My Go-To Asian Pantry Essentials
Part One: The Holy Trinity
Not too long ago (or perhaps a while back, time's relative, isn't it?), I discovered a surprising enjoyment in cooking. It wasn't merely about the necessity of nourishment; rather, it became an activity I genuinely relished. As I delved into culinary experiments, I unearthed three revelations about myself:
a. I've noticed a subtle transformation, akin to those I once observed in my mother, aunt, and others whose recipes I sought. Their typical response, "I don't follow a recipe, it's more of a feeling, a guesstimate (in Hindi: it's all andaaz)," used to puzzle me, often leaving me with a sullen expression. Fast forward to the present, and if someone were to ask me for a recipe, my response echoes theirs: "Add a bit of this, a touch of that—whatever you have on hand. It's all about intuition; there's no fixed recipe."
b. Dining out with me might not be the ideal choice. Please don't misunderstand; I acknowledge that I'm a simple cook with no formal training. However, with each dish served, I inevitably muse, "This could easily be made at home, and I'm certain it would be more economical."
c. Perhaps most crucially, I derive immense pleasure from exploring new ingredients and assembling an eclectic collection (or some might say hoarding) of fascinating ingredients. Whether it's sauces, seasonings, broths, or spices— I'm drawn to them all. This impulse to acquire new flavours forms the heart of my culinary journey, which leads me to the focal point of this article: sharing my passion for food by recommending a selection of pantry staples.
Let's dive in:
First and foremost, let me introduce you to my pride and joy—Lee Kum Kee's Light Soy Sauce:
I stumbled upon this gem during my countless YouTube and Instagram escapades. It has become a staple in my kitchen, finding its way into a multitude of dishes: noodles, rice, stir-fries, soups, dumplings, and beyond. What sets it apart is its impeccable consistency—not too thin, not too thick—and just the right level of saltiness. A little goes a long way, especially if you're new to Pan-Asian flavours, so I advise caution in its usage. I wholeheartedly endorse this product; it's reliable, and authentic, and infuses dishes with a remarkable depth of flavour. To underscore its excellence, let me confess that I'm already on my fourth bottle since discovering it not too long ago.
Introducing another flavour bomb: Lee Kum Kee's Vegetarian Oyster Sauce:
Understanding the delicate balance of flavours was a concept that eluded me while watching YouTube cooking videos. The idea of adding salt to sweet dishes or sweetness to savoury ones seemed perplexing—until I decided to embrace it. Maangchi's recipe for Kimchi fried rice required only a handful of ingredients: rice, garlic, kimchi, salt, and oyster sauce. Oyster sauce—what purpose could it serve? Unsure and unthinking, I decided to trust the process and purchased it without hesitation.
As I combined all the ingredients in the pan, I hesitated to add the oyster sauce. Upon tasting the dish without it, I found it lacking—it was simply sour and salty. However, the moment I added a dollop of the oyster sauce, the dish transformed. Suddenly, this simple recipe began to sing. Not only did it infuse the dish with the missing sweetness, but it also introduced the umami essence that had been absent from my vegetarian kimchi. This sauce serves as the perfect flavour enhancer in numerous vegetarian dishes. However, it's important to note its thick consistency—unlike the brand’s soy sauce—so it's best to taste and adjust accordingly. Nevertheless, it's a brilliant addition to any pantry.
Goodness in a bottle - Lao Gan Ma’s Spicy Chilli Garlic Crisp:
Yes, I acknowledge that crafting a flavorful chilli oil at home is a straightforward endeavour, and the market is teeming with commendable options. However, there's a certain greatness encapsulated in this bottled version. It transcends the realm of a mere condiment; it's a versatile companion that elevates your culinary experience.
This condiment stands as the perfect accompaniment for your dumplings, whether enjoyed on its own or blended with Chinese vinegar or soy sauce for added variety. It elevates any dish it touches—whether as a dip for tempura or as an ingredient in your noodle, rice, or stir-fry recipes.
As Mike Chen aptly puts it, chilli oil serves as the ultimate solution to bland-tasting food. Feeling like your pizza lacks zest? Just drizzle some chilli oil over it.
For those with a limited tolerance for heat, fear not; this chilli oil errs on the milder side. As someone with a questionable spice tolerance, I can enjoy it without breaking into a sweat. However, for chilli enthusiasts, feel free to be a bit more generous with your portions.
Additionally, before scooping out a bit, give the jar a good mix to ensure an even distribution of flavours.
If you've journeyed this far, allow me to treat you to a delightful and speedy recipe—a one-pot rice bowl.
Begin by soaking a portion of rice in a bowl for at least half an hour; I typically opt for short-grain rice, my local favourite, Indrayani.
Now, onto the cooking adventure. Start with a generous amount of chilli oil (I'm not shy about it), and feel free to throw in some garlic because, let's be honest, one can never have too much garlic.
Once this aromatic mix has started to cook, introduce a medley of veggies according to your preference. My go-to choices are broccoli, beans, and carrots. Sauté them on high heat for a bit.
Next, incorporate the soaked rice after draining the water and let it cook for a while.
To elevate the flavours, add a dash of soy sauce. If you're a chilli enthusiast, don't hold back on some extra chilli oil. A pinch of salt and a drizzle of oyster sauce further enhance the taste.
Add a cup of water then cover the pot and let the rice simmer for around 15 minutes on low heat or until it reaches that perfect state of doneness.
As a finishing touch, garnish your one-pot masterpiece with some fresh spring onions, and there you have it—a quick and savoury one-pot meal ready to be enjoyed.
I hope you have enjoyed reading this, if you do try the products or the recipe do drop in a comment below.
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