December 15, 2014 – Sauces

Three of the indispensable sauces for Chinese cuisine, which are of course essential for my kitchen, have been obtained! They are, in order from left to right, soy sauce, oyster sauce, and sesame oil. Where would I be without Lee Kum Kee?! There are many others I intend to get – vinegar, dark soy sauce, cooking wine, and chili sauce are just a few to name – but they will have to wait till the new year.

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