I often get asked to provide a list of Asian pantry staples based on the recipes I make. Many people love the idea of making Asian cuisine because it isn’t just packed with flavor but also for the simple reason that is generally quick and easy. The big excuse for not jumping on the bandwagon? “I don’t have those ingredients in my pantry and don’t know where to find them.” Totally understandable. In fact, the last time I got on youtube and made a Thai curry paste, I realized it contained ingredients many people probably didn’t have stocked in their pantry. So here is my long overdue list. It certainly isn’t exhaustive but definitely a good base to start with. My only guideline for these is to read the labels, and when possible, go for organic versions. As for where to buy them – you can find all of these on Amazon, I’ve included the links when possible. This way you can just create your shopping basket and get it all in one place.
Rice
This is an obvious one. There are many different types of rice but if you had to get one, get Jasmine rice. It is good with curries because it soaks up sauce really well, and is equally good with stir-fries, fried rice and many other dishes. There are a ton of brands out there, but this one is a safe bet.
Noodles
Again, an obvious one that includes a myriad of choices. Pick one or many that you like and store them in a dry, dark place. I like rice noodles, but ramen, Chinese noodles, and soba noodles are also nice options depending on what you are making.
Garlic
Always have some on hand – it is everywhere. And if you think you won’t use it much otherwise, chop it and freeze it or get the kind you can find in a jar.
Soy sauce
Most of you are already familiar with this Chinese condiment that is used in most recipes from the Far East. It contains wheat, soybeans, salt, and fermenting agents. Because it tends to be very salty, I go for the low sodium kind. There are light and dark soy sauces. The dark variety has a bolder taste and is the one most often found, while light soy sauce tends to be milder in taste. Pick any brand you like, just make sure to check the ingredients and expiry date. Also, don’t buy a big bottle if you don’t use it regularly.
Tamari
Tamari is a Japanese sauce that is quite interchangeable with soy sauce. It does not contain wheat and has a richer flavor because it is made of miso. Definitely a good option if you are being careful about gluten. Another ingredient you may want to look at if you are gluten-free is coconut aminos.
Sesame oil
Sesame oil is what I call a magic ingredient because its unique nutty taste instantly turns any recipe into an Asian one! Definitely a good one to have in your pantry. You can use it in stir frys, thai curries, peanut sauce, dressings and so much more. You’ve got dark and light sesame oil. The darker one has a lot more flavor because it comes from toasted sesame seeds. I tend to use that one if I am making a dressing or something that doesn’t need to be cooked. If I am heating the oil, I will go for the milder light sesame oil that is made of raw seeds.
Rice vinegar
You can find black, red and white rice vinegar. The black one is made from fermented black rice and tends to be sweeter. Red rice vinegar is sour and a little less sweet than the black one – both are really delightful used in dressings. The most commonly used one though is white rice vinegar, which has a higher vinegar content. You may also find white sushi vinegar, which is basically white rice vinegar with added sugar and perhaps some flavorings. If you don’t cook a lot, I recommend you get the white rice vinegar since that is what many recipes call for. Just double-check and make sure the ingredients do not include any MSGs or other nasties.
Fish sauce
Because it is made of fermented salted fish, fish sauce is a liquid condiment that has a pungent smell and it is often mixed with soy/tamari, vinegar and/or mirin and/or hoisin to add a really unique taste. While it may seem off-putting, it is actually used in A LOT of Asian recipes, from dips and dressings to curries and soups. I always have a bottle in my pantry.
Hoisin sauce
This dark brown sauce is amazing used in dressings or as a glaze, but can have a ton of nasty ingredients when you buy it at the average Asian supermarket. I like to make my own (if you’ve got the ingredients in this list, you can totally do it).
Mirin
People often confuse mirin for vinegar but it is actually made of rice and sake distillate. It is often described as a sweet rice wine used in Japanese cuisine. It is sweet and has a highish sugar content (10-40%) but is nice once in a while for sauces and glazes. This is the brand I use, for example like here in this miso salmon recipe.
