Inky black, malty, smoky, woody goodness in a bottle, oh black vinegar how I love you so. This vinegar is versatile and is just as delicious used as an ingredient in a dish or on its own as a dipping sauce.
If you want to add the funk to your next bowl of noodles then jam a little of this spicy fermented cabbage. The strange thing about Kimchi is that it is FANTASTIC with just about anything, fried chicken, a glass of beer, you name it. But for me, combine with bacon and eggs for a funked out flavour phenomenon. Go Figure…
A drizzle of this nutty wonder oil pimps out even the plainest of noodle dishes. Use to liven up steamed greens, as a dressing or combine with soy and black vinegar for an out of this world dipping sauce.
Not only is this a great kitchen essential but it also doubles up as a cleaning product… the ultimate two for one for any starving student. Use a little white vinegar with some brown sugar and sea salt to make a quick pickling liquid. Great to add some extra flavour to a cheap, boring meal.
Kinda like BBQ Sauce, definitely similar to Worcestershire sauce but thicker and sweeter, this is one of the ingredients Okonomiyaki (Japanese savoury pancake).
Who would have thought that salted, fermented fish could end up tasting this incredible? Like soy (which is a vegetarian equivalent) it is the ultimate seasoning and can trace its roots all the way back to Roman times.
Finer than dried crushed chillies and without those annoying seeds, Coarse Chilli Powder is the go to ingredient if you want to make a Chilli Oil, marinade or even a Pasta Sauce.
This rice wine is just as fun to drink and it is to cook with, if you like to drink something that kinda tastes like dry Sherry. This is an essential ingredient in Chinese cuisine and features in every dish with the word drunken in it.
Sweet and savoury, Oyster sauce goes just as well with meat as it does vegetables, rice or noodles.
A good chilli oil should look like a jar of blood, I kid you not. I always have chilli oil lurking around, it’s perfect to add that little bit of zing and burst of colour to any dish you are making.
This chilli sauce or paste, depending in the thickness, is the bomb… period, end of story. If you want to liven up a boring meal, a spoonful of this will set your hair on fire.
Dark and sweet, thick like molasses, this bad boy can put an average meal over the top. The sugar makes it great for stir-fries or even as a simple dipping sauce.
Thicker, darker and a lot less salty than light soy. This a great for marinades and adds a rich colour to any dish.
Dark, salty and savoury, this is the ultimate seasoning. This sauce dates back thousands of years and is an essential ingredient in pimpin’ out any dish. Make sure you never run out.