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|
Asian barbecue sauce Notes: This
is made with oil, soy sauce, and other seasonings. Don't confuse it
with the much sweeter American barbecue sauce. |
Asian chili paste
bainiku See umeboshi puree.
bean paste This name is used for both bean
sauce and miso.
|
|
bean sauce = bean paste = brown bean sauce =
brown bean paste = soybean condiment = yellow bean sauce = yellow bean paste =
yuan shai shih = mo yuen shih Notes: 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. Substitutes: black bean sauce OR chili
bean sauce OR awase miso OR brown miso
|
belacan See shrimp
paste.
blacan See shrimp paste.
balachan See shrimp
paste.
blachan See shrimp
paste.
|
|
black bean sauce To make your own: See
the Asian
Black Bean Sauce posting on RecipeSource.com. Notes: 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.. Substitutes: (brown)
bean sauce OR hot black bean sauce |
brown bean paste
brown bean sauce
|
|
chee hou sauce = che hau sauce = chu hou paste
Shopping hints: This braising sauce is made from soybeans, garlic,
and ginger. Look for it in the
condiments section of Asian markets. Substitutes: hoisin sauce
(Very similar, but less spicy.) |
|
|
chile bean paste = chili bean paste =
chili bean sauce = chilli bean sauce = bean
paste with chili = hot
bean paste Notes: This reddish-brown sauce is made from
fermented soybeans and hot chilies. It's very hot. Regional versions
include Sichuan hot bean paste = Szechuan hot bean paste, and Korea's
kochu chang = kochujang. Substitutes: bean
sauce + chile paste OR bean sauce + chopped chile peppers |
chile paste = Asian chile paste = chili paste =
chilli paste Notes: 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.
Substitutes: hot sauce OR harissa OR crushed red pepper flakes
(to taste; start with 1/4 as much) OR dried red chili peppers
chili bean paste
chili paste
chilli paste
Chinese chile (or chili) paste
Chinese duck sauce See plum sauce.
|
|
Chinese mustard = Chinese hot mustard
To make your own: Gradually add 1/4 cup boiling
water to 1/4 cup dry English mustard, stirring constantly, then add 1 teaspoon
oil. |
Chinese plum sauce See plum sauce.
|
|
coconut egg jam = coconut jam = kaya Notes:
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. To make your own: Visit
the Coconut Egg Jam recipe
page, or the Kaya,
Traditional Coconut Jam page. |
|
|
dwen jang = customary soy bean paste Notes: This is a salty Korean bean
paste. Substitutes: red miso
|
duck sauce See plum sauce.
fish gravy See fish
sauce.
|
|
fish sauce = fish gravy Notes:
Varieties include Thai fish sauce = nam pla, Vietnamese fish sauce =
nuoc mam, patis, a Filipino fish sauce that isn't as highly
regarded as the Vietnamese or Thai versions, and shottsuru, a Japanese
fish sauce. Substitutes: light soy sauce
OR To make your own mock fish sauce, simmer for 10 minutes: 1 can drained
anchovies + 2 cloves bruised and peeled garlic + ½ teaspoon brown
sugar + ¼ teaspoon salt + 1 ¼ cups water, then strain. (Adapted
from a recipe in the All Around the World Cookbook by Sheila Lukins.
See my sources.)
OR simmer for 10 minutes: 1 part soy sauce + 4 parts anchovies (Adapted
from a recipe in Substituting Ingredients by Becky Sue Epstein and
Hilary Dole Klein. See my sources.)
OR soak anchovies from one small can (about 14 fillets) in 1 C water, strain,
then add 2 tablespoons soy sauce. Notes: See
also the RecipeSource.com posting Fish
Sauce (Nuoc Mam) which discusses the best Vietnamese fish sauce brands. |
ground fish sauce Substitutes: Thai fish sauce
OR Vietnamese fish sauce
|
|
hoisin sauce Notes:
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. To make your own: Visit the Hoisin
Sauce Substitutes:
Simmer for 12 minutes: ¾ C pitted prunes + 2 C water
+ 1 tablespoon crushed garlic, then add 1 ½ tablespoons soy sauce
+ 1 ½ tablespoons dry sherry and puree. (Adapted from recipe in
Good
& Plenty: America's New Home Cooking by Victoria Wise and Susanna
Hoffman. See my sources.)
