Shopping For Asian Condiments & Rice - What To Buy...And Avoid!

five City family what is up it is art Bobby coming back at you in the grocery store in the condiment section actually more specifically the Asian condiments because I want to go over some pantry staples that I always have in my pantry to create massive flavor not just in Asian dishes but all dishes I want to talk about rice look at this wall of rice right here I get a lot of questions about what kind of rice to buy avoid brown rice versus wild rice arsenic levels which is actually kind of crazy so stick around for that and then we'll go over to the spices aisle I want to show you Chinese five-spice it's one of my favorite spices around before we do our thing you know the drill like subscribe share all those lovely things but the most important thing of all is a bell icon right below the video and enable all notifications because especially for the month of January daily content is going live including the live stream on Friday hashtag Fridays with Flav you do not want to miss out you want to get a push alright let's talk about condiments let's talk about the one that everyone knows about and probably has in your fridge it's sriracha sauce now this is great because it adds a little bit of fermented Heat the thing is I think the sriracha sauce that really put sriracha on the map is the one with the rooster on there I used to buy that and I guarantee a lot of you guys have that in your fridge or pantry the thing is I would not buy that if you look at the back of the ingredients it has two pretty nasty preservatives and store baits that you don't really want in your body and you don't have to do that so I would replace it with actually this is a great brand here sky valley they make small batch sriracha and if you look at the ingredients very clean there's no preservatives they have a little bit of xanthan gum here for emulsifier citric acid is a preservative but it's pretty much harmless but you'll notice there's cane sugar are you gonna be worried about that well number one it's one gram of sugar per teaspoon you don't need that much but all sriracha is repeat all are gonna have a little bit of sugar why is that the case because sugar helps the fermentation process get started sriracha is a fermented product so you really need that there's also a bunch of other options here we come over here my favorite is this and if you buy it from Walmart instead of being $7.99 its $5 it's a really good deal now let's stay over here and go right down to coconut aminos these are really interesting because a lot of people use this as an alternative to soy sauce some people don't eat soy and soya is actually not paleo this is the sap from coconut blossoms it's a nectar and it's aged and reduced a little bit and it's really tasty my only issue with aminos is that it doesn't have that salty what I call you mom a flavor or that fermented funk so I don't love this all the time so I do have it in my fridge but I'd much rather get this check this out this is tamari and the reason why I love tamari is because it still is a fermented soy product of course it's non-gmo you have to look for that but if I look at the ingredient list here you'll see there's no wheat traditional soy sauce is made with wheat we don't eat any wheat at home right we have no grains no wheat this still gives you once again that fermented soy you mom a funk without the wheat and if you get my cookbook the keto meal prepping cookbook a lot of my Asian recipes and some non Asian will have this too because it just delivers a ton of flavor and I much prefer it over the amino so I would go with the low-sodium if you can but tamari is where it's at you guys I love this stuff I'm gonna see how the corner of my eye this is sweet chilli sauce we love this stuff right because it adds that nice sweetness to dishes the problem is every I repeat every one of these in the market is gonna have sugar usually high fructose corn syrup too this one doesn't have that but guys here's my issue it's 15 grams of added sugar for two tablespoons when you have a sweet and sour chicken you're probably using two tablespoons plus so we're talking about it least four teaspoons of a white cane sugar up to eight teaspoons you really don't want this one I actually made my own recipe of sweet chili sauce that uses agave nectar rice wine vinegar and sriracha you reduce it for two minutes and it's done it's fantastic I don't make it too much because agave still is high in fructose which can make you insulin resistant over time so even though agave is a low glycemic sweetener it's still as high in fructose but I'll put that recipe down below I make that with my Asian Asian shrimp cakes that are delicious right it's so darn tasty okay we continue to look at other Asian condiments check this out and this brand is this is fish sauce and we talked about this in the Trader Joe's video a long time ago and I heard from a bunch of people this is a great brand what's so cool about this stuff is once again we talked about fermented funk or mom a really really important Asian cooking how they make fish sauce is crazy they stack a ton of small fish on top of each other usually like a sardine they salt it they let it aide and it gets super funky then they press it they get all the juice out and that's this juice it sounds nasty as can be but a little bit this goes a long way in stir Fry's sauces or if you make a foie delicious right so I actually have that in my pantry at all times Oh down here also this is something I highly recommend having in your fridge it's toasted sesame oil right I don't generally use their regular soy sesame but when it's toasted it's this it's v's whoa save it's the toasted sesame seeds when you toast it you get more flavor and then they're pressed into an oil you guys this is strong stuff but this stuff adds so much flavor in my cooking in my cookbook I call it the Holy Trinity