Thank you, Flo!!! I needed this list last week on a trip to an Asian market and was so lost. I can now stock up on all the wonderful items on your list.
Flo thank you for helping me learn more about Asian cooking. My wife and I were both born in southern Ontario, Canada 75 years ago. Although we have gravitated south and now live in Florida, we still enjoy Chinese restaurants. Down here in Florida they don’t have the amount of Chinese restaurants we had in Canada, and the food is not up to the same standards as the Canadian restaurants Thanks to your TH-cam channel. I am learning how to make more dishes for myself. Although I don’t have a wok, I do cooking on cast-iron frying pans, or sometimes my Blackstone outdoor griddle. Once again, thank you for sharing your recipes and your Christian faith on your TH-cam channel, and I hope you don’t get buried under during snow this year.
Thanks for sharing a bit of your story! You’ll be surprised (or not) to know that being Vancouver, we have received no snow yet and it’s been a balmy 10°C. ☀️
I got a carbon steel wok for Christmas and the first thing I made was one of Flo's fried rice recipes that my family loves. In the last few years the Chinese population has exploded in my area along with a nice Chinese grocery store. I need to go there soon to stock up.
This was a wonderful video. I am very new at oriental cooking, but I like a lot of it if not too spicy. I was so dumb about what to have in stock & this was so helpful. I now have a place to start. My husband says I should order your cookbook also, for my birthday. It is in August, but I will probably do it sooner, because I don't want to wait. Thank you for making your recipes simple, but so tasty. You are awesome, I am so glad I subscribed to your channel. Please keep up the good work, God Bless you & yours!
I actually have all but the jasmine rice. I have never cooked that before. It’s on the grocery list. Thank you and Happy Healthy New Year to you and your family ❤️
Awesome! Thanks, Ms. Lum! All these are ALWAYS in our home. We have about 10-20 kinds of noodles on-hand at all times - Lanzhou, Yi, and Knife Cut are our favourites - but we have SO many others... and my Korean in-laws have me hooked on sweet potatoe noodles for Japchae and Pancit. Because of Koreans... 90% of our rice is short grain ("Sushi") - but I love Jasmine, Jeerakasala (for Ghee Rice), and red, black, and purple rices. Depends on my mood/craving lol Shaoxing cooking wine is good for SO much cooking - not just Chinese! The vinegar we use, though... even my Korean in-laws agree, the Kong Yen Black Vinegar from Taiwan is just... the best. We HAVE Chenkiang and Zhenjiang, etc.... but the Kong Yen is addictive. For soy sauce... KOREANS... so Sempio 701 is a MUST for us, and "Suk" with is specifically for soups (and there IS a difference)... I also really like the Oyster Mushroom flavoured ones... And starches - anyone making Tempuras, chicken wings, Schnitzels, etc. - use either 3/4 or 1/2 flour and the rest rice flour/starch. YOU'RE WELCOME. Adds crispiness. WHICH REMINDS ME... Ms. Lum... maybe could you do a vid on the different usages for starches? Corn, Potatoe, Pea, Rice, Cassava... I tend to use them interchangeably and that's probably not smart... I know it's a bit niche, but... any advice would be appreciated!
Kong Yen Black Vinegar! Thanks for the recommendation! My eyes always glaze over at the vinegar section and I'm looking for a good vinegar for hot and sour soup, so I'll give that one a try. I agree about the soy sauce they're not all alike! I alternate between Sempio and Yamasa as so many soy sauces have high fructose corn syrup in them.....WHY?? In return, can I pass a recommendation back to you? I'd ALWAYS bought Lee Kum Kee Premium Oyster Sauce - until I tried Thai Megachef Oyster Sauce in the gold bottle. It's higher in oyster extractives than LKK, cheaper (at least here in Australia) and oh my it's REALLY delicious. Lucky you having such a window into Korean cooking - we have lots of Korean grocery stores here but I only have my favourite Korean YTubers for guidance! Cheers and happy cooking from Oz!
