Herbs

A Little Background I had recently called my paternal grandmother on her birthday and ended up taking for almost two hours. She lives in Seattle, Washington and I’m in St Paul, Minnesota so we don’t get to spend much time with each other. She recently turned 71 years old and I was just asking thingsContinue reading “Herbs”

SPICES

Spices in the Southeast Asian cuisine are used as condiments to add a touch of spice to a dish or cooked in high heat alongside to ingredients. Spices are ultimately used in every Southeast Asian dish imaginable. It’s safe to say that if it’s not spicy, it’s not an authentic Southeast Asian dish. The wordContinue reading “SPICES”

SOY SAUCE

Soy sauce is it’s own beast in the overall Asian cuisine, not just to Southeast Asians. It’s used in many of its Southeast Asian dishes and is often used as a condiment and/or a marinating flavoring ingredient. Soy sauce is a salty savory umami flavor made from soybeans (which means it’s vegan/vegetarian approved) and isContinue reading “SOY SAUCE”

OYSTER SAUCE

Oyster sauce is savory with a touch of sweetness. It’s the main ingredient to add to any stir fry dish, a condiment to soups like Pho, and also a great marinating sauce to add to any meat. Because of that added touch of sweetness it adds a nice glaze to meats when grilling or broiling.Continue reading “OYSTER SAUCE”

FISH SAUCE

Fish sauce is essentially fermented fish. By itself, it’s savory and very salty and has that pungent fishy aroma. But on the contrary, it’s a perfect acidic and salty balance to any Southeast Asian cuisine. For many dishes, fish sauce is used as a substitute for salt and for adding that umami flavor. Fish sauceContinue reading “FISH SAUCE”