Are you Team Marmite, Team Vegemite, or Team Neither? No judgements held!
Being an Aussie kid I have and always will defend my jar of Vegemite as a bomb shelter must-have. It’s a (now not so) secret umami ingredient I also add to soups and stews. And if you like that signature Chinese restaurant ‘tai chow’ style Marmite Sauce dishes, then may I tempt you to try making it at home with Vegemite!
Batter and deep fry anything you like, create an easy peasy blend of Vegemite (just a smidgeon, as the bitterness can easily cut through), any liquid sweetener (the more viscous the better; I use Korean Rice Syrup), both thick and light soy sauces, taste as you go along to achieve the ideal balance of sweet and salty, toss and coat your fried food, add a sprinkle of sesame seeds, and get ready to wow yourself and anyone else who tries it. Here is Vegemite Lotus Root and Hericium Mushroom, devoured close to instantaneously by a table of 6. Looks like I have found my new culinary ride-or-die 🚲