The Asian Pantry
It’s easy to cook Asian food! Here you’ll find the tips on how to create big taste with just a few ingredients. Fill your pantry with your flavour favourites and you’ll be able to cook up a variety of meals. Great taste guaranteed!
Asian favourites
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4 ways to vary the the veggies
Vegetables are wonderful! You can enjoy them just the way they are, fry, boil, grill or pickle them… The possibilities are endless. Here are some great ways to cook them.
1/8The fast wok
Wok 250 g of mushrooms and 250 g of broccoli. Add 0,5 dl oyster sauce, 0,5 tbsp. honey, 1 tbsp. rice vinegar and 0,5 dl peanuts for a veggie dish that goes well with rice or noodles.Asian coleslaw
What do you get when you slice 0,5 red cabbage, 2 carrots, and mix it with 2 tbsp. sriracha, the juice from 1 lime, 0,5 dl chopped coriander and 1 tbsp. sesame seeds? The world’s greatest coleslaw of course!Marinated cucumber
Half a cucumber, 2 tbsp. fish sauce, the juice from 1 lime and 2 tbsp. sweet chili sauce. That’s all you need to spice up a cucumber and get a tasty side dish.Tasty morning glory
Morning glory is really tasty and similar to spinach. Stir fry 500 g morning glory with 0,5 dl oyster sauce and 2 pressed garlic cloves to get a healthy side dish that goes with anything. -
Savoury sauces
A good sauce can perfect any dish. Here we share five liquid favourites that goes with almost anything.
2/8Creamy sauce
Mix 1 dl sweet chili sauce with 2 dl crème fraiche and you’ll get a simple and tasty favourite for your veggie dip or BBQ.Soy sauce
Stir together 0,5 dl thai soy, the juice from 1 lime, 1 tbsp. fish sauce, 1 tbsp. liquid honey, 1 tsp. sambal oelek, 1 pressed garlic clove and 1 tbsp. grated ginger for a perfect dip for your dumplings.Coriander gremolata
Green is good! Mix one pot of coriander, 0,5 pressed garlic clove, the zest from 1 lime, 0,5 neutral oil and 1 tsp. sambal oelek for a spicy sauce.Sour sweet chili
1 dl sweet chili sauce and the juice from 2 limes is all you need for a sweet and sour sauce for your spring rolls or to dress a fresh and crispy salad.Browned soy butter
This is an absolute must for veggie dishes, chicken or meat. Browne 100 g butter in a pot and add 1 tbsp. thai soy for a really good taste enhancer. -
Asian BBQ
Getting an Asian touch on the BBQ is both effortless and tasty. Here are some clever ways of including the Asian favourites in your pantry.
3/8Marinade
With 1 tbsp. thai soy, the juice from1 lime, 1 pressed garlic clove and 1 tbsp. grated ginger you get a marinade for 600 g of chicken filets or 4 Quorn filets.Glaze
Mix 0,5 dl oyster sauce with 0,5 teriyaki sauce, 0,5 tbsp. ginger, 2 cloves of garlic and 1 tsp. rice vinegar for a sweet and sour glaze that goes well with both meat and vegetables.Two types of tasty butter
The coriander butter – Whisk together 100 g of butter, 1 pressed garlic clove, 1 tbsp. fish sauce and ½ chopped coriander.The spicy butter – Stir together 100 g of butter with 2 tbsp. hot sriracha and the fragrant zest from 1 lime.
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Desserts to desire
Want to update your recipes or do you need some last-minute-inspiration for when the cravings kick in? No worries, here are our best dessert ideas that you can make with products in your pantry. All with an Asian touch.
4/8Coconut ice cream
Are you ready for the worlds potentially easiest recipe? Ok, here it goes: blend 2 parts of frozen berries or fruit with 1 part cold coconut milk, put in the freezer for about 2 hours and get a super tasty ice cream.Caramel sauce
Get the most delicious sauce for your ice cream by bringing 1 packet of coconut milk to the boil along with 1 dl syrup, 1 dl sugar and the zest from 2 limes. -
Baking tips!
Bake with Asian ingredients? Yes, it actually works excellent.
5/8Replace the milk
Replace the milk in your recipe with coconut milk. This works best in recipes with baking soda, such as scones. -
Fix the fish
Small alterations to a dish you already know how to make is a great when you to give the impression that you made an effort, despite our tips being super easy!
