Most, although not all, product labels will have a minimum of some English. Sometimes, this is simply a sticker slapped over the ingredients list, translating it for import. Below are a few guidelines for selecting from the most common condiments on the shelves.
Andrea Nguyen, in her Craftsy class on Vietnamese cooking, gives 德国亚超 regarding how to choose fish sauce: “Look to get a light amber color and also the words ‘nhi’ or ‘thuong hang’ on the label. These terms indicate the condiment came from the first extraction of liquid through the fermented fish and is of the very best quality.”
Most soy sauces result from either Japan or China. Japanese soy sauce, or shoyu, is commonly sweeter and milder than its Chinese counterparts, thanks to the higher ratio of wheat to soybeans found in brewing. Chinese soy sauce uses more soybeans than wheat (some brands are 100 % soy), resulting in a stronger, thicker sauce, and is available in both dark and lightweight varieties. Light is easily the most commonly used. For those who have a recipe which simply calls for “soy sauce,” go with this. Dark soy sauce is thicker and it has a much more intense flavor as a result of longer fermentation process but is not necessarily saltier. Avoid any brands which contain corn syrup or caramel coloring, they are both indications of an inferior product.
Curry paste is normally made from a blend of fresh chiles, aromatics (shallots, garlic, galangal, lemongrass), spices and shrimp paste. The colour in the curry paste depends on the color of the chiles and spices it includes. Thai curry paste will come in many varieties, including red (made out of dried red chiles), green (fresh green chiles), yellow (turmeric), Panang (red curry with ground peanuts) and Massaman (red curry with adding sweet spices including cinnamon, cardamom, nutmeg and clove). Vietnamese curry is yellow and are available in paste or powder form. Japanese curry (inspired by Indian curry by means of England) is brown/golden and it is usually sold as a sauce mix or even in cubes of roux, which thicken dramatically in liquid.
There are three basics varieties of this umami-rich fermented soybean paste: white, yellow and red. The color is dependent upon the other ingredients combined with the soybeans, namely rice and barley, and through the length of fermentation. Generally speaking, the darker the color, the more robust the flavor. Search for “oyster extract” among the first ingredients, as numerous sauces are artificially flavored.
Many traditional Asian dishes are vegetable-centric, and so the produce aisle is an excellent place to discover copious kinds of greens, root vegetables, melons, squashes, chiles, beans and herbs. Speak to your favorite cookbooks to have a concept of what you should buy, but don’t hesitate to get a few unfamiliar items too. At a market rich in turnover, everything should szjkgk fresh and plentiful. If the greens look wilted or yellowed, just dig around for any fresher bundle.
The offerings in the meat counter might be different than what you’re used to seeing at the regular supermarket, but once again, they often times offer plenty of value within both cost and flavor. Check out the selections of thinly sliced meat for stir-fries, pho and shabu shabu. You’ll also find short ribs, pork loin, whole chickens and ducks, along with a lot of offal, such as tripe, oxtail, kidneys, beef tendon and chicken feet. Don’t miss out on the dried sausage, either! Its 亚超在线 is fantastic in fried rice to scrambled eggs. Note: Put some chicken feet in your next batch of chicken stock for the extra-velvety texture.
Inside the seafood section, get ready to encounter a lot of whole fish, many of them still swimming! When you purchase live fish, the butcher can kill, gut, scale and, in case your lucky, filet it for you personally. Some larger markets may even fry the fish on the spot for you! Bear in mind, you don’t have to stick to Asian cuisines simply because you’re shopping with an Asian grocery. My local Chinese market serves me well whenever I become a hankering for any Cajun shrimp boil, Buffalo wings, oxtail stew or even a whole roast chicken.