8 sweet staples in your pantry for Asian cooking
Coconut sugar, plum sauce and sweet rice wine (mirin) are often used to balance sal and citrus flavours in Asian cooking, which is why, once you start eating that bowl of sweet-and-sour pork, it’s difficult to stop…
Coconut cream and coconut milk
Coconut milk, often used as a dairy substitute, comes from the kernels of mature coconuts. To make it, hot water or milk is pressed through grated coconut. When refrigerated and left to set, the coconut cream will rise to the top and separate from the milk.
Try: Coconut-dressed cauli-rice winter salad
Coconut oil
Virgin coconut oil, a vegan substitute for butter, is produced from coconut milk by controlled heating and removal of the oil from the milk.
Try: Authentic pad thai
Coconut sugar
Coconut sugar comes from the sap of cut flower buds of the coconut palm. It tastes similar to brown sugar but with a slight hint of caramel and can be used for baking.
Coconut water
Coconut water, the sweetish liquid inside the fruit, is a refreshing, rehydrating drink. It is believed to be a natural “energy” drink high in minerals, potassium and antioxidants.
Try: Chicken kerala
Hoisin sauce
Sweet and salty combine in this Chinese sauce often used as a meat glaze, stir-fry ingredient and dipping sauce.
Try: Crispy Peking duck with hoisin
Mirin
A Japanese rice wine similar to sake but lower in alcohol and higher in sugar. It’s a good complement to fish and sushi and is used in teriyaki sauce.
Try: Duck ramen with tea-stained eggs
Palm sugar
Made from the sap of the palmyra, sugar date, sugar or coconut palm, it’s used in Thai curries, sauces, sweets and desserts.
Try: Thai red coconut chicken curry
Plum sauce
A Chinese sweet-and-sour condiment popular as a dip with spring rolls and other deep-fried foods. A good complement to poultry dishes.
Try: Sticky plum chicken with coriander
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