6/8Sophisticated salmon
Give salmon, or other rich fishes, a glaze of teriyaki sauce before roasting it in the oven to give it a sweet and caramelized crust. Yum!Sweet chili cod
Brush the cod with sweet chili sauce before cooking it to get a juicy and sweet result. Even the youngest family members will love fish!Extra fishy fish
Some drops of fish sauce on your breaded fish might feel a bit over the top, but we recommend you give it a try. It enhances the flavours and makes your dish extra delicious. -
Delicious drinks
Find your new quencher among our alcohol free drinks that suit all tastes.
7/8Asian Mojito
Muddle 3 stalks of coriander, the juice from 1 lime, 1 tsp. sugar, 1,5 dl soda and ice for a new favourite.Bloody Mary
For a hot and rejuvenating drink; mix 2 dl of tomato juice, the juice from 1 lime, 1 tbsp. sriracha and 1 pinch of black pepper. Super easy and super tasty.Piña Colada
This classic drink is so easy to make. Just mix even parts of coconut milk and pineapple juice with ice in a large glass for a taste of summer. -
Five perfect pickles
Pickled veggies are the perfect addition to any meal with their fresh crispiness. With a god syrup you can pickle pretty much anything.
8/8Pickling syrup
Stir together 3 tbsp. rice vinegar, 2 tsp. sugar and 0,5 tsp. salt in a bowl big enough to contain the veggies you want to pickle. Stir until the sugar and salt has dissolved and add your vegetables.Some vegetables that are great for pickling
Sliced polka beets, carrots in thin rods, finely sliced cucumber, sliced ginger or roughly cut shitake mushrooms are some good examples of vegetables that make perfect pickles. Pick your favourite, make sure all the pieces are covered in syrup and let it set for at least 24 hours.
How Asian flavours work
What is oyster sauce, how are you supposed to use lemon grass and is fish sauce really supposed to smell that funky? We’ll teach you more about the most common Asian flavours and how to use them, so you can cook even tastier food.
Oyster Sauce
Oyster sauce might be the best mistake ever made. The legend says it first saw the light of day when a skillet filled with oysters was forgotten on the stow and the juices reduced to a brown, thick, sauce. An Asian favourite was born and If you haven’t tried it we recommend a taste. Allow it to add flavour to your wok or use it to bring new life to your gravy.
How to use Oyster Sauce
Wok sauce for noodles
Mix 0,5 dl oyster sauce, 0,5 tbsp. honey, 1 tbsp. rice vinegar and 0,5 dl peanuts for one of the, potentially, tastiest sauces ever.
Sensational chicken
Fry up 500 g of minced chicken, with 2 dl oyster sauce and 2 tbsp. rice vinegar on a high temperature. Serve in salad leafs with your favourite crispy veggies. Yum!
Tip!
Fry 500 g of morning glory with 0,5 dl oyster sauce and 2 pressed garlic cloves for a good side dish.
Oyster glaze
0,5 dl oyster sauce + 0,5 dl teriyaki sauce + 0,5 tbsp. ginger + 2 garlic cloves + 1 tsp. rice vinegar = the world’s best glaze for both meat and vegetables.
Lemongrass
Lemongrass may have a woody and thick outside, but if you crush the bark and add the green to your stew you are in for a great surprise. Lemongrass will give your food a flowery and fragrant taste of lemon that goes perfectly with dishes that contain coconut milk. Use it the same way you would use a bay leaf and always take it out of the stew before serving.
How to use lemongrass
Lemon tasting syrup
Bring 2 parts water with 1 part sugar and bring to the boil. Put a couple of crushed lemongrass stems in the pot with your other ingredients. This will give your cocktails a lemony touch.
Fantastic fish sauce
Bring 1 packet of coconut milk to the boil along with 2 pieces of lemongrass, 1 tbsp. of sambal oelek, 1 tbsp. of grated ginger and 2 tbsp. fish sauce. Goes great with oven roasted fish or chicken!
Fish Sauce
The fish sauce is known as the Asian salt. But it has a lot more to offer. With just a few drops you can reach umami heaven and add new dimension of flavour to your meal. Fish sauce is really tasty and goes with everything from classic Thai food such as pad thai to everyday food such as fried fish. An instant fav!
How to use Fish Sauce
Massive meatballs
Replace the salt in your meatballs with fish sauce and thai soy. Calculate 1 tbsp. fish sauce and 1 tbsp. soy for 500 g of minced meat.
