Overview of Asian sauces

I like to cook Asian and many are not familiar with all sauces and their uses. That's why I've made a small list and overview of the most common Asian sauces and what they fit.

Most known from Chinese restaurants is probably ...

Sambal Olek

  • This is an Indonesian spice paste from the seeds of red chili pepper.
  • Sambal Olek is very spicy and tastes very spicy due to the addition of salt and vinegar.
  • Care should be taken to salt the dish sparingly when seasoned with sambal.
  • Sambal is served with fried meat, can be used as a marinade or added to a dip.
  • Sambal is pure and also enriched differently, e.g. with shrimp or garlic.

fish sauce

  • A Thai / Vietnamese sauce made from fermented fish, sugar, water and salt.
  • The brownish, intense-smelling sauce is used to flavor wok dishes and Asian sauces.
  • This sauce enhances the intrinsic taste of the dish, but leaves no overly strong fish flavor.
  • She tastes milder in court as she smells.

Oyster sauce (Oyster sauce)

  • In this sauce is oyster meat extract, garlic, soy sauce and sugar.
  • She likes to be used in Chinese cuisine.
  • The consistency is thicker than the fish sauce.
  • It is salty in combination with a very slightly sweet spicy note.
  • It is used for fish as well as meat and vegetables as well as for all wok dishes.

Hoisin Sauce

(my favorite sauce for all dishes)

  • This Vietnamese / Chinese sauce is dark, viscous, tastes very strong and sweet.
  • It consists of fermented soybeans, garlic, vinegar, flour, sugar, salt, sesame oil, star anise and chili peppers.
  • This sauce is not just a sauce, but is also suitable as a dip to spring rolls.

Ketjap Manis

  • A sweetish syrupy soy sauce made with palm sugar and rice vinegar and tastes slightly malty.
  • It is not as salty as conventional soy sauce, it can also be used as a pure dipsauce or for marinating and seasoning meat!
  • When searing, make sure that it burns very easily due to the high sugar content in the pan.

Teriyaki sauce

  • A Japanese sauce made from soy, ginger, rice wine, sake, honey and sugar.
  • This sugary sauce is perfect for barbecuing because it makes the food to shine.
  • Also very suitable for marinating fish and meat.

Wasabi paste

  • An extremely hot horseradish paste (usually unfortunately only from mustard powder and green dye), unlike chili not on the tongue, but in the throat burns.
  • In very small quantities it is served with soy sauce to sushi.
  • But it is important to ensure that it is used only minimally due to the sharpness.

Sweet Chili Sauce

  • This sauce can be used like ketchup.
  • It is thick, sweetish, includes chilli, garlic and sugar.
  • Since it is not spicy and tastes pleasant, it can be used for dipping fried and roasted chicken or for marinading.
  • I also like it on cold cuts and cheese (and on sausage only !!)
  • Nobody needs to be afraid of this sauce: it does not ruin the taste buds!

soy sauce

are to be differentiated according to origin:

  • Japanese soy sauces are full-bodied, viscous and brown.
  • Chinese soy sauce it is dark and bright

The dark sauce is thick and salty

The light sauce is more fluid and less spicy

13 Chinese Sauces You NEED in Your Kitchen (November 2019).