The right sauce is what what separates simple a dish from a culinary masterpiece ... B thanks to a wide range of Asian exotic sauces in METRO, your dishes will become for all culinary secret.

SOY SAUCE

One of the pillars of Asian cuisine - soy sauce has become a complete replacement for salt. During the fermentation of the beans, the umami, the carrier of the fifth taste, naturally appears in it.

Seasoning for sushi or sauce for boiled rice, the role of soy sauce SEN SOY is not limited. They replace salt in vegetable and meat stews, add to soups and broths for a rich taste and beautiful color. A couple of drops of this oriental seasoning will add interesting flavoring notes to desserts.

CURRY

The thick curry paste is a Thai invention. Kari differs in the color of the products that are included in its composition: the hottest is red, from chili peppers; at the base of yellow - turmeric; soft green is made from green peppers and cilantro.

Red curry paste TM Exotic Food add to meat or spicy soups. For yellow curry paste TM Exotic Food a creamy taste is characteristic - chicken, potatoes, beef and seafood are cooked with it. Green curry paste TM Exotic Food universal and gives all dishes a characteristic fresh taste. Curry paste can be added to salads, marinades, and chicken batter.

OYSTER SAUCE

A popular sauce for hot dishes in China, Vietnam and Thailand is a thick, viscous substance made from oysters and vinegar boiled in soy sauce. There is no shellfish in the taste of the sauce, but there is a lot of umami carrier.

Oyster sauce TM Exotic Food with a salty-sweet taste, it is used at the end of frying in a wok or grill - it is sprinkled with almost finished products.

SRIRACA

The main ingredients of the bright red hot sauce are chili, garlic, salt and vinegar. It differs from the rest of the "chili" by a light sweet shade. Thanks to him, Sriracha went beyond the spicy Thai and Vietnamese cuisine and replaced sweet Indian sauces on the chefs' shelves.

Sauce Shriracha TM Exotic Food served as a dip or ketchup. To soften the pungency and add spice to familiar salads, it is mixed with cream, sour cream or mayonnaise. The sauce is served with pho soup, added to ramen, gazpacho or vegetable cream soup. A few drops will deepen the taste of meat marinades, meat loaves, pasta sauces and surprise in omelet or vegetable juices.

CHUTNEY

The recipe for chutney - a spicy "jam" of fruits and vegetables, the British borrowed from the Indians. Chutney can be fresh and boiled, cooked to serve, or canned. A distinctive feature of this sauce is the combination of sour and sweet tastes with hints of pungency. Classic chutney is made from mangoes, and in exotic sauce ТМ Exotic Food its flavor is enhanced by pineapple. Beets, rhubarb, apples, cherries, gooseberries, and carrots are also used as a base. Add onions, garlic, fresh ginger and spices - from mustard and cinnamon seeds to cumin and cloves, and of course the bite.

Chutney sauce is served with ready-made meals. This is the perfect Indian sauce to go with poultry, baked or boiled. It sets off well the taste of low-fat sea fish and seafood, cheese; diversifies the taste of sandwiches, vegetable sticks and cold snacks.

FISH SAUCE

One of the oldest sauces on the planet is made by fermenting small fish in sea water. Its specific smell can be loved or hated from the first breath. A powerful umami effect and a non-coarse fishy flavor can transform even an ordinary soup.

Often fish sauce TM Exotic Food used instead of salt in curries and marinades to add expressive flavor to vegetable dishes.

Ponzu sauce
Ingredients
lemon 1 piece
lime 1 piece
orange 1 piece
soy sauce
ginger
garlic
chilli
cilantro
We cut off the zest of lemon and lime, chop and send it to the water so that it gives off bitterness. Squeeze the juice from half an orange, half a lemon and half a lime into one container. Pour the juice into a saucepan, place on heat and evaporate until thickened to concentrate the taste.
Rub the unpeeled ginger and garlic, finely chop the chili pepper and press into the gruel. Pour the soy sauce into a deep bowl, add the chili pepper, and squeeze the juice from the ginger and garlic. Pour the evaporated citrus juice into the sauce, mix and filter through a sieve to remove all ingredients from it. Add the zest and remove it after 1-2 minutes. Pour the sauce into the gravy boat.
Before serving, decorate the sauce with finely chopped cilantro. Ponzu sauce goes well with raw fish and chicken.

