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Yesterday Slashfood had a link to this post on a cooking blog, wherein the blogger lists what she considers to be the staples of her kitchen for Chinese cuisine.
I'll summarize quickly for you here:
soy sauce -- light (regular) and dark
rice wine
rice vinegar
oyster sauce
hoisin sauce
bean sauce
fermented black beans (or black bean-garlic paste)
toasted sesame oil
chile-garlic sauce
dried red chiles
dried black mushrooms
rice noodles
wheat noodles
I keep almost every single one of these items in my own pantry and restock as needed. About the only ones I don't have regularly are bean sauce and dried black mushrooms. Guess what I'll be looking for when I go shopping this week.
I would also add five-spice powder as another common, though not essential, ingredient. You can almost always find it in a good supermarket, or order it from a spice vendor, but here's a recipe for making it yourself.
And, even though it's more of a condiment than an ingredient used in preparing dishes, you absolutely MUST have a bottle of Sriracha sauce in your kitchen at all times.
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