Pantry

(or fridge). I wouldn’t call this a list of condiments, but I also wouldn’t necessarily label them as pantry items. These items belong in their own unique category of “things to always have in your pantry or refrigerator so that you can improve your cooking and manipulate any boring dish into a delicious one by adding a few ingredients into your cooking regime.”

For those of you who purchase store bought hummus, or salsas, or only eat Chinese food if its take-out, and are too intimidated by the unique-seeming ingredients in some of your favorite dishes to cook yourself – well and behold a list of ingredients to make you more confident in the kitchen and to venture into a whole new perspective of food. I feel that this could also come in handy for the ingredient-savvy wizzes out there. For all of you, here is a look at my favorite items to keep in my pantry or refrigerator. It is amazing, the impact that these accessible, yet special items, can have on your cooking. Oh, and don’t get me wrong, I still purchase store-bought hummus and order take out. Xo

COCONUT MILK | A thick, milky-white liquid extracted from the white meat of mature brown coconuts. This versatile, creamy, dairy-free ingredient is something I always like to have in my pantry, as it can essentially turn any simple dish into something exotic. The coconut milk you want to use for cooking comes in a can and differs greatly from coconut milk used as an “alternative milk” for coffee, cereal, etc. It is most commonly used in Southeast Asian cuisines but is great in all sorts of curries, braises, soups, greens, marinades or even baking. My go-to brand is Thai Kitchen Organic Coconut Milk.  

CHILI CRISP | Chili crisp gets its own section because it is all the craze right now, rightfully so. Essentially, chili crisp is chili oil, with the addition of extra ingredients and bonus texture. The most perfect balance of spicy, sweet, savory and umami, this is the condiment to put on everything. You can make it, or you can buy it. Lao Gan Ma Chili Crisp from the Guizhou province of China is the OG. But you can also find Taiwanese, Japanese, and Mexican Chili Crisps out there, all using different types of chilis and ingredients. Be adventurous!

CHILI OIL | oil + chili peppers.. The beautiful, spicy, yet flavor-packed/umami addition to any dish when cooking or garnishing. Chili oils are made all over the world, each incorporating unique elements to the base of oil + chili. In China, chili oil is made using ginger, garlic, Sichuan peppercorn, cinnamon, star anise, sesame seeds, bay leaf, or Chinese black vinegar. In Japan, chili oil (Rayu) traditionally incorporates sesame seeds. In Italy, chili oil originates from the southern region of Calabria (see next paragraph on Calabrian Chiles).

CALABRIAN CHILES | hailing from Calabria, a region in Southern Italy famous for its hot peppers, here we have a delectable chili paste/oil that is made by crushing Calabrian peperoncino (dried peppers) with extra virgin olive oil. The peppers are bright, fruity, and moderately spicy, with just enough kick to enhance a dish. This works great in pasta sauces, drizzled over dips, in an Italian-inspired sandwich, with eggs, or on pizza. Tutto Calabria is a crowd favorite.

CORN STARCH | the starch derived from corn grain. It is a common food ingredient, often used to thicken sauces, soups, pies or gravies, but I rely on corn starch mostly to crisp things up. Tip - corn starch must first be whisked with a room temperature liquid (oil or water) before adding into cooking, otherwise it will clump up. Corn starch has become my guilty pleasure since I was introduced to it through my abundant consumption of tofu. Ever wonder how restaurants get that perfect “crispy outside, soft inside” baked tofu? Corn Starch. You’re welcome. (Recipe coming soon)

DRIED CHILES | to add unique flavor (and sometimes heat) to sauces, salsas, pastes, rubs, look no further than dried chiles. The most popular include Ancho (dried poblano – mild heat, sweet, jammy), Chipotle (dried jalapeno – smoky, spicy, nutty), Guajillo (dried mirasol - mild and tomatoe-y), Cascabel (spicy and peanuty), and Árbol (bright red and very spicy). Dried chiles are picked ripe and then dried, giving them a complex, sweeter and fruitier flavor than the OG chili pepper when fresh.

FISH SAUCE | all hail fish sauce. Due to the fact that I really want you to use this ingredient, I’ve decided to leave out what it really is and how its made. It is a staple ingredient in East Asia and Southeast Asia, and is responsible for my personal obsession with this type of cuisine. It brings so much flavor to a dish - its sweet, salty, slightly fishy, umami, fresh and a lil’ funky. Just a dash adds so much flavor to salad dressings, stir-fries, marinades, especially in Asian cooking (but not limited to). Think about papaya salads, larb meats, pad thai, nam phrig noom dipping sauce (fish sauce, cilantro, lime juice, garlic, chili), thai curries.. all so flavorful. Thanks to the magic ingredient that is fish sauce.

