Introducing 'Accessories for Rice & More'
The first three prototypes of my ‘accessories for rice & more’ are finally done! It’s been nine months in the making, and hopefully it’s just the beginning. For now, I’ve made 50 sample packs to be sent to friends, family and fellow foodies. It’s an apt moment to introduce Celestial Peach properly and tell you more about the different flavours.
For the last few years I’ve been seeking overall refinement and reduction through a simple lifestyle and plant–based diet. I was inspired to look for ways to make one bowl of rice satisfying yet nourishing. After all, I believe in the old Chinese belief that unless you have eaten rice, you have not eaten.
I knew the trick was to create something full of umami, that magical fifth flavour that can be described as meaty or savoury. But how do you do this without reverting to typical umami sources that also happen to be meat, fish or dairy based? I started experimenting in the kitchen, making my own concoctions of shiitake and kelp extracts, miso powders and so on.
Here are the three flavour enhancers I came up with, which, by the way, don’t just have to be eaten with rice. They make almost anything taste great.
B.B. Salt
Black bean sauce tastes awesome, but the ingredients list on commercial versions is most definitely not. The first two ingredients are almost always: water and sugar.
B.B. Salt is my own homage to black bean sauce, just without the sugar. I’ve made my own custom miso and fermented black soybean powder from scratch and blended it with pink Himalayan salt. A tiny pinch delivers a huge punch of umami!
Suggestions:
Use in place of salt in anything, from stir fries to chips
Makes a great dry rub on meat, fish or veg before cooking
Spicy Shroom Sambal
This one is for the spice lovers. It evolved from an attempt at vegan XO sauce, which then became a drier spicy relish. Inspired by my aunty’s Malaysian sambal, I replaced traditional shrimp with shiitake — a vegan and nutritious source of umami. Finally I used Chinese Chaotian chilli flakes to take the spice level to the max. A little goes a long way!
Suggestions:
Fry in a little oil before stir frying
Mix into ketchup, mayo or sour cream to make a spicy dip
Savoury Seed Sprinkle
A real zhuzh–y showpiece — this flavour combo takes its cue from the five balanced flavours of Chinese cuisine. Toasty, nutty and nutritious, the hidden twist is in the Sichuan peppercorns, which make your mouth tingle when you bite into them.
Suggestions:
Sprinkle on anything that needs Insta–fication, such as avocados, soups and smoothie bowls, porridge or salads
If you’re feeling fancy, it makes a lovely crust for sushi rice
One day I would love to sell these products to a wider audience and share my idea of what healthy, vegan Chinese–influenced flavours can be. I can only dream 😃
