Thought it would be useful to share what I keep in my kitchen for cooking in a flash. Not an exhaustive list and neither are all of these available at all times, but the basic stuff to cook fast and make something flavorful quick.
For Chinese:
- Asin Kecap (Sweet Soy) – when you need a little sweetness and thick gravy. Chilli Paneer/Chicken/Manchurian
- Dark Soy – To Seasoning Meats
- Light Soy – For Stir Fry
- Oyster Sauce – For Stir Fry – I use the veg one made from Mushroom extracts. Used a lot in Cantonese cuisine
- Rice Vinegar
- 5 Spice Chinese Spice
- Chilli Garlic Sauce
- Tomato Chilli Sauce
- Sesame Oil – For marination, dips or quick stir fry
- Peanut Oil
- Chilli Oil
- Sichuan Peppercorn
- Star Anise
- Dried Wood Ear and Shitake Mushrooms (get it when you needed it)
- Rice wine – unsalted
You don’t have to get all of this and keep it around all the time. Even if you have different sets of the above you can whip up stuff that tastes great.
For Indian:
- Dry Fenugreek Leaves
- Poppy Seeds
- Mustard Seeds
- Fenugreek Seeds
- Cumin Seeds
- Coriander Seeds
- Onion Seeds
- Turmeric Powder
- Chilli Powder
- Cumin Powder
- Coriander Powder
- Dry Ginger Powder
- Garam Masala
- Cinnamon Powder
- Sambar Powder
- Asfoetida
- Cloves
- Black Pepper
- Lemon Pepper Powder
- Green Cardamom
- Cinnamon Stick
- Bay Leaf
- Dry Red Chillis
- Curry Leaves
- Cashew
- Peanuts
- Mustard Oil
- Vegetable Oil
- Clarified Butter
- Plain Curd
- Mace
- Saffron
- Star Anise
Watch out for more…
Flash Cooking and More 