@skinnylatte Eh? Sambal Ulek with vinegar? That's weird! It should just be peppers, salt and a bit of oil that's uleked together...

(Though I combine white wine vinegar, sugar and sambal with a bit of water to make my atjar ketimun...)

@skinnylatte But where can you get good soy sauce... I have Pearl River brand ew sauce, kikkoman not very good sauce and something brewed locally, in Rotterdam of all places, but I think even the proprietors of the local Asian shops use Pearl River.

When it comes to laojiu, the shops only have salted, sweetened stuff, and I cannot get anything that's really worth cooking with, let alone drinking.

I hadn't heard of peanut milk, but now I'm wondering whether I could use it to make hot chocolate, too.