Staple Ingredients for Every Cuisine
Growing up in ethnic households, we are both accustomed to eating VERY flavorful meals every night. When we came to college, people found it impressive when we’d cook up a quick butter paneer from scratch. The truth is, with a few simple ingredients, you can make nearly any dish you want. The ingredients that we list here might be a bit untraditional for many American college kids, but trust me when I say, you can literally make whatever you want with these. So, we’re going to let you in on our little secrets. Here are our favorite kitchen staples so you can trick all of your friends into thinking you are 5 star chefs:
Ginger Garlic Paste
Ginger and Garlic are the foundations for nearly all Asian cuisines- Indian, Chinese, Thai- and our secret to making a quick stir-fry that tastes better than take out. This is a staple in dishes like Indian curries, dahl, Thai curries, Asian stir-fry, and so many more. I find myself reaching for this at least 3x a week.
Trader Joe’s Soyaki
This sauce is the perfect blend of sweet and salty for all your marinating needs. Throw this on some tofu before baking it or on chicken thighs for a super fast and tasty protein. I use this as a marinade for meat and tofu, as well as in stir-fried noodle & rice dishes.
Onion
At the base of all good cooking is onion. No further comment.
Tomato Puree
Did you ever think you’d be cooking Chicken Tikka Masala all on your own? It’s not as difficult as it seems. Use some of that ginger garlic paste from above, a little bit of chopped onion, tomato puree, and curry powder, and you’re just about ready to make any dish from the subcontinent (no joke- it’s that it).
Olive Oil
When you have to choose between olive oil and vegetable oil, just stick with olive oil. It’s versatile and healthier. If this isn’t already in your kitchen- what are you doing?
Balsamic Vinegar
A staple dressing for salads, Buddha bowls, pastas, and meats. Balsamic vinegar is so versatile and can elevate any meal.
Choice of Protein (Tofu, Chicken, Shrimp)
Having a protein on hand at any moment can help reduce the stress of cooking. I keep frozen shrimp and chicken thighs in my freezer at all times. From a simple chicken and rice to a full on Thai Red Curry, you will be prepared at all times for every kind of hangry craving.
Spices
Our top 5 spice recommendations are chili flakes, turmeric, garam masala, red chili powder, and paprika. With this you can make just about any Indian dish you want. You can elevate a simply vegetable like broccoli by baking it with chili flakes and paprika. Likewise, any pasta dish will be 10x better with a garlic and chili flake olive oil base.
