Oyster sauce, Shaoxing cooking wine, untoasted sesame seeds and sesame oil, kombu, and bonito flakes/granules/dashi are all items I'd consider for your pantry as you are unlikely to find quality versions of those items anywhere but Asian supermarkets.
I also think black vinegar some starch(potato, corn, etc), white pepper, (dried) bay leaves, five spice(Fennel, Star Anise, Chinese Cinnamon, Cloves, and sichuan peppercorn), MSG(optional), and dark soy sauce are good things to have as well. There are a few more that I can't think of right now, but this is a pretty good list.
gochujang , sesame oil, miso, hoisin, oyster sauce, noodle of choice and sweet chili sauce is what id add personally. Also for the rice , I also loved that brand of calrose but as I get older I have switched to Whole grain Basmati rice because it has a lower glycaemic index. if you dont get that food coma then not a issue for you tho but for the older peeps that are afraid to catch the sugas its a good option.
I always also pick up noodles at the asian grocery store. WAY more selection to make sure I get the right thing. Also FYI sambal is a category of sauces, that specific one is sambal oelek. Sambal kecap and sambal terasi are also excellent.
Kewpie is a muuuuuust have. I was hella excited when i seen my costco selling some. Cause you definitely need that in bulk lol. But essentials when i go to the Asian market. I have to get some good kombu. Gochujang. Miso paste. And dried shiitake
The Lee Kee Kum Premium Dark Soy Sauce at 3:46 is one I always grab. Also the Twin Marquis frozen Lo Mein Noodles, and white peppercorns for a way better price than most American grocery stores if you can even find them there.
Sesame oil, hoison sauce, oyster sauce, chili oil, sesame seeds, dashi, seaweed, Miso paste, dark soy sauce, Chinese five spice, Sichuan peppercorns, spring roll rice wrappers, wonton wrappers, and noodles
@@TheDexi256 For cooking, you usually use peanut oil, lard/tallow, corn, sunflower, etc. Sesame is usually used at the end because it has a strong fragrance that you want to preserve. You can also use it as a garnish, topping, or in a sauce.
Your ingrediants reflect japanese or thai, I'd buy Shaoxing wine, Chinkiang vinegar, light soy sauce, dark soy sauce, oyster sauce, tofu skin, chili crisp, er jing tao chilis, and the ingredients for five spice powder in whole spice form.
Authentic Kewpie shouldn't be anything like Miracle Whip. In North America there's often three versions you can come across. The Japanese one which is very eggy and has absolutely no sugar. The mass-market American one and the Costco one which are both gross and not much different than commercial American sugary mayo or Miracle Whip. It's worth checking the packaging before buying if you're not into the Miracle Whip vibes.
Maybe you should ask her instead He's grabbed a lot of Japanese brands, which is fine but Chinese cooking and flavors are very much its own thing and have different staples Like Chinese cooking wine or black vinegar I'm sure she'll appreciate the gesture but no one loves being confused for the wrong kind of Asian Plus it's better to learn about her culture from her
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Oyster sauce, Shaoxing cooking wine, untoasted sesame seeds and sesame oil, kombu, and bonito flakes/granules/dashi are all items I'd consider for your pantry as you are unlikely to find quality versions of those items anywhere but Asian supermarkets.
I agree with all of these. Otster sauce is my essential
Nori
I also think black vinegar some starch(potato, corn, etc), white pepper, (dried) bay leaves, five spice(Fennel, Star Anise, Chinese Cinnamon, Cloves, and sichuan peppercorn), MSG(optional), and dark soy sauce are good things to have as well. There are a few more that I can't think of right now, but this is a pretty good list.
when i went to japan i loaded up on bonito, kombu, and mirin. also soy marinated wasabi is great too.
gochujang , sesame oil, miso, hoisin, oyster sauce, noodle of choice and sweet chili sauce is what id add personally. Also for the rice , I also loved that brand of calrose but as I get older I have switched to Whole grain Basmati rice because it has a lower glycaemic index. if you dont get that food coma then not a issue for you tho but for the older peeps that are afraid to catch the sugas its a good option.
Was recently introduced Chinese black vinegar and I can’t stop using it. Perfect base for dipping sauce for dumplings or for hot pot
It's so good! What dishes ur dipping with besides dumplings?
pls more of this kinda video!
