Things to buy at Asian Store?

[fxsales1959]

real mustard that tastes like the stuff they used to put in Chinese takeout.

 

[cptnding]

Mind sharing a recipe? Sounds delicious

I've used this one from Serious Eats and really like it:

Homemade Sriracha Recipe

Setting out to recreate Huy Fong's ubiquitous sauce, I ended up with something that hit the right notes, but with a brighter, fresher flavor that makes homemade Sriracha something special.

www.seriouseats.com

The first time I made it I tried one batch with the seeds and white veins remove because I thought it might be too hot otherwise. That one was extremely mild. Too mild. Now I don't remove any of that and to me it's not near as hot as regular Huy Fong. I use red jalapenos from H Mart or a Hispanic grocery store nearby. Good stuff.

 

[cptnding]

Red jalapenos are hard to find other than the Asian markets. Great to make Sriracha

Red jalapenos for sure. To me they are a treat.

 

[Chris_in_SoCal]

The Red jalapenos for sure. I always have my wife get them for me when she goes.

A good soy sauce
fish sauce
Gochujang
Ssamjang

Asian pears
Korean Cantaloupe (they are yellow with stripes)

Mung beans (sprouts are easy to grow in a few days)
Ramen noodles
Korean Fried Chicken batter
Japanese Swiss rolls (yes it's a thing)

EDIT: While you are there go to the candy\chips section and try out a variety of various Asian snacks. Some are weird and some are great.

 

[mneeley490]

real mustard that tastes like the stuff they used to put in Chinese takeout.

Ah! Right, I forgot to add that I buy Chinese mustard powder there and make my own. Much hotter and more flavorful than any store-bought.

 

[Chris_in_SoCal]

Mind sharing a recipe? Sounds delicious

Here is a batch I made. Better than store bought.

 

[chef k-dude]

I'll second the Healthy Boy Mushroom soy, it's damn near drinkable it so tasty!

I happened across the stuff at a Thai restaurant in town. The owner used to go around and greet everyone. I always got their Pad Gra-Tiem described as:
"A choice of chicken, pork or tofu, sauteed with garlic pepper sauce, served on a bed of lettuce"

I always got the pork, this is what the chicken looks like. Real basic.

I told the owner I was trying to make it at home and just could not figure out the light, almost clear-ish sauce. He told me they make vegetable broth, slow and low, all day, that comes out clear (very hard to do for the average American home cook) and they use "Thai Soy Sauce".

I asked him to show me what he meant and he brought a bottle to the table so I could see. I bought a bottle on the spot from his stash. I have kept the stuff in my stash since, probably 15 years or more now. I cant really replicate most Asain food at home...like most people, because you need a high BTU burner and a seasoned wok to achieve the "breath of the wok"...that "something" that is impossible in most American kitchens.

But I DO make Asian "inspired" dishes, and the nice caramel notes of the Thai Soy Sauce plays a role in much of it.

 

[ajbert]

When we go to the Asian store down in the Springs, we are going there for two items in particular. Lumpia wraps and Mae Ploy Sweet Chili sauce.

A friend of ours showed my wife how to make lumpia, a Filipino version of an egg roll. The filling is up to you, but we put deer sausage, water chestnut, finely diced carrots, and whatever else my wife tosses in, but never any cabbage. The wrap is thin, not thick like an egg roll. I hate egg rolls myself, though my wife likes them. There is more wrapper than filling, and 90% of the filling is cabbage.

The sweet chili sauce is nectar from the Gods. We dip the lumpia into the sauce and the two together is pure magic. My wife will also make smallish meat balls from the deer sausage (think Swedish sized meatballs) and I'll pour the sauce of them. We used it on other things but can't recall them at the moment. Oh, it goes great on breakfast sausage, too.

Of course, I'll wander through the rest of the store and get stuff I have no idea what they are. I always check the cooking utensils area and usually grab something that is perfect for something that I comes in extremely handy.

 

[Hijack73]

I go in specifically for clams (chowder time) and walk out with 100-150 in odds and ends.

Like jcam222 mentioned above, better jalapenos than any Latino mart.

 

[nlife]

We tend to buy noodles for ramen since we can't find them locally. Picked up some Thai soy sauce and a few other odds and ends like star anise, sichuan pepper,

I made gyoza's the other day and needed hondashi powder to help set it off compared to the other dumplings I've seen out there. Could only find that at the asian market since none of the big box stores carry it in my small slice of heaven.

