Oriental Pantry Ingredients

badjak said:
I figure it is maybe not that strange you find soy sauce.
Adobo, the Philipino one, is made with soy sauce and the philipines were a Spanish colony :)

vernplum
Definitely dried shrimp and anchovies, but I figured they might be available in spain.

If it would be me going and knowing I would crave SE Asian food, I would stock up on ready made boemboe (bumbu)
Like those https://www.dutchexpatshop.com/en/f...-and-spices-from-holland/spices-from-holland/
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Dried shrimp and anchovies definitely not available or some are but you have to pay silly amounts to have them posted.
Salted cured blocks of fish yes but that's where it ends.

Not familiar with boemboe either. What do you use that for?

Looks like I'm getting new ingredients to enjoy, that's just lovely ☺️
 
TastyReuben said:
The only thing I have/had that’s not on your list is mirin.

I cook so few Asian-inspired dishes that when I do, I usually have to go out and restock from the ground up: “Oh let’s see…well, this is six years past its date…”

I’m making a stir fry sometime this coming week, and I had to do just that.
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Thats funny cos I'm exactly the opposite way around. I use them so often I run out of an ingredient and forget so I can get part way into cooking something and pick up the sesame oil and think oh bloody Nora I've only got half what I need.

Mirin is a good catch, not one I use often but certainly not something I can get from around here 👍
 
I live in the centre of a really big city in England.
The only things I have some trouble finding so keep stocked up are:

Wasabi ( fake paste or powder) this goes off!
Miso
Seaweed ( usually nori)
Tofu ( silken)
Sriracha is popular
All ambient, most last a long time in the cupboard. Sorry if any repeats

Tend to have these on the regular for everything. Just realised I do a lot of fusion cooking.
Asian is so broad a term. My tastes tend to lean more towards Japan and Korea but if cooking Thai, Indian or Malaysian, black cardamom is one ingredient I struggle to find that doesn’t really have a replacement.
 
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Living here in Cowboyville Arizona, I can buy very few Asian ingredients, so when ever when go to The Big City or to California, I make a point to go to one of my favorite Asian Markets and stock up on all of the shelf-stable items.
The fresh Greens I miss terribly! and just plain do without.
 
That list looks pretty complete to me. I don't cook Thai, Chinese, Vietnamese or Indonesain food too often (Indian, about every other day) but I've probably got all those items in my cupboard.
SandwichShortOfAPicnic said:
I think of Sambal as Sambal Oelek
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Sambak oelek is pretty easy to make and will last for ages. At some stage in my preserving past, I made it and also some sambal badjak. If you're interested in the recipes, I'm happy to share.
 
karadekoolaid said:
That list looks pretty complete to me. I don't cook Thai, Chinese, Vietnamese or Indonesain food too often (Indian, about every other day) but I've probably got all those items in my cupboard.

Sambak oelek is pretty easy to make and will last for ages. At some stage in my preserving past, I made it and also some sambal badjak. If you're interested in the recipes, I'm happy to share.
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I very much would be interested.
The more things I can make myself from ingredients I can get locally the better.
 
There are many many sambal recipes. Each island, each region and every family have their own versions.

Sambal oelek in it's most basic is chili's pounded with salt. And surprisingly, it does stay good for a long long time :)

A lot of the other sambals are fried and/or contain vinegar or lime juice.
 
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