Stews are a perfect way to use the tougher, cheaper cuts of meat. Long, slow cooking makes the meat tender and full of flavor. But tough, stringy meat can be the result of cover cooking, especially if it is cooked at too high a temperature so that the liquid boils and breaks up the fibers of the meat. The temperature at which the stew cooks should be no higher than 50C, and this should be maintained for at least 2 hours. The aim is to achieve a very gently simmering, with only the occasional bubble breaking the surface of the liquid. A heat diffuser made of wire mesh and placed between the hot-plate and saucepan can prevent the stew cooking too quickly.

The pan should be heavy with a tight-fitting lid that keeps in the moisture. A pan that is too thin or buckled can cause the stew to burn at the bottom. Your pan should also be the appropriate size; small quantities of stew in a large pan will dry out very quickly, while too much food in a small pan might boil over.

** Asian Recipes **

Squid is now often sold cleaned and prepared, fresh or frozen, and is one of the easiest seafood to tackle, as it has no readily identifiable innards. It is available in a range of size, from 10-25 cm. although any that measure more than 18 cm will be very rubbery. The Southern Calamari is the most tender species.

Medium-sized squid can be sliced for frying, either shaken in flour or in a light batter. Smaller ones can be served in seafood salads and stir-fries as they require scarcely more than blanching to cook. Larger ones are usually quite tough and chewy, but can be stuffed and baked.

** Asian Recipes **

Spinach intended for deep-frying should be very fresh and very dry. After washing, pick it over carefully, removing any coarse stems and discolored sections. Spin it in a salad dryer, then tip it onto a tea towel and toss it about gently until it is completely dry. Shred the spinach finely and fry a generous handful at a time in very hot oil over a medium to high heat for about a minute. Tip the spinach into a strainer placed over a bowl, and while the oil reheats for the next batch, tip the cooked spinach onto a double layer of paper towels and shake with flaky sea salt.

This makes a dazzling garnish for fish or poached poultry, or in a tangle on top of a salad. However, the spinach should be used on the day it is cooked, and do not deceive yourself into thinking that crisp equals light and fat-free. Like all deep-fried foods, it will absorb a great deal of oil during cooking.

** Asian Recipes **

Young, tender spinach leaves make splendid salads and mix particularly well with fruit; try them with grapefruit and orange segments or dried fruits. Spinach is good with dressings pungent with garlic or thickened with nuts and, since it can be cooked, is the perfect leaf for wilting with warm dressings. With added bacon, chicken liver and egg, poached or soft-boiled, these salads make lively substantial dishes to serve at lunch.

** Asian Recipes **

Ground spices may be mixed with breadcrumbs (or sifted flour) for coating fried foods, or with butter and flour as a crumble topping for fruit desserts. For instance, try using a pinch of saffron, turmeric or curry powder mixed with flour for coating fish cakes, croquettes or potato cakes, and ginger or cinnamon mixed with the topping for an apple crumble. Add a large pinch of ground nutmeg to a creamy cheese sauce or mashed potatoes. And maced will perk up bread sauce, spinach puree or creamed onions.

** Asian Spices **

Garam masala is a mixture of aromatic spices which, unlike curry powder, does not need heating to mellow the flavor. It is usually added to dishes at the end of cooking or sprinkled on top just before serving to brighten the flavor. To make 100g of garam masala, simply dry-fry in a small pan 2 tablespoons of cilantro seeds, 1 tablespoon each of mace and black peppercorns, 1 teaspoon each of cloves and cardamom seeds and a 6 cm piece of cinnamon stick broken into pieces. When the spices smell rich and pungent, grind them together in a coffee grinder or pound finely in a mortar. Store the garam masala in an airtight jar, away from heat and light.

** Asian Recipes **

Although they are near enough in flavor to stand in for each other sometimes, allspice is in fact one single spice, the berry of an evergreen tree growing wild in South America and the West Indies. It got its name because it resembles a mixture of four spices: cinnamon, cloves, mace and pepper. The term 'mixed' spice is a vague one which usually means a mixture of cinnamon, cloves, ginger, nutmeg and sometimes cumin.

