Hi Susan,
I’ve become more interested in Korean food lately (possibly because you’ve
talked to the group about it and posted photos! 🙂) but have yet to cook
anything Korean. I see all these yummy looking recipes and they’ll have
gochujang or some other ingredient that means a special trip to an Asian
grocer, and I forget about it. I do have a shopping list that I use religiously
(to the point where if it isn’t on the list, it doesn’t get bought, because I
simply don’t think about it) so now I’m thinking of it gochujang is going on it!
Done. 🙂
We have bought kimchi and I see it on menus everywhere, but I don’t remember
eating it. Sounds like it is absolutely delicious. (I do have homemade
sauerkraut in the fridge but keep forgetting to use it. It’s one of those
things that is just there and you stop seeing it after a while haha.)
Hotpots… mmmm… it’s hotpot weather here! I used to have sesame paste of some
sort, but it’s one of those things I threw out. I don’t remember now what I
bought it for – I had a quick look through my recipes in Paprika but can’t see
one with that ingredient that I’ve actually made, so it must have been from a
book before I started using recipe software (which is all the fault of this
group, by the way!).
The fish sauce I use is Red Boat brand, I believe it’s Vietnamese but I’m in my
toasty bed right now and aren’t inclined to get up and check haha. I use that
one because it hasn’t got crap added and it seems to have a very good
reputation. Mine is well past its best-before date (I got a big bottle and I
don’t actually use it very often) but hey, anything with that amount of salt
isn’t going to go off too quickly. 🙂
Speaking of best-before dates, I have a few mustards too, and also ignore the
best-before dates!
Good on you for not using shark fins anymore. ❤️ I had to look up fish maws
though! Hmmm. 😉
Vicki. :-)
On 21 May 2021, at 7:30 pm, Susan Yuen <susan.yuen@xxxxxxxxx> wrote:
Hi Vicki,
I have so many bottles (often way after exp dates) of both Asian and
non-Asian ingredients (5 types of mustards?) that it is not funny.
Many bottles have been chucked out (some by my daughters who throw their arms
up in despair re my hoarding tendencies).
I have recently been buying sesame pastes (darker than tahini) for the
purpose of making dips/sauces for hotpots - and they
are now sitting on my shelf unopened.
Have also just taken delivery (cos Singapore is in a semi lockdown due to new
variants of covid, sigh) of many bottles of Korean
sauces (gochujang, doenjang, jjajang!!) as well as kimchi as I am in a bit of
a Korean binge. Will try to use some of them over the weekend.
Re Red Vinegar - am not crazy about them. I only ever use them drizzled over
thick chowders (using fish maws rather than sharksfins now).
But Black vinegars are great - I think there are at least 3 different Chinese
varieties with varying levels of sweetness in the kitchen.
(More bottles of Balsamicos are at the back of my pantry). Many bottles are
throwing deposits from having sat on shelves for too long.
Did the List you sent include Fish sauces? They are wonderful, and I have
been trying out Vietnamese and Korean versions too.
The higher end Viet ones are really deep in flavours, but also a lot more
costly and harder to source.
Susan
Susan
On Fri, 21 May 2021 at 14:52, Vicki Taylor <vicki@xxxxxxxxxxxx
<mailto:vicki@xxxxxxxxxxxx>> wrote:
Hah, yeah… we’ve done so much moving over the last few years we have started
to be ruthless throwing things out when we move, but a few old items have
nevertheless slipped through the net!
I used to have a big stash of Asian ingredients BD (before Dohn) when I was
on a Neil Perry and Fuschia Dunlop spree. I did get rid of a lot of bottles
and jars over the years that I didn’t think I’d use again any time soon (and
have bought replacements for most haha). Getting the exact ingredient called
for in the recipes was often a challenge though. Still is... I have
everything on that list except red vinegar, though not the same brands. And a
few others as well, though I am quite sure not as many as Susan haha!
Vicki. :-)
On 21 May 2021, at 4:12 pm, Jo Melmer (Redacted sender "jomelmer" for DMARC)
<dmarc-noreply@xxxxxxxxxxxxx <mailto:dmarc-noreply@xxxxxxxxxxxxx>> wrote:
The same for me. I had complaints about the room they took in the fridge.
I’m remembering a bottle of Hoisin sauce that kept being moved aside and was
over 10 years old before it finally got thrown out. Other stuff on the top
shelf was just ignored. When I moved all of that got cleaned out. A friend
came to help separate the outdated stuff. Most of the good stuff was donated
to a food bank.
Jo
On May 20, 2021, at 6:31 PM, Justin Martin <justin.martin@xxxxxxxxxxx
<mailto:justin.martin@xxxxxxxxxxx>> wrote:
Yes, I saw this as well. I have most of those ingredients but was
interested in the brands. My problem is that I often buy different sauces
and pastes, then forget about them. Then when I remember, they are often
years out of date...
juustin
Sent from Mail <https://go.microsoft.com/fwlink/?LinkId=550986> for Windows
10
From: Vicki Taylor <mailto:vicki@xxxxxxxxxxxx>
Sent: Thursday, 20 May 2021 5:36 PM
To: oz-food@xxxxxxxxxxxxx <mailto:oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] one for the aussies – basic asian pantry essentials
Just saw this… I’m sure we all have our favourites, but where we don't it’s
good to have recommendations to fall back on.
https://www.goodfood.com.au/recipes/how-to/pantry-essentials-tony-tans-guide-to-navigating-asian-supermarkets-20210513-h1vsaf
<https://www.goodfood.com.au/recipes/how-to/pantry-essentials-tony-tans-guide-to-navigating-asian-supermarkets-20210513-h1vsaf>
Vicki. :-)
