The Paleo Pantry Part II: Pan Asian Additions to the Pantry
In our first paleo pantry post, we gave our suggestions for a basic pantry. With a little more shelf space and a few oriental additions, a whole continent of paleogastronomic delicacies are within reach.
Paleo-friendly Chinese, Thai, Korean, Vietnamese, Indonesian and Philippino cuisine are all within reach with these Pan-Asian additions to the pantry.
Amazingly enough, many of these pantry products are available at Amazon, or other online stores. Use the pictures as a guide, or buy direct from Amazon.
Recipe: Pan-Asian Paleo Pantry
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Proteins
Roasted Pork, Chinese Style – Head down to your neighborhood Chinatown and pick up a pound from a Chinese BBQ. If you don’t have a local China town, you can roll your own. We will provide a recipe shortly.
Fats
Roasted Sesame Seed Oil – A small bottle is all that is necessary. A A few drops of sesame seed oil to salads, marinades and stir frys adds depth and a nutty flavour.
Fruit, Veggies and Alliums
Dried Mushrooms - Inexpensive, readily available and tasty, dried chinese straw mushrooms. Once reconstituted, these make a fine mushroom stock and add an earthy, beefy taste to any stir fry.Shallots – Thai shallots, small round shallots are preferrable, but regular shallots work on most Thai and Malayasian dishes.
Salt, Spices and Condiments
Sriracha Sauce – Americanized oriental hot sauce in a plastic bottle, Sriracha is a fiery blend of macerated peppers, garlic, oil and vinegar.
Light Soy Sauce – The backbone of oriental cooking. Our choice? Pearl River Naturally Fermented.
Fish Sauce - Sweet, hot, tart, there are literally hundreds of varieties, wholegrain, prepared or dry. Again head down to your local fine grocer, try out some different mustards and roll with one or more you like.
Chinese Black Vinegar - Sometimes referred to as poor man’s balsamic, black vinegar add the sour to Hot and Sour soups. A thick, malty, sweet vinegar, it adds body and malty, sweet vinegar taste to whatever you add it to.
Chinese cooking wine - Here is our big tip. Frequent a grocer that allows you to buy spices by weight. Buy minuscule, 1 or 2 grams, worth of spices you like such as cumin, chili powder and white and black pepper. Buy a few bay leaves. Keep enough on hand for a month or two, and replace often. Spices are cheaper to buy by weight and it reduces the amount you waste.
Thai Red and Green curry pastes – Grab a few small bottles of Thai red and green curry pastes, and huge variety of thai curries are at your fingertips.
Chilies in oil (Sambal Oelek), Chili oil - Add a zip to soups and sauces with some chili sauce and chile oil.
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Tags: black vinegar , dried mushrooms , garlic oil , light soy sauce , nutty flavour , oil and vinegar , paleo , paleodiet , pan-asian , pantry , pantry products , sesame seed oil , spices and condiments , straw mushrooms
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on Tuesday, June 16th, 2009 at 8:44 am and is filed under Grunts , Recipes .
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