Basic Asian pantry essentials

Soy sauce (The largest bottle available in the supermarket/Asian Grocers as you will used this a lot in Asian cooking) Oyster sauce, Hoisin sauce, Fish sauce, Sesame oil, White pepper, Coconut milk, Asian chile sauce(sweet or extra hot), Rice wine, Ginger, Shallots, Garlic, Star anise, Cornstarch and Pandan leaves/essence aka Asian vanilla (used in desserts and savoury foods).

Pandan Plant

Chinese pork mince Ròu Suì (cooked)

Ròu Suì with sliced cucumber and rice

   1 kg of pork mince 

   1 pip of garlic (minced)

   4 tbl soy sauce 

   Rock sugar or caster 1 heap tbl

   2 tbl mirin  

   1.   Add minced garlic to a pan and fry until fragrant.

   2.    Add pork mince and cook until just brown.

   3.    Add soy, mirin and sugar to mince. Cover and simmer until thick for about ten mins.

   
                                       This dish is what chinese call kāiwèi cài (appetizing dish) which makes it a perfect condiment for noodles, rice or even bread.