Hello everyone,
I am TheSassyChef’s pantry, and let me say, what an honour it is to be invited here today. I am so glad TheSassyChef has finally decided to share her culinary experiences with the World Wide Web, because I was worried for a minute that she might let her food-obsession consume her in her solitary life as a student. But my worrying was for naught it seems.
She asked me to introduce myself today because I am one of her confidants, as they say, and one of the only people in her life who understands how important food is to her. I have seen her through the good, the bad, and the ugly, and my contents hold the secret of her many ups and downs. But today, we’ll only talk about the ups.
As pantries go, I am an undeniably Asian one. I am always stocked with sushi rice, soy sauce, black vinegar, Guilin chili sauce, and sesame oil, and I can only recall one instance when I did not have any cornflour, but TheSassyChef has assured me that will never happen again.
In the past year, I’ve also seen a shift from quintessentially Chinese ingredients, such as black bean sauce and oyster sauce, to Thai and southeast Asian flavours, such as fish sauce, coconut milk, and red curry paste. The most aromatic ingredients are probably the dry Kaffir and Bay leaves, and the rice cooking wine. My favourite ingredient, and her best-kept-secret, is the store-bought peanut satay sauce.
TheSassyChef has also been flirting with the domain of baking, although less successfully. I have had to make room for baking flour, brown sugar, molasses, artificial vanilla flavour, nutmeg, cinnamon, oatmeal, and chocolate chips. I’ve also had to make room for tomato sauce, garlic, and basil for the times TheSassyChef craves pasta (she’s also against store-bought pasta).
TheSassyChef tells me she doesn’t like using pre-made chicken soup base, or artificial flavours like ginger or onion powder when there’s real ginger and onion to be had, but she nonetheless keeps them around all the time. What a lazy hypocrite.
And finally, the newest additions to my collection are sushi ingredients: dry seaweed sheets, rice vinegar, sesame seeds, and Japanese mayonnaise.
So that’s that. Don’t tell her I said this, but personally I don’t think she’s found her place yet in the culinary world. One of these days, my little girl will grow up to be a big and powerful overlord-type chef, or at least an excellent wife, but until then, I’ll encourage her in all her culinary endeavors. I hope you do, too!
Ta ta!
Sincerely,
TheSassyPantry
I can’t live without sesame oil, soy sauce, oyster sauce, pepper, in my dry pantry. But it’s not easy to find premium good quality dark soy sauce around the world.
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Hi there Paigu! This introduction is an excellent start to your blog. I’m looking forward to reading all about your cooking adventures!
Thanks for stopping by ;o)
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My pantry/cupboard is pretty heavy on the Asian ingredients as well. There are so many tasty things out there. I would just like some more space to keep it all.
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hee, what a cute post! Your pantry’s stocked with similar stuff as mine
“TheSassyChef tells me she doesn’t like using pre-made chicken soup base, or artificial flavours …, but she nonetheless keeps them around all the time. What a lazy hypocrite.”
Same here! high 5! =x
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My pantry is heavy on Asian ingredients, too — always several kinds of soy sauce, oyster sauce, lots of spicy things, tons of chili paste with garlic.
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