Love all of your posts and have followed you for a long time (say hello to your kitties). How do you store your bulk Sesame and Avocado oils? I live in Texas now, where I had some Avocado oil go rancid (not from your recommendation). I did live in Seattle for years and would love to hear your suggestions.
Thanks for following along all this time! I store my oils in my dark and cool basement. I found storing oils in the cupboard above my stove or next to my stove definitely shortens their lifespan!
I am aghast that you do not have hoisin sauce, or recommend hoisin sauce as a basic Chinese pantry essential. This is a MUST have for any Chinese kitchen. Other lesser items but highly recommended for a Chinese pantry would be white pepper, black vinegar, and baking soda.
Having the basics at home makes getting dinner on the table more easily. Happy weekend! 💕
@@FloLum happy weekend to you flo and dude and family!!!.
Jasmine rice has so much more flavor! Love it!
Thank you, Flo!!! I needed this list last week on a trip to an Asian market and was so lost. I can now stock up on all the wonderful items on your list.
Wonderful! Thank you! I also appreciate that Spam gets a mention, but not a cameo 😎
Thanks!! This was very informative!
Looking forward to getting started!
Appreciate it! 😊
Flo thank you for helping me learn more about Asian cooking.
My wife and I were both born in southern Ontario, Canada 75 years ago. Although we have gravitated south and now live in Florida, we still enjoy Chinese restaurants. Down here in Florida they don’t have the amount of Chinese restaurants we had in Canada, and the food is not up to the same standards as the Canadian restaurants
Thanks to your TH-cam channel. I am learning how to make more dishes for myself. Although I don’t have a wok, I do cooking on cast-iron frying pans, or sometimes my Blackstone outdoor griddle.
Once again, thank you for sharing your recipes and your Christian faith on your TH-cam channel, and I hope you don’t get buried under during snow this year.
Thanks for sharing a bit of your story! You’ll be surprised (or not) to know that being Vancouver, we have received no snow yet and it’s been a balmy 10°C. ☀️
I got a carbon steel wok for Christmas and the first thing I made was one of Flo's fried rice recipes that my family loves. In the last few years the Chinese population has exploded in my area along with a nice Chinese grocery store. I need to go there soon to stock up.
Thanks, Flo! I’ve got it all! You’ve trained me well…
Your hair looks great, Flo!
This video really motivated me to eat great & watch my budget!
Just ordered 2 of your Cookbooks on Amazon!
Appreciate you & dude!
Thank you, Flo!! This video was very helpful! I bought a Cook-Pal wok last year and I love it.
Thank you so much Flo, Lexie from Australia
This was a wonderful video. I am very new at oriental cooking, but I like a lot of it if not too spicy. I was so dumb about what to have in stock & this was so helpful. I now have a place to start. My husband says I should order your cookbook also, for my birthday. It is in August, but I will probably do it sooner, because I don't want to wait. Thank you for making your recipes simple, but so tasty. You are awesome, I am so glad I subscribed to your channel. Please keep up the good work, God Bless you & yours!
Thanks for your kind words! My cookbook, Chinese Homestyle, is a good place to start with these basic ingredients.
Very informative. Thanks Flo, from your number 1 fan. 🎉❤
Great informative tutorial. I have every single one of those ingredients.
Wonderful video!! Thx ❤ your hair looks cute/great that length!
Glad to see you again Happy Holidays
Thank you so much for your explanation
Happy New Year!!! Love your food thank you
Absolutely loved this. Thank you for compiling this. Looking at that butane burner.
Thank you Flo, this was quite helpful.
Thank you Flo!!
Thanks Flo! This is such a great resource.
This was a great video.
I actually have all but the jasmine rice. I have never cooked that before. It’s on the grocery list. Thank you and Happy Healthy New Year to you and your family ❤️
Great video thank you❤
Thanks for the information it will help with my stir fries,thanks flo.
