If today’s trendy recipes boggle your mind with their strange-sounding ingredients, you’re not alone. In many households, the top kitchen staples remain long-grain rice, spaghetti, ketchup and flour.
But these days, more and more recipes from near and far are listing such curious ingredients as nam pla, nori, arborio rice or epazote. Some of these ingredients have been around awhile but still are unfamiliar to many cooks; others have only recently been introduced by restaurateurs and food importers.
If you like to try new recipes at home or sample new flavors at restaurants, you might want to brush up on a few of these unusual ingredients. This guide can help you sort through these items and tell you where to find them.
Then try one of the recipes. Who knows-maybe sambal oelek will join that bottle of ketchup on your list of staples.
ADOBO SAUCE (ah-DOH-bo). Of Mexican origin, this dark red, spicy sauce is made of chilies, herbs and vinegar that make it pleasantly pungent. It’s used in small amounts as a seasoning.
AMAZU SHOGA (ah-MAH-zoo SHOH-gah). Thinly sliced or shredded fresh ginger pickled in a sweet vinegar marinade and bottled, it’s beige or pink and used as a garnish for many Japanese dishes, particularly sushi.
ARBORIO RICE (ar-BOH-ree-oh). A high-starch Italian rice shorter and fatter than other short-grain rice. It’s used to make risotto, a creamy rice dish.
ASIAN PEAR. Ripe Asian pears (also called Chinese pears and apple pears) are firm, crunchy, lightly sweet and juicy.
ATEMOYA (ah-teh-MOH-ee-yah). A fruit that is about the size of a large sweet bell pepper with a dusty green skin that has a rough petallike surface. It has a custardlike pulp that is cream-colored and studded with large black seeds. It tastes like a blend of mango and vanilla. A delicious snack eaten out of hand.
BALSAMIC VINEGAR. Made in Italy from white trebbiano grape juice that is aged in barrels until it is dark and pungently sweet. Frequently used in salad dressings or marinades.
BASMATI RICE (bahs-MAH-tee). A perfumed, nutty-tasting long-grain rice with a finer texture than regular rice. Indian and Middle Eastern dishes often call for it.
BURDOCK. Known in Japan as gobo, it is a slender root vegetable with a rusty brown skin and grayish-white flesh with a sweet, earthy flavor and tender-crisp texture. Burdock can be thinly sliced or shredded and used in soups and with vegetables and meats.
CANNELLINI BEAN (kan-eh-LEE-nee). Large, white Italian kidney beans, available dry and canned. They are used in Italian soups and salads.
CHINESE VERMICELLI. Also called bean thread, glass noodles, cellophane noodles or harusame. These translucent, thin noodles are made of the starch of green mung beans. They are soaked in water to soften before adding to dishes. If added to soup they do not need to be presoaked. They can also be deep-fried.
CHIPOTLE CHILI (chih-POHT-lay). This is a dried, smoked jalapeno. It is often pickled and canned in adobo sauce. Because it is extremely spicy, it is used sparingly as a seasoning.
CHORIZO (chor-EE-zoh). A highly seasoned sausage made of coarsely ground pork flavored with garlic, chili powder and other spices that can be cooked as a stand-alone meat or used in Mexican recipes.
COUSCOUS (KOOS-KOOS). A staple of North African cuisine, it’s granular semolina pasta. Cooked, it may be served with milk as a porridge. With a dressing, it’s a salad, and sweetened or mixed with fruits it’s dessert. Couscous forms the base of a Moroccan dish by the same name with chunks of meat, various vegetables, chickpeas and raisins. Diners use chunks of bread to scoop the couscous from a central platter.
CREMINI (kray-MEE-nee). A brown variation of the everyday cultivated white mushroom. They have a fuller flavor than white mushrooms and are used raw or cooked. The portobello is the full-grown form of this mushroom.
DAIKON (DI-kuhn). From the Japanese word dai (large), this vegetable is a large Asian radish with a sweet, fresh flavor. It is used raw in salads, shredded as a garnish or cooked in a variety of ways.
EDAMAME (eh-dah-MAH-meh). The Japanese name for fresh soybeans that usually are bright to dark green. They usually are sold frozen and should be steamed in salted water. The beans, removed from their pod, have a mild, crunchy soy flavor. Discard the pod. The beans can be eaten as a snack or added to other Asian dishes.
