Fish Sauce

Fish sauce is a flavorful, amber-colored liquid made from fermented fish, typically anchovies, mixed with salt and water. It's a staple in Southeast Asian cuisine, known for its umami-rich, salty profile.

Notes

Always use fish sauce sparingly due to its intense saltiness. Shake well before use, as natural sediments may settle at the bottom.

Uses

Marinades for meats and seafood
Stir-fries and noodle dishes
Soups like tom yum and pho
Dipping sauces such as nước chấm
Seasoning for grilled dishes
Enhancing the flavor of braised dishes

Replacements

Soy sauce (less umami)
Oyster sauce (sweeter and thicker)
Miso paste (diluted with water)
Worcestershire sauce (for a tangy alternative)
A mix of soy sauce and seaweed flakes

Star Anise

Star anise is a star-shaped spice native to southern China and Vietnam, renowned for its intense licorice-like flavor and warm, aromatic scent. Its smooth, glossy exterior encases a seed pod that delivers a sweet, slightly peppery taste with hints of cinnamon and clove. This spice is a cornerstone of Chinese five-spice powder and is celebrated for its ability to infuse warmth and depth into both sweet and savory dishes. Its unique shape and flavor make it a visually striking and essential ingredient in many Asian cuisines.

Almond Flour

A finely ground flour made from blanched almonds, offering a delicate nutty aroma and a tender crumb to your baked goods.

Recipes to try

Thai Coconut Curry Chicken Soup

Creamy, fragrant, and packed with flavor, this soup is a symphony of spicy curry, tender chicken, and fresh herbs.

Sweet Potato Bacon and Egg Breakfast Hash

Golden, crispy sweet potatoes mingled with smoky bacon and topped with a perfectly runny egg—breakfast just got exciting.