This is going to be super Asian… But I usually have rice on hand, and in the fridge an assortment of Chinese pickled/preserved veggies, fermented tofu, Vietnamese fermented prawns, salted and/or century eggs, kimchi, jars of seasoning like sate for example. Keeps forever (use clean utensils to avoid contaminating the jars) and good in a pinch.
Even better to add a side of greens if I have them. Boil or saute for a few minutes, then toss them in whatever seasoning (oyster sauce for example, keeps it simple and magically makes everything taste like stir fry).
You can try to find it at a well-stocked Asian grocery store. It’s called “tom chua” or “mam tom chua” (sour shrimp) and sold in jars like this:
The flavor is actually more sweet and sour though. It’s very strong, so I’d recommend it more if you’re already familiar with fish sauce. You eat it whole, complete with the shell (it’s softened similar to sardines are).
This is going to be super Asian… But I usually have rice on hand, and in the fridge an assortment of Chinese pickled/preserved veggies, fermented tofu, Vietnamese fermented prawns, salted and/or century eggs, kimchi, jars of seasoning like sate for example. Keeps forever (use clean utensils to avoid contaminating the jars) and good in a pinch.
Even better to add a side of greens if I have them. Boil or saute for a few minutes, then toss them in whatever seasoning (oyster sauce for example, keeps it simple and magically makes everything taste like stir fry).
I’m going to have to keep an eye out for fermented prawns. That sounds awesome
You can try to find it at a well-stocked Asian grocery store. It’s called “tom chua” or “mam tom chua” (sour shrimp) and sold in jars like this:
The flavor is actually more sweet and sour though. It’s very strong, so I’d recommend it more if you’re already familiar with fish sauce. You eat it whole, complete with the shell (it’s softened similar to sardines are).