Condiment Mania

We’re stepping up Project Pan Asia big time in the household, buying condiments and ingredients that will force a tectonic shift in how we cook. In the interest of such a culinary sea change, I hit the local Thai supermarket and stocked up on a few ingredients that I intend to rely on in the near future, expanding my cooking repertoire, and by default the palates of my impressionable children. What you see here is two types of soy sauce (one low sodium, one treacly and dark and molasses-like), one bottle of funky briney lovely fish sauce, and one syrupy bottle of oyster sauce. The foundation is a row of canned coconut milk, the heavy cream of southeast asia. Olive oil? We don’t need no stinking olive oil.

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