My Pantry

Asian

Black Vinegar

Black Bean Paste

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.

Black Bean Chicken Recipe

Cellophane Noodle

Coconut Milk

I use coconut milk with Thai curries and Thai soups. I love me some Thai Curry!

Curry Paste (MAESRI Brand) Multiple Styles

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

Fish Sauce is typical to Southeast Asia; Vietnam, Thailand, Burma, Cambodia and Laos. Used in everything from salads, curries, soups, dipping sauces and marinades.

Five Spice

Ginger

Gochujang

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).

Hoisin Sauce

Hot Chili Oil

Simply oil and hot chilies. I use this as a condiment. Typically available at Chinese restaurants and spooned over steamed dumplings.

Jasmine Rice

Kaffir Lime Leaves

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

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.

Mirin

Oyster Sauce

Pearl River Dark Soy Sauce

Rice Wine Vinegar

Sambal Oelek

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.

Squid with Baby Ginger and Sambal Oelek Recipe

Sesame Oil

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.

Shaoxing Cooking Wine

Sriracha

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.

Hoisin Sriracha Chicken Recipe

Sweet Chili Sauce

Toasted Sesame Seeds

Italian

Anchovy Paste

I use anchovy paste to flavor quick pasta sauces and salad dressings.

Basil

Bay Leaf

Balsamic Vinegar

Marinara Sauce Canned Home Made or (Pomi Brand)

Marjoram

Nutmeg

Oregano

Olive Oil

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.

Parsley

Red Wine Vinegar

Rosemary

Sage

Thyme

Tomato Paste

Tomatoes Strained (Pomi Brand)

Tomatoes Chopped (Pomi Brand)

Hispanic

Ancho Chili

Bay Leaf

Chili de Arbol

Chili Powder

Chipotle Dried

Chipotle in Adobo

Cilantro

Cinnamon

Clove Ground

Coriander Ground

Cumin

Epazote

Gondules (Pigeon Peas)

Goya Adobo

Guajillo Chili

Manteca (Lard)

Pasilla Chili

Oregano

Recaito Goya

Rice (Medium Grain)

Sazon Goya

Sofrito Homemade or Goya Brand

Spanish Olives

Thyme

Other

Allspice

Black Pepper (Ground , Course, Whole)

Bread Crumbs Regular or Panko (Japanese)

Brown Sugar

Cayenne Pepper

Canola Oil

Celery Salt

I use celery salt with dry rubs, great sprinkled over cucumbers and tomatoes. Some Chicago Hot Dog stands put this on their hot dogs.

Cider Vinegar

Curry Powder

Garlic Powder

Onion Powder

I use onion powder mostly for dry rubs.

Paprika (Sweet)

Paprika (Hot)

Paprika (Smoked)

Not as common as other paprika with a rich smokey flavor. Great in chili, dry rubs and sprinkled over a roast chicken

Salt Kosher

Salt Sea

Turmeric

Vinegar

Yeast Packets

I use yeast packets for baking bread and pizza dough

2 thoughts on “My Pantry

  1. […] Eric Brown and The Truality Bar & GrillCookbooks and Recommended ReadingMy GardenMy PantryRestaurants & Travel GuideChicago & ILCincinnati & […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: