Tuesday, September 16, 2008
Lufu (food)
Lufu is a type of fermented from Yunnan Province in Southwest China. It is reddish yellow, and has a soft texture and a flavor. It is used as a condiment for ''k?o '', or made into a sauce for Yunnan-style barbecue and stinky tofu.
Hoisin sauce
Hoisin sauce, or Haixian Sauce, also called suckling pig sauce, is a Chinese dipping sauce. The word ''Hoisin'' is a romanization of the word "" as pronounced in . Mandarin-style Hoisin sauce ingredients include water, sugar, soybeans, white distilled vinegar, rice, salt, wheat flour, garlic, and red chili peppers, and several preservatives and coloring agents. Traditionally, Hoisin sauce is made using sweet potato. Despite the literal meaning of "seafood," ''Hoisin'' sauce does not contain fish. It is similar to the sweet noodle sauce made from fermented soybeans, but has the added ingredients of garlic, vinegar, and chili peppers. Additionally, it tastes less pungent than sweet noodle sauce.
For a number of Chinese cuisine dishes, it is used for Peking duck, spring rolls, mu shu pork, popiah and .
Hoisin sauce is also a popular condiment for ph?, and for glazing broiled chicken.
Regional
Chinese
For a number of Chinese cuisine dishes, it is used for Peking duck, spring rolls, mu shu pork, popiah and .
Vietnam
Hoisin sauce is also a popular condiment for ph?, and for glazing broiled chicken.
Fermented bean paste
Fermented bean paste is a category of typically made from ground soybeans, which are indigenous to the cuisines of and Southeast Asia. In some cases, such as in the production of ''doubanjiang'', other varieties of beans such as s, may also be used.
The pastes are usually salty and , but may also be spicy, and are used as a condiment to flavor foods such as stir-fries, stews, and soups. The colours of such pastes range from light tan, to reddish brown and dark brown. The differences in colour are due to different production methods such as the conditions of fermentation, the addition of wheat flour, pulverized mantou, rice, or sugar and the presence of different microflora such as bacteria or molds used in their production, as well as whether the soybeans are roasted or aged before being ground.
Fermented bean pastes are sometimes the starting material used in producing soy sauces such as or , or an additional product created from the same fermented mass.
Due to the protein content of the beans, the fermentation process releases a large amount of free amino acids, which when combined with the large amounts of used in its production, produces a highly umami product. This is particularly true with miso, which can be used as the primary ingredient in certain dishes such as miso soup.
Various types of fermented bean paste include:
The pastes are usually salty and , but may also be spicy, and are used as a condiment to flavor foods such as stir-fries, stews, and soups. The colours of such pastes range from light tan, to reddish brown and dark brown. The differences in colour are due to different production methods such as the conditions of fermentation, the addition of wheat flour, pulverized mantou, rice, or sugar and the presence of different microflora such as bacteria or molds used in their production, as well as whether the soybeans are roasted or aged before being ground.
Fermented bean pastes are sometimes the starting material used in producing soy sauces such as or , or an additional product created from the same fermented mass.
Due to the protein content of the beans, the fermentation process releases a large amount of free amino acids, which when combined with the large amounts of used in its production, produces a highly umami product. This is particularly true with miso, which can be used as the primary ingredient in certain dishes such as miso soup.
Types
Various types of fermented bean paste include:
Duck sauce
Duck sauce is a translucent sweet and sour orange condiment used in some Chinese-American restaurants. It may be used as a dip for deep-fried dishes such as duck, chicken, fish, spring rolls, egg rolls, or with rice or noodles. . It may be made of apricots, plums, peaches, sugar, vinegar ginger or chilis. It is rarely, if ever, used in traditional Chinese cooking.
Due to fruit content it may be called "plum sauce", which is confusing because plum sauce is a common name for the authentically Chinese Hoisin Sauce — a powerful , thick, dark sweet condiment which does not have fruit, and which is used in stir-frys and marinades, as well as for dipping .
Due to fruit content it may be called "plum sauce", which is confusing because plum sauce is a common name for the authentically Chinese Hoisin Sauce — a powerful , thick, dark sweet condiment which does not have fruit, and which is used in stir-frys and marinades, as well as for dipping .
Doubanjiang
Doubanjiang is a spicy, salty paste made from fermented , soybeans, red chili peppers, salt, and spices.
It is used particularly in Sichuan cuisine. It is also called ''la doubanjiang'' . A particularly well known variety is called Pixian ''doubanjiang'' , named after the town of Pixian, Sichuan.
This sauce may be eaten with rice or noodles as a quick meal, and is also commonly used as a primary flavoring for fried tofu dishes and cold tofu salads. It is also frequently mixed with instant noodles to improve the flavour of the usually -laden noodles.
In many Chinese communities and food factories, ''doubanjiang'' is produced with only soybeans and salt, and does not contain the broad beans or chili peppers typical of Sichuan style ''doubanjiang''.
In Korean cuisine, a similar form of hot bean paste is called ''gochujang''.
It is used particularly in Sichuan cuisine. It is also called ''la doubanjiang'' . A particularly well known variety is called Pixian ''doubanjiang'' , named after the town of Pixian, Sichuan.
This sauce may be eaten with rice or noodles as a quick meal, and is also commonly used as a primary flavoring for fried tofu dishes and cold tofu salads. It is also frequently mixed with instant noodles to improve the flavour of the usually -laden noodles.
In many Chinese communities and food factories, ''doubanjiang'' is produced with only soybeans and salt, and does not contain the broad beans or chili peppers typical of Sichuan style ''doubanjiang''.
In Korean cuisine, a similar form of hot bean paste is called ''gochujang''.
Chili oil
Chili oil is a condiment made from vegetable oil that has been infused with dried chili peppers and sometimes also additional ingredients. It is used as an ingredient used in Chinese cuisine as well as in some other cuisines of East and Southeast Asia. Particularly popular in Sichuan cuisine, it is used as an ingredient in cooked dishes as well as as a condiment. It is sometimes used as a dipping sauce for meat and dim sum. It is also employed in the noodle soup dish ''jjamppong''.
Chili oil is typically red in color. It is made from vegetable oil, often soybean oil or sesame oil, although olive oil or other oils may be used. Other spices may be included such as Sichuan pepper, garlic, or paprika. The spices are soaked in oil. Commercial preparations may include other kinds of oil, water, dried garlic, soy sauce, and sugar. Recipes targeted to Western cooks also suggest other popular oils such as canola, peanut, grapeseed, olive, and any dried or fresh chili peppers. The solids typically settle to the bottom of the container in which it is stored. When using chili oil, the chef or diner may choose how much of the solids to use; sometimes only the oil is used, without any solids.
Chili oil is commercially available in glass jars, although it may also be made from scratch at home. It is usually available by request at Chinese restaurants.
Chili oil is typically red in color. It is made from vegetable oil, often soybean oil or sesame oil, although olive oil or other oils may be used. Other spices may be included such as Sichuan pepper, garlic, or paprika. The spices are soaked in oil. Commercial preparations may include other kinds of oil, water, dried garlic, soy sauce, and sugar. Recipes targeted to Western cooks also suggest other popular oils such as canola, peanut, grapeseed, olive, and any dried or fresh chili peppers. The solids typically settle to the bottom of the container in which it is stored. When using chili oil, the chef or diner may choose how much of the solids to use; sometimes only the oil is used, without any solids.
Chili oil is commercially available in glass jars, although it may also be made from scratch at home. It is usually available by request at Chinese restaurants.
Yellow soybean paste
Yellow soybean paste is a made from yellow soybeans, salt, and water; wheat flour, though not formerly used, is often used as an additional ingredient in the modern day, and potassium sorbate may also be used as a preservative. Yellow soybean paste is produced in China and is used primarily in Beijing cuisine and other cuisines of . Despite its name, the paste is not yellow in color; it ranges from light to dark brown, or even black. The name comes from the fact that it is made from yellow soybeans, called ''huángdòu'' in Chinese. Although it would seem that the complete name in Chinese should be ''huángdòu jiàng'' , the word ''dòu'' is generally not used when referring to this paste.
Yellow soybean paste is used most notably in the noodle dish called ''zhajiang mian'' . In this dish, the yellow soybean paste is fried together with ground pork, then poured over the top of thick wheat flour noodles. Unlike sweet noodle sauce, yellow soybean paste is salty rather than sweet.
Yellow soybean paste is widely available in China, as well as in overseas, and comes in plastic packages. Three of the most prominent companies producing yellow soybean paste are the Liubiju company and the Wangzhihe company, both of Beijing; and the Tianyuan company of the Zhejiang province.
In recent years, a new form of yellow soybean paste, called "dry yellow soybean paste" , has been developed, and is widely available in plastic packages. Its texture is drier than that of regular yellow soybean paste , allowing for easier transportation and keeping. Dry yellow soybean paste is used in a similar manner as regular yellow soybean paste, but, when using the dry form, water is first added to dilute it, and then it is added to the dish; if it is added directly to a dish, the amount of water added to the dish should be adjusted accordingly.
Yellow soybean paste is used most notably in the noodle dish called ''zhajiang mian'' . In this dish, the yellow soybean paste is fried together with ground pork, then poured over the top of thick wheat flour noodles. Unlike sweet noodle sauce, yellow soybean paste is salty rather than sweet.
Yellow soybean paste is widely available in China, as well as in overseas, and comes in plastic packages. Three of the most prominent companies producing yellow soybean paste are the Liubiju company and the Wangzhihe company, both of Beijing; and the Tianyuan company of the Zhejiang province.
Other varieties
In recent years, a new form of yellow soybean paste, called "dry yellow soybean paste" , has been developed, and is widely available in plastic packages. Its texture is drier than that of regular yellow soybean paste , allowing for easier transportation and keeping. Dry yellow soybean paste is used in a similar manner as regular yellow soybean paste, but, when using the dry form, water is first added to dilute it, and then it is added to the dish; if it is added directly to a dish, the amount of water added to the dish should be adjusted accordingly.
XO sauce
XO sauce is a spicy seafood sauce. It was developed in the in Hong Kong for Cantonese cuisine. The sauce is made of roughly chopped dried seafoods, such as scallop, dried fish and shrimp that has been cooked with , onion, garlic and . Once a prestigious concoction confined to gourmet seafood restaurants, XO sauce can now be found as a pre-made product on grocery stores shelves, produced by Asian food companies like Lee Kum Kee, , and .
The name "XO sauce" comes from fine "XO" , which is a popular western liquor in Hong Kong and considered by many to be a chic product there. In addition the term "XO" is often used in the popular culture of Hong Kong to denote high quality, prestige, and luxury. In fact, XO sauce has been marketed in the same manner as the French liquor, using packaging of similar colour schemes.
As a side note, in Hong Kong English, "XO" is pronounced , instead of .
XO sauce can be used as a condiment on the side of main dishes or used in cooking to enhance the flavour of fish, meats, vegetables, and otherwise bland foods such as tofu or . Home cooks often used this sauce as the chief flavorant for fried rice.
Typical ingredients of XO sauce include:
*Diced onion
*
*Fresh red chilli
*Ground black pepper
*Jinhua ham or Smithfield ham
*Large dried shrimp, shelled
*Minced garlic
*rapeseed oil
*Salted cured fish
*, unshelled
The following are some samples of the XO Sauce:
Etymology
The name "XO sauce" comes from fine "XO" , which is a popular western liquor in Hong Kong and considered by many to be a chic product there. In addition the term "XO" is often used in the popular culture of Hong Kong to denote high quality, prestige, and luxury. In fact, XO sauce has been marketed in the same manner as the French liquor, using packaging of similar colour schemes.
As a side note, in Hong Kong English, "XO" is pronounced , instead of .
Uses
XO sauce can be used as a condiment on the side of main dishes or used in cooking to enhance the flavour of fish, meats, vegetables, and otherwise bland foods such as tofu or . Home cooks often used this sauce as the chief flavorant for fried rice.
