How to make Asian sauce: recipes and tips

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

At present, Asian cuisine is very popular, and Asian sauces are especially fond of housewives, suitable for a large number of dishes. There are a huge number of sauce recipes from Asia, but today we have selected for you the most popular, delicious and quick to prepare. With little effort, you can treat your household to regular dishes with an updated taste.

Sweet and sour option

Asian sweet and sour sauce recipes originated in China back in 1644 during the Ming Dynasty. As you know, most of the Chinese diet at that time was fresh fish. To beat off the unpleasant taste and smell of mud, various combinations of spices and sauces were used. Centuries later, sweet and sour sauce began to be used not only for fish, but also for cooking meat dishes.

Required Ingredients

Most recipes for Asian sweet and sour sauce have vinegar, sugar, andginger. Sometimes there can be several types of vinegar. Of course, no Asian recipe is complete without soy sauce. If you decide to cook such a dressing for meat or fish, then be sure to take care of purchasing high-quality, tasty soy sauce.

So, let's move on to the list of products that will be required for cooking:

• two tablespoons (tablespoons) of apple or wine vinegar;
• one and a half tablespoons (tablespoons) of granulated sugar;
• four tablespoons (tablespoons) of table s alt;
• one teaspoon (teaspoon) of cornmeal;
• one tablespoon (tablespoon) of good tomato paste;
• three tablespoons (tablespoons) of orange juice;
• one tablespoon (tablespoon) of soy sauce.

Description of the cooking process

You will need a small saucepan to make this Asian sauce. You will need to pour orange juice into it, add vinegar and soy sauce, as well as tomato paste mixed with sugar and s alt. In a separate container, mix the indicated amount of cornmeal and four tablespoons of water. After breaking all the lumps, add the flour to the rest of the ingredients in the pan. We put the dishes on a slow fire. We are waiting for the mass to boil.

Advice. If you like a sweet and sour Asian sauce with a more vibrant flavor, we recommend adding one teaspoon of grated ginger root during the cooking process.

When the sauce boils, cook it for two minutes and turn off the heat. The prepared sauce is perfect for a side dish (rice, buckwheat, mashed potatoes), meat or fish dish.

Hot sauce

For those who are looking for unusual tastes and prefer more spicy and spicy sauces of Asian cuisine, we suggest preparing a sauce that is called "hellish" or "hellish mixture" among housewives. It's spicy with fresh chili peppers, while fruit and ginger give it a vibrant flavor.

Product List

As in the previous version, this Asian sauce is characterized by the use of vinegar and ginger in the recipe. The spiciness of this dressing is so good that it can be equated with the most popular Tabasco-type hot sauces. But there are much more flavor accents and bright notes here.

To prepare the "hellish mixture" you need to take:

• 45g grated ginger root;
• 5 garlic cloves;
• two tablespoons (tablespoons) of granulated sugar;
• two fresh tangerines;
• 120g fresh chilli;
• 65ml soy sauce;
• one spoon (tea) of table s alt;
• 40ml wine vinegar (may substitute apple cider vinegar);
• 65ml sunflower oil.

How to make Asian sauce

At the first stage, all ingredients are pre-prepared. Hot chili peppers must be cut into small pieces. What to do with seeds that are especially pungent is up to you. If there is a love for spicy, then you can cut the pepper into the sauce directly with the seeds. If you want to slightly remove the sharpness and enjoy the tastes of other ingredients, then you should not add the seeds.

Peel the tangerines. Whitepartitions are not used in cooking. We only need pulp. Cut out segments from tangerines. Put the tangerine slices and peppers in a blender. We also add peeled garlic and ginger, cut into small cubes. For piquancy, you can add one small onion. In order for all the products to be used to the maximum, squeeze the juice from the remains of the tangerines and also add to the blender. Grind the mass, turning all products into gruel.

Advice. To remove the spiciness of the chili pepper from the blender so that it does not transfer to other products, including sweet sauces, wash the bowl with milk, and then with warm soapy water.

