"Of all the spicy condiments Toli Moli stocks, the most important to Jacobson is balachaung, a crunchy blend of dried shrimp, garlic, onion, and chilies used to top Burmese tea leaf salad. “It’s every chef’s favorite,” she says. She suggests adding it to curries, noodle dishes, or salads in the same way you might use fried shallots. Peek into the fridge for noodles, kimchi, YaÜ Vietnamese-style yogurt made with condensed milk, and Keepwell American-made miso. In the freezer case, local ice cream maker Ruby Scoops supplies pints in rotating flavors like strawberry-red miso and ripe plantain." - ByJessica Sidman
Photo by Alex Lau
