I just went to Kim Phat to replenish my Asian pantry. It’s all I ever seem to eat these days, because the cuisine is a) spicy, and b) very vegetarian/pesco-friendly.
So I thought I’d just assemble what I have for your amusement. I left out some of the almost-empty bottles in the refrigerator, but here’s what’s in this photo (click on the photo to magnify):
From left to right, top row: Tamari soy sauce, spicy Thai chili sauce, plum sauce, sweet red chili sauce, (top) sambal oelek (bottom) coconut milk, (top) Mussamun curry sauce (bottom) green curry sauce, (small jar) shrimp paste, (top) tamarind sauce (bottom) kimchi, mirin bought in Japan, (top) Thai green curry paste (bottom) “goma” sesame salad dressing bought in Japan, dark shoyu bought in Japan, ultra-high-quality shoyu bought in Japan (haven’t had an opportunity to use it yet!) sesame oil bought here, and ultra-high quality sesame oil bought in Japan.
Front area, left to right: turmeric root, Thai stir-fry paste, rice paper, rice vermicelli, lemongrass and palm sugar. There is galangal in my freezer and numerous Asian condiments in my refrigerator that I’ve left out, but this is my basic Asian pantry. What’s in yours?
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