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).

Hello!

When you guys make bases do you:

Carmelize/FRY Onion slowly in Oil, then add water and boil

OR

Just put onion in water (and possible oil) and Boil with NO PRIOR CARMELIZATION TO ONION


I figure the best thing to do is to carmelize half the onion in oil, then add water to cover and the rest of the onion! Then you get the best of both worlds.

Anyone have anythoughts on this?