Topic: Chinese/Thai Condiments In The Curry?

[greencoburn]

So - is anyone here into chinese and thai and korean? And if so - what about a indian/+chinese-fusion?
Yesterday I cooked some lamb with star anise and miso paste+sesame oil and sichuan pepper.
Then I stuck that into a curry base. Grrrreeeeeat Flavour!

Some things that taste good, usually fermented  - and have a lot of umami are:
 - Oyster Sauce
 - Dried Mushrooms
 - Miso
 - Black Bean Paste
 - Dried Scallop
 - Fish Sauce   - I guess they have an equivalent of this in india?

check out: http://en.wikipedia.org/wiki/Category:Chinese_condiments

It's just a suggestion if you ever get bored with the usual combinations (even though there are loads).