Mixed spices for the wok are an excellent flavour enhancer for contemporary Asian cuisine: with a gentle note of curry, a note of fruity ingredients, a pleasantly mild spiciness and aromatic herbs. And finally, a little coconut, which brings a touch of typical mildly sweet Asian cuisine.
A well-harmonised mixture of spices for the wok with parsley, onion, red pepper, tomatoes, curry, lemongrass, hot peppers, coconut shells, ginger and pepper.
– Mixed spices for the wok are ideal for both hot and cold dishes.
– It goes well with creamy or liquid ingredients: you can simply mix the desired quantity with a little liquid (hot soup, water, coconut milk, cream) and add it to the dish; in this way, the mixture is evenly used. For a better flavour, it is recommended to let it rest for two to three minutes.
– Try seasoning vegetable and potato soups with the mixture for the wok!
– In the wok, ingredients are cooked briefly over a high heat. Because of this, dishes prepared in a wok are comfortably al dente, while the vegetables and fruits preserve their beautiful colour during cooking. Thanks to the short cooking time, the vitamins are almost completely preserved.
Dishes prepared in a wok probably come from Cantonese cuisine. The word wok in the Cantonese language means a pan. In fact, a wok is a deep and almost hemispherical pan. Chinese masters with culinary talent add the foodstuffs to the wok and cook them using sticks and porous spoons, making use of the different temperatures, which vary from edge to bottom.
A mixture of spices for the wok goes well with basil, mixtures of edible flowers, hot peppers, coriander, curry, ginger, garlic, lime, orange peel, lemon zest, onion.
