Pantry Items

This page just lists various items we keep in the pantry or buy regularly. We're blessed with a multitude of Asian and Indo-pak supermarkets and groceries : Uwajimaya, Asian Food Center, 99 Ranch, H Mart, Thai/Viet Grocery, too many Indian to name.

Tools

Spice Grinder (repurposed coffee grinder)
Starting with whole spices gives a more flavorful result and isn't that much more work. Toasting the whole spices before grinding adds depth of flavor as well. A simple Krups is cheap (today $20 at Bed Bath & Beyond) and has lasted years. Whatever you do don't use it to grind spices AND coffee.
Wand Blender
Allows blending sauces (or cooked pinto beans) in their cooking pans/etc without creating more dirty dishes. It does take a little practice to avoid throwing a bit of spatter.
Wok + Wok spoon/shovel
Asian noodle and rice dishes get done in a wok over highest heat. A wok spoon is 'tuned' to the curvature of the wok to facilitate turning and removing frying food.
Counter Scraper
Good for scooping chopped vegetables into bowls, working with dough, cleaning a cutting board/counter, ...
Steamer
We never boil any vegetables except potatoes. Cauliflower, Brocolli, Green Beans, Asparagus, Artichokes, etc, get steamed.
Knives
Different sizes and uses. Our 2" Chinese cleaver is great for cutting through frozen food and smashing garlic. Keep them sharp.

Spices

Fresh Herbs

Prepared Sauces

Chipotle in Adobo (Embassa)
I put a cans-worth through the processor, blend, put into a jar and into the freezer. To use I get the jar from the freezer and chip some out with a fork (usually don't need more than a tablespoon at a time). Sometimes needs 20-30s in the microwave to soften.
Thai/Viet Fish Sauce (3 Crabs?)
I use in just about every Asian (but not Indian) recipe.
Kecap Manis (Sweet Soy Molasses)
I use in many Asian (but not Indian) recipes. There's a somewhat less sweet Thai version they called Black Soy Sauce A (Healthy Boy brand). I keep both around.
Dark Sesame Oil (Japanese)
Good for finishing soups and some saute'd vegetables, e.g., greenbeans with garlic.
Oyster Sauce (Lee Kum Kee Premium)
I used to use it in many Asian recipes, but not so much lately.
Sriracha (Shark Brand - Medium)
This is from Thailand and I consider it superior to the ubiquitous Huy Fong red squeeze bottles you see everywhere, which I used for years before I found Shark Brand some 20 or more years ago. Comes in a glass bottle.
Sweet Chili Sauce (Mae Ploy, Aroy-D)
Good on the table for fried foods, easy to make but haven't tried.
Soy Sauce (Kikkoman)
I use in many Asian (but not Indian) recipes. Also use it to add a little extra flavor to mushrooms.
Seasoning Sauce (Golden Mountain)
Just recently started using it after reading about how it's a ubiquitous flavor in various Asian foods.
Vinegars
Cider, red/white wine, Marukan seasoned rice (this and olive oil makes up our salad dressing), Chinese Black (Chinkiang/Zhenjiang)
Coconut Milk (Chaokoh, Aroy-D)
Not properly a 'sauce' but, hey. I like the big 19oz cans and the resealable 1L Aroy-D tetra paks with the screw top.

Beans/Rice/Pasta/Etc

Other