EPAZOTE (eh-pah-ZOH-teh). A pungent, wild herb. Also called Mexican tea and wormseed, epazote is popular in many bean dishes because it’s a carminative, which means it reduces gas. It is available dried more often than fresh.
FLAGEOLET (fla-zhoh-LAY). These tiny, tender French kidney beans range in color from pale green to creamy white and are a classic accompaniment to lamb.
GALANGAL (guh-LANG-guhl). A rhizome with a hot, ginger-peppery flavor, it’s used primarily as a seasoning in Asian foods. It also is called Laos ginger, Siamese ginger and Thai ginger.
HIJIKI (hee-JEE-kee). A dried black seaweed with an anise flavor that’s reconstituted in water and used as a vegetable in soups and other dishes.
JICAMA (HEE-kah-mah). Often called the Mexican potato, this is a large root vegetable with a thick brown skin and white, crunchy, slightly sweet flesh. It should be peeled before eating raw or boiling. Raw, it often appears in Mexican recipes for salads.
LIME LEAVES. These leaves have a mysterious floral-citrus aroma that livens up many Asian and Indian soups and curries.
KALAMATA OLIVES (kahl-uh-MAH-tuh).
An almond-shaped, Greek olive with a rich fruity flavor; not at all like the commonly found tangy, salty Spanish olives.
MESCLUN (MEHS-kluhn). Also called salad mix and gourmet salad mix, it’s a potpourri of young salad greens.
NAM PLA (nahm PLAH). Popular in Thailand, this is a salty, fermented fish sauce with a strong odor. Also known as nuoc nam in Vietnam and shottsuru in Japan, it is used as a condiment and as an ingredient.
NORI (NOH-ree). These paper-thin sheets of dried seaweed can range in color from dark green to dark purple to black. They have a sweet ocean taste and are popular at Japanese meals or to make sushi.
ORZO (OHR-zoh). In Italian this means barley, but it’s actually a tiny, rice-shape pasta slightly smaller than a pine nut.
PANKO (PAHN-koh). Bread crumbs used in Japanese cooking for coating fried foods. They’re coarser than those normally used in the United States and create a deliciously crunchy crust.
POSOLE (poh-SOH-leh). The dried hominy that is used to make a thick, hearty soup consisting of pork, garlic and dried chilies.
RADICCHIO (rah-DEE-kee-oh). This red-leafed, slightly bitter Italian chicory is most often used in salads.
RISO (REE-soh). Rice-shaped pasta, similar to orzo.
SAMBAL OELEK (SAHM-bahl OH-lek). Popular throughout Indonesia, Malaysia and southern India, it is a multipurpose spicy condiment made of chilies, brown sugar and salt.
SHIRO GOMA (shee-roh GOH-mah). Japanese for sesame seed. This version is the hulled white sesame seed used in many Asian recipes.
SHIITAKE (shee-TAH-kay). Also called Chinese black mushrooms and forest mushrooms, they have a meaty flesh with a full, woodsy flavor.
TAHINI (tah-HEE-nee). Used in Middle Eastern cooking, it is a thick paste made of ground sesame seed that concentrates the sesame seed flavor.
TAMARIND PASTE. Used in Indian, Middle Eastern and Asian cooking, this sweet-tart paste is often used to add tang to curries and stir-fry dishes. It is made from the pulp of a 5-inch pod.
UDON (OO-dohn). A thick Japanese noodle similar to spaghetti and used in soups, salads and noodle dishes.
WASABI (WAH-sah-bee). The Japanese version of horseradish comes from the root of an Asian plant. It’s most often seen as a condiment with sushi. It is available as a ready-to-use paste or as a powder.
COUSCOUS SOUP
Preparation time: 30 minutes
Cooking time: 45 minutes
Yield: 6 servings
Sambal oelek, a fiery puree of red chili peppers, is sold at most Asian markets. Adapted from “A Celebration of Women Chefs,” by Julie Stillman.