Marinated cucumber
Here’s how to make a great tasting side dish for dumplings; Slice half a cucumber (remove the seeds) and mix with 2 tbsp. fish sauce, 2 tbsp. sweet chili and the juice from 1 lime.
Nam pla prik*
*Fish sauce with chili. Mix the 2,5 tbsp. fish sauce with 3,5 tbsp. lime juice, 1 tbsp. sugar, 2–3 chopped garlic cloves and 1–2 finely chopped Spanish peppers for an amazing dip.
Tip!
Drip some fish sauce over your fried fish for an unexpected success.
The coriander butter
Whisk together 100 g of butter, 1 pressed garlic clove, 1 tbsp. fish sauce and ½ chopped coriander.
Asian tomato salad
Make this simple tomato salad with 250 g diced tomatoes, 1 chopped red onion, one pot of coriander, 1 tbsp. fish sauce and 2 tbsp. lime juice. A simple yet tasty side dish for fish or chicken.
Fantastic fish sauce
Bring 1 packet of coconut milk to the boil along with 2 pieces of lemongrass, 1 tbsp. of sambal oelek, 1 tbsp. of grated ginger and 2 tbsp. fish sauce. Goes great with oven roasted fish or chicken!
Hot garlic sauce
Blend 0,5 dl thai soy, the juice from 1 lime, 1 tbsp. fish sauce, 1 tbsp. liquid honey, 1 tsp. sambal oelek, 1 pressed garlic clove and one tbsp. grated ginger for a delicious dip.
Sweet Chili Sauce
Now it’s even easier to add sweet chili sauce in everything, since it contains less sugar but the same rich flavour. The sauce, made from fermented garlic and red chillies, is the perfect flavouring for stews, cold sauces dressings and works great as a condiment to meatballs, chicken or veggies… It’s many applications is only limited by your imagination. Luckily it comes in a big bottle.
How to use Sweet Chili Sauce
Creamy sauce
Mix 2 dl crème fraiche with 1 dl sweet chili sauce for a creamy cold sauce that goes well with poultry, fish, meat as well as vegetarian options.
Fantastic fish
Are you roasting your fish in the oven? Try brushing it with some sweet chili sauce before cooking it, this will give you a crispy surface and juicy meat. Even picky children will love it.
Asian seafood mayo
Mix 300 g of scaled shrimp, 0,5 dl mayonnaise, 3 tbsp. sweet chili sauce and 1 tsp. of lime juice to spice up your seafood mayo. Decorate with coriander after taste.
Tip!
Mix 1 part of thai soy with 1 part sweet chili sauce for a tasty BBQ-marinade.
Quick chicken wok
Wok 400 g of chicken filet or veggie strips with the same amount of vegetables. Add 1–2 dl sweet chili sauce and 0,5 tsp. of salt at the end, serve with rice. Yum!
Tip!
Add a proper dash of sweet chili sauce to your tomato sauce. Calculate 1 dl of sweet chili to 400 ml of canned tomatoes.
Marinated cucumber
Here’s how to make a great tasting side dish for dumplings; Slice half a cucumber (remove the seeds) and mix with 2 tbsp. fish sauce, 2 tbsp. sweet chili and the juice from 1 lime.
Sour sweet chili
1 dl sweet chili sauce and the juice from 2 limes is all you need for a sweet and sour sauce for your spring rolls or to dress a fresh and crispy salad.
Spring roll dip
This may well be the easiest recipe for dip: Mix 1 part rice vinegar with 2 parts sweet chili. Super easy and super tasty!
Lime
One could say that the lime is the cute cousin of the lemon. A bit smaller, a bit sourer and perfect when you want an Asian touch to your meal. You can use both the juice and the peel to complement a sweet taste. Or why not combine it with garlic to create a marinade that result in really tender meat?
How to use lime
Asian tomato salad
Make this simple tomato salad with diced tomatoes, red onions, coriander, fish sauce and lime juice. A simple yet tasty side dish for fish or chicken.
Spicy mojito
For one drink you’ll need 3 stalks of coriander, the juice from 1 lime, 1 tsp. sugar, 1 ½ dl soda and ice. Mix all of the ingredients in a high lined glass and stir until the sugar dissolves.
Hot melted butter
2 tbsp. sriracha + zest from one lime + 100 g butter = forever. The strong, acidity and salty flavour is a success when paired with chicken or grilled veggies.
Tamari roasted almonds
The worlds tastiest snack is made when you mix 100 g of almonds with 0,5 dl tamari and the juice from 1 lime on an oven tray and roast it for about 20 minutes on 175 ˚C.
