43
Shiitake mushrooms
Dried, they are called tongu mushrooms. These are
soaked in hot water for 30 minutes. Nowadays,
however, shiitake mushrooms are often also available
fresh here.
Chillies
Chillies taste best fresh, but they can also be used
frozen or dried without any problems. Beware: chillies
and especially their seeds are very hot. Wear kitchen
gloves to protect your hands.
Sambal oelek
This hot paste is made from fresh, pounded chillies
mixed with salt.
Sesame oil
The dark oil of toasted sesame seeds is highly
aromatic and gives dishes a slightly nutty flavour.
Coconut milk
Coconut milk, an important ingredient in Thai dishes,
is readily available here in cans or tetra packs.
Coriander
This herb has a very characteristic, intensive flavour.
It can be found in every well-stocked herb and spice
department of most supermarkets.
Lemon grass
This reed-like grass has a very intensive lemon
flavour and is used mainly in Thai cuisine. It is only
available from select delicatessen or Asian food
stores. Lemon grass gives off its special flavour when
added to dishes while cooking and is usually
removed before serving.
Rice wine
Sake, shao shing or mirin are different types of rice
wine. They are also used in cooking. It is possible to
substitute rice wine with sherry, but not with grape
wine.
Rice vinegar
This clear, mild and sweet tasting vinegar is made
from fermented rice. It is possible to substitute it with
diluted white wine vinegar or cider vinegar.
Rice
In Asia, white rice is most commonly prepared, for
example sticky rice but also perfume or basmati rice.
These varieties are readily available in our stores.
Noodles
Noodles have a long tradition in Asia. Marco Polo is
said to have discovered them on his travels through
Asia and brought them to Europe. The most common
types are glass noodles, rice noodles, wheat noodles
but also long egg noodles or hokkien noodles made
from wheat flour. They are served in soups, as a side
dish or fried as a dish in its own right.
Leafy vegetables
In addition to what is well known here as Chinese
cabbage, a small variety called bok choy (Chinese
white cabbage) or the longer choy sum (Chinese
flowering cabbage) is often available nowadays.
