this stuff is actually delicious... goes a little hard on the ginger for my taste but this can definitely be used to elevate many summertime bbq/grilling sauces.Also soups. Enjoying a nice shiitake and taekyung broth with it now.
Fuck yeh KeeKumbro. The chilli sauce with the sweet potato is great.
>>20415373Rhee Kum Kee is my go-to for Shiny and Kongolese sauces. I really love their vegetarian oyster sauce, it's delicious but also you don't have to worry about eating horribly polluted Chineaze sherrfish
>>20415373Nine out of ten cybertroopers prefer Lee Kee Kum brand cybertrooper sauce.
>>20415373I'm almost out of my oyster flavored sauce by the same brand. but the premium you show is like 110% higher price.I only use it as a component of marinadesis the premium really worth it then?
>>20415565yes. especially if you use it all the time
>>20415583>>20415565you need your lead and mercury fix afterall
>>20415589there's no lead or mercury in the ingredient list of the non premium>>20415583I wish I could get the 9oz bottle like I can with the imitation stuffI don't mind spending 13.50/18oz if it really is the bees knees.but I do love cooking soy chicken on the charcoals, and the season is almost upon us
>>20415565That extra 10% is not going to break you. Try a bottle. You can taste the difference right away with just a little on your fingertip.
>>20415626>10%no it's 110%learn to read
leaky cum lmaooo
>>20415633dafuq? The entire bottle barely costs over $5 after taxes.
>>20415614>in the ingredient list
>>20415373based lee cum gay brother, their chili oil is much better than lao gan ma too
>>20415872agree, LKK chirri oir is fucking tops
>>20415373oh fuck the white man is learning our secrets
>>20415677the best deal I can see is $13.50 for 18oz for premium.If I bought two 9oz bottles of the imitation stuff, the total would be $6.24 (one 9oz bottle is $3.12If I went through amazon I would have to buy two bottles of the premium.13.50 won't break me so I probably will check it out. just wish I could try a 9oz bottle first, but I don't see that at all for the premium
>>20415967If you want Asian stuff, go to an Asian market or use the Weee! app (highly recommend btw), otherwise you'll be charged extra for "exotic" stock.
>>20415989Tried to order from Weee! but all they have in my area is snack food, none of the sauces, meat, or fresh produce they had when I worked for them in Seattle
>>20415989>Weee! app (highly recommend btwwhat else is good on there?that premium oyster sce is only 6 bucks
>>20416058You can switch between several different Asian countries and just browse what they've got for each. There's quite a bit available, at least in my area.I couldn't find prepared Tako Wasabi anywhere but these guys delivered it right to my door. Also got a shitload of chopsticks, 2lbs of good lamb meat, a bunch of different spices, xiaoxing cooking wine, and a bunch of other stuff, all for great prices. It's also got this cool feature where if you share your order with friends on the app, you get some money back. If they buy stuff from your order, you both get money back. It's overall just the most convenient service I've seen for Asian goods.
lao gan ma balls and eat my lee kee kum hah
>>20416097>Tako Wasabicouldn't find that, but there is sooo much to choose fromalmost forgot that I need mirin for some true yakatori recipe. I was just going to try to doctor up some xiaoxing wine, there is so much on this appthanksif anyone else has any rec's for asian foodstuffs, let me know. I have no idea and don't want to go in totally blind with an ordergonna have to try some of the odd kitkats for sure
>>20417377Get some haw flakes, legit the best snack of all time. Also get some nice soy sauce, and some doubanjiang and hunan pickled peppers. That shit is delicious with cabbage and bacon. Lmk what category of food you're thinking of and I'll tell you some recs.