Hot garlic sauce
Blend 0,5 dl thai soy, the juice from 1 lime, 1 tbsp. fish sauce, 1 tbsp. liquid honey, 1 tsp. sambal oelek, 1 pressed garlic clove and one tbsp. grated ginger for a delicious dip.
Beef marinade
Stir together equal parts of red curry paste, thai soy and lime juice into a creamy marinade. Pour the marinade into a plastic bag and add the beef. Let it sit in a fridge for a couple of hours before putting it on the grill.
Asian fish soup
Boil 1 packet of coconut milk with equal amounts of water. Add 2 tbsp. of sambal oelek. Squeeze in some lime juice and add grated ginger and pressed garlic. Add diced salmon and finely sliced leek. DONE!
Teriyaki dip
1 dl teriyaki sauce, 1 pressed garlic clove and the juice from 1 lime makes the perfect dip for fried spring rolls.
Nam pla prik*
*Fish sauce with chili. Mix the 2,5 tbsp. fish sauce with 3,5 tbsp. lime juice, 1 tbsp. sugar, 2–3 chopped garlic cloves and 1–2 finely chopped Spanish peppers for an amazing dip.
Sour sweet chili
1 dl sweet chili sauce and the juice from 2 limes is all you need for a sweet and sour sauce for your spring rolls or to dress a fresh and crispy salad.
Thai Soya
The thai soy is, unlike other soy, not matured. The result is a thin and runny sauce with a rich saltiness. We think you can add it to almost anything, but it goes best in rich and sturdy dishes (in spicy dishes the lighter fish sauce is a better option). You can also exchange your regular table salt for some thai soy, to give your dinner an unusual twist.
How to use Thai Soya
Juicy soy chicken
Get tender chicken filets like this: stir together 3 tbsp. of thai soy, the juice from 1 lime, 2 pressed garlic cloves and 2 tbsp. grated ginger. Add 1 kg of chicken filet and marinate for a couple of hours.
Tip!
Mix 1 part of thai soy with 1 part sweet chili sauce for a tasty BBQ-marinade.
Browned soy butter
Say hello to your new favourite condiment! Blend 100 g of browned butter with 1 tbsp. of thai soy and pour it over edamame beans or grilled veggies.
Soy roasted potatoes
This tasty dish goes with everything. All you need is 800 g of potatoes, 4 tbsp. of thai soy, 2 tbsp. of neutral oil and 2 tsp. of brown sugar. Stir the ingredients together and roast the potatoes in an oven set to 225 ˚C for 30 minutes.
Tip!
Mix 1 dl of mayonnaise with 2 tbsp. thai soy for a salty sauce!
Tip!
Add a couple of teaspoons of thai soy to your cream sauce for a salty and rich taste.
Hot garlic sauce
Blend 0,5 dl thai soy, the juice from 1 lime, 1 tbsp. fish sauce, 1 tbsp. liquid honey, 1 tsp. sambal oelek, 1 pressed garlic clove and one tbsp. grated ginger for a delicious dip.
Beef marinade
Stir together equal parts of red curry paste, thai soy and lime juice into a creamy marinade. Pour the marinade into a plastic bag and add the beef. Let it sit in a fridge for a couple of hours before putting it on the grill.
Lime leafs
Lime leaf come from the Kaffir-lime tree and can be used in anything that need a fresh citrusy touch (without going sour). The aromatic leafs can be either fresh or dried, but go equally well in stews, soups and other dishes where the flavours can be extracted in a sauce.
How to use lime leafs
Asian minced chicken
Fry up some minced chicken together with sliced lime leafs and 1 finely chopped chili, 2 tbsp. grated ginger, 2 cloves of pressed garlic, 2 tbsp. fish sauce, 1 tbsp. sugar and the juice from 1 lime.
Lime + coconut = forever!
One of the lime leafs best friends is the coconut. Add a couple of leafs to add a freshness to dishes containing coconut milk.
Lime tea
Bring 1 l water to the boil and add 2 lime leafs, 5 cm of chopped ginger and 2 tbsp. honey. Remove from stove and let it sit for 20 minutes, strain and serve.
Sriracha
Sriracha is named after a place in Thailand, which is now world famous thanks to the very popular chili sauce. And no wonder it’s so famous, who doesn’t love the combination of garlic and chili? Our version is milder than the original, so that you can enjoy even more of it. Use it as a topping for your noodles or mix it with mayo to create the ultimate hamburger dressing.
