We're sharing our tips and tricks to making your own Thai curry paste at home.
The key to good food is flavour combinations. Obviously there are other aspects to making great food, like cooking time, heat control and texture, but at the end of the day, if your food doesn’t taste good, people aren’t going to eat.
One of the key misunderstandings when it comes to Asian cooking is sauce combinations. We think we know the basics: soy sauce is salty, hoi sin is sweet, oyster sauce is… well exactly how do you define oyster sauce?
The best way to cook is through experimentation, but unless you have unlimited money for ingredients and time to actually experiment, it’s probably a non-starter for most people. So to help you figure out which sauce to add to which dish, or even which condiment to serve with your side, we’re putting together a little flavour breakdown of some of Australia’s most popular Asian sauces.