir lime leaf - offers a fragrant, floral flavor
- lemongrass
- long-grain white rice
- peanuts
- shrimp paste
- tamarind - a fruit with a sour-sweet pulp
- tofu
- Japan is an archipelago of four major islands and more than 4,000 smaller ones. As only about 15% of its land is cultivable, Japan relies heavily on the bounty of the surrounding sea waters.
- Typical Japanese dishes:
- Gyoza, the Japanese equivalent of potstickers, are a popular appetizer served with a dipping sauce that usually includes soy sauce. Gyoza are wonton wrappers filled with ground meat or shrimp, scallions and other ingredients, then pan-fried.
- Noodle-based soups. Many argue that herein lies the heart of Japanese cuisine: a clear broth mingling with delicate noodles (perhaps ramen, soba or udon), scallion, soy sauce, mirin, vegetables and perhaps a component of meat.
Japanese Pantry:
- cucumber
- daikon - large Asian radish
- dashi - soup stock made with dried tuna flakes and water
- egg
- eggplant
- garlic
- ginger
- kumquat
- lotus root - tastes like coconut
- mirin - rice wine with a sweet finish
- miso - bean paste
- moyashi (also known as mung and soybean sprouts)
- mushrooms, such as enokitake and shiitake
- noodles, such as ramen, soba and udon
- persimmon
- rice vinegar
- sake
- scallion
- seaweed, such as nori
- shiso leaves
- short-grain white rice
- soy sauce
- sugar
- tofu
- wasabi - Japanese horseradish
- Surrounded by water, fish plays a huge role, as do rice and noodles.
- Typical Korean dishes:
- Kimchi - vegetables, usually cabbage, white radish or cucumber, pickled in a brine of ginger, garlic, green onion and chili peppers.
- Korean barbecue - grilled meat or fish, often marinated in soy sauce, sesame oil, garlic, sugar, green onion, black pepper and chili pepper. Lettuce leaves are sometimes offered as wraps.
Korean Pantry:
- Asian pear
- chili bean paste
- doenjang - fermented soybean paste
- garlic
- ginger
- noodles - buckwheat, cellophane and ramyeon (similar to Japanese ramen)
- sesame oil
- short-grain white rice
- soy sauce
- soybean paste
- tofu
- Thai food is probably the most familiar Asian cuisine, second only to Chinese, in this country. It's famous for its delicate balance of hot, sour, spicy, sweet and bitter.
- Typical Thai dishes:
- Pad Thai is Thailand's signature noodle dish, typically combining rice noodles, tofu, shrimp, crushed peanuts, fish sauce, garlic, chiles, tamarind pulp and eggs.
- Thai curries are gaining popularity. They're wonderfully aromatic, varying from a spicy red curry to a sweet green curry.
Thai Pantry:
- chiles
- coconut milk
- cumin
- garlic
- galangal
- ginger
- jasmine rice
- kaffir lime leaves
- nam pla - fish sauce
- noodles, such as rice noodles
- papaya
- peanuts
- scallion
- soy sauce
- sugar (coconut and palm sugars)
- tamarind
- Thai basil
- tofu
- Regional differences exist in Vietnamese cuisine. The north, influenced by China, favors soy sauce, beef and stir-frying, and derives its heat from black pepper. Central and south Vietnam prefers hot chilies and sweet fruit in their preparations.
- Typical Vietnamese dishes:
- Vietnamese spring rolls (or summer rolls) feature rice-paper rolls stuffed with various fillings - from shredded pork, carrot, bean sprouts and scallion, to vermicelli noodles, cilantro, carrot and shrimp. Dipping sauces vary from a spicy peanut sauce to a potent fish sauce.
- Pho, or beef noodle soup, is one of countless Vietnamese soup/noodle dishes. Pho typically features a clear beef broth, vermicelli, red or green chile, scallion, nuoc mam, ginger and beef chunks.
Vietnamese Pantry:
- basil
- bok choy
- coconut milk
- coriander
- daikon
- garlic
- hoisin sauce - a common sweet and spicy sauce, made with soybeans, garlic, chile peppers and other spices
- lemon grass
- long grain rice
- lychee
- mango
- nuoc mam - fish sauce
- rambutan - fruit with a sweet, grape-like flesh
- rice paper
- scallion
- star anise - similar to anise seed, but slightly more bitter
Inspired? Try these delicacies: