Asian sauces. Asian sauces

Pour the sauce into a gravy boat and serve! It can be served with meat, fish, your favorite grilled vegetables, and just vegetables! We had barbecue today!

The sauce is really versatile and very tasty!

Continuation of my love story))
... I saw how hard it was for my Sasha. A complete mess at work (he works a lot, they don’t pay at all!), lack of money, relatives take out the brain every day to return home, and then another aunt with a child (this is me about myself!) fell on her shoulders !!! He only came from the army for a year, he would have to walk and walk more, but here I am)) Sasha, of course, did not show his mood in any way, but I saw his sad eyes, and I just wanted to scream from hopelessness! I was so afraid that he would not stand it, that he would break, that he would leave ...
And then one day Sasha didn’t come from work, didn’t come at night, didn’t come the next morning ... Then there were no cell phones, I couldn’t find out where he was, though my mother had a home phone (Sasha and I chatted on it for hours !), but I had no idea where to call, and my relationship with my parents after we left for the apartment did not work out. I couldn't go to his parents either, because they just hated me! So two days passed in ignorance and tears ... And when the doorbell rang on the third day, I rushed to open it, almost breaking my neck !!! My mother came, to which I was very surprised and brought me terrible news. She got a call from the hospital and was told that my Sasha was in intensive care, he was unconscious for two days, and when he woke up he immediately asked the nurse to call ... I guess I'm selfish, but it made me feel better that after all he didn't leave me, and instead of this, another feeling of anxiety began to creep into the soul: like in a hospital, why, what happened !!!? I ran towards him like crazy. Of course, they didn’t let me into the intensive care unit, the nurse somehow vaguely explained that they brought him at eleven o’clock in the evening, badly beaten, unconscious and out of clothes (((I was just in shock! I didn’t want to leave, but the nurse reassured that he was now I came to my senses, my condition stabilized, but they still won’t let me see him until they transfer him to the department.The only thing I could do then was to convey through my sister how much I love him!!! , I won’t describe my pre-fainting state when I saw him, one big bruise! they took off a sheepskin coat, a mink hat and left it to freeze (on the street at the end of January) ... A random passer-by found him, God bless him and save him !!!
I left my Sashul, after being discharged, he could not work for some time, he had to quit his job and we had no choice but to go with a bow to my parents. We talked, consulted and decided that we would live with them, but we did not live there for long, Sasha quickly found himself a new and well-paid job and we again went to an apartment!
Like any family, we wanted a common child, but apparently not fate. I started having female problems. One day, severe pain in the lower abdomen, bleeding, a hospital, a complicated operation and a doctors verdict “you won’t have any more children” ... I cried for a week, And Sashulya calmed me down as best he could: - “Well, don’t cry, dear We have a daughter!" Having been discharged from the hospital, I decided that I had no right to break his life, he should have a real family with kids. At first, she simply asked, let's disperse, then she screamed and hysteria ... Withstood all my tantrums, listened to all my arguments ... Didn't leave !!! Since then, a lot of water has flowed under the bridge ... There were quarrels and reconciliations, and how many times we were going to disagree

Recently, there is no place at all on my shelf for various vinegars and oils - there is a whole battery of Asian ingredients. They did not appear all at once, gradually. First, I discovered the basic ones, then I learned about new ones and bribed one or the other. At some point, I decided to write a “useful” post about them. Here I will briefly talk about each and how I use this ingredient. I do not pretend to be encyclopedic, but simply share my experience.
Soy sauce

This is probably the first Asian ingredient that appeared in our kitchens in the late 90s.

If you want to understand what fermentation is, welcome to Asian cooking. Here, absolutely everyone knows about this process. That's soy sauce - the result of the fermentation process of soybeans, roasted grains, brine and a certain fungus. Everything mixes up, starts to ferment, in the process of fermentation a liquid appears - this is soy sauce. Different amounts of water, beans, fermentation time lead to the formation of different versions of the sauce. Also, the taste can change under the influence of various additives. Soy sauce is concentrated umami, the very “fifth” taste.

The main thing you need to pay attention to when buying a sauce is that it should be naturally fermented.

Soy sauce is also used on its own. In addition, it is added to Asian soups, for example, marinades for meat and fish, stir fries are made with it. Other, more complex ones, such as teriyaki, are also prepared on the basis of soy sauce.

How do I use soy sauce:

For marinades for fish and meat;
For salad dressings;
In Asian-style soups;
In hot dishes;
For glazing meat and vegetables when baking.

rice vinegar

In general, rice vinegar is softer and sweeter than the European ones we are used to. If you need to replace rice vinegar with some other, you should do it in a ratio of 1 to 2. It comes in different colors - from transparent colorless to rather dark. There is even red rice vinegar. In addition to being used for its intended purpose, like vinegar, it is often included in various dishes as an acidifier.