OR ¼ C soy sauce + ¼ C plum sauce + 1 teaspoon flour + dash
five-spice powder + dash garlic powder + sugar or honey to taste (From
a usenet posting by Lynn M. Wiegard. See my sources.)
OR chee hou sauce (spicier) OR apple butter (Thanks to reader Richard Nolles
for this suggestion.) OR sweet bean sauce (spicier) |
hot bean paste
hot chili sauce To make your own: Visit
the Hot
Chili Sauce
|
|
hot garlic sauce Substitutes: any
Asian hot chile paste |
Indonesian sweet soy sauce See kecap manis.
Japanese horseradish See wasabi.
Japanese soy sauce = shoyu Substitutes:
light Chinese soy sauce
kacang saus Substitutes: kecap manis
kapi See shrimp paste.
|
|
kecap manis = ketjap manis = kejap manis = Indonesian sweet soy sauce
Pronunciation: kuh-CHOP MAH-nees Notes:
This
thick, dark sauce is the Indonesian ancester of ketchup. Look for
it in Indonesian markets. To make your own: See the
recipes for Ketjap
Manis or Kecap
Manis posted on SOAR. Substitutes: Combine
equal
parts soy sauce and either brown sugar or molasses, and simmer until sugar is
dissolved. OR Maggi's seasoning
sauce (not as sweet) |
kejap manis See kecap manis.
ketjap manis See kecap manis.
kochu chang
kochujang
|
|
Korean barbecue sauce = bulgogi sauce = bulkogi sauce |
Korean chile paste
|
|
Maggi's seasoning sauce Substitutes: equal
parts dark soy sauce and Worcestershire sauce (From a usenet posting by
Colonel I.F.K. Philpott. See my sources.)
OR Thai sweet soy sauce OR mushroom soy sauce |
mam tom See shrimp
paste.
mushroom soy sauce Substitutes: dark soy sauce
nam pla See fish sauce.
nam prik = nam phrik Notes: This is a general
Thai term for dipping sauces. Examples are nam
prik pao, green curry paste = nam prik
kaeng khiao wan, red curry paste = nam
prik kaeng daeng, and yellow curry
paste = nam prik kaeng kari.
nam prik kaeng daeng
nam prik kaeng kari
nam prik kaeng khiao wan
nam prik pao = Thai chile paste = Thai chili
paste Notes: 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. To make your own:
See the recipe for nam
prik pao
nuoc cham = Vietnamese hot sauce To make your
own:
Nuoc
Cham
nuoc mam See fish sauce.
|
|
oyster sauce Notes: This Cantonese
dipping sauce is both sweet and salty. Look for bottles of it in
Asian markets and large supermarkets. Substitutes:
Bring to a
boil, then simmer in a covered pot for 30 minutes: 2 C fresh
oysters + 3 C water + 1 C bottled clam juice + 1 teaspoon salt + 1 clove
of garlic + white portion of 1 green onion + 1 slice of fresh ginger root,
then add a mixture of 1/4 C soy sauce + 1 teaspoon sugar + 2 teaspoons
cornstarch + 3 tablespoons water, and simmer for 10
more minutes, stirring occasionally, then strain out the solids in the
sauce and discard. (adapted from a recipe in Jennifer Brennan's excellent
book, The Cuisines of Asia. See my sources.)
OR soy sauce |
patis See fish sauce.