of sauces and I say it's dr. pantry or this I say stock it with tamari and stock it with sriracha you can do wonders with these three items right here it's amazing so always have the sesame oil it's a must and then I think that might be it hey raise your hand I have not used this yet but can someone tell me the best way to use gochujang it's a fermented Korean chili paste ingredients are really interesting uh there we go right chili peppers it's got wheat flour I don't know that but it's fermented too so if someone else a good way to use that what we marinate chick with that I love to know so I want to start using that more of it hopefully I can get one without wheat because we don't do any wheat check it out before we end here rice wine vinegar is a lovely vinegar because it's not very sour it's more on the sweet side but be careful when you get rice vinegar get the on the season because the season one here if you punch in on the ingredients house sugar right and I believe correct me if I'm wrong they use this for the sushi rice but this is a really great thing to use for not just Asian stuff but if you wanna make a salad dressing that's not too vinegary or acidic rice vinegar is fantastic okay so that's it right a lot of options here and I feel like a lot of people don't really go into depth with them but I wanted to explore them now let's go right across the way here right I've been getting a ton of requests for a rice video and I thought I'd bundle into this one because sometimes people combine the sauces with the rice if you're gonna eat rice something we don't do at home because we're quito paleo well you have an option of getting brown versus white now here's the deal in terms of nutrition white rice is what I consider a no nutrient grain brown rice has way more nutrients here because it still has the halt in the brand so the difference between this and this is see the brown it has this outer halt and bran on there that has fiber that has vitamins that has nutrients this is all of that good stuff removed and so I hate to like talk bad about a food like this but this is a simple carbohydrate a simple starch that really has no nutritional benefit it's high in the glycemic index it's gonna spike your blood sugar so this is not something I would eat the troubling thing about all Rice's are is that they're high in arsenic arsenic is a heavy metal that's natural from the ground but for some reason rice scores very high in arsenic and I believe correct me if I'm wrong brown rice score is even higher for some reason so what I would do mmm is not eat any of this I would come over here art I would get this this my friends is why all the rice and the funny thing about this it's not a rice at all technically it's a aquatic grass and what's so cool about that because it's in grass zero repeat zero heavy metals or arsenic whereas this has really high arsenic right and the cool thing also is that it has high fiber more fiber than rice and when I do want to make a fried rice I will use this the only issue with wild rice is that it takes a long time to cook you have to borrow this for about 50 to 60 minutes in salted boiling water but I ever recipe you guys for allowed the rice salad with roasted vegetables I'll put down below its unbelievable so if you want to eat grains I probably wouldn't eat this reach for the wild rice you can buy it in the bulk section and most grocery stores and I think Trader Joe's has a decent price because it can be kind of expensive it's 649 414 ounces so it's way more than white rice from the other stuff and that is what I'm all about when it comes to rice all right for the final condiment let's take a journey over to the spice aisle because there's something called Chinese five-spice which I love alright let's see if I can find it here we go this is something I always have in my pantry it's Chinese five spices powder and the reason why I like it it's five spices in one so you're essentially getting a spice rub instead of having five five spices the thing is I always forget one spices so on the spot can I remember this Chinese five-spice is made up of Szechuan peppercorns cinnamon fennel clove and star and nice let's see if I'm right cinnamon fennel cloves salt white pepper oh it's normally Szechuan peppercorn but art is the judge does that count oh no he didn't know it did it this is really cool because I would sprinkle it I can't believe you did that to me art I always forget and I got at that time I would sprinkle it on chicken I would use it the same way you would garlic or onion powder but in Asian recipes you can dust it on pork chops chicken steak it's delicious so just pick it up ideally if you can get it in the bulk section like we talked about in the spice video the other week and that'd be better so you guys a lot of options when it comes to me making a mess and when it comes to countenance right but I hope that video helped especially with the rice now you know what to stock into your pantry like subscribe share these videos are not only a ton of fun to make but there are a ton of fun when you share it because this channel right now is growing like a beast and it's all because of you so we got two more videos going below us right now but art and I will see you very soon until then we say into like we always do hashtag keep on cooking mad love and peace

Channel: Bobby Parrish

Views: 244,956

Keywords: asian sauces, chinese food ingredients, chinese pantry essentials, basic asian ingredients, asian ingredients, asian cooking ingredients, chinese ingredients, rice review, review, rice, white rice, brown rice, wild rice, wild rice benefits, rice arsenic, rice arsenic nutrition facts, brown rice arsenic, arsenic in rice, sriracha sauce, tamari soy sauce, coconut aminos, chinese 5 spice, flavcity, bobby parrish, grocery haul, shop with me, grocery shopping

Id: CLBlL4zawW8

Length: 10min 58sec (658 seconds)

Published: Fri Jan 24 2020