When one of my long time friends came back to town from her semi-permanent life overseas, the one thing she said she missed was the huge variety of sauces, dips and flavourings that lined shelves upon shelves at our local Chinese supermarket. Indeed, while raw ingredients are important, it’s often the extra seasonings that provides the taste of familiarity. With a small pantry and a pretty selective palette, I can say that my own every collection is paltry by the standards of a real Chinese kitchen but these bottles and jars give me plenty of options in my daily Asian fusion cooking.
- LIQUIDS | Canola oil, (Pearl River Bridge) light soy sauce, (Lee Kum Kee) dark soy sauce, olive oil, sesame oil, sweet soy sauce, cooking wine, black vinegar, mirin
- SAUCES | (Lee Kum Kee) oyster sauce, hoisin sauce
- DRY | Himalayan salt, bay leaves, star anise, Italian spice, white pepper, Asian chicken spice, Hy’s seasoning salt, paprika, onion powder, garlic powder, furikake, granulated sugar, lump sugar/cane sugar
Share the love: What are your top 3 essential spices/sauces in your cultural kitchen?