Ingredients
Typical ingredients of XO sauce include:
*Diced onion
*
*Fresh red chilli
*Ground black pepper
*Jinhua ham or Smithfield ham
*Large dried shrimp, shelled
*Minced garlic
*rapeseed oil
*Salted cured fish
*, unshelled
Gallery
The following are some samples of the XO Sauce:
Tauchu
Tauchu , in Chinese cuisine, is a paste made from preserved soybeans, used when steaming fish.
The name comes from the pronunciation in the Min Nan dialect.
The name comes from the pronunciation in the Min Nan dialect.
Sweet noodle sauce
Sweet noodle sauce also known as sweet bean sauce or sweet soybean paste is a thick, dark brown- or black-colored sauce is made from wheat flour, sugar, salt, ''mantou'', and ground yellow soybeans .
There are many different types of sweet noodle sauces depending on the different compositions and the different method of production, and each variation represents the unique local style of a particular region, and even within the same geographical region, different manufacturers produces different kinds of sweet noodle sauce. For example, in northern China, the use of sugar is far less than in southern China in term of amount added, while the usage of ''mantou'' flour as the main ingredient is a much more common practice. Traditionally, in these regions, a good brand of sweet noodle sauce is considered top quality when its sweet taste results not from the addition of sugar, but as a direct result of the fermentation of the starches contained in the sauce's ingredients.
Similar to the better known hoisin sauce, sweet noodle sauce is sometimes used in dishes such as Peking Duck and as a replacement for yellow soybean paste in ''zhajiang mian''; in Beijing cuisine, yellow soybean paste is the traditional accompaniment for these two dishes. Sweet noodle sauce is sweeter than yellow soybean paste, which is saltier.
Sweet noodle sauce can be found in a typical Asian supermarkets under various English names, but with a common Chinese name.
Sweet noodle sauce's Korean equivalent is the ''chunjang'' used in the dish ''jajangmyeon'' .
There are many different types of sweet noodle sauces depending on the different compositions and the different method of production, and each variation represents the unique local style of a particular region, and even within the same geographical region, different manufacturers produces different kinds of sweet noodle sauce. For example, in northern China, the use of sugar is far less than in southern China in term of amount added, while the usage of ''mantou'' flour as the main ingredient is a much more common practice. Traditionally, in these regions, a good brand of sweet noodle sauce is considered top quality when its sweet taste results not from the addition of sugar, but as a direct result of the fermentation of the starches contained in the sauce's ingredients.
Similar to the better known hoisin sauce, sweet noodle sauce is sometimes used in dishes such as Peking Duck and as a replacement for yellow soybean paste in ''zhajiang mian''; in Beijing cuisine, yellow soybean paste is the traditional accompaniment for these two dishes. Sweet noodle sauce is sweeter than yellow soybean paste, which is saltier.
Sweet noodle sauce can be found in a typical Asian supermarkets under various English names, but with a common Chinese name.
Sweet noodle sauce's Korean equivalent is the ''chunjang'' used in the dish ''jajangmyeon'' .
Sweet and sour sauce
Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. It has long been popular in North America and Europe, where it is stereotypically considered a component of standard Chinese cuisine. It does in fact originate from China, and is now also used in some and .
Some authors say that the original sweet and sour came from the of Hunan, but the sauce in this area is a weak vinegar and sugar mixture not resembling what most people, including the Chinese, would call sweet and sour. Many places in China use a sweet and sour sauce as a dipping sauce for fish and meat, rather than the cook in style of western cuisine. This style of using sauces is popular amongst Chinese who tie certain sauces to particular meats such as ''chili and soy'' for shrimp and ''vinegar and garlic'' for goose. There are, however, some dishes, such as the or Loong har kow , in which the meat is cooked and a sauce added to the wok before serving.
Not all dishes are cooked, some, such as "sweet and sour fruit and vegetable" salad from the eastern regions of China, also find their way in Chinese cuisine . This dish combines salad vegetables such as cucumber, tomato, bell pepper and onion with a mixture of pineapple, vinegar and sugar to make a cold served dish.
In China traditionally the sauces are made from mixing sugar or honey with a sour liquid such as rice vinegar, soy sauce and spices such as ginger and cloves. Sometimes a paste made from tomatoes is used but this is rare and normally restricted to western cooking.
Cantonese sweet and sour sauce is the direct ancestor of sauce of the same name in the West, and originally developed for sweet and sour pork. The late renowned chef from Hong Kong, Leung King, included the following as his sweet and sour source sauce recipe: white rice vinegar, salt, Chinese brown candy, ketchup, Worcestershire sauce, and . Hong Kong's gourmet Willie Mak, himself a long time friend of Leung, suggests contemporary eateries not to resort to cheap bulk manufactured versions of vinegar, ketchup, and Worcestershire sauce, or the sauce will risk being too sharp in taste and breaking the balance of flavours. He suggests the more acidic white rice vinegar could be replaced with apple cider vinegar, and ketchup and Worcestershire sauce should be of renowned gourmet brands.
Western cultures use sweet and sour sauce in two different ways. Dishes can either include the sauce as an ingredient in cooking or use the sauce as a pour-over or dipping sauce for the meal.
Chinese restaurants in Western countries commonly serve chicken, pork or shrimp that has been battered and deep-fried, then served with a sweet and sour sauce poured over the meat. Although this preparation is considered traditional across American and European countries, it does not resemble authentic Chinese methods of preparation, except for those found in certain Cantonese or Hunan regions. In Europe it is also common to find the sweet and sour sauce cooked with sliced green peppers, onions and pineapple before it is poured over the meat.
Many western dishes involve cooking the meat with a variety of ingredients to make a complete sweet and sour dish in the manner of the Gu lo yuk. The most popular dishes are those of pork and shrimp. In French cuisine, it has been developed contrary to traditional French cooking practices and preparation of sweet and sour sauce often involves immersing the food in a plentiful amount of sauce.
Common in Western sweet and sour sauce is the addition of fruits such as pineapple and vegetables such as sweet pepper and green onions. Traditional rice vinegar is becoming more readily available due to the increase in Asian food stores but a mixture of vinegar and dry sherry is often still used in sweet and sour dishes. Also common is the use of tomato ketchup to give a stronger red colour to the dish and to add a Western taste. Moreover, most supermarkets across Europe and America carry a range of prepared sweet and sour sauces either for adding to a stir-fry or for use as a dipping sauce.
