Introduction to Sauces – Version 1


For those who are not familiar with the ingredients and sources that I usually use. There are pictures for reference. There are always other brands in the market, they are equally great.

  • Rice Wine
  • Soy Sauce
  • Chilli Bean Sauce
  • Black Vinegar
  • Rice Vinegar
  • Dry Chilli
  • Fermented & Salted Black Bean
  • Sichuan Peppercorn blended with chilli powder
  • Rice Steam Powder (rice powder with 5 spice, available in most Asian grocers)
  • Sweetened Soybean Paste
  • Tapioca Starch (good as batter)
  • Sesame Paste
  • Peppercorn Chilli Oil
  • Sesame Oil
  • Dry Black Fungus
  • Star Anise
  • Candlenuts




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