Hoisin sauce
Ingredients
soy sauce
star anise
Carnation
fennel seeds
cinnamon
soybean paste
grape vinegar
sugar
garlic
Add star anise, cloves and half a teaspoon of fennel seeds to a preheated frying pan. We warm up the spices so that they give aroma. Pour the heated spices into a mortar, add half a teaspoon of ground cinnamon and grind again.
We put a saucepan on heating, pour in soy sauce and add the grated spices. Add 1 tablespoon of soybean paste, some grape vinegar and a handful of sugar. Peel a clove of garlic, crush it and add it to the soy sauce. We mix. Strain the sauce through a sieve and pour into the gravy boat.
Hoisin sauce is used cold. Great for duck

Sweet and sour sauce
Ingredients
pineapple fresh
Bulgarian pepper
onion
chilli
ginger
garlic
vegetable oil
tomato paste
soy sauce
water
sugar
sesame oil
sweet chili sauce
starch
vinegar
Peel the garlic and ginger. Chop the ginger into small cubes and chop the garlic. Grind some chili and put all the ingredients in one bowl.
Chop the onion and half of the bell pepper into large pieces and transfer to a bowl.
Peel half of the pineapple. Cut out the core and cut into large pieces.
Prepare sugar, tomato, soy sauce, sesame oil, vinegar, sweet chili sauce. Dissolve 2-3 teaspoons of starch in cold water.
Preheat the pan with the addition of vegetable oil. Add chopped garlic, ginger, chili and heat to prevent burning. Add 3-4 tablespoons of tomato paste, a little soy sauce, 1 glass of water, 3.5 tablespoons of sugar, vinegar, 1 tablespoon of sweet chili sauce, 2-3 teaspoons of starch to thicken, pineapple and mix there. Remove the sauce from the heat and add the sesame oil.
Sweet and sour sauce is served cold. It goes well with fish, chicken and vegetables.

Satay sauce
Ingredients
coconut milk
ginger
garlic
chilli
sugar
peanut
soy sauce
fish sauce
cilantro
Put the saucepan on the heat and pour in the coconut milk.
Peel and chop the ginger and garlic. Grind the chili and send it along with the ginger and garlic to the stewpan to the coconut milk. Add an incomplete tablespoon of sugar, 3-4 handfuls of salted peanuts and wait for the milk to boil. After the milk has boiled, reduce the heat, cover with a lid and cook for 5 minutes.
After 5 minutes, grind all the ingredients in a saucepan using a blender to a thick, smooth consistency.
Add some soy and fish sauce to the saucepan and mix.
Finely chop the cilantro and add to the sauce. Mix and pour into a gravy boat.
Satay sauce goes well with chicken.

Hot Thai sauce
Ingredients
lime 2 pieces
fish sauce
sugar
garlic
chilli
cilantro
Remove some lime zest, cut it into thin strips, place in a bowl and fill with cold water for 10 minutes.
Juice the limes and pour into a bowl. Add some fish sauce and 2 teaspoons of sugar.
We peel a clove of garlic and cut it first into thin plates, then into strips, and then into small cubes. Add the garlic to the lime juice in a bowl and stir.
Remove the seeds from the chili pepper and cut into small cubes. Shred the cilantro and send the chili and cilantro to the lime juice. Add lime zest, stir and pour into a gravy boat.
Spicy Thai sauce goes well with steamed fish.
from the program of Ilya Lazerson "Aerobatics"

Recently, there is no room at all on my shelf for various vinegars and oils - there is a whole battery of Asian ingredients. They did not appear all at once, gradually. At first I discovered the basic ones, then I learned about new ones and bribed one thing or the other. At some point, I decided to write a "useful" post about them. Here I will briefly talk about each and how I use this ingredient. I do not pretend to be encyclopedic, but simply share my experience.
Soy sauce

This is probably the first Asian ingredient to appear in our kitchens in the late 90s.

