Fish Sauce

Fish sauce is a flavorful, amber-colored liquid made from fermented fish, typically anchovies, mixed with salt and water. It's a staple in Southeast Asian cuisine, known for its umami-rich, salty profile.

Notes

Always use fish sauce sparingly due to its intense saltiness. Shake well before use, as natural sediments may settle at the bottom.

Uses

Marinades for meats and seafood
Stir-fries and noodle dishes
Soups like tom yum and pho
Dipping sauces such as nước chấm
Seasoning for grilled dishes
Enhancing the flavor of braised dishes

Replacements

Soy sauce (less umami)
Oyster sauce (sweeter and thicker)
Miso paste (diluted with water)
Worcestershire sauce (for a tangy alternative)
A mix of soy sauce and seaweed flakes

Ground Cardamom

Ground cardamom is a fragrant and slightly spicy spice made from the seeds of the cardamom plant. It has a warm, citrusy, and floral flavor that adds depth to both sweet and savory dishes.

Ground Mustard

Ground mustard is a fine, yellow powder made from dried and ground mustard seeds. It has a sharp, pungent flavor that mellows when cooked, adding depth and spice to dishes.

Recipes to try

Thai Peanut Veggie Lettuce Wraps

Crispy, fresh veggies hugged by buttery lettuce leaves, drizzled with a creamy, tangy peanut sauce that'll make your taste buds do the tango.

Pork Tenderloin with Garlic Honey Glaze

Succulent pork tenderloin kissed with a sweet, sticky glaze of garlic and honey for a flavor punch that'll have everyone coming back for seconds.