Woolworths_Taste_July_2017
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“GOING TO<br />
SOUTHEAST<br />
ASIA FOR THE<br />
FIRST TIME AND<br />
TASTING THE<br />
SPECTRUM OF<br />
FLAVOURS –<br />
THAT CHANGED<br />
MY WHOLE<br />
PALATE, THE<br />
KIND OF FOODS<br />
I CRAVE”<br />
– ANTHONY<br />
BOURDAIN<br />
GALANGAL<br />
Muskier and more peppery<br />
than its kissing cousin<br />
ginger, it’s essential to Thai<br />
curry pastes (Red! Green!<br />
Massaman!), Singaporean<br />
laksa and Indonesian<br />
rendang. Fresh galangal isn’t<br />
readily available in SA; you<br />
can find the dried version at<br />
Asian supermarkets. To use,<br />
soak in boiled water until<br />
soft, about 30 minutes.<br />
PHOTOGRAPH JAN RAS PRODUCTION HANNAH LEWRY FOOD ASSISTANT CAMILLA REINHOLD<br />
SESAME OIL*<br />
A little of this<br />
seedy operator<br />
adds nuttiness and<br />
body to dressings,<br />
marinades, stirfries<br />
and soups. How<br />
do we love thee<br />
Chinese sesame<br />
noodles? Just<br />
about as much as<br />
we love Korean<br />
bulgogi (marinated<br />
barbequed meat),<br />
Japanese ramen<br />
bowls and Burmese<br />
sesame beef.<br />
THAI LIME LEAVES*<br />
Name a southeast Asian dish and we bet you<br />
it’ll star these perfumed leaves. Indonesian<br />
beef rendang? Check. Thai tom yum goong<br />
soup? Yep. Malaysian laksa? Right again.<br />
Filipino chicken adobo? You’re starting<br />
to get the picture.<br />
RICE VINEGAR*<br />
A key ingredient in<br />
Japanese sushi rice and<br />
pickled ginger, Chinese<br />
potato salad (you’ll<br />
never want to make<br />
yours with mayo again)<br />
and Indonesian nasi<br />
goreng, it’s much milder<br />
than Western vinegar,<br />
with a hint of sweetness.<br />
*Available at selected Woolies stores.
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