Australian Gourmet Traveller - (03)March 2019 (1)

1

A few drops of sesame oil

is a lovely finish to many

dishes. Buy a small bottle –

it’s quite strong in flavour, and

doesn’t improve with age.

2

Chinkiang vinegar, a black

vinegar, adds punch to a

dipping sauce of soy and ginger

(a must for dumplings), and

adds the sour note in hot

and sour soup.

3

Fish sauce, made from

fermented fish, is the

perfect salty seasoning for

dressings, soups and curries.

Our brand of choice is

Megachef Premium.

4

Five-spice powder can

be used as a spice rub

for meat such as chicken

The secret to fast Asian cooking is keeping an arsenal

of flavourful ingredients at your fingertips.

Stock up

C

ooking Asian food fast

starts with a well-stocked

pantry. There are different

staples depending on which

cuisine you lean towards, but these are

our recommendations for ingredients

that will help you build a versatile

storecupboard. All of these can either

be found at large supermarkets, Asian

supermarkets or grocers, and should

be stored in a cool, dark and dry

place. Stock up, and a wide array

of dishes await.

1

2

3

4

5

6

7

8

9

62 GOURMET TRAVELLER

Pantry staples