It is no secret that variety is the spice of life, so make sure that you have all the right mix of ingredients to make all your favourite dishes.

1. Soya sauce

Used extensively in Asian cooking, salty soya sauce is a key ingredient to have in your pantry as it replaces the need for salt and adds a depth of flavour to dishes.

2. Sesame oil

Sesame oil is a flavour enhancer – it packs a nutty punch that none of the usual plant oils can compete with.

3. Sesame seeds

Usually toasted in a dry pan to give them a little colour and release their flavour, white and black sesame seeds are often incorporated in Asian dishes as well as used as a crunchy topping.

4. Fish sauce

Curries, stir-fries and soups almost always call for a splash of fish (or oyster) sauce, so it’s a staple that you can’t be without.

5. Chilli

If heat is not your thing, you can skip this one, but dried and fresh chilies are key components of many dishes.

6. Miso paste

Miso (a fermented soybean paste) is an indispensable staple in Japanese cooking thanks to its versatility and umami flavour, which balances dishes so effortlessly.

7. Lime juice

When added during cooking, lime juice (or fresh limes when available) assists in macerating the other ingredients – helping to balance some out and bring out the vibrance of others.

8. Palm Sugar

If you’ve got a sweet tooth (and even if you don’t) this is another ingredient that is often called for in Asian recipes. It is a natural sweetener, with a caramel-like flavour, made from the nectar of the coconut palm.

9. Hoisin sauce

This multi-purpose sauce is necessary for its versatility. It can be used as a dipping sauce, as a basting, as a stir-fry sauce and as a lifesaver to balance a recipe that may be a little too salty or too acidic.

10. Mirin

Like sake, Mirin is a sweet, fermented rice wine that is used to make marinades, basting sauces and dipping sauces. You can substitute it with a dry sherry or dry white wine, but it will lack that authentic Asian flavour.

By Lynette Botha

Photography by: Shutterstock, Pexels

The post 10 Essential ingredients for the ultimate Asian pantry appeared first on MyKitchen.

Have you tried miso paste? If not you definitely should! And we have the perfect recipe for you to use it in, Asian miso and green veg soup with noodles!

SERVES 4 // COOK TIME 30 min

INGREDIENTS
1 tbsp oil
½ onion, finely chopped
1 garlic clove, chopped
1 tbsp grated ginger
1 ½ tbsp miso paste
1 tbsp soy sauce
5 cups chicken stock
1 cup chopped broccoli
2 cups brown mushrooms, sliced
1 cup mung bean sprouts
1 cup Swiss chard, torn
To serve
½ cup fresh coriander
¼ cup spring onion, chopped
1 tsp chilli flakes
150 g rice noodles

METHOD
1. Heat oil in a pot over medium heat. Add onion and fry for 5 minutes or until soft. Add garlic and ginger and fry for 1 minute.
2. Dissolve miso paste in soy sauce and chicken stock, then add to the pot. Bring to the boil, then reduce heat and simmer for 10 min.
3. Add the broccoli and mushrooms and simmer for a further 10 minutes, until broccoli is tender.
4. Remove from the heat and stir in the sprouts and Swiss chard.
5. Cook noodles according to packet instructions. Drain and divide between bowls.
6. Pour broth over the noodles and top with coriander, spring onion and chilli flakes.

Top tip: Miso paste is a traditional Japanese seasoning made from soy beans. If you can’t find it in your local shop, it’s easily available at most Asian stores.

Recipes & styling: Kate Turner
Photography: Samantha Pinto

We love making these whenever we have leftover stir-fry. Our crispy Asian dumplings are a bite-sized taste surprise that you will go back for again and again.

The post Asian miso and green veg soup with noodles appeared first on MyKitchen.

Thinking about what you should make for dinner tonight? How about a perfectly tender spatchcock chicken doused in an Asian-style dressing, served with a fresh seasonal herb salad? You’re welcome.

SERVES 4

INGREDIENTS
For the chicken
½ cup sweet Indonesian soy sauce
½ cup teriyaki sauce
¼ cup BBQ sauce
1 tbsp sesame oil
1 tbsp hoisin sauce
3 tbsp honey
1 spatchcock chicken
1 lemon, halved or quartered
For the salad
1 tbsp lemon juice, plus zest of ½ a lemon
3 tbsp olive oil
½ tsp wholegrain mustard
1 tsp honey
Salt and pepper
2 packets baby salad leaves
1 packet micro herbs
2 spring onions, sliced
Edible flowers, to garnish

METHOD
For the chicken
1. Preheat the oven to 200°C.
2. Mix the sweet Indonesian soy sauce, teriyaki sauce, BBQ sauce, sesame oil, hoisin sauce and honey together in a bowl and marinate the chicken for at least 20 minutes.
3. Place the chicken on a foil-lined roasting tray and roast in the oven for 45 to 60 minutes, or until cooked and sticky, basting every 15 minutes.
For the salad
1. Whisk the lemon juice, zest, olive oil, mustard and honey together and season.
2. Just before serving, toss the dressing together with the baby salad leaves, micro herbs and spring onions, and garnish with edible flowers. Serve the salad with the chicken and lemon wedges.

Got plans for the weekend? Nope? Great! Whip up your own BBQ sauce, baste a spatchcock chicken and throw it on the braai.

The post Honey and soy spatchcock chicken with herb salad appeared first on MyKitchen.

Yep – whether you prefer meat or greens – having a bottle of this dressing in your fridge means you will always have something to spice up an otherwise bland or uninspiring meal.

MAKES 2 cups // COOKING TIME 10 min

INGREDIENTS
½ cup soy sauce
½ cup brown sugar
¼ cup rice vinegar
¼ cup sesame oil
¼ cup sesame seeds, toasted
2 tbsp apple cider vinegar
1 red chilli, seeded and finely chopped
1 tsp chilli flakes

METHOD
1. Whisk together all the ingredients. Serve with salad or steak.

The post Soy and sesame dressing for steak or salad appeared first on MyKitchen.