How do I use rice vinegar:

For salad dressings;
For creating complex sauces.

oyster sauce

One of my favorites. Once it was made from oyster broth, and only from it. What you can buy in our stores has a much more modest composition. This is usually sugar, salt, water, oyster essence (from concentrated oyster broth) and caramel for color. The taste is pronounced sweet, the consistency is thick.
One of the basic ingredients in Chinese cuisine. It goes well with meat and vegetables. Without it, popular Chinese sweet and sour meat dishes, as well as stir fries, are impossible.

How do I use oyster sauce:

For marinades for meat and fish;
For sauces in hot dishes;
In soups.

fish sauce

Fish - does not mean - to the fish. Although, as they said in "Office Romance", there too. A lot of Asian products come from fermentation, this one is easy to guess from.

One of the oldest sauces in the world. It is now widely distributed in South Asian cuisine (Philippines, Laos, Vietnam) and other Asian countries. But the ancient Greeks and ancient Romans also had their own version of fish sauce.

It is made from fermented fish in a variety of ways: from raw fish and dried, from different fish and the same species - so it has many varieties. It is used as an additive during cooking and as an integral part of many sauces. Korean kimchi is also hard to imagine without fish sauce.

How do I use fish sauce:

In hot dishes;
For dressings and sauces.

Sauce Hoisin

I once read in a culinary magazine or on a forum the question - what kind of plums are used to make hoisin sauce. It does indeed have a fruity, spicy scent. Of course, there are no plums in the composition of the sauce. But there are fermented soybeans, red rice and five-spice seasoning.

The sauce is especially popular and widespread in China. There it is added to marinades for poultry and meat, and it is also lubricated with meat during cooking to obtain a beautiful glazed crust.

The most famous dish that comes with hoisin is Peking duck. It is also often served with spring rolls. In addition to Chinese, especially Cantonese cuisine, it is also popular in Vietnam. In this country, in addition to the methods described above, it is also added to soups.

How do I use hoisin:

For marinades;
For frosting.

Mirin

It's not even a sauce, but rice wine from Japan. In the old days, it was used that way, for its intended purpose - men drank sake, and women mirin. This product is very sweet and low alcohol. It happens in different colors - both light transparent and dark.

Wikipedia talks about three types of mirin. Hon mirin (true mirin) is the classic version of mirin, sio mirin (mirin with salt) contains alcohol only to the extent that it avoids the liquor tax, and shin mirin (new mirin) is mirin seasoning , which contains less than 1 percent alcohol, but retains the taste of classic mirin.

In Japanese cooking, it is used in fish dishes to kill the rich fishy smell. Used in marinades, salad dressings, and complex sauces such as teriyaki. The two main ingredients in teriyaki are soy sauce and mirin wine.

Those who do not drink alcohol can also use mirin, during the heat treatment it completely evaporates.

How do I use mirin:

in salad dressings;
For lubricating fish during the baking process;
In marinades;
In soups for an Asian touch.

Miso

Miso paste is an affordable, convenient product. The Japanese component, which is produced in different parts of the country, comes in different colors and differs significantly in taste. Can be more or less salty and sweet. It is made from soybeans, wheat, rice, and a combination of different products. Naturally, by applying the fermentation process.

In the old days, it was the main source of protein for ordinary people who could not afford anything other than rice.
In addition to all of the above, miso paste is very useful, as it contains many trace elements and vitamins.

Of course, miso is put in the same miso soup that is served in Japanese restaurants at the beginning of the meal. But its use is not limited to this, as miso is easily combined with different ingredients. The result is interesting marinades, sauces and additions to Asian dishes.

How do I use miso paste:

in the soup;
For marinating meat before baking.

Shrimp paste

The first time you smell shrimp paste, you can instantly lose the desire to put it in something edible. She has a rather strong scent. However, this ingredient is one of the main ingredients for South Asian cuisine in general and Thailand in particular.

Produced from small shrimp, krill, by drying and subsequent fermentation. It can be pinkish or brown, depending on the region.

It is put in a variety of dishes, in curry, in particular. By the way, during heat treatment, the sharp smell of the paste disappears.

How do I use shrimp paste:

Asian hot dishes.

SOY SAUCE

One of the pillars of Asian cuisine, soy sauce has become a complete substitute for salt. During the fermentation of the beans, a carrier of the fifth umami taste naturally appears in it.

