Alright, hands up if you’ve ever stood in the “World Foods” aisle at Tesco, stared at a jar of something mysterious, and thought “What on earth do I do with that?” Then promptly put it back and reached for the same old jar of Lloyd Grossman.
I get it. I was the same. Grew up on shepherd’s pie and Findus Crispy Pancakes in Crawley, same as most of us round here. But once I started nipping into my local Asian superstore (shout-out to Hallans Asian Grocery Superstore), my cooking went from “alright” to “bleeding hell, mate, this is restaurant-level”.
Here are the ten things I now refuse to live without. All dirt cheap, all keep for ages, and all turn everyday British ingredients into something properly special.
- Proper Basmati Rice (the aged stuff)
Supermarket “basmati” is usually just long-grain with ideas above its station. Real aged basmati fluffs up like you see on Instagram, smells nutty when you open the bag, and costs about £1.50 a kilo if you know where to look. One bag does biryanis, pilau, or just a posh side for your Saturday curry. - Light Soy Sauce (not the dark one)
Forget salt – a splash of light soy in gravy, in mince for shepherd’s pie, even in cheese on toast – gives you that magic umami hit. Kikkoman or Pearl River Bridge. £1.79 for a big bottle that’ll last you six months. - Toasted Sesame Oil
Drizzle a teaspoon into your broccoli before roasting, or into mashed potato. Tastes like the Chinese takeaway but you made it yourself. Smells incredible, tiny bottle, massive flavour. - Gochujang (Korean chilli paste)
Sounds scary, isn’t. Mix with mayo for the best burger sauce you’ll ever have, stir into baked beans, or smear on chicken before roasting. £3.50 a tub and it keeps forever in the fridge. - Coconut Milk (full-fat, obviously)
A tin in the cupboard means you can knock up a Thai green curry in 15 minutes flat, or pour it into a stew when you’ve run out of cream. 89p a tin when you buy from an Asian shop – £1.80 in Waitrose. - Fish Sauce
Before you pull a face: a couple of drops in spag bol, chilli con carne, or even mushroom soup adds depth no stock cube can touch. It doesn’t taste fishy in the final dish, promise. £1.49 a bottle. - Thai Jasmine Rice
Stickier than basmati, perfect for when you want egg-fried rice that actually clumps like the takeaway. Also brilliant for rice pudding if you’re feeling decadent. - Chilli Crisp (the one with the angry bee on the jar)
Lao Gan Ma, the absolute queen. Spoon it on eggs, cheese on toast, jacket potatoes, pizza… anything that needs a crunchy, spicy, garlicky kick. £2.99 and you’ll fight your housemates for the last bit. - Tamarind Paste
Adds sourness to Pad Thai and Sambar but also makes the best sticky toffee pudding glaze you’ve ever tasted, or a cracking dipping sauce for roast chicken. £1.89 a block. It was mentioned as Imly in the recipe I was referring to and I had to use this guide for Indian spice names. - Shaoxing Rice Wine The Chinese equivalent of dry sherry, but cheaper and better. Deglaze your pan after frying onions for the richest gravy you’ll ever make. £3 a bottle.
Look, I’m still a Crawley lad. Still love a pint and a pie on match day. But having these ten things in the cupboard means I can cook proper restaurant food any night of the week without spending a fortune – and without trailing round five different supermarkets.
Next time you’re near the Asian superstore on the London Road, pop in. Tenner in your pocket will get you the lot, and I guarantee your mates will be begging for the recipes.
Hallans Asian Superstore has a awesome collection of Indian, Korean, Japanese, Philipino, Sinhalese, Pakistani grocery, snacks, sweets and pre-cooked dishes. I have never failed to find my ingredient there, hope they will not disappoint you.
Go on, your taste buds will thank you. And your wallet definitely will.