GOCHUJANG| Korean fermented pepper paste that adds a sweet/spicy/umami to everything you cook with it. In its most pure form, it is a beautifully red, thick paste made from red chili peppers, sticky rice (sugar), fermented soybeans (think miso) and salt. This ingredient comes in handy for marinades, sauces, stews, soups or even as a dipping sauce with the addition of lime, ginger, garlic and olive oil. It can vary in sweetness, complexity, and heat depending on the brand you buy so try a few and choose your favorite! Traditional Gochujang pastes are sold in plastic red jars, like shown, but Mother’s In Law makes a pretty good selection as well. Just make sure your recognizing the difference between concentrated paste and a tangy dip.

HARISSA | a Tunisian red chili pepper paste used primarily in North African and Middle Eastern cooking. In its simplest form, harissa is made from a blend of hot chile peppers, olive oil, spices (coriander, cumin, caraway), and garlic. The spiciness can vary depending on the type that you buy. I personally like keeping mild/medium harissa in the fridge, and add heat to it with red chili flakes depending on the mood.  

MIRIN | an essential condiment in Japanese Cuisine, Mirin is a type of rice wine similar to sake but with a lower alcohol content and lots of sugar. It possesses bold umami flavor and adds shine to sauces, glazes, and salad dressings. I add it when cooking Asian cuisine to add a bit of sweetness and texture, but especially enjoy a dash in my salad dressings.   

MISO | a traditional Japanese seasoning produced by fermenting soybeans with salt and a mold called kōji that has been cultivated from rice, barley, or soybeans. The color, aroma and taste varies based on where it is made, the proportion of soybeans to koji, and the fermentation time. This paste is pleasantly salty, earthy, funky, umami and has a very deep flavor that can create a unique taste when incorporated into an array of dishes. White Miso is sweeter and more milder in flavor. While Dark Miso (red or brown) is earthier and more intense. Use it in soups, stir fries, as a marinade, with tahini, in baking, in dressing. Add water and/or oil to smoothen it up.

NUTRITIONAL YEAST | ok kind of a nerdy one that may not suit everybody, but I love it for its nuttiness, creaminess, and its magical ability to sort of, kind of replicate cheese in many recipes. Scientifically speaking, nutritional yeast is an inactive form of yeast (Saccharomyces cerevisiae, aka the same yeast used to leaven bread or brew beer), that has been dried to extract its nutritional benefits. It can be used as grated cheese in salads, over pasta, on popcorn as it is often used as a cheese-replacement in vegan diets. It is also lowkey full of vitamins (B12), amino acids, protein and antioxidants. Check it out.

PONZU | a citrus-y soy sauce with intense saltines, bright acidity and freshness. Great for salad dressings, marinades, as a dipping sauce, and as a sauce for stir fries or meats.

RICE WINE VINEGAR | a vinegar made from fermented rice that isn’t too vinegar-y. It has a mild, slightly sweet, fresh and less acidic flavor than most vinegars. Its gentleness lets the flavors of whatever you’re putting it on to stand out. Good for pickling, salad dressings, slaws, sushi rice, soups, marinades, you name it.

SESAME SEEDS | the #1 garnish, maybe alongside fresh herbs. Sesame seeds are fantastic sprinkled on ANYTHING – stir fries, curries, braised meat, tofu, noodles, white rice, avocado toast, eggs, cookies you name it. A sprinkle of toasted sesame seeds brings a slightly nutty and crunchy texture to anything you dash it onto. Put it on plain white rice, and you’ve just created a dish that your family will be impressed with.

TAHINI | A creamy, nutty paste made of sesame seeds that is a staple of Middle Eastern cooking, Mediterranean cooking, and my cooking! It is most known for its role in hummus, but tahini can also be used in creamy salad dressings, baking, in noodles, on toast with honey, in marinades and even in smoothies! For a simple tahini dipping sauce, add lemon, water, and salt.

ZAATAR | The best best best “family of herbs” or spice blend out there. A Middle Eastern blend of savory dried herbs (like oregano, thyme, basil thyme, savory, majoram), toasted sesame seeds, dried sumac, earthy spices (like cumin or coriander) and salt. Tastes great sprinkled over anything, with bread, as a rub, in a marinade. You can make your own personalized zaatar using your favorite herbs and spices. There are no rules. Make it. Put it on everything.

Questions about these ingredients? Ask Coco.