We can earn a commission from left on this page.
When I grew up, I was obsessed with helping my mother cooking. Although she would prepare it for Italian food or try out popular ingredients of the box, most nights showed what she knew best – huge pots with Thai comfort and frequent hills of jasmine rice.
My childhood from ad -hoc cooking lessons learned me two things: Jasmine rice suits everything, and everything can taste good with the help of one of five bottles of Asian sauces. I assume that you have covered the rice. So let me tell you about these sauces.
Fish sauce
This sauce gives you most of the taste for your money. The thin, red -brown liquid is produced by fermenting small fish such as anchovies with salt for up to two years. The juice extracted from the mixture is a sharp sauce that brings an explosion of Umami to everyone and everything that touches them. Add a few drops to fill out the taste profile of your fall roasts, or use it as the main component, as in Thai som Tum salad. Add a few drops to a hearty dish with many components for fish sauce newcomers.
You will notice a difference in the taste, but you will not be overwhelmed by fishing taste. I don’t consider myself a fish head, and this sauce really tastes like fermented fish, but somehow it just works. You can use fish sauce while cooking or as a finishing sauce. I like to add a few strokes to Hamburg meat or make a NAM JIM with chili peppers and cut garlic to drizzle it over eggs and rice. And Claire likes to use it to sparkle butterPresent tunaAnd chili.
Which fish sauce you find is the best, but if you have a choice, I like: Inkfish brand Fisch sauce
Oyster sauce
The name could include another friend of the sea official, but the oyster sauce differs completely from the fish sauce. There are a few sauces that could be referred to as “oyster sauce”, but in this case I speak of a dark brown sauce that is so thick that it is almost gelatinous. Oystage sauce is often made from oyster extracts, soy sauce and thickening agents and is both sweet and salty. Add a tablespoon of oyster sauce to deepen the aromas of a court, or use a few tablespoons of as the main component of a sweet and hearty sauce. I add oyster sauce to beef pot in winter Pad see EW.
My favorite oyster sauce: Madɔŋ Ruëcent and Sudidio Peter were Lord.
I usually use a combination of two or three sauces in a pasta use like this.
Credit: Allie Chanthorn Reinmann
Mushroom soy sauce
It may be easy to box soy sauce as a mere salty spice, but this liquid gold is just as nuanced as wine. I usually hold at least three different types of soy sauce because they all deliver something else. And I need them. All of them.
Mushroom soy sauce can range from thin and medium-brown color to slightly viscoses and almost black. Mushroom soy sauce is made from dried black mushrooms and a light soy sauce, and although it does not taste just like the mushrooms, it tastes particularly earthy as the standard soy sauce. I use light brown mushroom soy sauce, which is quite generous in dishes or as a replacement for “normal” soy sauce. When I make a pot of turkey chilli and search for a salty, earthy taste, I will inject it to give the tomato base a little depth.
My fridge houses: Dek Som Boon, also called Healthy boy brand mushroom soy sauce
Black mushroom soy sauce
Sometimes, when you already add fish sauce and normal soy sauce to a dish, you don’t necessarily need another salty component. However, a teaspoon of black mushroom soy sauce ensures a beautiful, dark brown color with a hint of sweet, earthy umami and much less salt. This type of soy sauce still uses dried black mushrooms for additional taste, but the mushroom extracts are added to darker soy sauce instead of a bright one. Dark soy sauce is usually longer than the light variety, and some bottles can even contain molasses. I like the Pearl River Bridge superior black mushroom soy sauce for its dark color and the sweet taste. I spray it (lightly!) In my fried rice together with normal soy sauce and golden mountain sauce.
My starting point: Pearl River Bridge superior black soy sauce with mushroom taste.
Golden mountain sauce
The four products I have mentioned so far Guy From sauces, and they could explore various brands to find their favorites, but Golden Mountain sauce is a brand of very special spice sauce. The list of ingredients consists of “soybean sauce” of soybeans, corn, water, sugar and salt. The taste is salty, malty, hearty and always so light. It is incredibly tasteful and it is my favorite all-purpose sauce after a long recording. There is only something that doesn’t taste like anything else. It is perfect on the remaining rice with an egg. (A small dose will do it, but when I was a child, I had to make sure that every rice grain has a pool of this sauce.)
The Golden Mountain sauce is great in French fries, as a dip sauce for dumplings, and an extraordinary partner for eggs, but you can sprinkle it over everything to improve the taste. If you cannot find a golden mountain sauce, you can try the very similar Maggi spices, but after the real deal with a green and yellow label, you can peel your eyes in your local Asian grocery stores.
Or you can of course order it: Golden mountain sauce
