Top products from r/asianeats
We found 22 product mentions on r/asianeats. We ranked the 41 resulting products by number of redditors who mentioned them. Here are the top 20.
1. Chinese Cuisine (Wei-Chuan's Cookbook) (English and Traditional Chinese Edition)
Sentiment score: 1
Number of reviews: 2
2. Lao Gan Ma Chilli Sauce, XiangGuYouLaJiao 210g (Chilli Mushroom Sauce, Pack of 2)
Sentiment score: 1
Number of reviews: 1
Lao Gan Ma Chilli Sauce, XiangGuYouLaJiao 210g (Chilli Mushroom Sauce, Pack of 2) + One NineChef SpoonFree One NineChef Spoon
3. The Noma Guide to Fermentation (Foundations of Flavor)
Sentiment score: 0
Number of reviews: 1
4. VV Foods Cot Pho Bo (Vietnamese Beef Flavored Soup Base), 10-Ounce Boxes (Pack of 8)
Sentiment score: 1
Number of reviews: 1
Traditional Vietnamese Beef Noodle Soup PhoMake Pho in the comfort of your own homePho in just 20 minutes.Convenient, Consistent, Ease of Use,Restaurant Quality at Home Price.
5. Kitchen Helper K5SPS Spam Musubi Sushi Rice Press
Sentiment score: 1
Number of reviews: 1
Famous Spam Musubi Press and Great for spam musubiAlso can be used for hakozushiMade of easy to clean, thick acrylic & Easy to useGreat for making rice for a lunchboxUse to press sushi rice into a neat 2 inch by 2 inch by 4 inch shape
6. OliveNation Szechuan Peppercorns 2 oz.
Sentiment score: 0
Number of reviews: 1
Imported directly from the growing regionTotally clean and completely free of any foreign matter
7. Healthy Boy Thai Soy Sauce with Mushroom - 10 oz bottle x 2
Sentiment score: 0
Number of reviews: 1
Order more than one item and save on shipping.
8. Deni 9700 Electric 5-Quart Pressure Cooker
Sentiment score: 0
Number of reviews: 1
Great for a variety of mealsCool touch, brushed stainless steelShortens cooking time by up to 70%Pressurized steam cooks healthy meals in less time than conventional cooking methodsFully programmable timer and built in thermostat
9. Hario Cha Kyusu Maru Tea Pot, 700ml, glass
Sentiment score: 1
Number of reviews: 1
Ease of use TeapotLarge tea strainer allows the tea leaves to expand easilyHeatproof glass that has been heat treated to resist shattering700 ml CapacityDishwasher and heat safe
10. JFC International, Seasoning Furikake, 1.7 oz
Sentiment score: 1
Number of reviews: 1
Use on rice or sushi roll to enhance the flavorMade from sesame seeds and seaweed
11. Sticky Rice Steamer Pot and Basket
Sentiment score: 1
Number of reviews: 1
Authentic way to make Thai sticky riceA premium quality aluminum sticky rice steaming pot, imported from Thailand, made by the very best manufacturerThe pot is just the right size for American stovetops, allowing you to make a generous portion suitable for large parties or just a few handfulA premiu...
12. Better Than Bouillon Roasted Chicken Base, 8 oz Jar in a Gift Box
Sentiment score: 0
Number of reviews: 1
Better Than Bouillon Chicken Base 8 OzgroceryNatural GroceryFoodSoups & Broth
13. Land of Plenty: A Treasury of Authentic Sichuan Cooking
Sentiment score: 1
Number of reviews: 1
W W Norton Company
14. All Under Heaven: Recipes from the 35 Cuisines of China [A Cookbook]
Sentiment score: 1
Number of reviews: 1
Ten Speed Press
15. Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand [A Cookbook]
Sentiment score: 0
Number of reviews: 1
Pok Pok
17. Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories
Sentiment score: 1
Number of reviews: 1
Stir Frying to the Sky s Edge The Ultimate Guide to Mastery with Authentic Recipes and Stories
18. Chinese Snacks (Wei Quan Shi Pu)
Sentiment score: 0
Number of reviews: 1
Used Book in Good Condition
Some additions to the Japanese section:
As an aspiring cook of Chinese foods, I got a book called "stir-frying to the sky's edge" and most of the recipes in it call for at least 3 of the following ingredients. I had one hell of a time tracking them all down at my local H-mart, but they were all there. It just took a very thorough inspection of the sauce and liquid ingredient isles.
Chinese:
Don't know shit about Korean cooking (except that it requires good micro).
Thai:
Some posts in here have covered Indian starter spices really well so I wont repeat them, but I will tell you some of my experiences:
Anyway, took me about two years to figure all this shit out and I'm still going, so hopefully you wont have to take that long. I find that after the initial cost of investing in these asian pantry items, you can just pretty much buy only meat, veggies, and grains and make nearly anything since you've got all the flavors on hand. Have fun shopping.
Yummy mango & sticky rice!!
 
Check out my blog for tasty pictures and details on the recipe!: https://lyndygates.com/
 
Ingredients:
 
1 cup of sweet rice soaked in water overnight
 
1 mango
 
1 cup of coconut milk
 
3 tbsp of sugar
 
A big pinch of salt
 
Sticky rice steamer basket & pot (linked down below)
Directions:
 
⁃ Soak your sweet rice in water overnight!
 
