The Asian Larder https://validator.w3.org/feed/docs/rss2.html Home (Design 1) Fish sauce substitute: what to use instead Shaoxing wine substitute: what to use instead Gochugaru substitute: what to use instead Chinese five spice substitute, and how to make your own What is mirin, and what to use instead What is dashi, and how to make it What is panko, and why it stays crispier What is hoisin sauce, and what to use instead Best soy sauce: light, dark and which to buy Best chilli oil: which style to buy Best instant ramen: what to look for Best chopsticks: which type to buy Salt and pepper chicken Katsu curry sauce How to cook rice noodles without them going sticky Where to buy kimchi in the UK Best rice cooker in the UK Crispy chilli beef Where to buy sesame oil in the UK What is miso? Pork and prawn siu mai Oyster sauce substitute: five swaps that work Best sushi making kit: what is worth buying Sticky miso aubergine Quick kimchi noodles Chicken satay with peanut satay sauce Gochujang chicken Chinese chicken curry Beef in black bean sauce Sesame prawn toast Egg fried rice Chicken chow mein Where to buy miso paste in the UK Where to buy tofu in the UK Where to buy gochujang in the UK Where to buy rice noodles in the UK Best wok in the UK Best ramen bowl set Is a tofu press worth it? Best bamboo steamer Best commercial rice cooker for a takeaway What is kimchi? Salt and pepper chips What is gochujang? How to season a wok Special fried rice What does tofu taste like? What is katsu sauce? Crispy shredded chicken