Pantry
Shaoxing cooking wine: I love the distinct flavour that this cooking wine adds to dishes. Shaoxing cooking wine is very versatile and can be used in lots of dishes. It is also cheap as chips which explains why it is definitely not for drinking ;)
Sesame oil: My mother finished many of dishes with a dash of sesame oil and white pepper. Smokey and aromatic sesame oil adds a fragrant finishing touch to many dishes. I never make a noodle dish (dry or soup) without finishing it with this.
Mirin: a Japanese rice wine with a very different flavour from Shaoxing cooking wine. Similar to sake but with more sugar and less alcohol.
Kecap manis: This is a thicker, more viscous sweet soy sauce from Indonesia. It's great drizzled on a pan fried salmon fillet for a quick dinner.
Rice vinegar: Japanese rice vinegar is useful for flavouring sushi rice as well as in dressings. It's a very light, delicate vinegar in comparison to Western vinegars.
Fish sauce: Thai fish sauce is the pungent sauce used in Thai cuisine that gives it that distinct saltiness. Once combined with other flavours, the aroma becomes less aggressive.
Fridge
Light soy sauce: An absolute staple in Chinese and Asian cooking, soy sauce provides saltiness in Chinese food. Keep in the fridge once opened.
Dark soy sauce: I know a lot of people have asked if this is necessary in a recipe when I've included it. Dark soy sauce is thicker and darker than regular soy sauce but also gives a really strong, dark colour. It's mostly used for colouring and is less salty than light soy sauce. Keep in the fridge once opened.
Hoi sin sauce: There are a lot of pre made sauces in Chinese cuisine available and I use hoi sin sauce a lot as it goes well with roast duck on Peking pancakes but it is also an ingredient in sauces or brushed over roast meats. Keep in the fridge once opened.
Oyster sauce: Another great sauce for stir-frys and I sometimes use it on its own. You can also buy a vegetarian version of oyster sauce. Keep in the fridge once opened.
Sweet Chilli Sauce: A very sweet and usually not very spicy chilli sauce from Thailand. I don't know if this is strictly part of a Chinese kitchen - I have it because I'm sure most Australian households have a bottle of it alongside their tomato sauce. Keep in the fridge once opened.
Spices
Cornflour: Many Chinese dishes have a sauce served with them and they are thickened up using a combination of cold water and cornflour or cornstarch.
Cumin: I use the aromatic spice cumin although my mother doesn't. I like a little pinch in a spice mix although I must admit that I find too much cumin reminds me of sweaty men.
Five Spice powder: Made up of star anise, cloves, cassia, Sichuan peppercorns and fennel seeds, it makes for a great rub on pork.
Curry Powder: Curry powder varies greatly depending on the brand. My mother swears by Baba's curry powder that she would bring back from Singapore on every visit until it was available here. It's one of the ingredients in her Singapore noodles.
White pepper: It was only when I was in my teens that we actually bought black pepper. White pepper has such a different aroma to black pepper and it polarises people with its sharp bite. I can't imagine not having it in some Chinese dishes though.
Star anise: One of my favourite spices, star anise adds so much aroma to a dish.
Turmeric: touted as a superfood, turmeric is said to help with alzeimers and is used as an inexpensive substitute for saffron.
Chilli: Dried or fresh, I couldn't live without chillies.
Other items like eschallots, coconut, lemongrass, ginger, garlic, rice and noodles probably need no explanation.
So tell me Dear Reader, do you eat or cook Asian food very much? What sauces or spices do you use the most? And what is your favourite feature of your kitchen?
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For Chinese recipes using the ingredients above:
Xiao Long Bai Shanghai Soup Dumplings
My Mother's Simple Chinese Roast Chicken
My Mother's Chinese Chicken & Rice
My Mother's Steamed Fish With Soy & Ginger