{"id":1905,"date":"2020-03-06T06:13:43","date_gmt":"2020-03-06T10:13:43","guid":{"rendered":"https:\/\/goddessgrub.com\/blog\/?p=1905"},"modified":"2025-03-06T06:50:27","modified_gmt":"2025-03-06T10:50:27","slug":"stuff-to-buy-for-asian-recipes","status":"publish","type":"post","link":"http:\/\/goddessgrub.com\/blog\/stuff-to-buy-for-asian-recipes\/","title":{"rendered":"Stuff to buy for Asian Recipes"},"content":{"rendered":"

ITEMS TO BUY AT AN ASIAN MARKET<\/strong><\/span>
\nKeep these items on hand and by the time you read the recipes about them a few times, you’ll feel adventuresome enough to make them.<\/em><\/strong><\/p>\n

Stalks of lemon grass.<\/span> 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<\/strong><\/p>\n

<\/p>\n

Kaffir lime leaves.<\/span> 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.<\/strong><\/p>\n

Gangalal.<\/span> 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.<\/strong><\/p>\n

Chilies or chili peppers.<\/span> 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.<\/strong><\/p>\n

Fish sauce nuoc mam.<\/span> I use the 3 Crabs brand. A little goes a long way. High flavor, smells hmmm fishy<\/strong><\/p>\n

Chili garlic sauce<\/span> in a jar on the shelf. It is hotter than Sriracha sauce.<\/strong><\/p>\n

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

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

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

Bunches of fresh basil or cilantro<\/span> for rinsing before last minute adding to soups.<\/strong><\/p>\n

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

 <\/p>\n

You know that little bowl of weird\u00a0clear dipping sauce you get in Asian Restaurants, with those tiny slivers of carrot in it?\u00a0 Here’s how to make it<\/span>
\n<\/span>
\nThe Vietnamese call it Nuoc Cham
\n<\/span>The Thai call it Nam Pla<\/span>\u00a0<\/strong><\/i><\/h2>\n

Dipping sauce:<\/span>\u00a0<\/i><\/b><\/span><\/h2>\n


\n<\/i><\/b>1\/2 cup Water
\n1 1\/2 Tbs Sugar
\n2 Tbs Rice vinegar
\n5 Tbs Sweet chilli sauce
\n7-8 Tbs Fish sauce
\n1\/2 Tbs Sesame oil
\n4 1\/2 Tbs Lemon juice <\/span>
\n1-2 Clove garlic, crushed
\n###<\/span><\/p>\n

Dipping sauce No. 2<\/span>
\n<\/span><\/b><\/h2>\n
<\/div>\n
1 to 2 small red chiles, minced or 1 to 2 tsp dried chili flakes, or to taste
\n1 tabespoon white vinegar, (heated)
\n1\/2 cup bottled fish sauce (nuoc mam)
\n1\/4 cup fresh lime juice
\n1 carrot, finely shredded, rinsed and squeezed dry
\n2 cloves of garlic minced
\n1\/2 cup of sugar <\/span>If using dried chile flakes soaked them in the vinegar in a medium bowl for about 2 minutes.
\nIn the bowl with the chile, add fish sauce, lime juice, carrot, garlic, and sugar. Stir in 1 1\/2 cup of warm water until sugar is dissolved. Serve at room temp or store in frig. for up to 3 days.<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

ITEMS TO BUY AT AN ASIAN MARKET Keep these items on hand and by the time you read the recipes about them a few times, you’ll feel adventuresome enough to make them. Stalks of lemon grass. They will be in the freezer and will be wrapped like scallions. They give high lemon flavor as a […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-1905","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5vW9k-uJ","_links":{"self":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/1905","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/comments?post=1905"}],"version-history":[{"count":1,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/1905\/revisions"}],"predecessor-version":[{"id":1906,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/1905\/revisions\/1906"}],"wp:attachment":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/media?parent=1905"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/categories?post=1905"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/tags?post=1905"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}