Pantry essentials: Tony Tan s guide to navigating Asian supermarkets
Ardyn Bernoth
Photo: Kristoffer Paulsen
Before I even pluck a blue plastic basket from a pile in the doorway, Tony Tan has his loaded with rose petal wine, a little-known ingredient integral to making char siu (barbecue pork) truly tantalising. We are at Minh Phat, the legendary Asian supermarket presiding over Melbourne s main Vietnamese hub, Victoria Street, Richmond.
Having spent a day with Tan at his cooking school several weeks earlier, I come girded with the knowledge that you cannot make great Asian food without a well-chosen pantry of specific ingredients. And by specific, I mean exact types and brands of soy sauce, shao hsing wine, sesame oil and even rice.
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