{"id":581,"date":"2007-12-05T06:30:09","date_gmt":"2007-12-05T11:30:09","guid":{"rendered":"http:\/\/horizonsmagazine.com\/blog\/?p=581"},"modified":"2014-11-02T20:06:34","modified_gmt":"2014-11-03T01:06:34","slug":"things-i-buy-at-the-asian-market","status":"publish","type":"post","link":"http:\/\/horizonsmagazine.com\/blog\/things-i-buy-at-the-asian-market\/","title":{"rendered":"Things I buy at the Asian market"},"content":{"rendered":"

\"\"<\/a>I’ve learned that it’s easy to keep some exotic ingredients on hand for the Asian soups I love, since most of the oriental markets carry them in the freezer section. Here’s what I typically have on hand that I buy at the Asian market:<\/p>\n

Stalks of lemon grass<\/strong>. They will be in the freezer and will be wrapped like scallions. They give high lemon flavor as a soup or tea base, and you remove them before eating. I also grow lemongrass in my yard.<\/p>\n

Kaffir lime leaves<\/strong>. These will be in the freezer maybe 25-50 to a bag. They give high lemon flavor as a soup or tea base, and you remove them before eating.<\/p>\n

Gangalal<\/strong>. This is a form of ginger. It will be in the freezer in a small tray, probably already cut into small pieces. They give sharp ginger flavor as a soup or tea base, and you remove them before eating.<\/p>\n

Chilies or chili peppers<\/strong>. These will be in the freezer in small bags. Most of them are too hot for me; you have to find your own comfort level. I sometimes pop a whole chili in a soup and then take it out and discard it. I do not cut it open. That gives enough heat for me. Remember the high heat is in the seeds, so after handling them wash your hands.<\/p>\n

Fish sauce also called nuoc mam<\/strong>. I use the 3 Crabs brand. A little goes a long way. High flavor, smells hmm fishy; tastes great in a sauce or soup base.<\/p>\n

Chili garlic sauce <\/strong>in a jar on the shelf. It is hotter than Sriracha sauce.\u00a0 They are both red.<\/p>\n

Sriracha hot sauce <\/strong>has a red rooster on the bottle. It is milder than chili garlic sauce.<\/p>\n

Nam prik pao or tom yum soup paste<\/strong>. In a jar on the shelf. Try different brands.<\/p>\n

Sesame Oil<\/strong>. Usually not cooked, but added into hot soups and dressings.<\/p>\n

Bunches of fresh basil<\/strong> or cilantro <\/strong>for rinsing before last minute adding to soups. I also grow my own fresh basil.<\/p>\n

Scallions <\/strong>in refrigerator for rinsing before last minute adding to soups.<\/p>\n

Rice noodles, also called rice sticks.
\nTapioca sticks, another kind of noodle.<\/p>\n

My food blog: Goddess Grub, Luscious Lowfat Meals for the Goddess on the Go<\/a><\/p>\n

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