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I had the same craving last year, you can buy them dehydrated on Amazon and rehydrate them. They turn out pretty well, good with a little ponzu.
I actually have it and like it. Everyone swipes on their own. If you all swipe right on the same place (on your own phones) that is where you go.
You can also put in cuisine filters and dietary restrictions to narrow the search instead of doing it via group chat.
No ads. Here is the superior link: https://play.google.com/store/apps/details?id=org.munch
Shout out to my man Wilson. The Nom Wah cookbook came out a month ago
I think this was the thread on Chili Oil
Lao Gan Ma is pretty much the standard for chili oil. I've went through 2 bottles of Lao Gan Ma and I've tried one other Japanese chili oil that I got from sunrise mart. I feel like I don't really taste any flavor from them and it's not spicy.
I don't want to overhype it or sounds like a salesman but I really like The Fly by Jing chili oil. I don't know how to describe it but it's exactly how I imagined chili oil should taste like. Like if I put it in noodle soup, it adds the right amount of chili flavor and the right amount of kick that I was looking for. I straight up finished a bag of frozen dumplings in like 2 weeks just because I was adding the chili oil to everything lol.
I ended up getting the 3 pack off their site. The Zhong sauce was okay and I'm struggling to find what to use their Mala spice mix on. If I were to order again, I'd probably just get the chili oil, maybe try the new extra spicy version.
what's your method for sushi rice? when I make it i use 1 part washed sushi rice to ~2 part water and drop it in rice cooker.
used to try to mix the vinegar myself but after seeing that jiro from jiro dreams of sushi just buys it i do too.
~ 1/3 vinegar to rice
link to sushi vinegar: https://www.amazon.com/Mizkan-Vinegar-Sushi-Seasoning-Salad/dp/B01ICROLXE/
I found this on Amazon. The color and the fact the only English says "Extra Fragrance Rapeseed Oil" seems promising. I will check the above mentioned locations tomorrow and report back.
I legit just played the "What's vegan in HMart" game.
None of the in house Kimchi was vegan (all fish sauce), but there were some seasoned/pickled radishes that didn't have fish sauce, so it's still worth looking through that section! Maybe also look at the packaged (like, mass packaged, not store packed) kimchi ingredients, there's a decent chance that some will be vegan.
As said, Lao Gan Ma chili crisp is one of those things where you can just have it and a bowl of rice and be really happy (malnourished, but happy). It's not spicy, but it is delicious, bunch of fried alliums, chilis and fermented beans in oil.
Similarly, look through the Chinese section for pickled veg.
If you want to mess around with Korean ingredients: Gochujang is one of those ubiquitous ingredients that you can use for just about anything. It's sweet/savory/spicy, serves as a good base for sauces, glazes, whatever. You can buy nice little tubs of it (or giant industrial tubs of it).
Since you're vegetarian and not vegan: Kewpie mayo. It's just mayo w/ MSG in it, it's amazing.
They also have Japanese curry which I'm a huge fan of. Personally, I like S&B Golden Curry extra hot (it's not that hot), but all the other options are also good. You're looking for the boxes like this. Just roast up some veg (they say stir fry/boil, I disagree) and mix that into the sauce, serve over rice, be happy. Experiment w/ the different brands/flavors, people like different ones. I know Golden is vegetarian, but do check the ingredients of the others.
Haven't done this personally, but hear great things about Butter Lane's cupcake making course.
They usually have a Groupon deal for reduced prices.
It's the "sport peppers" that we/they use (transplant here).
Terrific list!
Me and my brother and sister loved snacking on squid jerky as kids. I always thought it was made from some kind of fish, but I guess the squid caricature on the package made it obvious.
The dried pork floss is a childhood favorite of mine too! There’s 2 versions - one called pork fu with a blue label and the other called pork sung with a red label.
Pork fu (blue label) has longer and stringier fibers that reminds me of cotton candy. It has a chewier more toothsome texture. Pork sung (red label) has shorter crumbly fibers and breaks more easily on the bite.
Is dashi powder the MSG hondashi stuff or is it just powdered bonito and sea kelp?
I’ve used Chinese 5 spice but never heard of Chinese 13 spice? What’s it like?
Also the fresh mochi rolled in toasted sesame powder is good. Sunrise Mart sells a version in the fridge aisle filled with red bean paste. It’s like 4 for $3.60.
Also check out yuzu kosho. It’s a Japanese style pepper paste condiment made of yuzu zest and I believe green birds eye chilis.
I made a homemade version and it’s tasty stuff. It was an expensive pain in the ass finding fresh yuzu though.
And if you want to try something truly funky, check out fine shrimp sauce. It’s like intensified fish sauce in a purple grayish paste. In Chinese cuisine it’s served with things like fresh seafood and fried tofu.
And you’ve probably tried Chinese century duck eggs? The ones with the black outer and grayish sulfurous yolk? Yeah that stuff is even tough for me to eat unless simmered and drowned in rice porridge.
I use google's "mymaps" so it doesn't clutter my main google map. (mymaps.google.com) also let's me filter by places I like, and places I want to try (aka recommendations from friends)