2. Frozen foods
| Product | Contents (oz/g) |
| Fruits, boxed canned | 10-16 oz (284 g) |
| 13½-16 oz (383-454 g) | |
| Juice concentrates | 6 oz (170 g) |
| Vegetables | 8-16 oz (227-454 g) |
| Substitutions | |
| coconut milk | = equal amount of low-fat yogurt or buttermilk |
| coriander leaves, fresh | = fresh mint leaves (but it gives a different flavor to the dish; mint is an excellent substitute in Indian and Thai dishes) |
| cornstarch, 1 Tbsp | = 2 Tbsp flour (for thickening) |
| daikon | = a large white turnip |
| egg, 1 whole | = 2 egg whites (in soups and liquid mixtures) |
| fish sauce | = low-sodium soy sauce (but the taste will be quite different) |
| five-spice powder | = combination of ground star anise, cinnamon, and fennel, or of anise, pepper, and cloves |
| garlic, fresh, 1 clove | = ¼ tsp powdered, or to taste |
| ginger, fresh, green root, grated, 1 Tbsp | = preserved ginger with syrup washed off, or ¼-½ tsp powdered ground ginger |
| herbs, fresh, chopped, 1 Tbsp | = 1 tsp dried or ½ tsp powdered |
| milk, fresh, 1 cup | = ½ cup evaporated milk + ½ cup water |
| nonfat, 1 cup | = 1 cup reconstituted nonfat dry milk |
| sour, 1 cup | = 1 Tbsp lemon juice/white vinegar+enough milk to make 1 cup |
| mirin, 1 teaspoon | = 1 teaspoon saké+scant ⅛ teaspoon sugar |
| rice vinegar | = mild white vinegar |
| rice wine, Chinese (lao-jiu) | = pale dry sherry |
| Japanese (saké) | = medium-dry white wine |
| sansho | = black pepper (but the taste is very different) |
| shichimi togarashi | = crushed dried chilies or cayenne |
| Sichuan pepper | = half and half dried basil and black pepper, or just black pepper; Japanese sansho is a good substitute |
Planning and Serving an Asian Meal
Each of the main dishes included in this book allow about 3 ounces of cooked meat (4 ounces uncooked) per serving. However, the number of people that a dish will serve will also depend on whether you are planning to serve it as the main course of a Western meal or as one of a number of dishes in an Asian meal. Side dishes and some soups can become main courses as one wishes, since many are substantial and the distinction is a matter of quantity. Perhaps the best way to begin cooking these foods is to choose a single dish that can be worked in with a more familiar menu. The nutrient analysis given at the end of each recipe should be of help in determining what other foods you can serve with it and still reduce your intake of fats and sodium.
The introduction to each chapter tells what the typical ingredients and seasonings are for that country, and the recipes themselves contain clear and precise explanations as well. The recipes may seem formidable at first glance because there are so many ingredients in them. But every effort has been made to simplify them and to use ingredients that can be found in any supermarket. In practice they are not difficult to manage if you have your collection of spices and seasonings arranged handily by your stove. The actual process of cooking is quick and easy, but, as with so many Asian dishes, preparation is as important as cooking.
Moreover, for the fast pace of contemporary life, Asian cooking styles are marvelously flexible, and the key is the ability to change recipes based on available ingredients. Keep in mind the fact that there are no precise recipes for any of these dishes. Asian cooks rarely measure their ingredients but cook by instinct, taste, and past experience. Seasonings are adjusted to individual taste, so the "correct" amount is the one that tastes best to the cook or those the cook is endeavoring to please.
Recipes and Their Nutrient Values
The