Primarily in North America, sweet and sour sauce is available in small plastic packets or containers at Chinese take-out establishments for use as a dipping sauce.
A number of variations are used in Barbecue cuisine, either home-made or prepared from a number of common brands.
Besides American Chinese restaurants, popular fast food restaurants such as McDonald's and Burger King often carry sweet and sour sauce packets.
In Eastern Chinese cuisine
Some authors say that the original sweet and sour came from the of Hunan, but the sauce in this area is a weak vinegar and sugar mixture not resembling what most people, including the Chinese, would call sweet and sour. Many places in China use a sweet and sour sauce as a dipping sauce for fish and meat, rather than the cook in style of western cuisine. This style of using sauces is popular amongst Chinese who tie certain sauces to particular meats such as ''chili and soy'' for shrimp and ''vinegar and garlic'' for goose. There are, however, some dishes, such as the or Loong har kow , in which the meat is cooked and a sauce added to the wok before serving.
Not all dishes are cooked, some, such as "sweet and sour fruit and vegetable" salad from the eastern regions of China, also find their way in Chinese cuisine . This dish combines salad vegetables such as cucumber, tomato, bell pepper and onion with a mixture of pineapple, vinegar and sugar to make a cold served dish.
In China traditionally the sauces are made from mixing sugar or honey with a sour liquid such as rice vinegar, soy sauce and spices such as ginger and cloves. Sometimes a paste made from tomatoes is used but this is rare and normally restricted to western cooking.
Cantonese sweet and sour sauce is the direct ancestor of sauce of the same name in the West, and originally developed for sweet and sour pork. The late renowned chef from Hong Kong, Leung King, included the following as his sweet and sour source sauce recipe: white rice vinegar, salt, Chinese brown candy, ketchup, Worcestershire sauce, and . Hong Kong's gourmet Willie Mak, himself a long time friend of Leung, suggests contemporary eateries not to resort to cheap bulk manufactured versions of vinegar, ketchup, and Worcestershire sauce, or the sauce will risk being too sharp in taste and breaking the balance of flavours. He suggests the more acidic white rice vinegar could be replaced with apple cider vinegar, and ketchup and Worcestershire sauce should be of renowned gourmet brands.
In Western cuisine
Western cultures use sweet and sour sauce in two different ways. Dishes can either include the sauce as an ingredient in cooking or use the sauce as a pour-over or dipping sauce for the meal.
Chinese restaurants in Western countries commonly serve chicken, pork or shrimp that has been battered and deep-fried, then served with a sweet and sour sauce poured over the meat. Although this preparation is considered traditional across American and European countries, it does not resemble authentic Chinese methods of preparation, except for those found in certain Cantonese or Hunan regions. In Europe it is also common to find the sweet and sour sauce cooked with sliced green peppers, onions and pineapple before it is poured over the meat.
Many western dishes involve cooking the meat with a variety of ingredients to make a complete sweet and sour dish in the manner of the Gu lo yuk. The most popular dishes are those of pork and shrimp. In French cuisine, it has been developed contrary to traditional French cooking practices and preparation of sweet and sour sauce often involves immersing the food in a plentiful amount of sauce.
Common in Western sweet and sour sauce is the addition of fruits such as pineapple and vegetables such as sweet pepper and green onions. Traditional rice vinegar is becoming more readily available due to the increase in Asian food stores but a mixture of vinegar and dry sherry is often still used in sweet and sour dishes. Also common is the use of tomato ketchup to give a stronger red colour to the dish and to add a Western taste. Moreover, most supermarkets across Europe and America carry a range of prepared sweet and sour sauces either for adding to a stir-fry or for use as a dipping sauce.
Primarily in North America, sweet and sour sauce is available in small plastic packets or containers at Chinese take-out establishments for use as a dipping sauce.
A number of variations are used in Barbecue cuisine, either home-made or prepared from a number of common brands.
Besides American Chinese restaurants, popular fast food restaurants such as McDonald's and Burger King often carry sweet and sour sauce packets.
Soy sauce
Soy sauce , soya sauce , or shoyu is a sauce made from soybeans , roasted , water and . Soy sauce was invented in China, where it has been used as a condiment for close to 2,500 years. In its various forms it is widely used in East and Southeast Asian cuisines and increasingly appears in Western cuisine and prepared foods.
Authentic soy sauces are made by mixing the grain and/or soybeans with yeast or ''kōji'' and other related microorganisms. Traditionally soy sauces were fermented under natural conditions, such as in giant urns and under the sun, which was believed to contribute to additional flavours. Today, most of the commercially-produced counterparts are fermented under machine-controlled environments instead.
Although there are many types of soy sauce, all are salty and earthy-tasting brownish liquids used to season food while cooking or at the table. Soy sauce has a distinct basic taste called umami by the Japanese . Umami was first identified as a basic taste in 1908 by Kikunae Ikeda of the Tokyo Imperial University. The which naturally occur in soy sauce are what give it this taste quality.
Soy sauce should be stored away from direct sunlight.
Many cheaper brands of soy sauces are made from soy protein instead of brewed from natural bacterial and fungal cultures. These soy sauces do not have the natural color of authentic soy sauces and are typically colored with caramel coloring. Similar products are also sold as "liquid aminos" in the US and Canada.
Some artificial soy sauces posed potential health risks due to their content of the chloropropanols 3-MCDP and 1,3-DCP which are minor byproducts of the hydrochloric acid hydrolysis .
Soy sauce has been integrated into the traditional cuisines of many East Asian and South East Asian cultures. Soy sauce is widely used as a particularly important flavoring in , , and Chinese cuisine. However, it is important to note that despite its rather similar appearance, soy sauces produced in different cultures and regions are very different in taste, consistency, fragrance and saltiness. As such, it may not be appropriate to substitute soy sauces of one culture or region for another.
