Grocery Shopping – Ingredients for Oriental Recipes

Oriental market Main Pic

Believe it or not, it’s so easy shopping for ingredients for Oriental recipes.  I’d dare say, it’s even fun.  You get so much culture in such a little place and sometimes its just really nice to get out of my comfort zone only to realize it can be just as comfortable somewhere else.

The folks at this 1st Oriental Market are amazing people.  They’re so eager to help with all your needs.  And I find that this is common just about anywhere I go when it comes to foreign food.  People like to share their experiences and culture.  I find that it isn’t any different here and the owner, Earl and his wife, make it a real pleasant experience.

Most Oriental Cooking, these days, is very simplified because almost all of the guess work has already been cut out for you.  I don’t have to make every individual sauce that is used to combine with other sauces to make one great recipe.  For example: when a recipe calls for Hoisin Sauce, you don’t have to make you’re own Hoisin Sauce from scratch(which would require several other ingredients), you just crack open a bottle.  And what about Plum Sauce… could you imagine having to make that beforehand too?  Both of these ingredients are in my Chinese Barbecue Sauce recipe, which only has 5 or 6 ingredients: Hoisin, Plum Sauce, Ketchup, Sugar, 5 spice powder etc., and that makes it really simple just buying each one of those premade bottles.  But, could you imagine having to make all of those ingredients as well?  You’d be making ingredients for your ingredients.

That being said, I would just like you to understand and realize that you don’t have to learn translations of ingredients you’ve probably never heard of in the first place.  Because, most of the basic ingredients I show you in this video are very versatile to most of the popular Americanized Oriental recipes that you’re likely familiar with anyway.

So get familiar with the few I show you now and I’ll introduce more as we go and you’ll be a pro before you know it!

Rice Noodle

Rice Noodle

 

This is a real simple tutorial to teach you two different ways of cooking your Rice Noodle.  Of course the only two options I know of are soft or crispy.  So we’re talking about cooking these perfectly with out either a) burning the noodles when frying (which is very easy to do), and/or b) Not over or under cooking them when you’re making soft noodles.  Without further explanation, let’s just jump right in and watch the 2 1/2 minute video to bring you up to speed.

Summer Rolls

Summer Rolls
Summer Rolls Ingredients:

Rice Paper (as many as you want)
Rice Noodle,
Shrimp, 3 to 4 per roll
Carrots, 1 tbsp per roll
Radish Sprouts, 6 to 8 per roll
Bean Sprouts, 4 to 5 per roll
Shitake Mushrooms, 3 to 4 per roll
Green Onion, 1 four inch cut per roll
Roman Lettuce 1 per roll
Water, for Rice paper and Rice noodle
Cooking Oil, for noodles

Rice Noodle should be cooked first.  Just follow the package instructions but strain and add a few tbsp of cooking oil and mix thoroughly to prevent noodles from sticking.  Rice paper should be rehydrated in a 1/2 inch of water for 10 seconds just before you start each individual Summer Roll.  Then load each Roll with your favorite ingredients, starting with the meat first.  Fold the sides in and then the back and roll the Rice Paper forward, tightly to finish and serve with Peanut Sauce, Sweet Fish Sauce, Orange Chili Sauce or Potsticker Dipping Sauce.