A trip to Asian Pacific Market

A trip to Asian Pacific Market always leaves me with new ingredients to try and beautiful packaging to admire.

Canton Style Egg Noodles – $1.59

Canton Style Wide Egg Noodles – $1.59

Wide Bean Threads – $1.85 (because Abby made me think they looked good)

Dried Chicken Noodles – $1.29

Baby Bok Choy (complete with blossoms) – 72¢ (.73 lbs at 99¢/lb)

Snow Peas – $2.36 (.79 lb at $2.99/lb)

Mung Bean Sprouts – 90¢ (.70 lb at $1.29/lb)

Dill Bunch – $1.50 (hoping to make pickles)

Garlic, 6 pack – 99¢

Jasmine Rice, 25 lb – $23.95

Whole Grain Brown Rice, 15 lb – $24.99

Total spent: $61.69

Total saved over traditional grocery store prices: no idea.  The produce is a screamin’ deal for sure.  Garlic is over 50¢ each at any grocery store in town.

The noodles are a good deal compared to purchasing Asian noodles at a regular store.  If you’re comparing to American pasta, it’s more expensive.  Once you use the real Asian noodles in Asian food, though, you’ll be hesitant to use American noodles as a substitute.

The rice – eh, maybe not a good deal.  I’m seeing that Sam’s has bags of Jasmine Rice for $11.19-16.48.  Oh well.  However, the bag at Sam’s Club does not have a cool ribbon that says “New Crop 2010” so I figure that’s worth at least a few extra bucks.

I forgot to buy ginger and paid $3.99/lb for it at King Soopers.  Not a huge deal overall, since it’s so lightweight, but it’s much cheaper at the Asian market.

Usually when I go to Asian Pacific Market, I buy a bunch of condiments as well, but didn’t need any this time.  I’m stocked on soy sauce, oyster sauce, hoison sauce, fish sauce, and mirin (sweet rice wine).  At least, I think I am.  I’ll find out when I go to make a recipe and realize I’m out of something.

Now if I can just muster up the energy to cook all of this yummy food…