How to make the most of your Asian condiments in the fridge

Ever felt like your homemade Asian dishes are missing that special something? That extra ‘oomph’ factor? The secret might just be in the sauces! Let's dive into the world of Asian condiments and learn how to wield these flavour-packed potions like a true culinary wizard. Get ready to elevate your cooking game in some easy ways.

Fish Sauce: The soul of Thai cuisine

Nam pla, the heart of Thai cooking, is like umami in a bottle. This salty sensation can jazz up the simplest salads, completely transform glass noodles, and add great depth to soups. And guess what? You can also use it as a dipping sauce for an extra flavour kick!

Oyster Sauce: The sweet backbone of cantonese cooking

This thick, brown sauce is a staple in Cantonese, Thai, and Vietnamese kitchens. Its sweet profile works wonders with crab meat and noodle dishes. Fret not if you prefer the vegetarian version, because there’s a mushroom-based one that'll knock your socks off.

Tofu cashew stir-fry

INGREDIENTS

1 cup firm tofu (sliced), 1 tbsp fish sauce, 1 tbsp light soy sauce, 1 tbsp oyster sauce, 2 tbsp vegetable oil, 1 cup unsalted raw cashews, 5 cloves garlic (chopped), 1 onion (julienned), 3 tbsp palm sugar, 2 green chilies (minced), 3 tbsp water

METHOD

Give your tofu a nice little flavour bath in a mixture of fish, soy, and oyster sauce for at least 30 minutes (or until you lose patience). Then, in a sizzling pan, toss in cashews, garlic, onion, and palm sugar and sauté them until golden brown. Add in the chilies and marinated tofu, cook for a few minutes, then splash in some water. Let it simmer for a while, and voila! Serve this yumminess over steaming hot rice and enjoy it hot!

Tamari: Japan's gluten-free soy sauce

Tamari is soy sauce's cooler, gluten-free cousin from Japan's ‘Chubu’ region. Its salty, fermented soybean goodness is perfect for those looking to add an extra depth of flavour without wheat.

Glass Noodles in Tamari Glaze 

INGREDIENTS

1 cup glass noodles (boiled), 1 tbsp tamari, 2 tbsp chilli sauce, 2 tbsp vinegar, 2 tsp sesame oil, 6 chicken thigh filets, 1 onion (sliced), 1 red bell pepper (sliced), 1 carrot (diced), ½ cup button mushroom (halved), 1 tbsp ginger (minced), 1 tbsp garlic (minced), ½ cup fresh basil leaves (chopped)

METHOD

Whip up a delicious tamari glaze with chilli sauce and vinegar. Sauté ginger and garlic in sesame oil, and brown your chicken. Set it aside and give your veggies a quick toss in the pan. Reunite everything, adding noodles and your tamari mixture too. Cook on high heat until the sauce clings to every noodle and chicken piece. Sprinkle with basil and serve!

Sriracha: Thailand's hot sauce sensation

Named after Thailand's coastal city of Si Racha, this fiery red sauce is a fan favourite. It's particularly heavenly with Thai seafood. Get ready for some tangy heat!

Sriracha glazed salmon 

INGREDIENTS

2 salmon pieces, 1 tbsp olive oil, 1 tsp fish rub, 1 tbsp sriracha sauce, 1 tbsp maple syrup, 1 tsp lemon juice, 1 tbsp vegetable oil, salt to taste, 1 cup fresh salad leaves

METHOD

Give your salmon a massage with all ingredients except the salad leaves and vegetable oil. Let it marinate for 10 minutes. Heat your pan, add a splash of oil, and let your salmon sizzle for 3-4 minutes on each side. (Pro tip: Let it cook untouched skin side down for an extra crispy crust!)  Serve this sweet & spicy masterpiece on a bed of fresh salad leaves and prepare for taste bud fireworks!

All image credits: Pexels / Unsplash

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