Awesome! Thanks, Ms. Lum! All these are ALWAYS in our home. We have about 10-20 kinds of noodles on-hand at all times - Lanzhou, Yi, and Knife Cut are our favourites - but we have SO many others... and my Korean in-laws have me hooked on sweet potatoe noodles for Japchae and Pancit. Because of Koreans... 90% of our rice is short grain ("Sushi") - but I love Jasmine, Jeerakasala (for Ghee Rice), and red, black, and purple rices. Depends on my mood/craving lol Shaoxing cooking wine is good for SO much cooking - not just Chinese! The vinegar we use, though... even my Korean in-laws agree, the Kong Yen Black Vinegar from Taiwan is just... the best. We HAVE Chenkiang and Zhenjiang, etc.... but the Kong Yen is addictive. For soy sauce... KOREANS... so Sempio 701 is a MUST for us, and "Suk" with is specifically for soups (and there IS a difference)... I also really like the Oyster Mushroom flavoured ones... And starches - anyone making Tempuras, chicken wings, Schnitzels, etc. - use either 3/4 or 1/2 flour and the rest rice flour/starch. YOU'RE WELCOME. Adds crispiness. WHICH REMINDS ME... Ms. Lum... maybe could you do a vid on the different usages for starches? Corn, Potatoe, Pea, Rice, Cassava... I tend to use them interchangeably and that's probably not smart... I know it's a bit niche, but... any advice would be appreciated!
Lol… sounds a lot like my pantry. 😉
Kong Yen Black Vinegar! Thanks for the recommendation! My eyes always glaze over at the vinegar section and I'm looking for a good vinegar for hot and sour soup, so I'll give that one a try. I agree about the soy sauce they're not all alike! I alternate between Sempio and Yamasa as so many soy sauces have high fructose corn syrup in them.....WHY?? In return, can I pass a recommendation back to you? I'd ALWAYS bought Lee Kum Kee Premium Oyster Sauce - until I tried Thai Megachef Oyster Sauce in the gold bottle. It's higher in oyster extractives than LKK, cheaper (at least here in Australia) and oh my it's REALLY delicious. Lucky you having such a window into Korean cooking - we have lots of Korean grocery stores here but I only have my favourite Korean YTubers for guidance! Cheers and happy cooking from Oz!
Hey Flo and Dude ❤❤❤😮😮😮😊😊😊 Prayers are going 🙏 up Everyone
Very informative video and thanks for this!
I like that, light & tasty.
Thank you!
Thanks for this information.
Thank you Flo. Have everything but out of noodles at the moment. (smaller quantity of oil) lol
Yes thanks for the advice!
Thank you, good to know
Love all of your posts and have followed you for a long time (say hello to your kitties). How do you store your bulk Sesame and Avocado oils? I live in Texas now, where I had some Avocado oil go rancid (not from your recommendation). I did live in Seattle for years and would love to hear your suggestions.
Thanks for following along all this time! I store my oils in my dark and cool basement. I found storing oils in the cupboard above my stove or next to my stove definitely shortens their lifespan!
Is getting the unsalted versions of Shaoxing Wine a better idea, considering that other salty ingredients like soy sauce are almost always involved?
You will have to adjust the flavours accordingly. You may find you still have add more saltiness to achieve similar flavours.
@@FloLum Thanks Flo. ☮
How do you store your large container of sesame oul?
I store large containers of oil in my dark and cool basement. Storing oils in a cupboard above or next to my stove definitely shortens their lifespan.
Thanks for that Flo but doesn’t the oil go off over time?
I haven’t had any problems with it after I started storing it in my cool and dark basement.
Lap Cheong is vastly superior to spam, but probably not as healthy in the long run
Everything in moderation. 😊
Is Flo and Dude near the fires?
Thankfully no, we’re in Canada. But my heart breaks for those who are. 😔
I also love spam!
I am aghast that you do not have hoisin sauce, or recommend hoisin sauce as a basic Chinese pantry essential. This is a MUST have for any Chinese kitchen. Other lesser items but highly recommended for a Chinese pantry would be white pepper, black vinegar, and baking soda.
🤷🏻♀️