Continue cooking. We shift the mass from the blender into a small saucepan or ladle. We put on a slow fire. While stirring, add oil, sugar, soy sauce, s alt and vinegar. Cook for 10-12 minutes. After large bubbles appeared on the surface and the mass began to thicken, bake for another five minutes.

You can use this Asian sauce for salad, meat, served with barbecue or smoked fish. Note that such a hot sauce is perfectly stored. You can transfer it to a glass container, close it tightly with a lid and send it to the refrigerator.

Fish sauce

Quite often in the recipes of Vietnamese, Thai and other Asian cuisines there is fish sauce. It can be served with second courses or used in soups. Initially, Asian fish sauce was prepared right on the seashore. The fishermen used the remains of the day's unsold fish, boiling them inlarge cast iron vat. Then the sauce had to be infused. As a rule, it took from one to three years. The product that was fermented for more than three years was considered the most delicious and high-quality. Fresh cucumbers, capers, champignons and chopped eggs were added to the finished fish sauce.

Ingredients

Let's say right away that today they use small, but the freshest sea fish for cooking. There will be no more special, expensive or hard-to-find products in the recipe:

• 1, 2 kg fish;
• 55ml cucumber pickle;
• 450ml water;
• one tablespoon (tablespoon) grated lemon zest;
• three tablespoons (tablespoons) of table s alt;
• 4 garlic cloves;
• three bay leaves;
• two tablespoons (tablespoons) of soy sauce;
• three spoons (teaspoons) of ground black pepper.

Recipe description

The fish that is used in cooking needs only a good shower. After washing, it does not need to be gutted or cleaned. Just cut the fish into small cubes and put it in a jar. Add water and the spices listed in the list of ingredients. We close the lid. We store the container at room temperature for 4-6 days. Then we put the jar in the refrigerator and leave it there for another three weeks. After this period, the contents of the jar are filtered through a colander. The resulting sauce is ready to use.

Sweet meat sauce

If you are a fan of grilled meat, we advise you not topass by the recipe for this Asian sweet sauce. It is perfect for barbecue or grilled chicken. The store-bought version, as experienced housewives say, cannot be compared with this homemade sweet sauce under any pretext. It's quick to make and much cheaper.

What you need for cooking

The list of products is as simple and accessible as the recipe itself. To make sweet sauce for meat, you need to take:

• 25g soy sauce;
• 35g good quality tomato paste or delicious homemade ketchup;
• two tablespoons (tablespoons) of granulated sugar;
• as much apple cider vinegar.

How to cook

To prepare a sweet sauce for grilled chicken, you need to take a small saucepan in which we put granulated sugar, vinegar. Mix these two ingredients until the vinegar helps dissolve the sugar. When the liquid is well mixed, send the saucepan to the fire. We turn on the weak gas. We bring the mass to the state of syrup. We turn off the fire. Let the syrup cool slightly. Add soy sauce to the chilled syrup, put the saucepan back on the fire and cook for five minutes.

Next, tomato paste is added. We count down five minutes again. Don't forget to stir constantly so that the sauce doesn't burn. Turn off the gas, pour the sauce into the saucepan. Gorgeous sweet sauce is ready. It can be served not only with meat. It goes great with nuggets, french fries and even regular friedbread.

Asian Sauce Secrets

Any dishes of Asian cuisine are distinguished by unusual flavor nuances. The basis of most recipes is soy sauce and several types of vinegar. But spices, which are an important element of any Asian dish, should never be sidelined, sauces are no exception. For example, in Asia, fresh coriander is often added to sauces. In Europe, seeds are used, and in Asia, it is a fresh product. This seasoning has a pleasant citrus-ginger aroma. If you are preparing an Asian sauce for fish or seafood, then coriander must be in it.

The second secret is chili. Without it, perhaps, not a single Asian dish can do. The amount of spiciness depends on the particular variety. Hot peppers are often used in Asia to make sauces for vegetables or rice.

Don't forget the greenery too. Thai basil, as well as lemongrass (lemongrass), are very often used to make sauces. The basil gives the sauce a sweet, aniseed flavor with hints of mint and lime. It can be put in sauces served with rice salad or fish. Lemongrass is most often added when preparing a sauce for chicken or mussels, fish.