SAUCES

Asian cooking embraces all kinds of sauces, many are hot, salty and sharply flavored. Several bottled sauces have seafood and bean as a base, lighter and darker, thick and thin texture.

SAUCES

Simple or Erotic

Japanese Sauce is less salty and sweeter due to the large amount of toasted wheat employed. Japanese style sauce is the most widely marketed and the most almost all purpose. Other sauces have beans as a base, fermented soy bean paste, miso is a thickener for many soups, a barbecue sauce and even a salad dressing.

Chinese Sauce is the saltiest and made mostly by beans. Best for marinating meat, poultry and fish recipes. 

Duck Sauce (Plum Sauce) is actually an American invention and found in every American-Chinese restaurant. The aquatic-fowl title came from American Chinese restaurant that serve it with Peking duck, as opposed to the traditional Hoisin sauce. The texture is thick, sweet and sour sauce that are made of plums apricots or peaches, vinegar, ginger and chiles.

Hoisin Sauce (Chinese Barbecue Sauce) Like traditional American barbecue sauce, is sweet and spicy. The common ingredients are water, sugar, soybeans, vinegar, salt, flour and chilli pepper. A flavoring agent and as condiments in all kind of poultry and fish dishes, a marinating sauce to make Chinese barbecue pork, American-Chinese spare ribs and many Vietnamese dishes as well.

Fish Sauce are made from the liquid of salted fermented fish, usually from anchovies. It is renowned throughout Southeast Asian country. It is both a condiment and a flavoring for dishes and other sauces. It is very intensely flavored and thus a little goes a long way.

Oyster Sauce A thick, dark brown sauce commonly use in Chinese and Thai cuisine. It is made from oyster, a brine and soy sauce. It imparts a rich and savory dimension to food. While it can be serve as a condiment, it is more likely utilized as a flavoring of stir fries, noodle dishes and marinades.

Black Bean Sauce  More of a paste than a sauce, also called douchi is not made from black beans, it is fabricated from fermented soy beans, it is salty and very pungent. Like fish sauce, it should also be applied in moderation. Best for making stir fries, vegetables, meat, poultry and fish recipes. Two variants, black bean and garlic sauce and hot black bean sauce are particularly delicious.

Sambal (Rooster Sauce) Chiles are the base of these sauces, Thai chiles, cayene, jalapeno, habaneros are some of the variety of ingredients, then vinegar, garlic, salt, sugar, citrus juices are included. It was serve as an ingredients and a condiment.