2 tablespoons olive oil
1 each, peeled, chopped: onion, carrot, turnip, red bell pepper
6 ribs celery, chopped
2 fresh tomatoes, chopped
4 cups chicken or vegetable broth
Parsley and cilantro stems, cinnamon stick and bay leaf, tied together in cheesecloth
1 teaspoon ground cumin
1/2 teaspoon paprika
3/4 cup quick-cooking couscous
Salt, freshly ground pepper
1/2 teaspoon sambal oelek or chili paste
1 tablespoon each: finely chopped zucchini, red bell pepper, green onion, cilantro leaves, extra-virgin olive oil
1/2 teaspoon fresh lemon juice
1. Heat 2 tablespoons olive oil in stockpot over high heat. Add onion, carrot, turnip, bell pepper and celery; cook until soft, about 10 minutes. Add tomatoes, broth, parsley bundle, cumin and paprika; heat to boil. Reduce heat; simmer 30 minutes. Stir in 1/2 cup of the couscous; cook until soft, about 5 minutes.
2. Remove from heat; cool slightly. Remove cheesecloth with herbs. Blend soup in batches in blender or food processor.
3. Strain; heat over low heat. Season with sambal oelek and salt and pepper to taste; keep warm.
4. Cover remaining 1/4 cup couscous in bowl with 1/4 cup hot water (or broth from soup). Let stand until tender. Stir in zucchini, red pepper, green onion, cilantro, extra-virgin olive oil, lemon juice and salt to taste. Serve soup hot with couscous garnish.
Nutrition information per serving:
Calories ………… 195 Fat ………… 7 g Saturated fat … 1 g
% calories from fat .. 31 Cholesterol … 0 mg Sodium ……. 575 mg
Carbohydrate ……. 27 g Protein …….. 7 g Fiber ……… 3.9 g
THAI-STYLE RICE NOODLES
Preparation time: 20 minutes
Soaking time: 15 minutes
Cooking time: 8 minutes
Yield: 4 servings
You can find tamarind paste at Indian, Middle Eastern or Thai grocery stores. Adapted from “Asian Cookery,” by Peng Jones.
Sauce:
2 1/2 tablespoons fish sauce (nam pla, nuoc nam)
2 tablespoons each: tamarind paste, fresh lime juice
2 teaspoons sugar
Noodles:
12 ounces dried rice noodles
2 teaspoons plus 2 tablespoons oil
1 1/2 cups bean sprouts, rinsed, drained
4 green onions, sliced in 1-inch lengths
3 cloves garlic, minced
1/2 pound shrimp, peeled, deveined
2 ounces firm tofu, cubed
1 egg, lightly beaten
3 tablespoons roasted, unsalted peanuts, coarsely chopped
Ground red pepper
Garnishes:
Cilantro leaves, red bell pepper or carrot strips, lime wedges
Nutrition information per serving:
Calories ………… 355 Fat ………… 17 g Saturated fat .. 2.6 g
% calories from fat .. 42 Cholesterol .. 135 mg Sodium …… 1,035 mg
Carbohydrate ……. 34 g Protein …….. 17 g Fiber ………. 2.6 g
FLANK STEAK WITH HONEY-CHIPOTLE GLAZE
Preparation time: 15 minutes
Cooking time: 8 minutes
Marinating time: 1-4 hours
Yield: 4 servings
Adapted from “A Celebration of Women Chefs,” by Julie Stillman.
3 tablespoons each: olive oil, lime juice
1 large clove garlic, minced
1 teaspoon ground cumin
1 1/4 to 1 1/2 pounds flank steak
1/4 teaspoon salt
Freshly ground pepper
Glaze:
2 tablespoons honey
1 tablespoon each: Dijon mustard, hoisin sauce, lime juice
2 teaspoons minced canned chipotle chilies
1 large clove garlic, minced
Lime wedges for garnish
1. Combine oil, lime juice, garlic and cumin in glass baking dish. Add steak; turn to coat. Cover; marinate at least 1 hour or up to 4 hours in refrigerator, turning occasionally.
2. For glaze, mix honey, mustard, hoisin sauce, lime juice, chilies and garlic in bowl until well blended.
3. Prepare grill or broiler. Remove steak from marinade; sprinkle with salt and pepper to taste. Set aside 1 tablespoon of the glaze. Brush remaining glaze over both sides of steak. Grill steak to desired doneness, about 4 minutes per side for medium-rare.
4. Let steak stand 5 minutes. Cut crosswise against grain into thin diagonal slices. Drizzle with remaining glaze. Serve with lime wedges.
Nutrition information per serving:
Calories ………… 370 Fat ………… 22 g Saturated fat .. 6 g
% calories from fat .. 53 Cholesterol … 75 mg Sodium …… 255 mg
Carbohydrate ……. 73 g Protein …….. 30 g Fiber …….. 0.6 g
