This page is my guide to using and buying the more "exotic" ingredients I have used in my posts. So far, these are mostly Chinese, but in general, items that aren't found in most U.S. kitchens will be discussed here. I will update as new ingredients get used on the blog. The list is, ostensibly, in alphabetical order, but since a lot of these have multiple names, you might have to search around a bit.
Update: I am now going to include example recipes from the blog for each ingredient.
Update: I am now going to include example recipes from the blog for each ingredient.
Amontillado
Although Luchresi cannot tell an amontillado from sherry, you and I both know it is an aged sherry with a medium-dark color and a nutty flavor. While nice to drink on its own, amontillado is my ace in the hole for Chinese cuisine. It is a great substitute for Shaoxing rice wine, which is extremely difficult to find. Do not use Shaoxing "cooking wine" or cooking sherry, as these wines are salted and of low quality. Since sherry of all kinds is not particularly popular, it can be hard to find. However, Trader Joe's sells a nice amontillado for only five dollars.
- Lovers' Shrimp
- Diced Swai with Fermented Black Beans
- Any recipe calling for Shaoxing wine
Bean Sauce/Ground Bean Sauce
This is a sauce made from fermented soy beans. I have used both varieties interchangeably, and the difference seems to be only in the texture. The only brand I have ever seen is Koon Chun, with a yellow and blue label. I use this for the char siu marinade, but it is also good as a stir fry sauce component. Koon Chun sauces seem to be common in Asian groceries, but not in a regular supermarket.
Black Vinegar
For me, this is a must-have for dipping potstickers and other dumplings and dimsum items. You can also use it for marinades, braising, and stews. I buy mine at the Chinese grocery, but I think most "international" sections of the supermarket should have it.
Brown (Sichuan) Peppercorns
This is an ingredient that is fairly new to me. As the name suggests, it is common in Sichuan cuisine. However, it is not closely related to the more common black peppercorn. It is not spicy like regular peppercorns, and is instead used for its aroma. Any Asian grocer should have this.
Cantonese Egg Noodles
Unlike western egg noodles, these are very thin. They are very versatile, and are my go-to noodles if I need to whip up a quick dinner. They hold up well as part of a stir fried dish: cook some shrimp and vegetables, make a sauce from any of the bean products on this list, and pour over egg noodles. These are also the noodles I use for wonton soup. For such a great noodle, they can be hard to find at the supermarket, so you'll probably have to hit the Chinese grocery. They are sold dried in packages of several blocks that look like bird nests.
Dried Mushrooms
Sometimes referred to as dried black mushrooms or dried shiitake mushrooms, and found in any Chinese store. They must be soaked in warm water before cooking. These mushrooms are a great addition to any dumpling. The water leftover from soaking is also full of flavor and quite useful.
Dried Shrimp
A very "Chinese" ingredient, if you know what I mean. Good Asian/Chinese stores should have it, but I doubt you'd find this in a regular supermarket. I am not experienced enough to know the full range of its uses.
Fenugreek Leaves
This is one ingredient I don't have much experience with, but it is a traditional ingredient for Indian curries. It was hard to find, and I had to go to an Indian store, as opposed to broader Asian stores. I bought them dried, but fresh ones apparently exist. Note that the leaves are a different ingredient to the fenugreek seeds, which are more commonly available.
Fermented Bean Curd (Fermented Tofu)
Possibly the most alien item on this list, and not for the faint of heart. I really only ever use it in the char siu marinade. I tried eating one straight, and to say it's strong stuff would not do it justice. Fermented tofu comes in two main varieties: white and red, which are usually indicated on the label. This basically determines the sauce/juice the tofu is floating in. You want the red one for char siu. There are many brands, and they seem to come and go at the local store. The first time I bought them, they came in a little clay pot, but lately it's been in a small jar.
Fermented Black Beans
The black beans in question are black soybeans. This product has a more pungent flavor and aroma than the other fermented beans on this list. It can be used to add a little funk to any dish, and goes great on fish. Definitely a Chinese grocery purchase.
Five Spice Powder
Just as the name suggests, five spice powder is a Chinese spice blend. I don't use it too often, but it can go into marinades, sauces, or dry rubs quite easily. Five spice is fairly easy to find.
The quintessential Indian spice blend, with no real set recipe. Enterprising cooks can make their own by grinding up various spices. Garam masala can get pretty hot, so if that's a concern, use a little and then tinker with other spices (cumin, paprika, coriander, turmeric, etc.) to augment it. I use it as the base flavor profile for an easy curry. Start by sauteing some sliced onion and whatever other vegetables you like in vegetable oil, then generously add garam masala. Add some coconut milk, simmer, and you're done! Fairly widely available, but you may have to go to an Asian grocery.