I only like the premium soy saucesMade this cabbage mushroom stir fry and was cooked perfect
>>20415373Wow, I too am glad to see a fellow trans woman understand how good this sauce is
>>20417571>haw flakes, legit the best snack of all time>Mackenzie Chung Fegan, writing in Bon Appetit, likens them to Necco wafers, and I think that is pretty spot on. They had a sweet, slightly-tangy cranberry-like flavor with a tiny bit of chew.is this accurate? doesn't sound like a GOAT snack,when I first checked out the app it was snacks then I looked at JAPANand then I seen a Best sellers catagorywhat is a good premium soy sauce?pic related is my currant aisian sauces, my taste buds are shot and I never put too much thought into going for the good soy sauce
>>20417573this looks tastywhat is the purpleish red cubed jelly looking stuff
>>20418540I think that's red cabbidge
>>20418543ok I see most of it is not so cubed like the top left piece, that was throwing me off
>>20417573looks yummywhen are you inviting me round to your house for lunch anon?
>>20418547for a moment I thought it was roughly chopped red onion until I looked closer
>>20418533also can anyone tell me if I store these right?the three on the right I keep in the fridge and they three on the left in the cupboard
>>20418581This is a toughie, I've looked into this awhile back and made my choice based on what I was reading.>soy sauce, sesame oil, cooking wine are all fine to leave in the cupboard>thick sauces that are high in sugar or glutamines like öyster, hoisin, etc should be refrigeratedI do also refrigerate my chirri oil so idfk
>>20418581>>20418533Don't use dark soy sauce for everything, that's mainly for coloring food and giving some more flavor to food. You should have a regular soy sauce, I use Lee Kum Kee premium soy sauce for 99% of cooking and then only use the dark for roasting.Soy sauce, cooking wine, and sesame oil is fine in the cupboard, and ideally oyster sauce is in the fridge but desu it doesn't really matter most people in Asia set all their sauces out on a countertop anyways.
>>20418639I only use Leaky Cum for oyster sauce, I find Pearl River Bridge is better for everything else. They also sell the larger containers of soy sauce that's more economical and better if you have dispensers.
>>20418658buying in bulk like that is ill-advised unless you're running through it like you have a restaurant. even soya sauca goes stale (maybe not "bad", but stale) if it sits around for months on end.also I find the Rhee Kum Kee premium soya to be the best fucking soy out there, imho
>>20418671I have a bottle of the same stuff, but I exclusively use the first pressed stuff for dishes like steamed fish and a few other classics. For the rest I use regular soy sauce because it's going to be mixed with a bunch of other flavorings anyway.https://youtu.be/Y8vQqycw0kY?si=t_5CXHPNa4iuHqr1&t=280Chef here specifically calls for premium soy sauce for the stir-fired rice noodles, but most of his other videos will use regular.
>>20418671>best soy>isnt handmade by autistic Japanese workers and aged for yearsNice tryhttps://youtube.com/watch?v=MKbRu3_Ynpk&pp=ygUWamFwYW5lc2UgYXJ0aXNhbmFsIHNveQ%3D%3D
>>20415373what are your thoughts on chicken stock powders? I prefer kum over knorr.
>>20418782>I prefer kumWe know you do anon
>>20418782eh for that I'm going with Knorr
>>20418639>Don't use dark soy sauce for everythingI use it mainly for my soy chicken marinade I found on youtube it also has regular soy, oyster sauce, sliced ginger and corn starch, sugar and oil>>20418715also this is another reason I figured regular non premium soy would be fine, being used with all those other sauces and stuff.but I'll try some premium seeing that the prices on that weeeee! app are so goodI see the fish sauce has a bit of sugar in it but it's real thin. should be ok in the cupboard too?I'm not even sure what I did that called for the fish sauce
>>20418671>Chinese>premium
>>20418834I spent the big dorrars on Japanese tamari soy sauce once and was really disappointed. it was nicer than the regular Kikkoman battery acid, but that's not saying much. not worth it and way way not as good as LKK or Pearl River
>>20418844t. chinamanChinese didn't invent soy sauce, so they naturally cannot be good at it.
>>20418861oh anon I think we all know they did
>>20418861Well, looking at wikipedia, it seems like the Chinese have altered this history as well.Back in my day it weren't believed that Chinese invented soy sauce.Damn the Chinese.