If you want to understand what fermentation is - welcome to Asian cooking. Here absolutely everyone knows about this process. Soy sauce is the result of the fermentation process of soybeans, toasted grains, brine, and a certain fungus. Everything mixes, begins to ferment, a liquid appears during the fermentation process - this is soy sauce. Different amounts of water, beans, fermentation time lead to different types of sauce. The taste can also change under the influence of various additives. Soy sauce is concentrated by umami, the very "fifth" taste.

The main thing to look for when buying a sauce is that it is naturally fermented.

Soy sauce is used by itself. In addition, it is added to Asian soups, for example, marinades for meat and fish, and they make stir-fries with it. And others, more complex, such as teriyaki, are prepared on the basis of soy sauce.

How I use soy sauce:

• For marinades for fish and meat;
• For salad dressings;
• In Asian-style soups;
• In hot meals;
• For glazing meat and vegetables when baking.

Rice vinegar

In general, rice vinegar is softer and sweeter than the European ones we are used to. If you need to replace rice vinegar with something else, you should do it in a ratio of 1 to 2. It can be of different colors - from transparent colorless to rather dark. There is even red rice vinegar. In addition to being used for its intended purpose, like vinegar, it is often included in various dishes as an acidifier.

How I Use Rice Vinegar:

• For salad dressings;
• For making complex sauces.

Oyster sauce

One of my favorites. It was once made from oyster broth, and only from it. What you can buy in our stores has a much more modest composition. These are usually sugar, salt, water, oyster essence (from concentrated oyster broth), and caramel for color. The taste is pronounced sweet, the consistency is thick.
One of the basic ingredients in Chinese cuisine. It goes well with meat and vegetables. Without it, popular Chinese sweet and sour meat dishes, as well as stir-fries, are impossible.

How I use oyster sauce:

• For marinades for meat and fish;
• For sauces in hot dishes;
• In soups.

Fish sauce

Fishy does not mean at all - to fish. Although, as they said in "Office Romance", there too. A lot of Asian products are obtained as a result of fermentation, this one can easily be guessed from what.

One of the oldest sauces in the world. Now widespread in South Asian cuisine (Philippines, Laos, Vietnam) and other Asian countries. But the ancient Greeks and ancient Romans also had their own version of fish sauce.

It is made from fermented fish in a variety of ways: raw fish and dried fish, from different fish and one species - so it has many varieties. It is used as an additive during cooking and as an integral part of many sauces. Korean kimchi is also hard to imagine without fish sauce.

How I use fish sauce:

• In hot meals;
• For dressings and sauces.

Hoisin sauce

I once read in a culinary magazine or on a forum a question - what plums are used to make hoisin sauce. After all, he really has a fruity spicy smell. Of course, there are no plums in the sauce. But there are fermented soybeans, red rice and five spices.

Sauce is especially popular and widespread in China. There it is added to marinades for poultry and meat, as well as greased meat during cooking to obtain a beautiful glazed crust.

The most famous dish that comes with hoisin is Peking duck. It is also often served with spring rolls. In addition to Chinese, especially Cantonese cuisine, it is also popular in Vietnam. In this country, in addition to the above methods, it is also added to soups.

How I use Hoisin:

• For marinades;
• For glaze.

Mirin

It's not even a sauce, but a rice wine native to Japan. In the old days, it was used for its intended purpose - men drank sake, and women - mirin. This product is very sweet and low-alcoholic. It comes in different colors - both light transparent and dark.

Wikipedia talks about three types of Mirin. Hon mirin (true mirin) is a classic version of mirin, siomirin (mirin with salt) contains alcohol only to the extent to avoid the alcohol tax, and sin mirin (new mirin) is a mirin seasoning which contains less than 1 percent alcohol, but retains the taste of classic mirin.

In Japanese cooking, it is used in fish dishes to kill the rich fishy smell. It is found in marinades, salad dressings and complex sauces such as teriyaki. The two main ingredients in teriyaki are soy sauce and mirin wine.

Those who do not drink alcohol can also use mirin, it completely evaporates during the heat treatment.

How I use Mirin:

• In salad dressings;
• For greasing fish during baking;
• In marinades;
• In soups for an Asian touch.

Miso

Miso paste is an affordable, convenient product. The Japanese component, which is produced in different parts of the country, comes in different colors and significantly differs in taste. May be more or less salty and sweet. It is made from soybeans, wheat, rice, and a combination of different foods. Naturally by applying a fermentation process.

