/ck/ - Food & Cooking

>>12560294
>Look at these contrarians hating on decent food products after it gets popular with the mainstream crowd.
this

lao gan ma & sriracha are both great
There are just other great things too.

I wonder if people are going to start pretending sambal olek or doubanjiang suck if they start getting memed on

>>12467424
fermented red bean curd tastes and smells gross as fuck and it's so cheap that it must be made from all kinds of sewrage byproducts in chinkland but it does amazing things to pork and char siu isn't char siu without it.

it's kind of like how belacan is disgusting.

fermented bean sauce or the chilli kind i like (pic related), doubanjiang, on the other hand is just delicious and neither taste anything like miso really.

>dove (pic rel) is my fav, but any 'spicy bean paste' (doubanjiang)
>lao gan ma 'chilli crisp oil'
>korean gochujang (hot pepper paste)
>sambal olek (chilli + other stuff paste) for thai etc

those 4 are my go tos for spicy stuff. Beyond that i routinely use;

>dark soy sauce (for colour and caramel taste , trash chinese brand)
>light soy sauce (kikkoman or yamasa)
>rice wine vinegar (use this a lot)
>clear rice wine (great for deglazing and adding to sauted vegetables) - should be very cheap-
>mirin (seasoning for sweetness)
>shaoxiang wine, dark colour, richer taste for braising in and some rich dishes
>fish sauce (have used golden boy, squid and tiparos so far and tiparos is the best imo)
>hoisin sauce
>shrimp paste
>fermented red bean curd to make char siu


I'd recommend going to a speciality (probably indian) spice shop for spices, even chinese ones, they'll have them, and for nuts/seeds, and ghee

beyond that at a asian supermarket i'll normally pick up some fresh turmeric if they have it, maybe frozen lemongrass & galangal, and kaffir lime leaves & chillis if i didn't grow them.