Black Bean Sauce is great with chicken, seafood, beef, green beans, broccoli, carrot and onion. Black Bean Sauce has a unique pungent flavor and quite salty in it’s concentrated form. Green chilies such as Jalapeno or Serrano go great with Black Bean Sauce. I use The Lee Kum Kee brand since it is the most popular in American stores. There are better brands out there though.
I use coconut milk with Thai curries and Thai soups. I love me some Thai Curry!
I have made Thai Curry in a mortar and pestle using all fresh ingredients. It was fun and enlightening. However, this curry brand is cheap, easy and under $2 a can. Not to mention good.
Fish Sauce is typical to Southeast Asia; Vietnam, Thailand, Burma, Cambodia and Laos. Used in everything from salads, curries, soups, dipping sauces and marinades.
I love Korean food, in fact, its my favorite. Gochujang AKA Korean ketchup is widely used used in Korean cuisine. I use it to make Doeji Gui (thin marinated and grilled pork). I also use it to make Nakji bokkeum (Spicy Octopus).
Simply oil and hot chilies. I use this as a condiment. Typically available at Chinese restaurants and spooned over steamed dumplings.
Used primarily in southeast Asian and Thai. Very strong flavor. I have some dried and use fresh in the summer that I get from a friend that has a tree. I use kaffir lime in Thai salads and curries
Kecap Manis is a sweet soy sauce from Indonesia with a very thick consistency. Sweetened from palm sugar Kecap Manis has a very unique flavor almost like molasses.
Lemon Grass (Preparing Lemon Grass)
Lemongrass is native to tropical Asia and India. Lemongrass is sold as stalks and very fibrous. Lemongrass goes well with seafood, poultry and beef. Very often used in Thai Curries.
Rice Wine Vinegar
Sambal is a spicy chili based sauce used in Indonesia, Sri Lanka, Malaysia, Singapore and the Philippines. I use Sambal in Southeast Asian salds, marinades for meat and fish and as a dipping sauce combined with lime, sugar, shallot, and fish sauce.
I love sesame oil! A very strong flavor in Korean and Chinese cooking. I use sesame oil primarily in Korean marinades, Bul Gogi and Nakji Bokkeum.
Sriracha is a paste of chili peppers, distilled vinegar, garlic, sugar, and salt named after a coastal city in Thailand. Primarily used as a condiment for seafood in Thailand. Highly popular in the United States known as Rooster Sauce. Quite spicy and very adaptable in the kitchen. I even put it on hot dogs or leftover chicken.
Sweet Chili Sauce
Toasted Sesame Seeds
I use anchovy paste to flavor quick pasta sauces and salad dressings.
Marinara Sauce Canned Home Made or (Pomi Brand)
Use olive oil for regular cooking; it’s not as delicate as extra virgin and has a higher burning point.
Extra Virgin Olive Oil
Use extra virgin for drizzling over pastas and salads dipping bread and salad dressings.
Red Wine Vinegar
Tomatoes Strained (Pomi Brand)
Tomatoes Chopped (Pomi Brand)
Chili de Arbol
Gondules (Pigeon Peas)
Rice (Medium Grain)
Black Pepper (Ground , Course, Whole)
Bread Crumbs Regular or Panko (Japanese)
I use celery salt with dry rubs, great sprinkled over cucumbers and tomatoes. Some Chicago Hot Dog stands put this on their hot dogs.
I use onion powder mostly for dry rubs.
Not as common as other paprika with a rich smokey flavor. Great in chili, dry rubs and sprinkled over a roast chicken
I use yeast packets for baking bread and pizza dough