Ingredients

This page details some of the more unusual ingredients needed for Asian cooking. Details include what it is, alternatives, how it is used and where you might find buy it.

Lemon Grass

Used in: Thai, Malaysian
Alternatives: none
Availability: Good supermarkets (fresh, or dried in spices aisle) or Asian food shops

Lemon grass comes as stalks of which only the bottom third is usually used. It gives an intense lemon fragrance. Cut it finely for use in pastes or cut coursely and then bruise it for flavouring purposes.

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Galanagal

Used in: Thai, Malaysian
Alternatives: Ginger
Availability: Asian food shops

Galangal is a root similar to ginger but with a more subtle flavour. It can be used without first removing the skin.

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Coriander Seed

Used in: Indian, Thai, Malaysian
Alternatives: none
Availability: Supermarkets (spices aisle)

Coriander seed is the base of most curry powders (masalas). The seeds are round and about 2mm across and are usually dry fried and then ground

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Cumin Seed

Used in: Indian, Thai, Malaysian
Alternatives: none
Availability: Supermarkets (spices aisle)

Cumin seeds are a base for many curry powders or can be used whole. They are small thin and fragrant, dry fry them before grinding

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Fish Sauce (nam pla)

Used in: Thai
Alternatives: Salt
Availability: Supermarkets (Asian aisle)

Fish sauce provides a fishy saltiness to Thai dishes that helps gives them their unique flavours. It is made from fermented salted fish so don't try this thin brown liquid by itself!

Palm Sugar

Used in: Thai, Malaysian
Alternatives: Brown sugar, Honey
Availability: Asian food shops

Made from the sap of palm trees, this light brown sugar gives Thai curries their sweetness.

Kaffir Lime Leaves

Used in: Thai
Alternatives: Curry leaves
Availability: Supermarkets (dried leaves in spices aisle)

The leaves of the Kaffir lime tree provide a rich lime fragrance. They are either thrown in whole or torn (stems removed) for flavour or finely chopped to be eaten.

Pak Choy

Used in: Chinese
Alternatives: other stir-fry vegetables
Availability: Asian food shops & some Supermarkets

Slightly bulbous and leafy Chinese vegatable, tastes good in stir frys

Ghee

Used in: Indian
Alternatives: Butter, nut & vegeatble oils
Availability: Asian food shops & some Supermarkets

This clarified fat, either animal or vegetable, is used for frying and helps give the food a rich flavour

Tamarind

Used in: Thai, Malayisan
Alternatives: Lemon juice, vinegar
Availability: Supermarkets (in jars in the spice aisle)

The tamarind juice extracted from the pulp is used to sour many Asian dishes

Coconut Milk/Cream

Used in: Thai, Malayisan, Indian
Alternatives: none
Availability: Supermarkets

Coconut milk and cream are made by squeezing the solid white layer of a coconut. The rich creamy sauces it makes are characteristic of Thai curries and other regions

Shrimp Paste

Used in: Thai, Malayisan
Alternatives: none
Availability: Asian food shops

Shrimp paste is vile smelling substance made from fermented shripms, it gives many Thai curry pastes their distinctive flavours