As always good stuff! I love your “honest”(idk what word to use) cooking without any unnecessary challenges keep up the great work❤❤❤
I always also pick up noodles at the asian grocery store. WAY more selection to make sure I get the right thing. Also FYI sambal is a category of sauces, that specific one is sambal oelek. Sambal kecap and sambal terasi are also excellent.
Kewpie is a muuuuuust have. I was hella excited when i seen my costco selling some. Cause you definitely need that in bulk lol. But essentials when i go to the Asian market. I have to get some good kombu. Gochujang. Miso paste. And dried shiitake
More shopping videos!!
The Lee Kee Kum Premium Dark Soy Sauce at 3:46 is one I always grab. Also the Twin Marquis frozen Lo Mein Noodles, and white peppercorns for a way better price than most American grocery stores if you can even find them there.
I freaking love this store we have one in Portland also. It is the best!
They added bad crap to the Siracha, its NOT the same! Better to make it!
Hey dude, do a video on making Siracha!
Don’t forget the gochujong brother ❤
Sesame oil, hoison sauce, oyster sauce, chili oil, sesame seeds, dashi, seaweed, Miso paste, dark soy sauce, Chinese five spice, Sichuan peppercorns, spring roll rice wrappers, wonton wrappers, and noodles
Most of my...... Asian girlfriend.....
Damn......i just need one 😭
I always wondered what kind of oil should be used for Asian dishes
Sesame oil is the most common I assume
@@TheDexi256 For cooking, you usually use peanut oil, lard/tallow, corn, sunflower, etc. Sesame is usually used at the end because it has a strong fragrance that you want to preserve. You can also use it as a garnish, topping, or in a sauce.
Yeah you're usually not frying anything in sesame oil. Its fragrance goes away and you're left with a weird flavour
ur a god for this
Golden Mountain Seasoning sauce, oyster sauce, fish sauce, jasmine rice specifically Three Ladies Rice
Kewpie mayo is the BEST mayo, but get the Japanese packaged version. The American grocery store English label Keepie is NOT the same.
bring Asian groceries stores and bakery and fruits and vegetables and seafoods and fish and meats market to My country of Trinidad and Tobago 🇹🇹
I thought no mor long vids on this one lol
Niko Niko is just a brand. Most families trust calrose rice as a variety not a specific brand.
In addition to Japanese rice vinegar I enjoy Chinese black vinegar. 3 Crab is mediocre at best. Son fish sauce is so much better.
Your ingrediants reflect japanese or thai, I'd buy Shaoxing wine, Chinkiang vinegar, light soy sauce, dark soy sauce, oyster sauce, tofu skin, chili crisp, er jing tao chilis, and the ingredients for five spice powder in whole spice form.
whats the difference between rice vinegar and mirin?
Rice vinegar is vinegar. Mirin is a sweet wine used in cooking.
Thanks for those eating sounds. Appreciate it. 🤨😏😠
that golden mountain seasoning sauce is essential for southeast asians. Better than soy sauce imo
Ketjap manis
Additional to everyones post is for me: chinese chicken boullion, lao gan ma, dried shrooms and dried fishes and seefood
Kewpie kinda reminds me of Miracle Whip
Authentic Kewpie shouldn't be anything like Miracle Whip. In North America there's often three versions you can come across. The Japanese one which is very eggy and has absolutely no sugar. The mass-market American one and the Costco one which are both gross and not much different than commercial American sugary mayo or Miracle Whip. It's worth checking the packaging before buying if you're not into the Miracle Whip vibes.
This is a great idea, got a Chinese gf so this seems like a good idea for me to have in my pantry
Maybe you should ask her instead
He's grabbed a lot of Japanese brands, which is fine but Chinese cooking and flavors are very much its own thing and have different staples
Like Chinese cooking wine or black vinegar
I'm sure she'll appreciate the gesture but no one loves being confused for the wrong kind of Asian
Plus it's better to learn about her culture from her
We call kewpie mayo cocaine-naise
hell ya
Ι doubt such a shop exists in Europe, let alone Crete
So many perfect adds here in the comments! Miso butter scrambled eggs....mmmmhmmm
Rendang paste
Matt “I’m done with long form content on this channel” also Matt:
First😂
I know it's cringe but I just wanted to say it
Booooooo.