Sauces used in Asian cuisine

The sauces can be used in Asian cooking intimidating and confusing when in the grocery store. Here is a simple guide on what flavors are found in each sauce and what dishes these sauces work best to help

Soy Sauce: This is a brown sauce with a salty taste. It is available in lite and original. It is an all-purpose sauce that goes well with cabbage and fish.

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Fish Sauce: This sauce can be intimidating to think that there must be a strong fish flavorto justice. The brown sauce is stronger than in fragrance taste. It is commonly used in Southeast Asia and Thailand cuisine.

Sauces used in Asian cuisine

Dec 02, 2010 23:00:14

Product Brand : Emeril

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Oyster sauce: This oyster flavored sauce is strong in flavor and is well suited for pasta, meat, seafood and vegetables. Start can be overpowering with a small amount like the taste.

Chili sauce: This sauce can be spicy or mild. It is often used as a spice a little like ketchup or salsa. There has to be added to the end of a stir frygive the stir-fry an additional spice.

Sesame oil: This is a very mild aroma oil that is used in cool dishes to enhance the background flavor. When heated, the oil loses most of its flavor.

Rice Wine: This is a sturdy wine vinegar, which can be used in associations or in hot dishes. It mixes well with sesame oil and oyster sauce for a simple sauce.

Star Anise: This spice is a combination of spices like cinnamon so often. It is best used with beef or chicken.

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