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Basic pantry items that frequently Used in Chinese Recipes
from: Spirit HouseHere’s a list of basic pantry items that are frequently used in most Asian recipes and which will keep for months in your pantry or fridge. Buy them all in Asian supermarkets.
Coconut Milk: for curries/desserts
Coconut Vinegar: delicate smokey coconut flavour
Crispy Shallots: crispy garnish for stir fry/salads
Fish Sauce: adds the ‘salt’ to all Asian food
Galangal: related to ginger/turmeric
Jasmine Rice: long grained, delicately perfumed rice
Kecap Manis: soya sauce flavoured with palm sugar
Noodles: rice/egg noodles, for stir fry/laksa/soups
Oyster Sauce: salty flavour for stir fry meats, vegetables
Palm Sugar: rich caramel flavour for sauces/dressings
Roasted Rice Powder: used in many Thai recipes
Roasted Chilli Jam: add to stir fry, soups & dressings
Soya Sauce: for marinades and seasonings
Spices: cloves, coriander seed, mace, cinnamon, star anise, szechwan peppercorns, white peppercorns
Sticky Rice: glutinous rice- for savoury/desserts
Tamarind: adds ‘tartness’ to curries/sauces & dressings
Vegetable Oil: for all Asian cooking
Hot Tips
Spices : Don’t buy spices in large quantities as they go musty and loose their flavor over time. Always store in air tight containers away from direct light. Buy spice seeds whole and grind them in spice mill or mortar and pestle when ready to use. Many, such as coriander seeds are roasted first in the oven to bring out their flavours.
Noodles : Store in pantry rice noodles for use in stir fry, bean thread (glass) noodles for coconut based soups and salads, and egg noodles to add to soups and stir fry. All these dried noodles keep well, store as you would pasta.
Soya sauces : There are many bean sauces with colours from yellow through to black. All are very thick and must be spooned from the jar. They add depth and flavour to dishes. Light Soya is saltier than dark soya and is used for marinades. Dark Soya is thicker and is used for cooking dark meats.
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