How to use Sriracha
Sriracha mayonnes
Spice up the mayo with sriracha and and adjust the heat after your own taste. The mix will add a good zing to the grilled sausage, burgers and works great as a dip for your veggies.
Tip!
Add a dash of sriracha on your freshly popped popcorn. Hot stuff!
Heating up the everyday
Turn up the heat at home! Put the bottle on the kitchen table and use it to spice up salads, soups and stews.
Hot melted butter
2 tbsp. sriracha + zest from one lime + 100 g butter = forever. The strong, acidity and salty flavour is a success when paired with chicken or grilled veggies.
Asian coleslaw
What do you get when you slice 0,5 red cabbage, 2 carrots, and mix it with 2 tbsp. sriracha, the juice from 1 lime, 0,5 dl chopped coriander and 1 tbsp. sesame seeds? The world’s greatest coleslaw of course!
Tip!
Mix into your regular salad dressing to get a hot Asian touch to your salad.
Bloody Mary
For a hot and rejuvenating drink; mix 2 dl of tomato juice, the juice from 1 lime, 1 tbsp. sriracha and 1 pinch of black pepper. Super easy and super tasty.
Hot chicken wings
Here’s the shortcut to the world’s tastiest chicken wings: Mix 3 parts sriracha with 1 part rice vinegar, brush it on your chicken and cook in the oven on 250 °C for 30 min.
Ginger
Ginger is tasty, healthy and brings a spicy, citrusy, taste to your cooking. Once you’ve gotten aquatinted ginger will be a loyal partner in your cooking. As a bonus it’s full of antioxidants which are said to lover cholesterol and blood pressure as well as increase digestion and provide anti-inflammatory effects. Let it fill up both your food and your fridge, ASAP!
How to use ginger
Sauce with a taste of ginger and sambal
Mix 2 tbsp. fresh ginger with 2 dl crème fraiche, 0,5 tsp. salt and 1 tbsp. sambal oelek to get a fresh sauce that goes well with both fish and vegetables.
Gari
Try making your own gari, the pickled ginger usually served with sushi, by pickling thinly sliced ginger with 3 tbsp. rice vinegar, 2 tsp. sugar and 0,5 tbs. salt.
Ginger smoothie
This smoothie only takes a minute to make. Blend 1 tbsp. ginger with 1 packet of coconut milk and 225 g frozen mango. Super delicious.
Tip!
Do you find the ginger difficult to peel? Try scraping the shell of with a small teaspoon.
Juicy soy chicken
Get tender chicken filets like this: stir together 3 tbsp. of thai soy, the juice from 1 lime, 2 pressed garlic cloves and 2 tbsp. grated ginger. Add 1 kg of chicken filet and marinate for a couple of hours.
Fantastic fish sauce
Bring 1 packet of coconut milk to the boil along with 2 pieces of lemongrass, 1 tbsp. of sambal oelek, 1 tbsp. of grated ginger and 2 tbsp. fish sauce. Goes great with oven roasted fish or chicken!
Hot garlic sauce
Blend 0,5 dl thai soy, the juice from 1 lime, 1 tbsp. fish sauce, 1 tbsp. liquid honey, 1 tsp. sambal oelek, 1 pressed garlic clove and one tbsp. grated ginger for a delicious dip.
Coconut Milk
Extra creamy and extra tasty! Our extra creamy coconut milk is free from additives, contains a large amount of coconut and thanks’ to the careful processing in its carton packaging it’s maintained its freshness and rich texture. It works wonders both heated and frozen – Simply add it to a stew or mix it with frozen berries for a quick ice cream. Yum!
How to use Coconut Milk
Asian fish soup
Boil 1 packet of coconut milk with equal amounts of water. Add 2 tbsp. of sambal oelek. Squeeze in some lime juice and add grated ginger and pressed garlic. Add diced salmon and finely sliced leek. DONE!
Creamy coconut rice
Get amazing rice with this clever tip. Exchange some of the water for coconut milk, like this: 3 dl rice + 1 packet of coconut milk + 2 dl of water. Creamy and delicious!
Coconut ice cream
Making your own coconut ice cream is almost too easy. Blend 2 parts frozen berries or fruit with 1 part coconut milk, put in the freezer for about 2 hours, eat and enjoy. PS, very suitable for vegans.