⁃ The next day, drain your rice and place in steamer basket
 
⁃ Fill a pot with water a little less than half way and place over the stove to bring to a boil
 
⁃ Once the water is completely boiled, place the steamer basket with the rice in it over the pot and cover with a bowl or damp towel
 
⁃ Let the rice steam for about 20 minutes, checking at 10 minutes to stir the rice to give an even steam
 
⁃ Once the texture reaches sticky rice, remove from the pot and place in a bowl or on a plate
 
⁃ To make the sauce, place your coconut milk, sugar and salt in a pot and over the stove on a medium heat. You only need to HEAT UP the mixture so DO NOT bring to a BOIL. The coconut milk cooks very fast and will turn into an oil if you over cook it. Just mix everything together and wait till the sugar dissolves and your mixture is heated. Once you see a little steam come out and the sugar is dissolved, remove from the heat and place in a bowl.
 
⁃ Add a little of the sauce to your rice and stir, just to coat the sticky rice and bring out a little more flavor. Don’t pour too much because it will make the rice soggy. Plate your rice however you want and slice your mangos. Place the mangos next to the rice and drizzle a little more sauce over the top. Sprinkle with some sesame seeds if you would like and serve!
 
So simple! This recipe is PERFECT for any occasion, fancy or casual. It is a huge hit for everyone and it’ll having you crawling back for more! I know it might be hard to find the steamer basket and pot so here’s one I found on amazon that’s very similar to what I have (NOT SPONSORED): https://www.amazon.com/Sticky-Rice-Steamer-Pot-Basket/dp/B00019MRRE
 
Enjoy! :)
Those look great!
I am a tea fiend, so I can help you out most there. :) I personally own the first cup and am personally not happy with it, despite its good looks. (FYI, tea leaves easily get stuck in the drain slits, not to mention it's incredibly fragile.)
I would instead suggest this teapot instead, which is still glass and the filter is good quality. Pro-tip: For tea that expands into much larger leaves (blossoming or oolong teas), no need for the filter so you can see the beauty of the tea expanding. :) Another suggestion would be the Teavana Perfectea Maker for a gravity brewer that lets you see the tea leaves brewing.
I personally recommend All Under Heaven: Recipes from the 35 Cuisines of China, by Carolyn Phillips.
It goes through the different regions of China and describes their food, different influences and flavors.
It has Uyghur food from Xinjiang, Hakka food from the South, Russian food from Dongbei.
It doesn't have pictures like some cookbooks, but the illustrations are charming and will explain how to do some more complicated maneuvers. I checked it out from my library a last year, and loved it so much that I bought it when it went on sale a little bit ago!
Without a doubt, Land of Plenty by Fuchsia Dunlop.
She was the first Westerner to graduate from the Sichuan Institute of Higher Cuisine and spent a couple of years cooking at some of the best restaurants in Chengdu. This may be the best cookbook of any type that I've ever used. The recipes are spot on, authentic, and amazing. Her follow up Hunan book is good as well, but Sichuanese style is where it's at!
I would suggest sticking with one region at a time since cooking styles and pantry items are so different. A Chinese cookbook with multiple regions is like having a singular European cookbook with chapters for British, French, Italian, and Greek. You're not going to learn much and I doubt the recipes would be that good.
I bought this pho base, it is actually really good! It is the equivalent of "that other pho place, you know, the one that's not as good as your favorite" in quality. Each box is enough to make something like 6-8 quarts depending on how strong you want it. I make half batches and it is plenty for two humongous servings.
This. I have this version: http://www.amazon.com/Chinese-Cuisine-Wei-Chuans-Cookbook-Huang/dp/0941676080/ref=pd_sim_b_1 and it is a great book with traditional recipes. You'll definitely enjoy this book.
For those interested in reading more about Filipino cuisine, some great books on the subject include Memories of Philippine Kitchens, The Adobo Road Cookbook, and Kulinarya.
wow this is great! a vegetarian ex girlfriend of mine introduced "furikake" to me and i have been looking for nori komi ever since (without knowing it under that name).
so tonight i found this! http://www.amazon.com/JFC-Nori-Komi-Furikake-Seasoning/dp/B0006G5KEY
This was my first of her sauces. Personally I find myself using the mushroom version.
They are all good though!
Link to amazon for what I am talking about
Check out Electric Pressure Cookers! They work as a pressure cooker, slow cooker, sever and RICE COOKER!! The best investment in my kitchen.
This is what I use for my pad see-ew. (I wouldn't suggest paying that much for it - I got it at my local Asian grocer for like less than $5).
Regular soy sauce DOES tend to have sort of a harsher, saltier flavor, so that's why a "mix" or a "light" soy sauce is suggested. But in all honestly, I would just find a "light" soy sauce you like and try it out.
We use this but I've seen some families use this
Personally, I would go with the first or use a bit of chicken broth when making the initial broth.
To get you started:
Pok Pok (book)
Thai Food (book)
Thai Food and Travel (website)
Thai Table (website)
You might try books published by Wei-Chuan Publishing, they have several bilingual, English-Chinese, editions. Chinese Cuisine features dishes from several regions, and Chinese Snacks has many of the goodies you find on the street or at a dim sum restaurant.
https://www.amazon.com/dp/B079VTBKHD/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1
Try this one. The key ingredients are the dried chilies and the "Sichuan Peppercorn," which has a numbing flavor to it.
http://appetiteforchina.com/recipes/sichuan-boiled-beef-fiery-sauce
Key ingredient:
http://www.amazon.com/OliveNation-Szechuan-Peppercorns-2-oz/dp/B000EM6FV2