Crap Chef

This is where I buy some of my spices in La Boqueria My pork shop Thai style fried rice with egg and prawn tempura Buying the prawns in Mercado Santa Caterina Squash simmered in dashi, miso roasted squash, miso soup with spinach, tamago, cucumber sesame pickle, white rice Santa Caterina Market Tuna poke, white rice, cilantro lime guacamole, wasabi mayonnaise, gochujang mayonnaise Beef curry, basmati rice, cucumber lemon raita, chapati and cilantro oil Mapo tofu with braised chard Felix and a bakewell tart Chinese pork belly two ways, braised spinach, beans with sesame, white rice.

There are a few things that aren't in the usual western pantry that I use a lot.  You can get them in your local asian supermarket or grocery.  These are some of the things that I use, clicking on the picture will take you to Amazon... Fish Sauce I love fish sauce.  Despite the name, there's nothing fishy about it.  It smells a bit funky, but it's essential for thai and vietnamese cooking.  It adds some great umami, savoury flavours to whatever you're cooking.  A little bit goes a long way, so a bottle will last quite a long time.  The most popular brand, certainly the easiest to come by is Squid brand.  I don't like very much, it seems to me a little harsh.  Try another brand if that's the only one you've tried and you think that you don't like fish sauce.  Try this: Lucky Brand is a Thai standard. Rice Vinegar Sour is one of the essential flavours of Thai cooking, and it's usually provided by lime or vinegar.  A little ...