Chinese soy sauce is primarily made from soybeans, with relatively low amounts of other grains. There are two main varieties:
*Light or fresh soy sauce : A thin , opaque, dark brown soy sauce. It is the main soy sauce used for seasoning, since it is saltier, but it also adds flavour. Since it is lighter in color, it does not greatly affect the color of the dish. The light soy sauce made from the first pressing of the soybeans is called tóuchōu , which can be loosely translated as first soy sauce or referred to as premium light soy sauce. Touchōu is sold at a premium because, like extra virgin olive oil, the flavor of the first pressing is considered superior. An additional classification of light soy sauce, shuānghuáng , is double-fermented to add further complexity to the flavour. These latter two more delicate types are usually for dipping.
*Dark/old soy sauce : A darker and slightly thicker soy sauce that is aged longer and contains added molasses to give it its distinctive appearance. This variety is mainly used during cooking since its flavour develops under heating. It has a richer, slightly sweeter, and less salty flavour than light soy sauce. Dark soy sauce is partly used to add color and flavour to a dish.
In traditional Chinese cooking, one of the two types, or a mixture of both, is employed to achieve a particular flavour and colour for the dish.
Other types:
*Thick soy sauce : Dark soy sauce that has been thickened with starch and sugar. It is also occasionally flavored with . This sauce is not usually used directly in cooking but more often as a dipping sauce or poured on food as a flavorful addition.
* : Although not really a soy sauce, it is another salty soy product. It is one of the main ingredients in a dish called ''zhajiang mian'' .
Buddhist monks introduced soy sauce into Japan in the 7th century, where it is known as "shoyu". The Japanese word "tamari" is derived from the verb "tamaru" that signifies "to accumulate," referring to the fact that tamari was traditionally from the liquid byproduct produced during the fermentation of . Japan is the leading producer of tamari.
Japanese soy sauce or ''shō-yu'' , is traditionally divided into 5 main categories depending on differences in their ingredients and method of production. Japanese soy sauces include wheat as a primary ingredient and this tends to give them a slightly sweeter taste than their Chinese counterparts. They also have an alcoholic sherry-like flavor. Not all soy sauces are interchangeable.
; Koikuchi : Originating in the Kantō region, its usage eventually spread all over Japan. Over 80% of the Japanese domestic soy sauce production is of koikuchi, and can be considered the typical Japanese soy sauce. It is produced from roughly equal quantities of soybean and wheat. This variety is also called ''kijōyu'' or ''namashōyu'' when it is not .
; Usukuchi : Particularly popular in the Kansai region of Japan, it is both saltier and lighter in color than ''koikuchi''. The lighter color arises from the usage of amazake, a sweet liquid made from fermented rice, that is used in its production.
; Tamari : Produced mainly in the Chūbu region of Japan, tamari is darker in appearance and richer in flavour than ''koikuchi''. It contains little or no wheat; wheat-free tamari is popular among people eating a . It is the "original" Japanese soy sauce, as its recipe is closest to the soy sauce originally introduced to Japan from China. Technically, this variety is known as ''miso-damari'' , as this is the liquid that runs off miso as it .
; Shiro : A very light colored soy sauce. In contrast to "tamari" soy sauce, "shiro" soy sauce uses mostly wheat and very little soybean, lending it a light appearance and sweet taste. It is more commonly used in the Kansai region to highlight the appearances of food, for example sashimi.
; Saishikomi : This variety substitutes previously-made koikuchi for the brine normally used in the process. Consequently, it is much darker and more strongly flavored. This type is also known as ''kanro shoyu'' or "sweet shoyu".
Newer varieties of Japanese soy sauce include:
; Gen'en : Low-salt soy sauces also exist, but are not considered to be a separate variety of soy sauce, since the reduction in salt content is a process performed outside of the standard manufacture of soy sauce.
; Amakuchi : Called "Hawaiian soy sauce" in those few parts of the US familiar with it, this is a variant of "koikuchi" soy sauce.
All of these varieties are sold in the marketplace in three different grades according to how they were produced:
; Honjōzō hōshiki : Contains 100% naturally fermented product.
; Shinshiki hōshiki : Contains 30-50% naturally fermented product.
; Tennen jōzō : Means no added ingredients except alcohol.
All the varieties and grades may be sold according to three official levels of quality:
; Hyōjun : Standard pasteurized.
; Tokkyū : Special quality, not pasteurized.
; Tokusen : Premium quality, usually implies limited quantity.
Other terms unrelated to the three official levels of quality:
; Hatsuakane : Refers to industrial grade used for flavoring, powder.
; Chōtokusen : Used by marketers to imply the best.
Perhaps the most well-known producer of Japanese soy sauce is the Kikkoman Corporation.
The history of soy sauce making in Taiwan can be traced back to southeastern China, in the provinces of Fujian and Guangdong. Later, the cultural and political separation between Taiwan and China since the end of the First Sino-Japanese War in 1895, when China ceded Taiwan to Japan, brought changes to traditional Chinese soy sauce making in Taiwan. Some of the top Taiwanese makers, such as Wan Ja Shan, Wei-Wong and Ve-Chung have adopted the more sophisticated Japanese technology in making soy sauce for the domestic market and more recently foreign markets as well.
, is a byproduct of the production of ''doenjang'' . ''Joseon ganjang'', thin and dark brown in color, is made entirely of soy and brine, and has a saltiness that varies according to the producer. Wide scale use of ''Joseon ganjang'' has been somewhat superseded by cheaper factory-made Japanese style soy sauce, called ''waeganjang'' . According to the 2001 national food consumption survey in Korea, traditional fermented ''ganjang'' comprised only 1.4% of soy sauce purchases.
Vietnamese soy sauce is called ''xì d?u'', ''n??c t??ng'', or sometimes simply ''t??ng''.
In Indonesia, soy sauce is known as ''kecap'' from which according to one theory the English word "ketchup" is derived. Two main varieties exist:
; Kecap asin : Salty soy sauce, which is very similar to Chinese light soy sauce, but usually somewhat thicker and has a stronger flavor; it can be replaced by light Chinese soy sauce in recipes.
; Kecap manis : Sweet soy sauce, which has a thick, almost syrupy consistency and a pronounced sweet, -like flavor due to generous addition of palm sugar. It is a unique variety; in a pinch, it may be replaced by molasses with a little vegetable stock stirred in.
