Basic Asian stuff for an American pantry?

Well, you didn't really define "Asian dishes"... but here's what I have in my own pantry:

Soy sauce
Red miso
White miso
Cooking sake
Regular rice vinegar
Black rice vinegar
Rice wine
Shacha sauce
Szechuan peppercorns

 

Hoisin sauce is one of my favorite flavors.
Don't forget wasabi powder for that spicy kick.

 

hoisin is the next level? ketchup of China, way less expensive to buy it in large quantity.

spring rolls are fun and easy once you get the hang....as well as a good way to get veg.
rice paper, rice noodles, hoisin, thin soy sauce, sirachi

miso, last forever and really enhances sauces if you don't use it for soup

lemon grass, I keep some in the freezer

canned coconut milk, curry paste (green & red)

soy, black vinager, toasted sesame oil....

sorry to blather on saying essentially what's been already stated....just found this thread interesting.

for those of you that cook Chinese, Thai, Japanese or Vietnamese which sauces or "premade" dishes do you purchase?
I buy curry pastes, frozen and dried wrappers...wonton, eggroll, lumpia, potsticker.....occasionally I'll have Trader Joe's soyaki around.

 

What they all said
plus...

Tinned water chestnuts
Tinned bamboo shoots
mirin
kecap manis
dried ground coriander
dried ground ginger
szechuan pepper
dried shitake mushrooms
Sesame seeds
Tamarind
Tumeric
shrimp paste

Must have tools:
Wok
steamer
chopsticks
spider
curved spatula
tongs

 

Posts so far seem to be China, Vietnam etc. Do u include Indian.

The whole basic asian includes so many cultures and cuisines, it would be impossible to pare your store cupboard down to 8 items.

Here's my attempt anyway.

Soy sauce. I find Kikomans covers all bases

Chillies

Cumin and coriander

Fresh herbs for the cuisine your cooking for :- Coriander, lime leaves etc.

coconut milk

dark brown sugar

Fresh ginger

Fresh garlic

Rice vinegar

that was 9 but i reckon i could make most things with these basics


Just want to add black pepper

 

I find it interesting that Americans (and Australians, too!) seem to think that 'Asian' means Chinese, Singaporean, Laotian, Vietnamese etc. Whilst we in the UK think that 'Asian' means - Indian, Bangladeshi and Pakistani.

Two (or more) nations, separated by a common language?:look:

 

imo if you are gonna do any asian curry indian style is the best but also the most work.
Indian cooking is a whole new world

I'm assuming you are talking about orientals though

Chinese

if you are going to do any stir frying a medium sized carbon steel work should be good. make sure you wash it correctly.

Sherry makes a good substitute for shaoxing wine.

dried bean curds and tofu ( in general) are super tasty

fermented bean paste is a must if you want to work with five spice (not same as miso)
here is a image
Fomenting Fermented Red Bean Curd - The Digital Awakening
vermicelli
flat rice noodle( not sure if this is correct since I only know how to say it in Chinese but its the one that you can only buy fresh in the refrigerated section )
shanghai noodles
baking soda
Long grain rice ( the cheap stuff)
I'd like to point out that shitake mushroom tastes much more stronger and more chewy if bought in the dry form.

Japanese

japanese curry cubes ( the curry is sweet)
Nori
soba noodles
somen noodles ( similar to vermicilli)
sushi rice
kelp/kombu (type of seeweed)
bonito flakes
above 2 is necessary for dashi stock.

 

I'll put my "essential list" at the end of the post, but it will be Thai influenced

I've lived with and without a wok on several occasions and can produce seemingly "authentic" dishes using a saute pan. The difference is that I need to add and remove ingredients from the pan more often than when I use a wok. Without getting too technical, one can cook/half cook some of the ingredients, remove them from the pan, and then add them back to the heat source (saute pan) near completion of the dish. So, keeping it simple, yes -I have successfully turned out some amazing fried rice dishes using a saute pan. Also, pad siew, pad Thai, pad kee mao, gai pad med mamuand himaphan... larb gai, etc.. (some of these dishes are made in a sauce pan, so... not what you'd call stir fry)

I agree with you: "its the cook not the equipment that turns out great food". A good wok and other utensils do help , but using FRESH vegetables and meats is paramount; the rest is technique and seasoning.

Gotta have's:
peanut oil
golden mountain sauce (seasoned soy sauce)
fish sauce
lime leaves (frozen)
oyster sauce
dark soy sauce
sesame oil
palm sugar
stock
dried Thai chilies

After that, I buy everything as needed:
lemongrass
cilantro (corriander leaf)
scallion
shallot
galangal
coconut milk
etc.

That's my 2 cents worth.
Let us know how it all turns out, or if you need more help!

 

Ish, I think the understanding here of Asian/Oriental cooking is far east asia. Indian & that general area is the sub-continent, and so varied in the country itself it cannot be defined easilly either.

So too with English cooking. Many dishes influenced by other nations, particularly the sub-continent. As for Australian cooking.....

 

Re: wok hei
Go into an Oriental restaurant frequented by traditional type customers.....they'll have the tables next to the kitchen door so they can enjoy the wok hei.

I cook a lot of oriental dishes on a wok (finally have a gas stove-yay!!!) and the aroma is almost the best part of the meal. Just gotta get the pan searingly hot, really smoking.
P.S. Open the window, turn the fire alarm off hehe

 

I think this is the problem. We in the UK think 'Asian' means Indian/Pakistani/Bangladeshi - the rest is 'Oriental' or 'chinese'!

 

A wok is absolutely necessary to proper "stir-frying." Phatch the Wise mashed the nail on it's itty bitty head when he talked about "passing through."

In a wok "stir fry," food is passed through a certain depth of oil for a certain amount of time -- in other words, it's briefly "pan fried," then, it's pushed up the side of the pan where it's still hot but dry.

In a frying pan of appropriate diameter, the same amount of oil gives much less depth. The food is cooked more by the heat of the pan rather than the minimal depth of oil. However, if more oil is used, the food absolutely pan-fries since there's nowhere for it to go to mix up the processes.

In physics of cooking terms, contact conduction is not immersion conduction, nor vice versa.

Cook in batches, if you must. Don't overcrowd your wok.

But, as important as a good wok of an appropriate size for the heat source is -- mise en place is more important still.

Just an opinion,
BDL

PS Here, where I live, unlimited varieties of top quality ingredients imported from asia or locally produced for asian cuisines are available at competitive prices no more than a few miles away. This thread reminds me that people who live elsewhere have to have to plan so far ahead as to include mail-ordering. You have to respect that degree of desire, curiousity, commitment and organization. Props to ya.