Discover the Essential Asian Condiments: An Extensive Guide to Elevating Your Cooking
If there’s something Asians are really serious about, it has to be seasoning their food. I especially felt this when I walked into The Meatmen’s Kitchen and found 3 whole trays worth of bottles and bottles of different types of sauces. It took me forever to find the 7 condiments needed in the shoot that day, until I had to embarrassingly enlist the help of my colleagues.
So if you’re just like me, a little clueless when it comes to condiments, yet wanting to know your way around the Asian kitchen, you’re in for a treat. To redeem myself from my prior embarrassment, I’ve gathered a list of condiments. Under each point lists: What they are, what they do for a dish, plus a neat little recipe that you can test it out with. Here you go, and I hope this article brings you a step closer to mastering the art of Asian cooking.
1. Soy Sauce
We’re starting off with something familiar so we don’t scare anyone away in the beginning. A cornerstone of Asian cuisine, Soy Sauce, otherwise known as Soya Sauce, originates from soybeans and wheat. There’s 3 types of soy sauce, namely: light, dark, and tamari. The differences between the 3 primarily lies in their flavour, colour and usage in cooking.
Light Soy Sauce
- Flavour: Light soy sauce is saltier and has a lighter colour compared to dark soy sauce.
- Colour: Typically light to dark brown.
- Usage: Light soy sauce is used for seasoning, marinating, and adding saltiness and depth of flavour to dishes. It’s commonly used in stir-fries, dipping sauces, and marinades.
Dark Soy Sauce
- Flavour: Dark soy sauce is less salty and has a richer, slightly sweet flavour.
- Colour: It has a darker colour, often deep reddish-brown.
- Usage: Dark soy sauce is used primarily for colour and to add a caramelised or aged flavour to dishes. It’s often added at the beginning of cooking to impart colour to sauces, braises, and stir-fries. It can also be used in marinades and dipping sauces for a richer flavour.
Tamari Soy Sauce
- Flavour: Tamari soy sauce has a richer, milder, and less salty flavour compared to both light and dark soy sauce.
- Colour: It is typically darker than light soy sauce but lighter than dark soy sauce, ranging from amber to dark brown.
- Usage: Tamari soy sauce is traditionally a Japanese variety that is wheat-free (or gluten-free if specified) and has a smoother, rounder flavour profile. It’s used in Japanese cuisine as a dipping sauce, marinade, and seasoning, especially in dishes where a deeper umami flavour is desired without the saltiness of regular soy sauce.
If none of this is new to you, you are a certified soy sauce fan, and we’ve got a recipe just for you. Our Soy Sauce Chicken uses a whole lot of both light and dark soy sauce, and is pretty much on par with those sold at the chicken rice stall. Also, I think this dish deserves a shout out because it is my Mum’s favourite Meatmen recipe.
2. Hoisin Sauce
Hoisin Sauce is a thick, dark and flavourful sauce commonly used in Chinese cuisine. Known for its sweet and savory profile, hoisin sauce is a must-have for glazes, dips, and marinades. Its rich consistency and blend of flavors from soybeans, garlic, and spices makes it versatile, and it’s used in many dishes ranging from Peking Duck to Spring Rolls.
You can think of hoisin sauce as Asia’s rendition of a barbeque sauce, and maybe that’s also part of the reason why it became popular in Western cooking and is often found in Asian-inspired recipes and fusion cuisines. Characterised by its thick consistency and ability to cling to food, hoisin sauce is ideal for both cooking and as a table condiment.
We’re recommending Hoisin and Sesame Lamb Chops as the dish for you to try here, since the hoisin sauce plays a huge role in packing in some Asian flavours to this traditionally Western dish.
3. Fermented Red Beancurd
I had no idea what this was until I made the connection to what my Mum calls it at home, dao lu, or 豆腐乳 in Chinese. It typically has a reddish-pink colour, owing to the fermentation process, especially if chili has been added. Looking like little cubes of cream cheese, this also has a soft, creamy texture similar to a thick paste. It tastes a little like Greek Yoghurt to me, but with an added tang of spiciness.
Fermented Red Beancurd is also really umami-rich, with a distinctive fermented taste that adds depth to dishes. This makes it good for seasoning or marinating meats, poultry and seafood. For me though, most of my encounters with fermented red beancurd took place over porridge, where I would scoop a little dot of it onto my spoon to enhance the flavour of the bland porridge. I also learnt the hard way that you should never put one whole cube of this into your mouth at once. Trust me on this.
Fermented Red Beancurd is used as a marinate in our Hakka Zhar Yoke recipe, which boasts of a umami, succulent, crispy pork belly. You see how we used only 2 pieces for a dish that serves four? Go sparingly on this condiment.
4. Shaoxing Wine
Did you know that Shaoxing Wine is considered one of the oldest types of alcoholic beverages in China? This rice wine has a long history of over 2500 years and is also often used in ceremonies and festivals.