In the old days, it was the main source of protein for ordinary people who could not afford anything other than rice.
In addition to all of the above, miso paste is very useful, as it contains many trace elements and vitamins.

Of course, miso is put in the same miso soup that is served in Japanese restaurants at the beginning of a meal. But its use is not limited to this, as miso is easily combined with different ingredients. The result is interesting marinades, sauces and additives in Asian dishes.

How I use miso paste:

• Into the soup;
• For marinating meat before roasting.

Shrimp paste

The first time you smell shrimp paste, you can instantly lose the urge to put it in something edible. Her smell is quite intense. However, this ingredient is one of the main ingredients for South Asian cuisine in general and Thailand in particular.

It is made from small shrimp, krill, by drying and subsequent fermentation. It can be pinkish or brown, depending on the region.

It is put in a variety of dishes, in curries, in particular. By the way, during heat treatment, the pungent smell of the paste disappears.

How I use shrimp paste:

• Asian hot meals.

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Pour the sauce into a gravy boat and serve! It can be served both with meat and fish, and with your favorite grilled vegetables, and just vegetables! We had kebabs today!

The sauce is really versatile and delicious!

Continuation of my love story))
... I saw how hard it was for my Sasha. A complete mess at work (she works a lot, they don't pay at all!), Lack of money, relatives take out their brains every day to return home, and then my aunt and child (that's me about myself!) Fell on my shoulders !!! He only came from the army for a year, he would have to walk and walk more, and here I am)) Sasha certainly did not show his mood, but I saw his sad eyes, and I just wanted to scream out of hopelessness! I was so afraid that he would not stand it, that he would break, that he would leave ...
And then one day Sasha did not come home from work, did not come at night, did not come the next morning ... Then there were no cell phones, I could not find out where he was, although my mother had a home phone (Sasha and I chatted on it for hours !), but I had no idea where to call, and the relationship with my parents after we left for the apartment did not work out. I couldn't go to his parents either, because they just hated me! So, in ignorance and tears, two days passed ... And when on the third day the doorbell rang, I rushed to open it, almost breaking my neck !!! My mother came, to which I was very surprised and brought me terrible news. She was called from the hospital and told that my Sasha was in intensive care, he was unconscious for two days, and when he woke up, he immediately asked the nurse to call ... I’m probably selfish, but I felt better because he didn’t leave me, and instead of this, another feeling of anxiety began to creep into the soul: like in a hospital, why, what happened !!!? As if scalded, I rushed to him. Of course, they didn’t let me into the intensive care unit, the nurse somehow indistinctly explained that they brought him at about eleven in the evening, badly beaten, unconscious and unconscious (((I was just shocked! I didn’t want to leave, but the nurse reassured him that he was now I came to my senses, my condition stabilized, but they wouldn't let me in until I was transferred to the department. The only thing I could do then was to convey through my sister how much I love him! It took five long days until Sasha was transferred from intensive care , I will not describe my light-headed state when I saw him, one continuous bruise! It turned out that Sasha, as usual, came home late from work and on his way met several thugs who, in such a difficult time for everyone, earned as much as they could, they beat him, they took off their sheepskin coat, mink hat and left it to freeze (on the street at the end of January) ... A casual passer-by found him, God grant him health and salvation !!!
I left my Sasha, after being discharged he could not work for some time, he had to quit his job and we had no choice but to bow to my parents. We talked, conferred and decided that we would live with them, but we did not live there for long, Sasha quickly found himself a new and well-paid job and we again left for an apartment!
Like any family, we wanted a common child, but it’s not destiny. I started having female problems. One day, severe pains in the lower abdomen, bleeding, a hospital, a complicated operation and the doctors' verdict "you won't have any more children" ... , we have a daughter! " After being discharged from the hospital, I decided that I had no right to ruin his life, he should have a real family with kids. At first I just asked, let's disperse, then she screamed and hysterical ... Withstood all my tantrums, listened to all my arguments ... I didn't leave !!! Since then, a lot of water has flowed under the bridge ... There were quarrels, and reconciliation, and how many times we were going to disagree