Dried anchovies are also another good one to grab since you can drop them into soup stock for a bit of umami flavor

 

[BrianGSDTexoma]

Naturally, it depends on what sort of dishes you might want to try making: Korean, Japanese, Szechuan, Cantonese, Thai, dumplings, soups/stews, noodles, stir fries, ramen, etc. 99 Ranch has a big recipe page specifically for inspiration, so maybe start there? Plenty of other Asian menus online to explore, too. I guess it also depends on what your more-regular grocery store has, by comparison.

I, myself, go through a fair bit of miso paste, panko bread crumbs, sticky rice flour & tapioca flour, fish sauce, and bean curd for some of my dishes - some of which aren't even remotely Asian! Less often but still appreciated: specialty noodles (udon, glass, etc.), mochi, spicy chili oil, black vinegar, longans or lychees, daikon radishes for pickling, sambal, and Szechuan peppercorns.

Just steer clear of the durian!

I going to have to try that miso paste. Seen it on cooking shows but never used it.

 

[BrianGSDTexoma]

Thai Mushroom soy sauce

I had bought that but not really used it. Kind of forgot about it.

Tom Yum soup-

I like that one in the jar.

 

[BrianGSDTexoma]

but I have an H-Mart

I been a couple times. They do have a lot more prepared dishes but I know my way around 99 Ranch a lot better. When I go to Fiesta Mart it is just across the street.

Dragonfly sweet soy sauce

I will look for that.

 

[BrianGSDTexoma]

Kewpie Mayo

That is good stuff. Seems like it usually comes in a bag.

 

[BrianGSDTexoma]

Thai Mushroom soy sauce- If you dont have this, you should try it.

Just went and looked and he one I got is a Dark Mushroom soy sauce. Really thick. I will look for that one.

 

[BrianGSDTexoma]

I got a pretty good list going. Thanks for all the replies!

 

[chef k-dude]

I almost forgot about miso soup. Funny how things come and go in the mind and palate. It used to be required eating along with sushi for me, but sadly most restaurants make it too weak. It's really good with a dollop of chili garlic sauce/sambal if you like spicy.

I think I stopped buying it because after trying many other applications of miso, I decided I just liked it for miso soup. The containers are so big I found myself tossing the stuff in the trash after a few years in the fridge. It's very salty, so it does keep a long time.

This has revived my interest in it. I plan to make some Thai style fresh rolls with the rice wrappers and glass noodles with shrimp and was wondering what to have with them to make them a meal. Some miso soup with bits of tofu and green onions with chili garlic sauce will be perfect!

Sure, mixing cultures but like I said before, I do "Asian inspired", never claiming to be authentic. I couldn't do authentic if i tried, I am hopelessly native born American...not "native American", although my family tells me my great grandmother was a full blood Cherokee. They say she was a very mean woman and there was no "culinary pass-through". Apparently she made beans and cornbread like all West Virginia mountain folk! Everything word of mouth from those mountains, no paper trails, thats how they preferred it apparently, and many still do...I prefer the Piedmont, they can have that steep rugged life! Pretty place to visit...a couple days, after that it starts to feel like jail to me.

 

[zwiller]

I told the owner I was trying to make it at home and just could not figure out the light, almost clear-ish sauce. He told me they make vegetable broth, slow and low, all day, that comes out clear (very hard to do for the average American home cook)

House stock. A must for GOOD asian food. You can still make decent what I call "food court" level without it. I have been WAY WAY down this rabbit hole and can talk more if needed.

I cant really replicate most Asain food at home...like most people, because you need a high BTU burner and a seasoned wok to achieve the "breath of the wok"...that "something" that is impossible in most American kitchens.

You can pull it off at home if you really want to but the stock is WAY more important. They sell high output wok burners but my wok fits on top of my cajun cooker. As of late, we've been VERY happy with hibachi style asian fare on the griddle.

https://www.smokingmeatforums.com/threads/shrimp-fried-rice.326379/

 

[BrianGSDTexoma]

Baby Bok Choy- Most American markets dont sell it here.

Wondering what to do with this Bok Choy? Wish I could of found that soy sauce.

 

[Torch&Tone]

Wondering what to do with this Bok Choy? Wish I could of found that soy sauce.

BC is *very* versatile - steamed, grilled, stir-fried/sauteéd, braised, simmered for soups... - here are a few different things that I might make:

- Quarter it lengthwise, blanch, stir fry with neutral oil plus just a touch of sesame oil or spicy chili oil, ginger, and black bean paste. Top with soy sauce, crushed peanuts, and fried garlic. Serve with pork & rice.
- Cut in half and braise, serve with a soy sauce/oyster sauce dressing. Turn the braising liquid into a sauce for chicken. Sprinkle with toasted sesame seeds.
- Even just lightly steamed, sliced (leaves) and diced (stems), and into a salad with other greens and a miso-flavored dressing.