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Sauces
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Light sauce |
is the first extraction from the fermented beans and has a mild, delicate flavour and is lighter brown in colour. It is versatile and blends well with any meat, fish or vegetable. Use as a table sauce or a dipping condiment.
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Dark sauce |
This is one left to mature a little longer and has caramel added to it. The flavour is slightly sweeter and is darker in colour. It is mainly used to cook and add colour to a dish, or as a dipping condiment for several dishes.
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Sweet soy |
It has a sweeter flavour than regular dark soy and can be used for cooking or condiment.
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Fish sauce |
An essential seasoning in Thailand and Vietnam, fish sauce is made either from fermented shrimp or fish. It has a very pungent flavour and aroma, but when blended with other seasonings like shallots, garlic, sugar, chilli and limejuice, it makes an addictive dipping. Other culinary uses include stir-fry, marinades and salad dressings. Quality wise, they say that the lighter the fish sauce the better its quality.
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Oyster sauce |
As the name dictates, this is a thick, brown, soy-based sauce flavoured with oyster juice and thickened with corn flour. Just like soy, oyster sauce also forms the base seasoning of many Asian dishes.
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Hoisin sauce |
The name translates literally into sea flavour to reflect its superb taste. Also known as Chinese barbecue sauce, this popular product is made from fermented beans, sugar, vinegar, slat and chilli. Best used as a rub or marinade on meats.
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Chilli sauce |
There are many different types of chilli sauce depending its country of origin. The bottled ones we often use as a dip is categorized as sweet chilli sauce made from fresh red chillies, sugar and vinegar.
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Bean sauce |
Most Asian sauces stem from the use of beans. Their ability to add a new dimension to dishes makes it favourite when cooking.
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Black bean sauce |
Salted black beans mixed with different spices and soy sauce gives this sauce its full-bodied flavour. Best paired with equally strong flavoured ingredients like ginger, onion and chilli in meat stews and braises.
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Yellow bean sauce |
The mother of several other more elaborate sauces, yellow bean gives off a wonderful beaney aroma that accompanies a rich and creamy taste. Can be used in stir-fry, stew, braise and as a marinade.
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