Shaoxing Wine is primarily made from fermented glutinous rice, water, and a small amount of wheat or barley. It has a distinct aroma and flavour, often described as nutty, earthy and slightly sweet, with the aging process imparting additional complexities such as a hint of umami and depth.
A fundamental ingredient in Chinese cuisine, you’ll see Shaoxing wine widely used in stir-fries, braises, marinades and sauces in both home cooking and professional kitchens. It can also be used as a tenderiser for meats.
In our Steamed Bamboo Clams with Vermicelli recipe, the Shaoxing Wine worked wonders by both enhancing the natural sweetness of the clams and also adding umami and depth.
5. Gochugaru
One of the condiments integral to Korean cuisine, Gochugaru is more than mere chili flakes. It has a unique flavour profile that imparts a smoky heat and sweet undertones to Kimchi, stews, marinades and Banchan (side dishes), ensuring your dishes pack a flavourful punch that keeps diners coming back for more.
Gochugaru is also available in various heat levels, which gives flexibility in spicing dishes according to personal preference. So if you’re like me and can’t really handle your heat, be sure to avoid the Cheongyang Gochu.
What’s a better way to get cooking with Gochugaru than this one-pot Korean Spicy Chicken Stew? This simple recipe is made in under 30 minutes and is a perfect rice-thief with juicy chunks of chicken, your favourite veggies and spicy, tangy sauce.
6. Fish Sauce
A cornerstone of Southeast Asian kitchens, Fish Sauce adds a salty, savoury depth to curries, dipping sauces, and marinades, or acts as a flavour enhancer in soup and stews. Though pungent, its aroma mellows during cooking, leaving behind a rich umami that enhances the overall dish. Because of its strong, distinct taste, too much fish sauce can easily overpower a dish, so moderation is key. Here’s a tip: Start with small amounts and adjust to taste.
Just like the fermented red beancurd, fish sauce was also born out of the need for food preservation. Made by fermenting fish with salt over a period of several months to years, the process of making fish sauce involves layering fish and salt in barrels and allowing bacteria to do its work. Because of this fermentation process, fish sauce has a longer shelf life but should be used within a year for the best flavour.
I’m not a big fan of that pungent “fishy smell” in fish sauce — at least that was until I found out that this “mysterious sauce” that I always have with my Thai Omelette was made out of mainly fish sauce. The Meatmen’s Thai Crab Omelette’s dipping sauce tastes just like it, so this has got to be my recommendation for this recipe.
7. Oyster Sauce
Not to be confused with fish sauce, Oyster Sauce is a thick, dark brown sauce that is both salty and slightly sweet. It is made by cooking oysters in water until they release their juices, which are then reduced and thickened with cornstarch. This mixture is often flavoured with soy sauce, sugar and sometimes additional seasonings to enhance its taste.
Oyster sauce is incredibly versatile and is used in a variety of dishes, including stir-fries, vegetable dishes (Bok Choy with oyster sauce, anyone?), noodles and rice dishes. It can also be used as a marinade or a base for many Asian sauces and gravies.
If you don’t quite know how to incorporate Oyster sauce into your cooking, you can refer to Grilled King Oyster Mushroom in Oyster Sauce, where the Oyster Sauce is combined with soy sauce, sesame oil, and honey to make a delicious glaze.
8. Sesame Oil
Last in our list, but certainly not the least, we have Sesame Oil — an absolute staple to every Asian kitchen. Prized for its distinctive nutty flavour and aromatic qualities, sesame oil is versatile and adds depth and aroma to a wide range of dishes. It can be used as a drizzle, for marinades, dressings, seasoning, and can even be stir-fried into food.
There are two main types of Sesame Oil, toasted and light. The toasted version is darker and more intensely flavoured, made from (you guessed it!) toasted sesame seeds. It has a rich, nutty taste and is hence used as a drizzle due to its strong aroma. Whereas light sesame oil has a milder flavour and higher smoke point, making it suitable for cooking at higher temperatures.
Sesame oil itself presents various health benefits, such as being high in antioxidants, and is also a good source of vitamin E. So if you’re a health nut looking for a nut-ritious meal, our Sesame Oil Chicken allows you to truly soak in the nuttiness of the fragrant sesame.
Master the Art of Using Asian Condiments in Your Kitchen
And there we have it! Our little compilation of 8 uniquely-Asian condiments and how to incorporate them into your cooking. Wherever you are on your cooking journey, I hope this article has given you a little insight into mastering these condiments, and using them to elevate your cooking game. Most importantly, remember to have fun experimenting with different combinations of sauces and finding what fits your palate!
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More of what you might like:
- 6 Types of Sauces for Asian Cooking and How to Use Them
- A Comprehensive Guide to Different Types of Cream and How to Use Them
- Mastering Asian Basics in The Kitchen
P.S. We’ve got recipes for all your Singaporean and Asian favourites on our YouTube Channel. Subscribe and share with your friends!
P.P.S. Can’t find a recipe you like? Drop us a comment or ping us on our socials.
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