Miso
Miso is a Japanese soybean paste that is fermented with a fungus called kōji, which is made from rice, barley or soy. You could write a book about miso – and people have – because it is an art to make it and its taste and complexity vary greatly depending on the ingredients and techniques used. For the purpose of stocking your pantry all you need to know is that recipes mostly call for white (aka “shiro”) miso, which is mild in taste, red (the boldest one) and yellow (somewhere in the middle). If you are a beginner, just go for the yellow one, it is the most versatile. That is the one I use in my miso salmon recipe.
Sesame seeds
You can find raw and toasted sesame seeds. Raw ones are always healthier but the toasted ones are tastier, so it is really up to you. Either way, sesame seeds are not bad for you so don’t worry. They taste nice, give a subtle crunch to your dish and (the reason I use it) they make the plate so pretty.
Coconut oil
There are a lot of coconut oils out there. I have two kinds: one that is neutral tasting, which I use to saute ingredients on high heat where olive oil or butter won’t do. I also use it in baking to replace nasty oils like canola or corn. The second kind is just plain organic coconut oil that I use any time I make a Thai, Malaysian, Indonesian or Indian recipe where the taste of coconut is expected, like a coconut curry or laksa.
Lemongrass
Lemongrass are rigid stalks that add a wonderful fragrance to a lot of South East Asian cuisine. I always make sure to have a few that I cut up and freeze. If you are into making flavored water, pop a sliced up lemongrass stalk in a liter of filtered water and enjoy it throughout the day. You can also use it with hot water to make a really nice herbal tea.
Kaffir lime leaves
These leaves are probably one of the biggest culinary discoveries of my late 20s, when I began toying with Asian cooking. To me, they are a game-changer when you are making coconut curries or soups. You just pop a few in or even blend one in your curry paste and all of a sudden, you’ve something incredible. Like lemongrass, I store them in the freezer and use them when needed.
Ginger
Ok so ginger is a totally non-negotiable ingredient when it comes to all things Asian. Have dry powder in your pantry if you don’t think you would ever use the fresh kind. But if possible, always have a big root of ginger in your fridge. Not only can you use it in smoothies, herbal teas, and juices but it is absolutely necessary when doing a lot of Asian recipes – from Chinese stir-fries to Thai soups. To me, ginger goes beyond a pantry staple, it is also medication so I always have some in stock.
Nuts
Peanuts/peanut butter and almonds/almond butter – I always have these on hand. Peanuts are more typically used for things like dipping sauces or dressings. But if you don’t like peanut, then swap them for almonds.
Chili
Always good to have some hot spices on hand when cooking Asian cuisine, whether you are preparing a dish from China or from South East Asia. If you don’t use red chilies regularly, it may not be worth getting fresh ones – although those are my preference. Instead, opt for dried chilies or even chili paste. If you are into green curry then make sure you have green chilis (paste or fresh ones). Whichever color though, a little goes a long way, so a small bottle should do – unless you are a spice-a-holic, in which case you probably already have some!
Turmeric
Turmeric isn’t just super healthy and anti-inflammatory, it is also the spice that will give curries their lovely yellow color. Always have it on hand in powder form.
Curry powder
Curry is actually a blend of several spices depending on the type of curry you are making. However, rather than stocking up on all of those, just buy a good quality curry powder and store it in a cool, dark, and dry place.
Chinese five-spice powder
This powder is a lovely mix of fennel seeds, Sichuan peppercorns, star anise, cloves, and cinnamon. Unless you use those regularly and already have them on hand, just go for the powder. I wouldn’t consider this necessary for Southeast Asian food, but you will most definitely find it in Chinese cuisine in rubs, sauces, and marinades. You can also add it to sauteed greens to give it a Chinese twist.
Sriracha
Ok so this is not technically something you will find in traditional Asian cuisine, but it is what I call an all-purpose hot sauce, so always good to have on hand just in case. Many of you already know sriracha or will recognize the bottle with its trademark rooster on it. It is a hot sauce made of red jalapeno peppers that was born in the 1980s in LA. Back then, it could be found mostly in Chinatown restaurants, but the business grew, and today, we tend to squirt on everything from poke bowls to burgers and marinades.
