Gilding the Lily since 2006
♬ These are a few of my favorite things ♬
View this post on Instagram This stuff. Use it to add a little low-key seafood flavor (and a ton of umami) to your fried rice and stir-fries, use it in your curries and stews, and use it to add body to sauces. It’s excellent with Thai, Filipino, and West African flavors, as well as Cajun (especially Viet-Cajun) food. Add it to a New England crab boil! Find it in your favorite Asian grocery store! 🦀 💥 🦀 💥#crabpaste #seafood #condiments #shellfish #ingredients #crab #vietnamesefood #f52grams #foodblogfeed #eeeeeats #foodphotography #Thaifood #ferments #fermentedfood #saveur #dillmagazine A post shared by Heather Arndt Anderson (@heatherarndtanderson) on Feb 21, 2019 at 9:41am PST
This stuff. Use it to add a little low-key seafood flavor (and a ton of umami) to your fried rice and stir-fries, use it in your curries and stews, and use it to add body to sauces. It’s excellent with Thai, Filipino, and West African flavors, as well as Cajun (especially Viet-Cajun) food. Add it to a New England crab boil! Find it in your favorite Asian grocery store! 🦀 💥 🦀 💥#crabpaste #seafood #condiments #shellfish #ingredients #crab #vietnamesefood #f52grams #foodblogfeed #eeeeeats #foodphotography #Thaifood #ferments #fermentedfood #saveur #dillmagazine
A post shared by Heather Arndt Anderson (@heatherarndtanderson) on Feb 21, 2019 at 9:41am PST