Coconut cream or coconut milk is widely used in Asian sauces and desserts. While freshly pressed coconut milk has more flavour, coconut cream and milk are now available in cans and carton packets that are quick and convenient to use. Consistencies vary from brand to brand, so use your judginclit and dilute with water as needed. Thick coconut milk is obtained from coconut cream by diluting it by half with water; and thin coconut milk is half again as diluted as thick milk.
Cumin seeds are pale brown to black and usually partnered with coriander seeds in basic spice mixes. They impart an intense earthy flavor to foods. They are often dry-roasted or flash-cooked in oil to intensify their flavor.
Dried shrimp paste, known by its Indonesian name, terasi or by its Malay term, balacan, is a dense mixture of fermented ground prawns that must be toasted before use-either wrapped in foil and dry-roasted or toasted over a gas flame on the back of spoon.
Fennel seeds are larger and paler than cumin seeds, with a sweet flavor similar to anise. They add a sweet fragrance to Indian and Indonesian dishes.
Galangal is an aromatic root used throughout most of Southeast Asia, known as lengkuas in Singapore and Malaysia, as laos in Indonesia, and as kha in Thailand. The fresh root can be sliced and frozen for future use. It is available fresh in most large supermarkets.
Cumin seeds are pale brown to black and usually partnered with coriander seeds in basic spice mixes. They impart an intense earthy flavor to foods. They are often dry-roasted or flash-cooked in oil to intensify their flavor.
Dried shrimp paste, known by its Indonesian name, terasi or by its Malay term, balacan, is a dense mixture of fermented ground prawns that must be toasted before use-either wrapped in foil and dry-roasted or toasted over a gas flame on the back of spoon.
Fennel seeds are larger and paler than cumin seeds, with a sweet flavor similar to anise. They add a sweet fragrance to Indian and Indonesian dishes.
Galangal is an aromatic root used throughout most of Southeast Asia, known as lengkuas in Singapore and Malaysia, as laos in Indonesia, and as kha in Thailand. The fresh root can be sliced and frozen for future use. It is available fresh in most large supermarkets.
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