|
|
plum sauce = Chinese duck sauce = Chinese plum sauce =
duck sauce chutney (thicker and hotter) To
make your own: See the Chinese
Duck Sauce |
prik kaeng
red bean curd = red bean curd cheese = red preserved bean curd
|
|
red sweet bean paste = red bean paste = red bean sauce = sweet red bean
paste Notes: 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. To make your own:
Cook a cup of azuki beans
until they're soft (about 1 1/2 hours), then puree the softened beans in
a food processor. Pour the puree into a cotton kitchen towel and squeeze
out the water. Put what's left into a saucepan, add 1 1/2 cups of sugar, 1/2 cup
shortening,
and a pinch of salt, and heat while stirring until it's thickened to the
consistency of miso. For another recipe, visit the Sweet
Red Bean Paste recipe page. |
|
|
red curry paste = nam prik kaeng daeng
To make your own:Red
Curry Paste |
|
|
sambal bajak = sambal badjak To
make your own: See the USENET Cookbook recipe for Sambal
Bajak. |
sambal blachan To make your own: See the recipe for
Sambal
Blachan on Recipecottage.com
sambal dabo lilang To make your own: See the USENET
Cookbook recipe for Sambal
Dabo Lilang.
|
|
sambal manis Notes: This
Indonesian sauce is used for dipping and stir fries. It's fairly
spicy, but milder than sambal oelek. Substitutes: sambal
oelek (hotter) OR soy sauce |
|
|
sambal oelek = sambal ulek To make
your own: Mix hot fresh chili peppers (including seeds, if you dare) and
a bit of water in a blender until it forms a paste, then add a bit of salt, or
see the sambal
oelek Substitutes: other
chile paste OR harissa OR hot pepper sauce OR red pepper flakes OR chile powder |
sambal ulek
shottsuru See fish sauce.
shoyu
|
|
shrimp paste = blachan = blacan = balachan
= belacan = trassi (in Indonesia) = trasi = terasi = kapi = mam tom
Notes: Look
for this in Southeast Asian markets. Substitutes:
anchovy
paste (not as pungent) OR anchovy fillets mixed with a bit of water |
Sichuan chile (or chili) paste
|
|
soy sauce Notes: 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. Substitutes: tamari (thicker) OR
Maggi seasoning OR black bean sauce thinned with water OR kecap manis (much
sweeter) OR Worcestershire sauce
|
soybean condiment
|
|
Sriracha Notes: This is a hot sauce
used as a condiment by Thais and Vietnamese. Substitutes:
Tabasco sauce or other hot sauce (not as sweet) |
|
|
sweet bean sauce = sweet bean
paste Notes: This brown sauce is made from
sweetened fermented soybeans. Taiwanese cooks use it as a marinade or a
condiment for meats. Substitutes: hoisin sauce
(milder) |
Szechuan chile (or chili) paste
|
|
tamari = wheat-free soy sauce Substitutes:
soy sauce (thinner and less rich; made with wheat)
|
Thai fish sauce See fish
sauce.
Thai sweet soy sauce Substitutes: Three parts soy sauce
plus one part brown sugar OR Maggi's Seasoning Sauce OR dark soy sauce OR mushroom
soy sauce
toi sauce See tuong.
tonkatsu sauce Notes: This Japanese
condiment is used to make yakisoba. Bull Dog is a popular brand.
trasi See shrimp paste.
trassi See shrimp
paste.
tuong = toi sauce = Vietnamese soy sauce Notes:
This is a salty bean paste used in Vietnamese cuisine. Substitutes:
Blend
equal parts bean sauce and water
tuong ot toi Vietnam
umeboshi plums Substitutes: 1 teaspoon sea salt per
plum substituted
umeboshi paste See umeboshi puree.
umeboshi puree = umeboshi paste = bainiku
Substitutes: sea salt OR miso OR soy sauce
Vietnamese chile paste
Vietnamese fish sauce See fish
sauce.
Vietnamese hot sauce
Vietnamese soy sauce See tuong.
wasabe See wasabi.
|
|
wasabi = wasabe = Japanese horseradish Pronunciation:
wah-SAH-bee Notes: Look for this in the Asian foods section of your
supermarket. It comes either in powdered form or as a paste. To
convert the powder into a paste, mix 2 parts wasabi powder with 3 parts
water. Substitutes: Blend ground dry mustard with water until it
forms a paste |
X.O. sauce = X.O. chili sauce Notes:
Asians pour this sauce over noodles and seafood. It's made from dried
anchovies, shrimp, and chiles. Substitutes: sate
sauce
yellow bean sauce
|
|
yellow curry paste = nam prik kaeng kari
To make your own: See the recipe for yellow
curry paste |