Glutinous Rice
A special kind of rice, used for certain dim sum items, and other things. I have found it packaged under the name "sweet rice," but you might also see "sticky rice." Available in various brands in Asian groceries.
Hot Bean Paste (Doubanjiang)
Yet another fermented bean product, this time with a spicy kick. It's a classic ingredient for making sauce in the Sichuan style. I have found it, canned, in an Asian grocery. Depending on the brand, it can be pretty spicy, so use in moderation.
Japanese Mayonnaise
Yet another fermented bean product, this time with a spicy kick. It's a classic ingredient for making sauce in the Sichuan style. I have found it, canned, in an Asian grocery. Depending on the brand, it can be pretty spicy, so use in moderation.
Very popular condiment in Japan. Slightly different consistency than typical American mayonnaise with a stronger flavor. The brand you will probably find is Kewpie, sold in a soft plastic squeeze bottle with a red cap. The bottle comes in a plastic bag. Found in Asian groceries.
Katsuobushi
Dried, smoked skipjack tuna. In its original form, skipjack tuna is a popular sushi fish in Japan. In packaging, this is often translated as bonito flakes or shaved bonito. Apparently, this is a misnomer, as a bonito is actually a different fish. A related product (which is actually what I bought and referred to as katsuobushi in the original post) is "hanakatsuo." According to Wikipedia, this omits the final fermentation stage, whereas katsuobushi does not. I'm not sure I could tell the difference. Either way, they are used for making stocks and broths. Probably in international/Asian market purchase only.
Kombu
Kombu is dried kelp, a type of seaweed, and is very common in Japanese food. There are two varieties. Dashi kombu is used for making broth (dashi). This type comes in large rectangular sheets, and is quite firm as well as dark in color. The other type of kombu is younger and is for eating (after reconstituting). This kind of kombu comes in much smaller pieces than dashi kombu. Probably in international/Asian market purchase only.
Pea Tips
My favorite Chinese vegetable, and one of the harder to find ones. I have found they are highly seasonal (summer seems to be the time to get them), and only at Asian groceries. Pea tips are best served simply stir fried with a little seasoning over rice.
Provel Cheese
I never ended up making a recipe using Provel, but it deserves a mention. Provel is the white, gooey, processed king of St. Louis cuisine. They put it on everything, and so can you, if you find it. I have bought provel twice in my life. Once, I brought a piece back from Missouri, and it was sold both in blocks or in a sort of ropy shape. I have seen it once at a local supermarket as a manager's special, but never again. Provel melts very well and is best used as such.
Rice Cakes (Shanghai Niangao)
Known to my family as "tongue depressors," these were apparently once a seasonal food due to their association with good luck for the New Year. As a kid, these were a rare treat. I buy them dried, and they require a long soak (overnight to an entire day) to get them supple enough to fry. They don't need to be cooked in water after the soak, and can go straight into the stir fry. Definitely a Chinese grocery-only purchase, but I can get them year-round there.
Schmaltz (Rendered Chicken Fat)
This is one ingredient that was exotic even to me. I was able to find it in a grocery store once, but I wouldn't count on it outside areas with large Jewish populations. Fortunately, it is fairly straightforward to make yourself.
Shahe Fen
Also known as "ho fun," these are essential noodles for Cantonese cooking. These are relatively wide, long rice noodles. The most well-known dish is beef chao fen (chow fun). Like tongue depressors, these are soaked rather than boiled, but since they are much thinner, it takes only an hour or two. Also like tongue depressors, fen can only be found in Asian grocery stores. In fact, I have had difficulty finding them outside of Chinatown.
As the name suggests, this is a paste made from fermented soybeans. The texture is smooth and the flavor doesn't knock out the senses like some bean products on this list. Don't be fooled by the name -- the paste is not that sweet, just enough to balance out the bean flavor a little. Readily available in Chinese stores.
Soy Sauce
I only recently started thinking about what kind of soy sauce I'm using. The origin and the style matter. Chinese soy sauces come in two varieties: light and dark. Most of the time, when Chinese recipes just say "soy sauce," they mean light. This is usually used for seasoning stir fried dishes or dim sum. Dark soy sauce is great for marinades and stews, and will darken the shade of anything you add it to. For both Chinese soy sauces, I usually buy Pearl River Bridge. For Japanese dishes, I generally use Kikkoman. You probably need to look in an Asian store for Chinese soy sauce, while Kikkoman is available anywhere.
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