Caramel sauce
Get the most delicious sauce for your ice cream by bringing 1 packet of coconut milk to the boil along with 1 dl syrup, 1 dl sugar and the zest from 2 limes.
Coconut smoothie
Replace the yoghurt in your smoothie with coconut milk, and get a nutty flavour that’s also suitable for those who can’t or won’t eat dairy.
Tip!
Did you know you can easily exchange the milk in your baking recipe to coconut milk? Really tasty, especially in scones.
Tip!
Swap the cream in your stew or pasta sauce for coconut milk. Super tasty!
Piña Colada
This classic drink is so easy to make. Just mix even parts of coconut milk and pineapple juice with ice in a large glass for a taste of summer.
Fantastic fish sauce
Bring 1 packet of coconut milk to the boil along with 2 pieces of lemongrass, 1 tbsp. of sambal oelek, 1 tbsp. of grated ginger and 2 tbsp. fish sauce. Goes great with oven roasted fish or chicken!
Tamari Dark Soy
Tamari is a bi-product from the making of miso paste, the soy bean paste that is used in the soup that is often served with sushi. When you use Tamari for cooking it deserves a place in the spotlight with its mild saltiness and rich soy flavour. But it’s not just tasty, it’s also friendly. Especially if you suffer from gluten intolerance, since Santa Marias tamari is naturally free from wheat.
How to use Tamari Dark Soy
Dip for dumplings
1 part tamari and 1 part rice vinegar is all you need to create this lovely dip. If you want you can always add chili, ginger or coriander to the mix.
Ramen bullion
Ramen is tasty and easy to make. With a good bullion as a base you can simply add your favourite ingredients. Bring 1 litre of bullion to the boil and add 3 tbsp. tamari and 3 tbsp. rice vinegar.
Tamari roasted almonds
The worlds tastiest snack is made when you mix 100 g of almonds with 0,5 dl tamari and the juice from 1 lime on an oven tray and roast it for about 20 minutes on 175 ˚C.
Tip!
Add some tamari to your creamy sauce for a rich and savoury result.
Garlic
Garlic hardly needs an introduction. In Asian cuisine it goes very well with ginger. Do you find it difficult to peel? Try putting it in the garlic press with the peel still on. By doing so you won’t have to go through the time consuming process of removing the sticky shell and the press gets easier to clean.
How to use garlic
A versatile onion
Garlic goes well in most Asian dishes, try to press a clove into your wok along with oyster sauce or add some to your sweet chili sauce before you add it to your fish.
Hot garlic sauce
Blend 0,5 dl thai soy, the juice from 1 lime, 1 tbsp. fish sauce, 1 tbsp. liquid honey, 1 tsp. sambal oelek, 1 pressed garlic clove and one tbsp. grated ginger for a delicious dip.
Coriander gremolata
For this magical and spicy sauce you need one pot of coriander, 0,5 pressed garlic clove, the zest from one lime, 0,5 dl neutral oil and 1 tsp. sambal oelek. So good on everything from BBQ to salads!
The coriander butter
Whisk together 100 g of butter, 1 pressed garlic clove, 1 tbsp. fish sauce and ½ chopped coriander.
Teriyaki dip
1 dl teriyaki sauce, 1 pressed garlic clove and the juice from 1 lime makes the perfect dip for fried spring rolls.
Rice Vinegar
Do you love sour flavours? Then the rice vinegar should have a place in your pantry. It’s made from fermented rice, has a milder acidity compared to regular vinegar and is free from additives. You can use it in many ways such as marinades, dressings, when pickling vegetables or to give your ramen an extra twist. One tablespoon or two is all it takes.
How to use Rice Vinegar
Perfect pickles
Mix 3 tbsp. rice vinegar, 2 tsp. sugar and 0,5 tsp. salt. Stir until the sugar has dissolved, add veggies such as sliced carrot, or red onion and let it set for a couple of hours or over-night.
Asian salad dressing
For this recipe you need 2 of almost everything. Mix 2 tbsp. rice vinegar, 2 tbsp. water, 2 tbsp. sambal oelek, 2 tsp. sugar and 2 tsp. oil. Add the juice from 1 lime, 1 pressed garlic clove and some coriander.
Spring roll dip
This may well be the easiest recipe for dip: Mix 1 part rice vinegar with 2 parts sweet chili. Super easy and super tasty!
Ramen bullion
Ramen is tasty and easy to make. With a good bullion as a base you can simply add your favourite ingredients. Bring 1 litre of bullion to the boil and add 3 tbsp. tamari and 3 tbsp. rice vinegar.
