This nutty, garlicky treasure appears frequently in Thai soups and stews. I really brings a simple bowl of noodles to or brothy soup to sparkling life. A small spoonful does wonders for sauces, dressings, and marinades. Use it anywhere you'd like a warm, toasty note without the edginess of the raw stinking rose. Once you get used to having this stuff around you'll how you ever got by without it. It will keep about a week in the fridge, but it's simple enough to make a fresh batch while your soup simmers.