''Kecap inggris'' , or ''saus inggris'' is the name for Worcestershire sauce. ''Kecap Ikan'' is Indonesian fish sauce.
In Singapore and Malaysia, soy sauce in general is dòuyóu ; dark soy sauce is called jiàngyóu and light soy sauce is jiàngqīng . ''Angmoh tauyew'' is the name for Worcestershire sauce.
Malaysia, which has cultural links with Indonesia, uses the word 'kicap' for soy sauce. Kicap is traditionally of two types: kicap lemak and kicap cair. Kicap lemak is similar to kecap manis but with very much less sugar while kicap cair is the Malaysian equivalent of kecap asin.
A popular condiment in the Philippines, it is called ''toyo'' , and is usually found beside other sauces such as '' '' and '''' . The flavor of Filipino soy sauce, made from soybeans, wheat, salt, and caramel, is interestingly milder compared to its Asian counterparts--possibly an adaptation to the demands of the Filipino palate and its cuisine. It is thinner in texture and has a saltier taste compared to its Southeast Asian counterparts, much more similar to the Japanese ''shōyu''. It is used as a staple condiment to flavor many cooked dishes and as a marinade during cooking, it is also a table condiment, and is usually mixed and served with '''' . Popular Philippine brands are Marca Pi?a, Silver Swan, Lauriat, Datu Puti, Toyomansi and UFC.
A unique type of soy sauce produced by Aloha Shoyu Company since 1946 is a special blend of soybeans, wheat, and salt, historically common among local Hawaii residents. Hawaii residents rarely use the term "soy sauce," opting to use the Japanese loanword "shoyu" instead. However, while the Japanese word ''shōyu'' is pronounced like ''show you'', Hawaii residents prounounce the word like ''shoi-yu''.
A study by National University of Singapore shows that Chinese dark soy sauce contains 10 times the antioxidants of red wine, and can help prevent cardiovascular diseases. Soy sauce is rich in lactic acid bacteria and of excellent anti-allergic potential.
Soy sauce does not contain the beneficial isoflavones associated with other soy products such as tofu or edamame. It can also be very y, so it may not be a suitable condiment for people on a low sodium diet. Low-sodium soy sauces are produced, but it is impossible to make soy sauce without using some quantity of salt.
In 2001 the United Kingdom Food Standards Agency found in tests of various low-grade soy sauces that some 22% of samples contained a chemical called 3-MCPD at levels considerably higher than those deemed safe by the European Union. About two-thirds of these samples also contained a second chemical called 1,3-DCP which experts advise should not be present at any levels in food. Both chemicals have the potential to cause cancer and the Agency recommended that the affected products be withdrawn from shelves and avoided.
In order to evade conscription in Japan during World War II, people were known to drink large quantities of soy sauce to damage their kidneys.
Most varieties of soy sauce also contain wheat. Individuals with a wheat allergy, Celiac disease, or a gluten intolerance should avoid this condiment and dishes seasoned with soy sauce.
Production
Traditional
Authentic soy sauces are made by mixing the grain and/or soybeans with yeast or ''kōji'' and other related microorganisms. Traditionally soy sauces were fermented under natural conditions, such as in giant urns and under the sun, which was believed to contribute to additional flavours. Today, most of the commercially-produced counterparts are fermented under machine-controlled environments instead.
Although there are many types of soy sauce, all are salty and earthy-tasting brownish liquids used to season food while cooking or at the table. Soy sauce has a distinct basic taste called umami by the Japanese . Umami was first identified as a basic taste in 1908 by Kikunae Ikeda of the Tokyo Imperial University. The which naturally occur in soy sauce are what give it this taste quality.
Soy sauce should be stored away from direct sunlight.
Artificially hydrolyzed
Many cheaper brands of soy sauces are made from soy protein instead of brewed from natural bacterial and fungal cultures. These soy sauces do not have the natural color of authentic soy sauces and are typically colored with caramel coloring. Similar products are also sold as "liquid aminos" in the US and Canada.
Some artificial soy sauces posed potential health risks due to their content of the chloropropanols 3-MCDP and 1,3-DCP which are minor byproducts of the hydrochloric acid hydrolysis .
Types
Soy sauce has been integrated into the traditional cuisines of many East Asian and South East Asian cultures. Soy sauce is widely used as a particularly important flavoring in , , and Chinese cuisine. However, it is important to note that despite its rather similar appearance, soy sauces produced in different cultures and regions are very different in taste, consistency, fragrance and saltiness. As such, it may not be appropriate to substitute soy sauces of one culture or region for another.
Chinese soy sauce
Chinese soy sauce is primarily made from soybeans, with relatively low amounts of other grains. There are two main varieties:
*Light or fresh soy sauce : A thin , opaque, dark brown soy sauce. It is the main soy sauce used for seasoning, since it is saltier, but it also adds flavour. Since it is lighter in color, it does not greatly affect the color of the dish. The light soy sauce made from the first pressing of the soybeans is called tóuchōu , which can be loosely translated as first soy sauce or referred to as premium light soy sauce. Touchōu is sold at a premium because, like extra virgin olive oil, the flavor of the first pressing is considered superior. An additional classification of light soy sauce, shuānghuáng , is double-fermented to add further complexity to the flavour. These latter two more delicate types are usually for dipping.
*Dark/old soy sauce : A darker and slightly thicker soy sauce that is aged longer and contains added molasses to give it its distinctive appearance. This variety is mainly used during cooking since its flavour develops under heating. It has a richer, slightly sweeter, and less salty flavour than light soy sauce. Dark soy sauce is partly used to add color and flavour to a dish.
In traditional Chinese cooking, one of the two types, or a mixture of both, is employed to achieve a particular flavour and colour for the dish.
Other types:
*Thick soy sauce : Dark soy sauce that has been thickened with starch and sugar. It is also occasionally flavored with . This sauce is not usually used directly in cooking but more often as a dipping sauce or poured on food as a flavorful addition.
* : Although not really a soy sauce, it is another salty soy product. It is one of the main ingredients in a dish called ''zhajiang mian'' .