>>20418844Chinese soy tastes like salty water.
>>20418874wait elaborate. did they NOT invent soya sauca and are now editing history to claim they did? or what?
>>20418889Your paraphrasing of my sentence is confusing me.>and are now editing history to claim they did?Yep. They do that a lot.Many 'decisive victory (obviously talking about war articles)' against the Chinese, on wikipedia, no longer say 'decisive' anymore. Even when China suffered 1000 deaths and their enemy suffered 0 (ZERO), it no longer says 'decisive'.
>>20418889Thinking about it, how can we actually trust them? They are untrustworthy in general, so how can we know they didn't just plant 'historical evidence' and dig it up again to 'prove' their history? Pretty sure they did that for the South China Sea to 'prove' it was their's.
>>20418889Come on man, this is easily verified by googling it. Koreans invented it, it spread from there to Japan, then to India, then to China by way of India.
>>20415373OYSTER SHOT--------------------2 ounces of vodka3 dashes of oyster saucedash of Shaoxing Wine
>>20418968but 1.4 billion (mostly male kek) chineaze disagree
>>20418658>gigantic jerry can full of instant food ruinerI'll thank you in advance to keep that away from anything you might make for good Christian people.That stuff tastes and smells like someone added soy sauce to a water puddle that was squeezed out of the gamey fur of week-old roadkill.
>>20415373premium goyslop
>>20419219>first ingredient is oyster essence, rather than it being the 4th or 5th ingredient>not premium>"goyslop! goyslop! BAAAWK!"
What do you guys use your xiaoxing for? What specific dishes? Tried to use it to steam some bok choy and just made them taste weird.
>>20419219there's nothing in there that's remotely off, Karen
>>20419267that seems like a weird use for it to me. I've only ever used it for making marinades where it's just one ingredient among many others. It's damn near interchangeable with dry sherry so you could use it to make sauces you'd normally reduce sherry into.
>>20419267i only ever use it for deglazing the hot pan when I stir-fry. don't bother using it in liquids like soups and def not with steamed foods.
>>20419267I was watching a cooking with lau video and he mentions in one of the videos if you use it in a marinade then you should also use it to deglaze as wellI added it to that soy chicken marinade I've been using and it was even better
>>20415967that's probably a drop shipper fee
>>20418581soy can go in cupboard, depending on what's in the fish sauce that may need refrigerated (especially if it has sugar)
>>20415373Best one, its pretty dark so don't pour it all on there.
>>20415967I bought 2 and gave one to my dad last time i saw him.
>>20420045I see that now.the reason I had it in the fridge is on a previous bottle of kikomen low sodium soy sce , I noticed floaties of some sort. so I thought maybe I'll keep it in the fridge
>>20420035if by that you are talking about a third party seller on the walmart websiteit definitely is, seems like more and more shit there is just that
>>20420065>noticed floaties of some sortyou're not supposed to drink it straight from the bottlekeep your backwash to yourself anon
>>20418658based PRB appreciator
>>20420057what is this used for
>>20420466I add a drop to tamari to make it richer, great to saute mushrooms and onions, nice addition to marinades.
>>20418533Dumb question, but nearly every Chinese recipe I can think of involves all 6 of these ingredients, but you never see them combined into a premade sauce.
>>20420693usually when you get a bottled "stir frai" sauce or the like it's made up of all those things, plus plenty of other shit like HFCS and emulsifiers and whatnot
>>20420693I'm retarded when it comes to making Chinese food. and just have two or three recipes I follow.still not sure what I bought and used a little fish sauce for. I'll have to look through the recipes I saved and find it
>>20415373>goes a little hard on the gingerDoesn't have any ginger according to the label.
>>20415373oyster sauce has become as irreplaceable as soy sauce to me. rice without oyster sauce and soy sauce = garbage
>>20421587do you just dump it on? what does it taste like
>>20421574I may have been tasting the szechuan peppercorns I added to the broth I was having at the time of posting. Haven't tasted ginger in anything else I've used the sauce in since.
