basics at super 88??
heading to super 88 today, after getting a new wok...
i have a lot of condiments, but it seems im always missing 1 when i go to cook...
what do people suggest i stock up on?
miso, light soy sauce, mirin...
It's hard to make recommendations without knowing more about what kinds of things you expect to be cooking and what you already have. You say you have a lot of condiments - ?
How about sesame oil, chinkiang vinegar, oyster sauce, Sichuan preserved vegetable, broad bean chili paste, various black bean preparations?
It depends on what you are looking to cook, but since you mentioned Mirin and miso, I would say the basics for Japanese cooking are:
-Miso (white and a dark or red)
-Mirin (even better if you can find one that isn't just corn syrup)
-Soy Sauce (In addition to dark, white is really great for soups if you can find it)
Chinese is much more varied depending on the region you are interested it but I would definitely pick up:
-Fermented Black Beans
-Peanut oil (for stir frying)
this is what i was looking for-I dont have a specific cuisine in mind (at the moment)...
i get to super 88 and become overwhelmed.
I wanted some suggestions that are pretty common...
thank you :)
I would add fish sauce to the list. Smells awful but tastes great in dishes and is an umami bomb. Think anchovies. It's used alot in south east asian cooking. Almost any thai dish has some fish sauce in it. Something good to have in the pantry.
Another one would be chili sauce like siracha.
I cook mostly chinese food. I like to have these ingredients on hand:
light soy sauce
dark soy sauce
hot chili in oil (grandma on label)
broad bean paste (dou ban jian)
chinese black vinegar
shao xing wine
fermented black beans
dried hot chili peppers
dried shiitake mushrooms
re: MC Slim JB
Yes. That is the brand. I always have to look carefully at the words underneath because the sauces all look the same. My preference is for the fried/crisp chilies or something like that. I'm not close to my fridge so I can't look at the exact wording.
My favorite usage of this stuff is to mix it with hot chile oil and other flavoring a for a noodle sauce.
re: C. Hamster
I always tend to refer to the chinese market in Allston/Brighton near Comm Ave as Super 88, but I think it officially changed names to Hong Kong Supermarket. There is a Super 88 still in Quincy I believe, but I could be wrong. Not sure which one cookfood was referring to originally.
re: C. Hamster
some really great lists.
tell me about black vinegar
I'll add coconut milk, curry pastes and bamboo shoots to the list. I usually prefer to get my fresh garlic at asian stores as well. It's painful to buy marked up staples at premium prices at local grocery stores.
Trillen, does Ming's sell the real thing? Ie. not salt-added "cooking Shao Xiang" with little or no alcohol? I would love to know where to find real mirin as well.
I used to use dry sherry as a substitute for "Shao-Xiang" but then I realized most restaurants I frequent use the "cooking wine" version found at Asian grocers with almost no alcohol and salt added. It has a long shelf life and since I don't cook Chinese stir-fry's daily, I've switched over too it.
Yeah, I know the brand you got. That is what I use at home and what I've seen restaurants using. It's fine and does the job, but like RoyRon I'd love to find a liquor store (it would have to be a liquor store technically) that sold the real thing or that sold actual Mirin (not just corn-syrup).
Has anybody checked Reliable Market in Union Square, Somerville? Last time I was there they had a variety of sakes and plum wines and other Asian wines. I wonder if they carry any brands of non-cooking Shaoxiang.
When I manage to check out the new Union Sq. donuts soon, I'll check. Not this weekend, though.