Sambal Oelek
Warning! Sambal oelek is highly addictive in the kitchen. This chili paste is a real taste explosion that combines both saltiness, acidity and heat. It’s made from a combination of fresh and pickled chillies that’s been ground and blended with vinegar and salt. In Asia it’s often used to flavour fried rice and noodles, but you can just as easily add a spoon to anything that requires some nuanced heat.
How to use Sambal Oelek
Sambal marinade to seafood
Seafood and sambal is a made in heaven! All you need is 3 tbsp. sambal oelek, 3 crushed garlic cloves and 1 dl of oil. And, of course, your favourite seafood.
Sambal butter with onion
For this tasty condiment for meat you need 50 g of butter, 3 tbsp. sambal oelek, 1 finely chopped shallot and the juice from 1 lime.
Constant companion
Always keep a jar of sambal oelek in your fridge and add it to anything that needs the comforting heat from chili. One teaspoon is all you need to spice up your meal. Tasty and easy!
Tip!
Add some sambal to your burger patties. You’ll ned approximately 2–3 tbsp. for 500 g of minced meat.
Tip!
Speed up your Bolognese with a couple of spoons of sambal oelek.
Asian fish soup
Boil 1 packet of coconut milk with equal amounts of water. Add 2 tbsp. of sambal oelek. Squeeze in some lime juice and add grated ginger and pressed garlic. Add diced salmon and finely sliced leek. DONE!
Hot garlic sauce
Blend 0,5 dl thai soy, the juice from 1 lime, 1 tbsp. fish sauce, 1 tbsp. liquid honey, 1 tsp. sambal oelek, 1 pressed garlic clove and one tbsp. grated ginger for a delicious dip.
Fantastic fish sauce
Bring 1 packet of coconut milk to the boil along with 2 pieces of lemongrass, 1 tbsp. of sambal oelek, 1 tbsp. of grated ginger and 2 tbsp. fish sauce. Goes great with oven roasted fish or chicken!
Coriander gremolata
For this magical and spicy sauce you need one pot of coriander, 0,5 pressed garlic clove, the zest from one lime, 0,5 dl neutral oil and 1 tsp. sambal oelek. So good on everything from BBQ to salads!
Chili
Red, green, orange, long, round, tiny … Chili comes in many colours, shapes and strengths. If you think chili is a bit intimidating to cook with, we have a great tip for you: split the chili in half and remove the seeds and the partition. This is where the heat resides. You can also taste a tiny bit of the chili before you add it to the food to test its strength.
How to use Chili
Strong and savoury
Chili is a regular in Asian cuisine and goes well in most dishes, like woks and salads. It doesn’t just add flavour and heat. It’s colour also makes the dish more appetizing for the eye.
Hot mango salsa
Chop 0,5–1 seedless chili and cut the mango into cubes. Stir together and serve as a topping on your vanilla ice cream or on your noodles.
Tip!
The heat in a chili is located to the seeds and partitions, Remove these to reduce the heat or keep them, for a feisty dish.
Nam pla prik*
*Fish sauce with chili. Mix the 2,5 tbsp. fish sauce with 3,5 tbsp. lime juice, 1 tbsp. sugar, 2–3 chopped garlic cloves and 1–2 finely chopped Spanish peppers for an amazing dip.
Teriyaki Sauce
The sweet teriyaki sauce is actually a soy originating from Japan. We are grateful it found its way to us. Without it we wouldn’t be able to enjoy all of the delicious marinades and glazes for fish, chicken, meat and vegetables. The sugar ensures a caramelized surface, and the saltiness a savoury inside. Add some chili to get a sweet and spicy flavour, squeeze in some lime for a sweet and sour success!
How to use Teriyaki Sauce
Fast veggie noodles
Boil 1 packet of egg noodles. Fry up 250 g sliced mushrooms with one bag of baby spinach. Add the cooked noodles and 1 dl of teriyaki sauce, serve with freshly ground black pepper and crushed peanuts. A quick and easy way to please hungry bellies.
Simple wok sauce
Slice 500 g of chicken or veggie option into thin pieces. Fry or wok on a high temperature and add the sauce just at the end.
Teriyaki dip
1 dl teriyaki sauce, 1 pressed garlic clove and the juice from 1 lime makes the perfect dip for fried spring rolls.
Tip!
Brush your salmon with teriyaki before cooking it to get a sweet and crispy crust.
