There’s something Japan’s favourite fermented foodstuffs have in common, and you may not have heard of it before.
Wanting to try out some hot and spicy Asian dishes? Read on to learn all about Asia’s best chilli sauces, from mild to mind-blowing.
Sweet Chilli Sauce
Hailing from Thailand, this mild and mellow condiment works a treat as a dipping sauce for spring rolls and fish cakes, or as a marinade for seafood.
Chilli Bean Sauce
A blend of fermented beans, chillies, oil and garlic, Chinese chilli bean paste lends a rich savoury flavour and heat to Sichuan dishes.
Chilli Garlic Sauce
For a heady blend of heat and garlic, try chilli garlic sauce, It’s perfect in simple stir-fries, where it adds an instant kick and flavour boost to your dish.
An essential on any table in Malaysian and Indonesia, sambal is a pungent blend of chillies, lime, spices, salt, sugar and belacan (dried shrimp paste). Add sambal to everything for you’re for breakfast, lunch or dinner.
While its origins are debated, one of the most ubiquitous chilli sauces across the world is Sriracha, made from sun-ripened chillies, vinegar and spices. You’ll see the signature squeezy, green-topped bottles on restaurant tables from Melbourne to Manhattan, Bangkok to Britain. Add a squirt of this lip-smacking hot sauce to your bowl of Pho, a plate of fried noodles or weekend scrambled eggs.
Malaysian Chilli Sauce
Spicy, sour and aromatic, Malaysian chilli sauce may include added flavourings, such as lemongrass, garlic, tamarind and turmeric.
Korea’s signature spice paste is gochujang—a rust-red paste of red chilli powder, doenjang (fermented soybean paste), glutinous rice flour and salt. Embrace the earthy warmth of gochujang when cooking Korean barbecue meat.