Shopping at an Asian specialty foods grocer has always been an exciting experience for me and my troop pre-pandemic.
It was an all-time favorite thing to do with some learning fun for the kids. But now that we are living in a more challenging time because of the current situation and travelling continues to be risky and complicated, it’s quite difficult to keep that old routine.
The good thing is that we are enjoying the benefits of digital life and consumers are spoiled for choice when it comes to grocery options. Online groceries of all stripes proliferate even in neighborhoods with little internet access.
To those who are seeking fresh, authentic packed and frozen goods from Southeast Asia, McAsia Mart is a good source, offering a large selection of reasonably-priced Asian ingredients and snacks delivered straight to your door. Canned goods and frozen foods from Japan, Thailand, China, Indonesia, Vietnam, and Malaysia are already available and economically- priced. A vast assortment of dips and noodles are always in stock, including many varieties of dipping and cooking sauce and wines. You can even sip into the realness of Fruits with a little kick with their newest product - Jinro Korean Chamisul Soju! Truly, the "Go-To Asian Mart" since they have varieties to offer. You can find mostly what you need at McAsia Mart.
SHAOXING Wine 600ml is one of the most famous varieties of Huangjiu, or traditional Chinese wines, fermented from rice. It adds an unmistakable flavor and fragrance to dishes and an essential in ingredient in Chinese cooking Every Chinese restaurant uses cooking wine in almost every savory dish. It is used to make stir fry sauces, soup broths, marinades, wontons, etc. Authentic Chinese Cooking Wine, fermented from rice. It originates from the region of Shaoxing, in the Zhejiang province of eastern China.
Check out these must-try delicious recipes perfect with McAsia Mart's dips and sauces!
Sweet and sour Fish
What you need:
SWEET & SOUR SAUCE 300ML - THAI DANCER
CHICKEN POWDER SEASONING 800G - KNORR AROI SURE
King Chef Canola oil
For the fish
1 pc. Lapu-Lapu cleaned and scaled
To taste Chicken powder seasoning
To taste Pepper
¼ cup Flour
¼ cup cornstarch
Canola oil for frying
For the sauce
1 ½ cups Sweet and sour sauce
As needed red bell pepper, fine julienned
How to cook :
1. Pat dry whole fish with paper towels. Cut slits on the sides of the fish
2. Season with chicken powder and pepper
3. Combine flour and cornstarch together. Dredge fish in flour mixture.
4. Deep-Fry in Canola Oil until crisp and golden. Set aside to drain excess oil.
5. Meanwhile, in another pan heat sweet and sour sauce and add the vegetables. Reserve some for garnish
6. Transfer fish into a platter and pour sweet and sour sauce on top.
7. Garnish with leeks and red bell pepper.
Stir-fried Vegetables
What you need:
KING CHEF CANOLA OIL
JADE BRIDGE MUSHROOM SOYSAUCE 500 ML
JADE BRIDGE LIGHT SOYSAUCE 500 ML
CHICKEN POWDER SEASONING 800G - KNORR AROI SURE
SHAOXING WINE 600ML
KING CHEF WHOLE MUSHROOMS
THAI DANCER OYSTER SAUCE
3 Tbsp. Canola Oil
1/3 Cup Pork liempo, sliced
To taste Salt
To taste Pepper
As needed Cornstarch
1/3 Cup SHRIMP
½ Pc White onions, sliced
3 Cloves Garlic, sliced
2 Tbsp. Shao Xing Wine
3 Tbsp. light soy sauce
3 Tbsp. Oyster Sauce
1 tsp. Chicken powder
To taste Pepper
To taste sugar
¼ cup Water or stock
½ Can Young corn, cut in half
½ Can King Chef Whole Mushrooms, halved
1 cup Baguio beans, cut in half
½ Pc carrot, rondelle
2 Stalks Celery, oriental cut
2 Stalks Leeks, oriental cut
1 Pc Bell pepper, diced
1 cup Cauli flower, florets, blanched
1 cup broccoli florets, blanched
½ Whole Baguio pechay, cut 2”
As needed Corn-starch slurry
How to cook :
1. In a clean bowl, season pork with salt and pepper and toss in cornstarch.
2. Heat up wok over medium flame. Add oil.
3. Fry pork until slightly cooked.
4. Add in shrimps and cooked until half done.
5. Add in onions and garlic.
6. Deglaze pan with wine, simmer until slightly reduced.
7. Add in soy sauce, oyster sauce, chicken pepper, sugar and stock.
8. Toss in young corn, mushrooms, carrots and celery.
9. Add in the rest of the vegetables.
10. Thicken with slurry and cook until the sauce is slightly thickened.
Chinese Spring Rolls
What you need:
SHAOXING WINE 600ML
King chef Canola
JADE BRIDGE Light Soy sauce 500 ML
SPRING ROLLS CHILI SAUCE SWEET FLAVOR 300ML - THAI DANCER
For the pork
250g ground pork
To taste salt
½ tsp sesame oil
1 tsp Shaoxing wine
½ tsp cornstarch
¼ tsp white pepper
For the vegetables
2 tablespoons oil
1 clove garlic, chopped
10 dried shiitake mushrooms (soaked until softened and thinly sliced)
1 cup carrots, julienned
1 cup bamboo shoots, julienned
1 small baguio pechay shredded
1 tbsp. Shaoxing wine
2 tbsp. light soy sauce
1 tsp. sesame oil
to taste salt (or)
to taste white pepper
1/4 tsp. sugar
2 tbsp cornstarch (dissolved in 2 tbsp. water)
To assemble and fry
1 pack small square spring roll wrappers
Canola oil , for frying
spring roll sauce for dipping
How to cook :
1. For the pork: mix all ingredients together until well combined. set aside.
2. In wok over medium heat, saute pork until half cooked.
3. add the garlic, and continue sauteeing until fragrant. add the rest of the vegetables and seasoning.
4. Thicken with cornstarch slurry. Set aside to cool.
5. to assemble: place 2 heaping tablespoons of filling in the center of spring roll wrappers.
6. fold-in both sides, roll and seal ends. repeat process for the rest of the ingredients.
7. Deep fry until golden and drain off excess oil over paper towels.
8. Serve with dip on the side
Yummy foods 😍😋
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