Woolworths_Taste_July_2017

PANTRY ESSENTIALS
Continental drift
With an arsenal of Asian store-cupboard ingredients, you can go from parathas
on Monday and pad Thai on Wednesday to pho on Friday and Korean shortribs
on Sunday. Who needs takeaways, right?
FISH SAUCE*
Detonate this umami bomb at will to give almost
any Asian dish savoury depth. Its funky base note
makes kimchi irresistible, it intensifies the meaty
flavours of sticky Korean shortribs and instantly
transforms a batch of pan-fried tofu.
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PALM SUGAR
It adds caramel complexity
to everything from pad Thai
(mashed into a curry paste
with tamarind, lime, fish
sauce, shrimp paste, garlic
and chilli) and Gujarati dhal
(it’s the sweet counterpart
to the tamarind that gives
the dish its signature
sourness) to Vietnamese
ca kho to (fish caramelised
in a marinade of palm
sugar, garlic, chillies and
fish sauce).
TAMARIND*
Giving local Cape Malay denningvleis its
unmistakable tartness, its flavour plays well with
fishy ingredients (think Cambodian sweet-and-sour
soup), peanuts and coconut milk (no satay sauce
is complete without it) and aromatic spices such
as cinnamon, cardamom and turmeric.
DRIED CHILLIES*
Run out of fresh chillies? The
flavour of dried ones is slightly
sweeter and milder than fresh,
but when rehydrated can be
transformed into just about
any Asian chilli paste: Chinese
la jiao jiang, Korean gochujang,
Malaysian sambal tumis, Thai
nam prik pao…