Liven up your store cupboard this winter with these suggestions from Hello Oriental.
A complete gamechanger for any Chinese soups, sauces or stir fries. This dark, complex vinegar brings a depth of flavour, and is sometimes referred to as the Chinese Balsamic. It’s also a great accompaniment or dipping sauce for dumplings.
A lifeline for a quick working from home lunch or pimped up with other ingredients for dinner, having some great instant noodles in your cupboard is essential. Try the range of Ibumie Mi Goreng noodles (flavours include Tom Yam + Sambal), or go all out with student survival pack with 20 different types to try!
Broad Bean Sauce in Chilli Oil
Also known as fermented bean paste or doubanjiang. Popular in Sichuan cooking in dishes such as Mapo Tofu, it’s often compared to the Korean gochujang, perhaps because of its texture, however, the broad bean paste is much saltier + the two shouldn’t be used interchangeably.
Gluten-free Teriyaki sauce
Use as normal to marinade meat, fish + vegetables to cook on the BBQ, bake or fry. There are no artificial colourings or flavourings, so the sauce is glossy rather than sticky, and shouldn’t burn as it cooks.
Shredded Dried Black Fungus
The black fungus is wood ear mushrooms, which are often used whole + fresh in stir-fries or hot pot style dishes. The dried black fungus is a fantastic store cupboard staple as they keep forever, they just need to be rehydrated before using. They’re not known for giving a huge amount of flavour, but the texture is their big selling point!