If you cook Asian food, you’ve probably got a cupboard and refrigerator-shelf full of bottles and jars of the many different ingredients and condiments. But just because you used them in an Asian dish doesn’t mean you can’t apply them elsewhere. Here are ten non-Asian ways to jazz up your standbys:
Chili Pastes and Sauces:
- Substitute for hot pepper flakes in pasta sauces, pizza, or wherever you use crushed red pepper.
- Spice up Dijon mustard.
- Drizzle it sparingly over salad greens or green vegetables, then toss with a little lemon juice and salt. Some toasted sesame seeds would add a welcome crunch.
- Beat a little into peanut butter cookie dough to push that nutty flavor forward.
- Work a spoonful into tuna or chicken salad for a dynamite sandwich.
- Stir a little into unsalted peanut or almond butter for an intriguing cracker snack.
- Mix into chicken noodle soup for some nasal clearing action.
- Mash with hard-boiled egg yolks for stuffed eggs with an exotic zip.
- Substitute miso for some of the oil in a lemony salad dressing to give it a creamy consistency; thin, if necessary, with a little water.
- Stir some into mayonnaise or sour cream to make a super-savory dip for crudités.