Seasoning for sushi or sauce for boiled rice role of soy sauce SEN SOY is not limited. They replace salt in vegetable and meat stews, add to soups and broths for a rich taste and beautiful color. A couple of drops of this oriental seasoning will add interesting flavor notes to desserts.

CURRY

Thick curry paste is a Thai invention. Kari is distinguished by the color of the products that are included in its composition: the hottest is red, made from chili peppers; yellow is based on turmeric; soft green is made from green peppers and cilantro.

Red curry paste ТМ Exotic Food added to meat or spicy soups. For yellow curry paste ТМ Exotic Food creamy taste is characteristic - chicken, potatoes, beef and seafood are cooked with it. Green curry paste ТМ Exotic Food versatile and gives all dishes a characteristic fresh taste. Curry paste can be added to salads, marinades, and chicken fried batters.

OYSTER SAUCE

A popular sauce for hot dishes in China, Vietnam and Thailand is a thick, viscous substance made from oysters boiled in soy sauce and vinegar. The taste of the sauce does not feel shellfish at all, but there is a lot of umami carrier.

Oyster sauce ТМ Exotic Food with a salty-sweet taste, they are used at the end of frying in a wok pan or grill - they are sprinkled with almost finished products.

Sriracha

The main ingredients of this bright red hot sauce are chili, garlic, salt and vinegar. It differs from the rest of the "chili" in a light sweet shade. Thanks to him, Sriracha moved beyond the spicy Thai and Vietnamese cuisine and pushed sweet Indian sauces on the shelves of chefs.

Sauce Sriracha ТМ Exotic Food served as a dip or ketchup. To soften the spiciness and add spice to the usual salads, it is mixed with cream, sour cream or mayonnaise. The sauce is served with pho soup, added to ramen, gazpacho or vegetable cream soup. A few drops will deepen the taste of meat marinades, meatloaf, pasta sauces, and surprise in scrambled eggs or vegetable juices.

CHUTNEY

The recipe for chutney - a spicy "jam" from fruits and vegetables, the British borrowed from the Indians. Chutney can be fresh and boiled, cooked to serve, or canned. A distinctive feature of this sauce is a combination of sour and sweet flavors with hints of spiciness. Classic chutney is made with mango exotic sauce ТМ Exotic Food its flavor is enhanced by pineapple. Beets, rhubarb, apples, cherries, gooseberries, carrots are also used as a base. Onions, garlic, fresh ginger and spices are added - from mustard seeds and cinnamon to cumin and cloves, and, of course, a bite.

Chutney sauce is served with ready meals. This is the perfect Indian sauce for roasted or boiled poultry. It well sets off the taste of low-fat sea fish and seafood, cheese; diversifies the taste of sandwiches, vegetable sticks and cold snacks.

FISH SAUCE

One of the oldest sauces on the planet is made by fermenting small fish in sea water. Its specific smell can be loved or hated from the first breath. A powerful umami effect and a mild fishy flavor can transform even an ordinary soup.

More often fish sauce ТМ Exotic Food used in place of salt in curries and marinades to add flavor to vegetable dishes.

The most basic. I will tell you the countries of origin, briefly the composition / taste and, of course, the application.

Light soy sauce

China. The sauce is light brown in color with a mild taste. It is used in soups, sauces, with seafood and vegetables.

Dark soy sauce

Darker color, more pronounced flavor and sweeter. Used with red meat and poultry dishes.

Japanese soy sauce

Compared to Chinese, it is sweeter and therefore less salty. Such light sauces are used for soups, sauces, fish dishes, and simply as a separate seasoning.

Teriyaki

Japanese sauce. It is made on the basis of soy sauce, but thicker. The composition contains wine, sugar, spices. It is used for marinades and as a seasoning for grilled dishes.

Tamari

Japanese dark soy sauce with a bright taste. Fermentation takes place without the addition of wheat. It is used as a universal sauce and for sushi.

Quetzap manis

Thick sweet Indonesian soy sauce. Its variant, quetzzap asin, is thinner and less fragrant. Both are used in rice or noodle dishes.

Nam pla

Thai sauce. Prepared from salted fermented fish. Gives a peculiar salty taste to fish, meat, poultry dishes. A versatile seasoning that can be paired with chili, garlic, lime and lime juice. It is also used as a separate seasoning.

Shrimp paste

Widely used throughout Bgo-East Asia. Prepared from small salted shrimp. Sold in pressed or dried form. Used like us pla. It has a peculiar pungent smell, which disappears during heat treatment.

oyster sauce

Chinese thick soy sauce, tinted and flavored with oyster juice. It has a very delicate taste. It is used with chicken, tofu cheese, noodle dishes.

huixin

Sweet, spicy anise flavored soy sauce. Classic Chinese sauce used for Peking Duck.

plum sauce

Chinese sweet and sour sauce. Consists of plum juice, plum vinegar, chili, ginger and other spices. Used for Peking duck and other Chinese dishes.

