Comments on: 19 Essential Chinese Ingredients (& Where to Buy Them)

By: Marilyn Nergord

Marilyn Nergord — Sat, 23 Mar 2024 18:13:09 +0000

This is so helpful. We live just north of Seattle & there are several excellent stores to buy these ingredients. However, I find myself staring at the shelves full of jars/bottles/bags in a language I don’t speak or read. Often there is no one to ask either. It’s wonderful to have photos to reference.

By: Ken

Ken — Sat, 16 Mar 2024 05:11:14 +0000

It is important to point out that 豆瓣酱 doubanjiang, refers to two different sauces. If it’s the spicy one used in Sichuan you need 辣豆瓣酱 la doubanjiang, ‘la’ meaning ‘hot’.

Doubanjiang from other parts of China (Guangdong or Taiwan) are usually not spicy hot and also contain different ingredients.

By: Laura

Laura — Mon, 05 Feb 2024 22:52:31 +0000

Thank you for these very easy to understand uses of ingridences. I discovered a new Asian supermarket. It is HUGE and as I stood there in the middle of it I felt like a kid in a candy store; overjoyed yet totally confused. What do I use for what? Your cooking classes are spot on and I have a better understanding of chinese cooking. Thank you. I am excited to return to the market with my purple walker, a list and more knowledge thanks to you.

By: Sandy Lew

Sandy Lew — Wed, 02 Aug 2023 18:25:15 +0000

Well done and I’m only to Day 1. Is there an index which lists the recipes and where to find them in the course

By: Yasmine

Yasmine — Thu, 20 Jul 2023 14:09:53 +0000

A challenge for me is not knowing what kind of ingredients to use such as spices, oil, and what kind of sauces go well with certain meats.
This helped a lot because I most likely won’t feel overwhelmed when I go to the Asian market which is totally easy.
I’m grateful for this opportunity. I can’t wait to start making this delicious food for my family.

By: Steffanie

Steffanie — Fri, 14 Jul 2023 02:01:12 +0000

Thank you for the names and pictures of the pantry items. I feel more confident heading to the market in Chinatown. Thank you – off to a great start!

By: Suzanne

Suzanne — Sat, 04 Feb 2023 14:39:51 +0000

I love making Asian food and have already learned a lot from your ingredient list! Many thanks!

By: LK Tan

LK Tan — Fri, 03 Feb 2023 14:07:04 +0000

In reply to Maggie Zhu. Thanks so much! I've had good luck with beef tallow. I read that the smoke point is 420 degrees, so less than avocado, but still high enough! I don't find the fact that it's beef tallow impacting the flavor of non-beef dishes. But thanks for the avocado oil tip! I plan on getting some on my next Costco trip!

By: Maggie Zhu

Maggie Zhu — Thu, 02 Feb 2023 23:22:46 +0000

In reply to LK Tan. Many neutral oil will be a great replacement. For example, grapeseed oil, canola oil, and avocado oil (I avocado oil a lot because it has the highest smoking point). If you're using neutral oil, drizzle a very small amount of sesame oil at the end of the cooking will add nuttiness and boost flavor. This method is good for savory dishes and brown sauce. For animal fat, my favorite is chicken fat because it adds so much good flavors and it goes with most of the stir fries (especially fried rice). I don't use beef tallow that much. I think it goes well with dishes with beef in it, but not sure in other scenarios.

By: LK Tan

LK Tan — Thu, 02 Feb 2023 17:01:57 +0000

I love peanut oil as much as anyone, but for people that have peanut allergies, what’s the next best alternative? Would love your input on both vegetable based oils and, if you have an opinion, beef tallow.