Chinese Take Out, it's easier. Really?

Growing up, there were certain foods you went out to have.  Even though I lived in Iowa, my parents wanted to make sure that I had the opportunity to try different types of food.  I learned to use chopsticks at the only Chinese Restaurant in Ceder Falls Iowa in the old downtown.  Near there was the Spaghetti Factory where I tried Italian Food.  Across from the hospital in Waterloo was a Swedish Smorgasbord.  And for fancy American Food was the Restaurant near the car race track just across the boarder from Cedar Falls in Waterloo.  Breaking the bank meant going to Oelwein to the Stake House there.  Everything else was just getting a bite to eat.  The one thing they all had in common was that what we ate there we did not eat at home.  I never even thought of making them at home.  I mean, who would have the skills, or the right kitchen equipment or ingredients?

Fast forward about 30 years and there are not only many more cultures and food represented at restaurants near where I live and in Iowa, but more people are cooking at home.  For each country it is all about the right flavor profile and spice base.  In the prior instalments, we talked about Italian.  Now it is time for Asian.  Let me just preface this with the following; Asian food is just as varied as any other and these are generalizations for the beginning UnChef.  As you learn more, you will branch out more.  Just as Italian food is very different from North, to Central, to South, to Coastal; Asian food differs from country to country and region to region.

Okay, so for some basic fun you do not need to spend a lot or buy a lot of new things.  For you spices there is a basic three: Garlic, Ginger and Scallions.  Other flavor basics include Chile paste and soy sauce.  As you branch out, try combining them with 2 or 3 of the following:
• Shallots
• Lemongrass
• Thai basil
• Cilantro
• Coconut
• Sesame seeds and sesame oil
• Rice vinegar
• Curry

 The basics for Asian cuisine also include rice and noodles.  We have already discussed rice, so I will leave that for you to go back and review.  Many of the noodle basics we learned from Italian cooking carry over to Asian noodles.  More on cooking with Asian Noodles to come.  So get your flavors and get ready to Cook Take Out while you are in.  :)