This page describes ingredients I regularly use, especially those that may be unusual or hard to find in some places. Since I’ve lived in multiple countries and picked up cooking habits from each of them, I acknowledge that the ingredients I use may be idiosyncratic!
Condiments
Chillis in oil: this is an Asian condiment/seasoning that you should be able to find in most good Asian groceries. It consists of dried/fried red chillis in oil, usually soybean or peanut oil. (I try and buy soybean-based ones because I have friends with peanut allergies.) You may also have seen it as a condiment at Chinese restaurants, particularly dumpling places. Some versions have shrimp or other ingredients in them, but I like the minimalist type and go for the ones with the fewest ingredients other than the necessary chillis and oil. Substitute: when added at the start of cooking, you could substitute dried red chilli flakes, or fresh chopped red chillis. There is not really any good substitute as a condiment, in my opinion, but if you don’t have this you can use whatever hot sauce you like.
Sambal Oelek: This is an Indonesian condiment made of fresh red chillis ground up and with vinegar added. It’s slightly sour and has a very fresh, bright taste. Substitute: sriracha (“hot cock sauce”), fresh chopped red chillis.
Oils
Grapeseed oil: this is a mostly-flavourless, high-smoke point oil that I like using for all kinds of things. Substitute: canola, blended vegetable, peanut oils. (I avoid peanut oil because I have friends with allergies.)