Teriyaki marinade
Marinate your meat, chicken or veggies in teriyaki sauce. Grate some ginger, garlic or add a squeeze of lime if you want. Proceed by cooking it on the grill, in a frying pan or in the oven. Yum!
Red Curry Paste
Curry is the name for a combination of different spices. In the case of the red thai curry they’ve been ground together into an aromatic paste with a lovely flavour. Curry paste is often paired with coconut milk but works equally great as a base in marinades. When you use the paste in a stew or a wok you should start off by frying it in some oil to release all the flavours. Awesome!
How to use Red Curry Paste
Beef marinade
Stir together equal parts of red curry paste, thai soy and lime juice into a creamy marinade. Pour the marinade into a plastic bag and add the beef. Let it sit in a fridge for a couple of hours before putting it on the grill.
Asian mussels
Take your classic mussel recipe to the next level by adding a few teaspoons of red curry paste when cooking the mussels. Tasty!
Asian chickenballs
Minced chicken goes well to Asian flavours. Try mixing it with a couple of teaspoons red curry paste for a well tasting result.
Asian hash browns
Stir together 3 tbsp. red curry paste with 5 roughly grated potatoes, 1 grated carrot, 2 eggs and 1 tsp. salt. Shape into small patties and fry in a hot pan for a great side dish.
Coriander
Coriander is an herb that you either love or hate. We love it, perhaps because it goes so well with Asian cuisine due to its light and aromatic flavour. One of its best friends is the lime and they play well together in dip sauces, dressings or as a topping to noodles. Don’t forget to rip the leafs by hand, it looks nice and preserves the taste.
How to use coriander
Coriander gremolata
For this magical and spicy sauce you need one pot of coriander, 0,5 pressed garlic clove, the zest from one lime, 0,5 dl neutral oil and 1 tsp. sambal oelek. So good on everything from BBQ to salads!
Tip!
Coriander is heat sensitive. Keep in a cool place before serving and add it to warm food just before serving to preserve the flavour.
Spicy mojito
For one drink you’ll need 3 stalks of coriander, the juice from 1 lime, 1 tsp. sugar, 1 ½ dl soda and ice. Mix all of the ingredients in a high lined glass and stir until the sugar dissolves.
Asian tomato salad
Make this simple tomato salad with 250 g diced tomatoes, 1 chopped red onion, one pot of coriander, 1 tbsp. fish sauce and 2 tbsp. lime juice. A simple yet tasty side dish for fish or chicken.
The coriander butter
Whisk together 100 g of butter, 1 pressed garlic clove, 1 tbsp. fish sauce and ½ chopped coriander.
Succeed with your cooking
Some easy food hacks will make all the difference. How you cook the food will show – Here you’ll find the cooking tips that will make for a memorable dinner, for the right reasons.
Cook with a neutral oil
With a neutral oil, such as peanut oil or rape seed oil, you avoid off-flavour in your meal. The oils mentioned can also handle intense heat, which is a must when woking meat or vegetables.
Fry in a hot pan
Allow for the pan and oil to get smoking hot. The oil should almost wobble when you add your ingredients. This gives vegetables a nice cooking surface while remaining crispy.
Prepare all the ingredients beforehand
Cooking at a high temperature is a quick job. Dice, slice and chop all the ingredients before you begin frying them, a so called “Mise en place”.
Use room tempered ingredients
Avoid adding frozen ingredients when frying since this will cool the pan down. If the temperature is too low you risk boiling the veggies, giving them a soggy texture.
Use the right pan with the right stow
A wok pan works best on a gas stow where flames can heat up the sides of the pan. If you have a regular stove a thick bottomed frying pan is the best choice since it keeps the heat better.
Adjust the size of ingredients after their cooking time
Slice the veggies in relation to how much time they need to get done. Harder vegetables, like carrots, should be cut into finer pieces than vegetables that contain a lot of water, such as courgettes.
Cook in sets
Cook meat and vegetables separate and mix them afterwards. This gives all the ingredients the exact right texture and the meat gets a nice crackling.
Stir moderately
Wait and let the meat and veggies get a nice crackling before stirring for the first time, to avoid that they stick to the pan.
Reduce the heat
If you’ve used to much spice or made to much sauce you can add noodles. Ingredients containing a lot of starch are good for reducing saltiness in food.
Cut noodles into smaller pieces
If you’re adding noodles to your wok it’s a good idea to boil them and cut into smaller pieces. This makes it easier to blend them with the other ingredients.