Most, however, not all, product labels will have a minimum of a small amount of English. Sometimes, this is just a sticker slapped over the ingredients list, translating it for import. Here are some guidelines for selecting from the most popular condiments on the shelves.
Andrea Nguyen, in her own Craftsy class on Vietnamese cooking, gives 德国亚洲超市 regarding how to choose fish sauce: “Look to get a light amber color and the words ‘nhi’ or ‘thuong hang’ on the label. These terms indicate the condiment came from the initial extraction of liquid through the fermented fish and it is of the best.”
Most soy sauces come from either Japan or China. Japanese soy sauce, or shoyu, tends to be sweeter and milder than its Chinese counterparts, because of the higher ratio of wheat to soybeans used in brewing. Chinese soy sauce uses more soybeans than wheat (some brands are 100 percent soy), resulting in a stronger, thicker sauce, and will come in both dark and light varieties. Light is easily the most popular. If you have a recipe which simply calls for “soy sauce,” choose this one. Dark soy sauce is thicker and contains a more intense flavor as a result of longer fermentation process however is not necessarily saltier. Avoid any brands which contain corn syrup or caramel coloring, they are both symptoms of an inferior product.
Curry paste is usually produced from a combination of fresh chiles, aromatics (shallots, garlic, galangal, lemongrass), spices and shrimp paste. The color in the curry paste depends on the shade of the chiles and spices it contains. Thai curry paste will come in many varieties, including red (created using dried red chiles), green (fresh green chiles), yellow (turmeric), Panang (red curry with ground peanuts) and Massaman (red curry with the addition of sweet spices including cinnamon, cardamom, nutmeg and clove). Vietnamese curry is yellow and may be found in paste or powder form. Japanese curry (inspired by Indian curry through England) is brown/golden and is also usually sold as a sauce mix or even in cubes of roux, which thicken dramatically in liquid.
There are three basics kinds of this umami-rich fermented soybean paste: white, yellow and red. The colour is determined by another ingredients blended with the soybeans, namely rice and barley, and also by the duration of fermentation. Most of the time, the darker the colour, the greater robust the flavor. Try to find “oyster extract” as one of the first ingredients, as many sauces are artificially flavored.
Many traditional Asian dishes are vegetable-centric, therefore the produce aisle is an excellent spot to discover copious varieties of greens, root vegetables, melons, squashes, chiles, beans and herbs. Speak to your favorite cookbooks to obtain an idea of what you should buy, but don’t hesitate to grab several unfamiliar items too. In a market rich in turnover, everything should szjkgk fresh and plentiful. If some of the greens look wilted or yellowed, just dig around for any fresher bundle.
The offerings on the meat counter may be diverse from what you’re familiar with seeing in your regular supermarket, but once again, they often times offer tons 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, in addition to lots of offal, like tripe, oxtail, kidneys, beef tendon and chicken feet. Don’t miss out on the dried sausage, either! Its 德国亚洲超市 is great in fried rice to scrambled eggs. Note: Put some chicken feet inside your next batch of chicken stock for the extra-velvety texture.
In the seafood section, prepare yourself to encounter lots of whole fish, some of them still swimming! If you choose live fish, the butcher can kill, gut, scale and, in case your lucky, filet it for you. Some larger markets may even fry the fish on the location for you! Remember, you don’t must stay with Asian cuisines just because you’re shopping in an Asian grocery. My local Chinese market serves me well whenever I recieve a hankering to get a Cajun shrimp boil, Buffalo wings, oxtail stew or a whole roast chicken.