A few weeks ago I did a session on things to cook with possibly unfamiliar things from the Asian grocery store for my women’s group. I came home and started to write it up, and then my laptop died and I am still resting between computers. On a borrowed laptop for the moment, and claiming the blog Amnesty originated by Eating With Jack and used to such great effect by Jackie herself, then extended by Claire of Melbourne Gastronome and enthusastically (and gratefully) joined by Ed from Tomatom and Sarah of Sarah Cooks. It’s twitter’s fault.
This is approximately how much stuff you need to demystify your average Asian grocery store, with the addition of a bonus Hairy McClary backpack full of nappies, wipes, toddler snacks and a cold drink. If your car is getting fixed, you’ll be needing a large hand truck. Fortunately I didn’t have far to go.
When you get there you’ll need tables to fill up with all manner of until-now mysterious things, like giant packets of fungus and small jars of stinky fermented tofu, bundles of greens, jars full of bark, tiny bottles of mustard oil so pungent it burns your nasal hairs, etc, etc.
I think one reason why some people are cautious about buying things from an Asian grocery store is that so much stuff is packaged, and if you don’t know what it is, or what the thing you want looks like, it gets confusing. So we ripped open all the plastic and set about rehydrating, sniffing, poking and tasting.