USEFUL INGREDIENTS

Some of the ingredients I find useful when camping:

• vegetables which last well - cabbage, carrots, potatoes, red and brown onions, sweet potatoes, cauliflower
• dried herbs eg chives, parsley, onions, garlic
• fresh firm tofu, fried or not.
• dried tofu - have a look around your local Asian grocer's where you'll find many types, including Chinese tofu skin sheets, tofu bows, Japanese freeze-dried blocks which reconstitute to a spongy form
• fried small Asian onions/ shallots
• fried garlic - from your Asian grocer's
• dried peas or beans
• dried shitake mushrooms
• dried legumes: black eyed and black beans, yellow, mung, red, brown, green lentils
• canned legumes: kidney, butter, haricot, borlotti, beans, chick peas, four bean mix
• canned tomatoes - add flavour and vitamins
• canned corn
• TVP - dried textured vegetable protein (TVP) "mince". Soak in water to reconstitute and make a tasty bolognese sauce
• foil sachets of tomato paste
• unsalted nuts provide protein - almonds, macadamia, pecans, peanuts, cashews
• Japanese dried wakame seaweed (looks like bits of old leather) - soak in water and make a yummy salad - see recipe
• long life rice or wheat flour noodles in a vacuum pack - pour on hot water to heat and soften
• long life tortilla, wraps, chapati
• angel's hair pasta - cooks more quickly than regular spaghetti
• couscous - pour on boiling water, add a teaspoon of oil or butter, herbs, cover and serve
• coconut milk powder - dissolve in warm water
• dehydrated peanut sauce in a small block from Indonesia (for making gado-gado or satay)
• spices for each recipe you plan to make - made up into small labelled zip-lock bags
• eggs - hard boil some before you leave, making some into a lunch filling, rest into Egg Molee (mild curry) - see Recipes