Ponzu sauce
Ingredients
lemon 1 piece
lime 1 piece
orange 1 piece
soy sauce
ginger
garlic
chilli
cilantro
We cut the zest of a lemon and lime, grind it and send it to the water so that it gives off bitterness. Squeeze the juice from half an orange, half a lemon and half a lime into one container. Pour the juice into a saucepan, put on heat and boil until thickened to concentrate the taste.
We rub the unpeeled ginger and garlic, finely chop the chili pepper and squeeze it into the gruel. Pour soy sauce into a deep bowl, add chili pepper, and squeeze juice from ginger and garlic. Pour the evaporated citrus juice into the sauce, mix and filter through a sieve to remove all ingredients from it. Add the zest and after 1-2 minutes remove it. Pour the sauce into a saucepan.
Before serving, decorate the sauce with finely chopped cilantro. Ponzu sauce goes great with raw fish and chicken.

Hoisin sauce
Ingredients
soy sauce
star anise
carnation
fennel seeds
cinnamon
soy paste
grape vinegar
sugar
garlic
Add star anise grated in a mortar, cloves and half a teaspoon of fennel seeds to a preheated pan. We heat the spices so that they give aroma. Pour the heated spices into a mortar, add half a teaspoon of ground cinnamon and grind again.
We put the saucepan on heat, pour in the soy sauce and add the grated spices. Add 1 tablespoon of soy paste, a little grape vinegar and a handful of sugar. Peel the garlic clove, crush it and add to the soy sauce. We mix. Strain the sauce through a sieve and pour into a gravy boat.
Hoisin sauce is used cold. Great for duck

Sweet and sour sauce
Ingredients
fresh pineapple
Bulgarian pepper
bulb onions
chilli
ginger
garlic
vegetable oil
tomato paste
soy sauce
water
sugar
sesame oil
sweet chili sauce
starch
vinegar
Peel the garlic and ginger. Cut the ginger into small cubes, and chop the garlic. Grind a little chili pepper and transfer all the ingredients to one bowl.
Cut the onion and half of the bell pepper into large pieces and transfer to a bowl.
Peel half a pineapple. Cut out the core and cut into large pieces.
We prepare sugar, tomato, soy sauce, sesame oil, vinegar, sweet chili sauce. Dissolve 2-3 teaspoons of starch in cold water.
Heat up a frying pan with vegetable oil. Add chopped garlic, ginger, chili pepper and heat, not allowing to burn. There we also add 3-4 tablespoons of tomato paste, a little soy sauce, 1 glass of water, 3.5 tablespoons of sugar, vinegar, 1 tablespoon of sweet chili sauce, 2-3 teaspoons of starch for thickening, pineapple and mix. Remove sauce from heat and add sesame oil.
Sweet and sour sauce is served cold. Pairs well with fish, chicken and vegetables.

satay sauce
Ingredients
coconut milk
ginger
garlic
chilli
sugar
peanut
soy sauce
fish sauce
cilantro
Put the saucepan on heat and pour in the coconut milk.
Peel the ginger and garlic and chop them randomly. Grind the chili pepper and send it along with ginger and garlic to a saucepan with coconut milk. Add an incomplete tablespoon of sugar, 3-4 handfuls of salted peanuts and wait until the milk boils. After the milk boils, reduce the heat, cover with a lid and cook for 5 minutes.
After 5 minutes, grind all the ingredients in a saucepan with a blender until a thick smooth consistency.
Add a little soy and fish sauce to the saucepan and mix.
Finely chop the cilantro and add to the sauce. Mix and pour into a gravy boat.
Satay sauce is great with chicken.

spicy thai sauce
Ingredients
lime 2 pieces
fish sauce
sugar
garlic
chilli
cilantro
Remove a little zest from a lime, cut it into thin strips, place in a bowl and pour cold water for 10 minutes.
Squeeze the juice from the limes and pour into a bowl. Add some fish sauce and 2 teaspoons of sugar.
We clean the clove of garlic and cut it first into thin plates, then into strips, and then into a small cube. Add the garlic to the bowl with the lime juice and stir.
Remove the seeds from the chili pepper and cut into small cubes. Shred the cilantro and send the chili and cilantro to the lime juice. Add lime zest, stir and pour into a gravy boat.
The spicy Thai sauce goes great with steamed fish.
from the program of Ilya Lazerson "Aerobatics"