Authentic Asian Cuisine

Crawfish egg rolls are the shut. Pretty easy to make to I don't have a recipe or anything because I make them a little different every time. I bounce back and forth between Bean sprouts and cabbage and sometime add some browned ground pork just for texture. I've even done sone with some rice in it...came out good.

I have always wanted to try to make some asian food but the ingredient lists are so overwhelming. If you can find one, go to H mart that place is heaven on earth.

Buy a can or tub of Maesri or Mae Ploy curry paste and make a Thai curry.

Get some lemon grass, galangal, kaffir lime leaves and coconut milk (Chaokoh or Mae Ploy) and fish sauce and make Tom Kha Gai (coconut milk soup with chicken). And a can of straw mushroom.

Get some already toasted rice, some Holy basil, bird chiles and make some larb (also spelled laarb, larp, laarp).

ETA: Actually, buy all of those things and you are ready to make a number of Thai dishes.

Curry paste
fresh lemongrass
fresh galangal
kaffir lime leaves
fish sauce
bird chiles
coconut milk
straw mushrooms

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kimchi is not too difficult to make

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Doesn't it take three months of fermentation or something crazy like that?

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About three days, maybe a week. Depends on what you want to do with it.

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Eat it today.

You can sort of ferment a la kimchi things in a few hours. Poke around the interwebs at David Chang's techniques.

Also, if you have a Korean (or any Asian place as many Chinese, Japanese, Vietnamese spots are run by Koreans) restaurant in town swing by. They'll sell you some.

Get some corn starch. Make it shiny.

Find some recipes on rasamalaysia.com

Otherwise you'll walk in and have no clue what to buy

I second making some red curry. That's your best bet to keep things simple, and its really good. Saute chicken and vegetables, add coconut milk and red curry paste, serve over rice. There's some easy recipes for it that you can look up.

Both are fermented soy products, but made with different techniques and different bacterial/fungal cultures.

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Korean Fermented Soybean Paste (is's got a funny name, I don't know offhand)?

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Doenjang...for this, the soybeans are boiled, ground (leaving some chunks), then shaped into blocks & wrapped in rice straw, which provides the bacterial culture. It ferments, then the mass is brined.

RE: miso, many different kinds exist. Some are made with boiled soybeans, others with roasted or steamed beans. Colors vary from very light to very dark, tastes range from sweetish to very funky, salty, and fermented. A good Japanese recipe will specify the type of miso to be used. Most locals encounter white miso in the soups served at Japanese restaurants. It is mild, tangy, and savory. It keeps forever (up to a year) in a plastic tub in the fridge.