** Asian Spices **

Not a great deal in terms of flavor, though mace is more powerful and has traditionally been used in sweet and savory recipes. Both spices lie within the fruit of the nutmeg tree, as a peach's stone lies within its flesh; mace is the lacy covering that encloses the nutmeg.

** Asian Recipes **

Adding egg to thicken a soup is a little tricky as it will curdle or scramble if overheated. Beat one or two egg yolks (or whole eggs) in a bowl and stir in a little of the hot soup. Then strain this into the pan and stir over a gentle heat until thickened; do not allow it to boil. This method can be used for a hot soup or one to be served cold (which will thicken further on cooling). For a richer soup, the eggs can be mixed with cream.

** Asian Recipes **

With an electric slow cooker, the heat is gentle so you can leave the food for long periods without ever having to stir it. Slow cookers are perfect for the tougher, cheaper cuts of meat. But meat with a high fat content should be trimmed and browned first, and then the fat drained off. Because the cooking temperature is so low, the cooking liquid must be brought to the boil before adding it to the slow cooker. As well as casseroles and stews, slow cookers can be used for fruits, chutneys, jams and porridge.

** Asian Recipes **

Scallops, classified by their shell size, range from 7.5 to 10 cm up to the great scallops available in the northern hemisphere, which can grow as large as 15 cm. The coral, or roe (eggs), is prized for its sweet creamy taste and striking color. Scallops can be sliced in half horizontally if large but Australia scallops are generally left whole. They need only very brief cooking. 1-2 minutes deep-fried, grilled or poached; 2-3 minutes sauteed. Heat the coral for a few seconds at the end of the cooking time.

** Asian Recipes **

Sauces made with vegetable stock can be made more lively by the addition of strong flavorings such as chili, garlic, ginger, plenty of fresh herbs or a splash of wine, and thickened if you wish with pureed vegetables. The versatile vegan tomato sauce is one of the most popular sauces. It is full of flavor, easy to make and delicious whether hot or cold. Serve it with rice, polenta or any grain dish, or with stuffed, grilled, or boiled vegetables.

** Asian Recipes **

Most sauces can be made ahead and kept warm in a bain-marie for up to an hour. When you need the sauce, raise the heat, stir it until heated through and smooth, then simmer for a minute. Sauces can also be reheated in a microwave oven set on Medium-High; whisk the sauce every minute until well heated, thick and smooth.

Sauces can be chilled for several days, or frozen for one to two months, and then reheated. However, by the time you have thawed, reconstituted and stirred a frozen sauce back to the right texture, you could have made it from scratch. Egg-based sauces, such as custard, should not be frozen because they usually curdle after thawing.

** Asian Recipes **

The peanut sauce, also called satay sauce, is widely available but making your own is more satisfying and will taste more authentic. Most commercial brands of satay sauce leave out shrimp paste, a fundamental ingredient, because it does not have a long shelf life. Ready-made satay sauce tends to be very thick as the ground nuts absorb some of the liquid over time. You can thin it by adding a little water or coconut milk, heating the sauce until lukewarm, and then stirring to make it smooth. When making satay sauce, it is better to buy unsalted peanuts that have been shelled and roasted and then grind them yourself at home. The simplest way to crush peanuts is to put them into freezer bags, one inside the other, and pound them with a rolling pin until fine.

** Asian Recipes **

Satay can be prepared one day ahead. Marinating for longer results in even more succulence and a richer flavor than meat not treated in this way. The satay can also be grilled or barbecued in the morning to serve in the evening, but should then be covered with plastic wrap to prevent the meat drying out.

To reheat, put the satay in a shallow baking dish without crowding or overlapping, and warm through in an oven that has been preheated to 150C. The satay is ready when the oil has taken on a sheen.

** Chicken Satay Recipe **