Asian condiments

Asian condiments
Asian barbecue sauce
Asian barbecue sauce
This is made with oil, soy sauce, and other seasonings. Don't confuse it with the much sweeter American barbecue sauce.
Learn more
bean sauce
bean sauce
This salty brown sauce is made from fermented soybeans, and is available in cans or jars. If you buy it in a can, transfer it into a jar. It can then be stored indefinitely in the refrigerator. Chinese bean sauce isn't as salty as Thai bean sauce.
Learn more
black bean sauce
black bean sauce
This is made from fermented black beans. A variation is hot black bean sauce, which has chile paste added, and black bean sauce with garlic. See the Asian Black Bean Sauce posting on RecipeSource.com.
Learn more
chee hou sauce
chee hou sauce
This braising sauce is made from soybeans, garlic, and ginger. Look for it in the condiments section of Asian markets
Learn more
chile paste
chile paste
This is a blend of hot chile peppers, garlic, oil, and salt that's commonly used in Asian cuisine. Includes: Chinese chile (or chili) paste = Szechuan chile (or chili) paste = Sichuan chile (or chili) paste = chile paste with garlic, Korean chile paste, and Vietnamese chile paste = tuong ot toi Vietnam = prik kaeng, which is hotter than the Chinese chile paste. See also separate entries for these other chile pastes: nam prik pao, chile bean paste, sambal oelek, and sambal bajak.
Learn more
chili bean paste
chili bean paste
This reddish-brown sauce is made from fermented soybeans and hot chilies. It's very hot.
Learn more
coconut egg jam
coconut egg jam
Southeast Asians spread this exquisite jam on toast, but it would also be great on ice cream. Look for small cans of it in Asian markets. Visit the Coconut Egg Jam recipe page, or the Kaya, Traditional Coconut Jam page.
Learn more
dwen jang
dwen jang
This is a salty Korean bean paste.
Learn more
fish sauce
fish sauce
a Filipino fish sauce that isn't as highly regarded as the Vietnamese or Thai versions, and shottsuru, a Japanese fish sauce. Red Boat, a Vietnamese fish sauce is thought to be very similar to what the ancient Romans called garum.
Learn more
hoisin sauce
hoisin sauce
This is a sweet and garlicky bean sauce that's often used as a dipping sauce. Available in Asian markets and in many large supermarkets.
Learn more
kecap manis
kecap manis
This thick, dark sauce is the Indonesian ancester of ketchup. Look for it in Indonesian markets.
Learn more
nam prik
nam prik
This is a general Thai term for dipping sauces.
Learn more
nam prik pao
This paste is made from chilies, onions, sugar, shrimp paste, fish sauce, and sometimes tamarind. It's sold in jars, and comes in different strengths, ranging from hot to mild.
Learn more
nuoc cham
nuoc cham
Vietnam dipping sauce. It has a fish sauce base.
Learn more
oyster sauce
oyster sauce
This Cantonese dipping sauce is both sweet and salty. Look for bottles of it in Asian markets and large supermarkets.
Learn more
red sweet bean paste
red sweet bean paste
This is made from azuki beans, and Asian cooks use it to fill buns and dumplings and to make puddings. Like peanut butter, it comes in both creamy and crunchy versions. The creamy version also comes in powdered form. Don't confuse this with sweet bean paste, which is made from sweetened fermented soybeans.
Learn more
sambal blachan
To make your own: See the recipe for Sambal Blachan on Recipecottage.com
Learn more
sambal manis
sambal manis
This Indonesian sauce is used for dipping and stir fries. It's fairly spicy, but milder than sambal oelek.
Learn more
sate sauce
This is a spicy red sauce from Vietnam.
Learn more
shrimp paste
shrimp paste
Look for this in Southeast Asian markets.
Learn more
silken tofu
silken tofu
This Japanese tofu is soft and creamy and it's the preferred tofu for shakes, dips, custards, puddings, and dressings. It's available either fresh in tubs or in aseptic packages that don't need refrigeration. When working with silken tofu, it's a good idea to make a dish ahead of time so as to allow the tofu to absorb other flavors. Don't freeze it.
Learn more
soy sauce
soy sauce
Soy sauce is made from soybeans that have been fermented and salted. It's used throughout Asian, with different regions producing quite different variations. Japanese soy sauce = shoyu is sweeter and less salty than Chinese soy sauce. Chinese soy sauce comes in light and dark versions. Lite soy sauce has 1/3 less sodium.
Learn more
Sriracha
Sriracha
This is a hot sauce used as a condiment by Thais and Vietnamese.
Learn more
sweet bean sauce
sweet bean sauce
This brown sauce is made from sweetened fermented soybeans. Taiwanese cooks use it as a marinade or a condiment for meats.
Learn more
tonkatsu sauce
tonkatsu sauce
This Japanese condiment is used to make yakisoba. Bull Dog is a popular brand.
Learn more
tuong
tuong
This is a salty bean paste used in Vietnamese cuisine.
Learn more
wasabi powder
wasabi powder
Look for this in the Asian foods section of your supermarket. It comes either in powdered form or as a paste.
Learn more
X.O. sauce
Asians pour this sauce over noodles and seafood. It's made from dried anchovies, shrimp, and chiles.
Learn more