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Lifestyle : Taste of Asia Special Report 2013
1HERSA1 0018 iG6035523AA-210513 Premier Waterfront Dining Visit our website to view full menu Dine each Monday with 4 people or more people and receive a select bottle of white, red or sparkling wine Valet Parking 1220 Forest Road Lugarno NSW www.lugarnoseafood.com | 02 9534 5136 or 02 9584 3126 58 Delhi Road North Ryde NSW www.atlantisbardining.com.au or 02 8899 8984 Winter Special Try Dave's new menu Three course $55pp Any choice from our a la carte menu Offer available for lunch and dinner - 7 days until August 31st Visit our website to view full menu Free Parking Now serving High Tea Visit our website to view full menu BOOKINGS ESSENTIAL 9679 0175 249 Annangrove Road, Annangrove 2156 www.annangrovedining.com.au Free Parking Weddings • Group Bookings • Functions • High Tea A La Carte Restaurant • Serving Modern Australian Cuisine DINE OUT IN AUTHENTIC THAI STYLE Renowned chef Sujet Saenkham and his team masterfully create delicious spices, sauces and fresh ingredients to give the ultimate in authentic Thai flavour Special banquet menu Dinner Offer: Sunday to Thursday (food only) $45 per person Includes a glass of house wine. Simply mention this ad when you arrive to get the special banquet menu. Offer available until 31st july. Enquiries: 02 9332 2445 | 296-300 Victoria Street, Darlinghurst. | www.spiceiam.com G6029647AA-210513 NEW CHINESE RESTAURANT FRESH SEAFOOD & MODERN CHINESE TRY OUR SPECIALS TODAY! 8 Green eld Parade, Bankstown NSW 2200 Ph: 9722 9888 W: bankstownsports.com FOR BOOKINGS, CALL 9709 8633 18 goodfood TUESDAY, MAY 21, 2013 TasteofAsia special report Those exotic staples are tempting to buy, but how do you use them? Roslyn Grundy asks the people who know. Great flavour starts at the sauce Asian grocers tell the story of multiculturalism in Australia. Even small stores are packed with food staples from China, Vietnam, Thailand, Cambodia, Malaysia, Japan and India, representing waves of immigration dating back to the gold rush. It can be hard to resist filling a basket with the intriguing and often inexpensive bottles, jars and packets that line the shelves. But once you've lugged them home, what do you do with those sticky bottles that gather in the fridge? Chef and food tour leader Allan Campion, former Rockpool head chef Katrina Ryan (now of the Golden Pig food and wine school in Brisbane) and Malaysian-born cooking teacher Tony Tan offer some tips and tricks. Plum sauce This sticky sweet-and-sour sauce made from preserved plums, ginger, chillies and vinegar keeps for a very long time in the fridge. It's often too sweet to use on its own, but mixed with ingredients such as soy sauce, hoisin sauce and garlic makes a good dip, sauce or marinade. Try Make a dressing for roast duck, chicken or pork by combining a little plum sauce, soy sauce, lemon juice and oil. Simmer tomato passata with the same amount of plum sauce and a splash of fish sauce and serve with roast pork belly. Saute chopped fresh plums and star anise in caramelised palm sugar and shaoxing, stir in plum sauce and serve with roast duck. Hoisin sauce A little thicker and stickier than tomato sauce, this sweet red-brown sauce made from soy beans, garlic, vinegar and spices is used to add a sweet roundness to sauces and marinades. It goes especially well with pork. Thin with water to get the consistency you want. Try Serve rice-paper rolls with hoisin combined with lots of crushed dry-roasted peanuts. Marinate beef ribs in hoisin, black pepper, five spice, spring onion, ginger and garlic. Drizzle over kim chi pancakes. Oyster sauce A dark brown umami-rich sauce made from oysters and soy sauce, it's good in stir-fries, marinades and as a dressing for steamed vegetables. Ryan and Campion recommend the Megachef brand, made from smoked Thai oysters, which contains no MSG or artificial flavours. Once opened, store in the fridge. Try Mix oyster sauce with chilli sauce, chopped fresh chillies and garlic, and serve with Chinese-style roast pork. Stir-fry prawns, calamari and scallops, add oyster sauce, coriander and shredded ginger and serve over steamed sticky rice. Rub oyster sauce and salt on a rump steak, leave at room temperature for 30 minutes, then barbecue. Kecap manis This sticky, treacly soy sauce is sweetened with palm sugar. It adds a sweet-salty complexity to Indonesian dishes, such as nasi goreng and mee goreng, along with stir-fries, marinades and braises. Try Stir-fry tempeh with kecap manis, sliced onions and chilli. Finish with a squeeze of lime juice. Marinate pork neck in kecap manis, plum or hoisin sauce, grated ginger, chopped garlic and a few drops of sesame seed oil and slow-roast or barbecue, basting with the marinade as it cooks. Barbecue cuttlefish tossed in kecap manis with a little salt or soy sauce, and serve with green papaya salad. Chinese rice wine (Shaoxing, shao hsing) Every home should have a bottle of versatile Chinese rice wine, Tan says. Sweet and acidic, it's made from fermented glutinous rice or millet. It's used to tenderise meat and seafood in marinades, adds flavour to steamed dishes and stir-fries, and is an essential ingredient in China's famous ''drunken'' dishes. Try Add a sweet smokiness to a stir-fry by flaming off the alcohol in the wok after par- cooking the other ingredients (see tinyurl.com/ashv47u). Balance the saltiness in fried rice by adding a tablespoon of shaoxing mixed with a teaspoon of sugar. Mix with soy sauce, ginger and spring onions and pour over fish before steaming. Mirin This versatile sweet and acidic Japanese rice wine is good in dipping sauces, stir-fries and marinades. Mirin, dark soy sauce, sake and sugar are traditionally boiled together to
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