Japanese soy sauce
Buddhist monks introduced soy sauce into Japan in the 7th century, where it is known as "shoyu". The Japanese word "tamari" is derived from the verb "tamaru" that signifies "to accumulate," referring to the fact that tamari was traditionally from the liquid byproduct produced during the fermentation of . Japan is the leading producer of tamari.
Japanese soy sauce or ''shō-yu'' , is traditionally divided into 5 main categories depending on differences in their ingredients and method of production. Japanese soy sauces include wheat as a primary ingredient and this tends to give them a slightly sweeter taste than their Chinese counterparts. They also have an alcoholic sherry-like flavor. Not all soy sauces are interchangeable.
; Koikuchi : Originating in the Kantō region, its usage eventually spread all over Japan. Over 80% of the Japanese domestic soy sauce production is of koikuchi, and can be considered the typical Japanese soy sauce. It is produced from roughly equal quantities of soybean and wheat. This variety is also called ''kijōyu'' or ''namashōyu'' when it is not .
; Usukuchi : Particularly popular in the Kansai region of Japan, it is both saltier and lighter in color than ''koikuchi''. The lighter color arises from the usage of amazake, a sweet liquid made from fermented rice, that is used in its production.
; Tamari : Produced mainly in the Chūbu region of Japan, tamari is darker in appearance and richer in flavour than ''koikuchi''. It contains little or no wheat; wheat-free tamari is popular among people eating a . It is the "original" Japanese soy sauce, as its recipe is closest to the soy sauce originally introduced to Japan from China. Technically, this variety is known as ''miso-damari'' , as this is the liquid that runs off miso as it .
; Shiro : A very light colored soy sauce. In contrast to "tamari" soy sauce, "shiro" soy sauce uses mostly wheat and very little soybean, lending it a light appearance and sweet taste. It is more commonly used in the Kansai region to highlight the appearances of food, for example sashimi.
; Saishikomi : This variety substitutes previously-made koikuchi for the brine normally used in the process. Consequently, it is much darker and more strongly flavored. This type is also known as ''kanro shoyu'' or "sweet shoyu".
Newer varieties of Japanese soy sauce include:
; Gen'en : Low-salt soy sauces also exist, but are not considered to be a separate variety of soy sauce, since the reduction in salt content is a process performed outside of the standard manufacture of soy sauce.
; Amakuchi : Called "Hawaiian soy sauce" in those few parts of the US familiar with it, this is a variant of "koikuchi" soy sauce.
All of these varieties are sold in the marketplace in three different grades according to how they were produced:
; Honjōzō hōshiki : Contains 100% naturally fermented product.
; Shinshiki hōshiki : Contains 30-50% naturally fermented product.
; Tennen jōzō : Means no added ingredients except alcohol.
All the varieties and grades may be sold according to three official levels of quality:
; Hyōjun : Standard pasteurized.
; Tokkyū : Special quality, not pasteurized.
; Tokusen : Premium quality, usually implies limited quantity.
Other terms unrelated to the three official levels of quality:
; Hatsuakane : Refers to industrial grade used for flavoring, powder.
; Chōtokusen : Used by marketers to imply the best.
Perhaps the most well-known producer of Japanese soy sauce is the Kikkoman Corporation.
Taiwanese soy sauce
The history of soy sauce making in Taiwan can be traced back to southeastern China, in the provinces of Fujian and Guangdong. Later, the cultural and political separation between Taiwan and China since the end of the First Sino-Japanese War in 1895, when China ceded Taiwan to Japan, brought changes to traditional Chinese soy sauce making in Taiwan. Some of the top Taiwanese makers, such as Wan Ja Shan, Wei-Wong and Ve-Chung have adopted the more sophisticated Japanese technology in making soy sauce for the domestic market and more recently foreign markets as well.
Korean soy sauce
, is a byproduct of the production of ''doenjang'' . ''Joseon ganjang'', thin and dark brown in color, is made entirely of soy and brine, and has a saltiness that varies according to the producer. Wide scale use of ''Joseon ganjang'' has been somewhat superseded by cheaper factory-made Japanese style soy sauce, called ''waeganjang'' . According to the 2001 national food consumption survey in Korea, traditional fermented ''ganjang'' comprised only 1.4% of soy sauce purchases.
Vietnamese soy sauce
Vietnamese soy sauce is called ''xì d?u'', ''n??c t??ng'', or sometimes simply ''t??ng''.
Indonesian soy sauce
In Indonesia, soy sauce is known as ''kecap'' from which according to one theory the English word "ketchup" is derived. Two main varieties exist:
; Kecap asin : Salty soy sauce, which is very similar to Chinese light soy sauce, but usually somewhat thicker and has a stronger flavor; it can be replaced by light Chinese soy sauce in recipes.
; Kecap manis : Sweet soy sauce, which has a thick, almost syrupy consistency and a pronounced sweet, -like flavor due to generous addition of palm sugar. It is a unique variety; in a pinch, it may be replaced by molasses with a little vegetable stock stirred in.
''Kecap inggris'' , or ''saus inggris'' is the name for Worcestershire sauce. ''Kecap Ikan'' is Indonesian fish sauce.
Malaysian soy sauce
In Singapore and Malaysia, soy sauce in general is dòuyóu ; dark soy sauce is called jiàngyóu and light soy sauce is jiàngqīng . ''Angmoh tauyew'' is the name for Worcestershire sauce.
Malaysia, which has cultural links with Indonesia, uses the word 'kicap' for soy sauce. Kicap is traditionally of two types: kicap lemak and kicap cair. Kicap lemak is similar to kecap manis but with very much less sugar while kicap cair is the Malaysian equivalent of kecap asin.
Filipino ''toyo''
A popular condiment in the Philippines, it is called ''toyo'' , and is usually found beside other sauces such as '' '' and '''' . The flavor of Filipino soy sauce, made from soybeans, wheat, salt, and caramel, is interestingly milder compared to its Asian counterparts--possibly an adaptation to the demands of the Filipino palate and its cuisine. It is thinner in texture and has a saltier taste compared to its Southeast Asian counterparts, much more similar to the Japanese ''shōyu''. It is used as a staple condiment to flavor many cooked dishes and as a marinade during cooking, it is also a table condiment, and is usually mixed and served with '''' . Popular Philippine brands are Marca Pi?a, Silver Swan, Lauriat, Datu Puti, Toyomansi and UFC.
