5 Asian pantry staples (and when to use them)

DASHI GRANULES

Fish stock powder by another name, these granules make an instant version of dashi, traditionally made by heating water with fermented skipjack tuna and kombu kelp. Add it to Asian broths to enhance flavour.

Try: Asian ginger and pork broth

ANCHOVY ESSENCE

Salted anchovy fillets are pulped, simmered with vinegar and water, and the reduced mixture pressed through a sieve to extract the essence. Add it to a classic Caesar dressing.

Try: Classic Caesar salad with prawns

SHRIMP PASTE

This pungent paste, commonly used in Southeast Asian and southern Chinese cooking (and found in Woolies red Thai curry pastes), is made by fermenting ground shrimp and mixing it with salt. Try it in a classic nasi goreng if your fellow diners are not allergic.

Try: Nasi goreng

BONITO FLAKES

These shavings of dried, fermented bonito fish add depth of flavour to Asian broths and sauces. You could also try something totally unexpected and sprinkle it over creamy scrambled eggs.

Try: Asian-style scrambled eggs

FISH SAUCE

The sea’s answer to soya sauce, this dark brown liquid is extracted from fish that have been fermented with salt. It’s a staple in Asian cooking and adds a savoury note to dishes. Mix with soya sauce to make a dressing.

Try: Easy noodle salad with coconut dressing

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