Hawaiian shoyu
A unique type of soy sauce produced by Aloha Shoyu Company since 1946 is a special blend of soybeans, wheat, and salt, historically common among local Hawaii residents. Hawaii residents rarely use the term "soy sauce," opting to use the Japanese loanword "shoyu" instead. However, while the Japanese word ''shōyu'' is pronounced like ''show you'', Hawaii residents prounounce the word like ''shoi-yu''.
Health
Positive
A study by National University of Singapore shows that Chinese dark soy sauce contains 10 times the antioxidants of red wine, and can help prevent cardiovascular diseases. Soy sauce is rich in lactic acid bacteria and of excellent anti-allergic potential.
Negative
Soy sauce does not contain the beneficial isoflavones associated with other soy products such as tofu or edamame. It can also be very y, so it may not be a suitable condiment for people on a low sodium diet. Low-sodium soy sauces are produced, but it is impossible to make soy sauce without using some quantity of salt.
In 2001 the United Kingdom Food Standards Agency found in tests of various low-grade soy sauces that some 22% of samples contained a chemical called 3-MCPD at levels considerably higher than those deemed safe by the European Union. About two-thirds of these samples also contained a second chemical called 1,3-DCP which experts advise should not be present at any levels in food. Both chemicals have the potential to cause cancer and the Agency recommended that the affected products be withdrawn from shelves and avoided.
In order to evade conscription in Japan during World War II, people were known to drink large quantities of soy sauce to damage their kidneys.
Soy sauce and allergies
Most varieties of soy sauce also contain wheat. Individuals with a wheat allergy, Celiac disease, or a gluten intolerance should avoid this condiment and dishes seasoned with soy sauce.
Siu haau sauce
Siu haau sauce is the primary barbecue sauce used in and Cantonese cuisine. It is used during the barbecue-cooking process as opposed to a flavoring sauce after the food is made.
It should be noted that ''siu haau'' sauce is not used for ''siu mei'' rotisserie style cooking; such dishes each have their own sauce.
It should be noted that ''siu haau'' sauce is not used for ''siu mei'' rotisserie style cooking; such dishes each have their own sauce.
Sichuan mala
Sìchu?ān málà, more commonly referred to as mala sauce, is a very popular Chinese oily and spicy sauce that was originated in the Sichuan Province of central China and used extensively in their . It has become one of the most common seasonings in Chinese cuisine, gaining popularity anywhere where there are large populations of Chinese. The term ''málà'' is a combination of two Chinese characters: "numbing" and "hot " , referring to the feeling in the mouth after eating the sauce. The sauce is used in a wide variety of cooking methods from stir-fry, stews, and soup, to being used in hot pot or as a dipping sauce. In the Sichuan and Yunnan provinces mala powder is used liberally on snacks and street foods, such as stinky tofu, , and barbecued meats and vegetables.
The sauce is made primarily of:
*Several varieties of chili peppers
*Sichuan peppercorns
*Doubanjiang
*Garlic
*Salt
*Vegetable oil
Variations also exist that also include shacha sauce, , and ginger. These ingredients are then combined with a large amount of oil and slowly simmered for approximately 10 minutes. The result is then jarred and used.
Due to the effort required in making the sauce, many sell prepared mala sauce, which is available in glass jars and plastic containers.
The clear history of ''mala'' sauce is still unknown, but it is widely believed that people in Sichuan province, one of the poorest provinces in Chinese history, invented strong-tasting ''mala'' sauce to cover up rotten meats. ''Mala'' has quickly become the main characteristic of Sichuan cuisine and has an important role in Chinese cuisine.
It is still unknown when the Sichuanese invented this sauce. Some unreliable news reports suggested ''mala'' was invented in the early 20th century. It was also reported that some restaurants serve ''mala'' with poppy, and make it more addictive to customers.
Taiwan and Inner Mongolia also have their varieties of Mala sauce.
* Mala hot pot
* Mala bunch : Snack food, a bunch of vegetable made in Mala soup
* Mouth-watering chicken : Cold chicken served in ''mala'' sauce.
* : Ox's scalp, tongue, abdomen, sometimes also lung, served with oily ''mala'' sauce
The adjective ''málà'' is also used in Mandarin slang to mean 'sexy', much like the word 'hot' in English. The Mandarin title of the animated series Kim Possible is ''Málà Nǚhái'' .
Composition
The sauce is made primarily of:
*Several varieties of chili peppers
*Sichuan peppercorns
*Doubanjiang
*Garlic
*Salt
*Vegetable oil
Variations also exist that also include shacha sauce, , and ginger. These ingredients are then combined with a large amount of oil and slowly simmered for approximately 10 minutes. The result is then jarred and used.
Due to the effort required in making the sauce, many sell prepared mala sauce, which is available in glass jars and plastic containers.
History
The clear history of ''mala'' sauce is still unknown, but it is widely believed that people in Sichuan province, one of the poorest provinces in Chinese history, invented strong-tasting ''mala'' sauce to cover up rotten meats. ''Mala'' has quickly become the main characteristic of Sichuan cuisine and has an important role in Chinese cuisine.
It is still unknown when the Sichuanese invented this sauce. Some unreliable news reports suggested ''mala'' was invented in the early 20th century. It was also reported that some restaurants serve ''mala'' with poppy, and make it more addictive to customers.
Taiwan and Inner Mongolia also have their varieties of Mala sauce.
Dishes
* Mala hot pot
* Mala bunch : Snack food, a bunch of vegetable made in Mala soup
* Mouth-watering chicken : Cold chicken served in ''mala'' sauce.
* : Ox's scalp, tongue, abdomen, sometimes also lung, served with oily ''mala'' sauce
In popular culture
The adjective ''málà'' is also used in Mandarin slang to mean 'sexy', much like the word 'hot' in English. The Mandarin title of the animated series Kim Possible is ''Málà Nǚhái'' .
Shacha sauce
Shacha sauce or paste is a condiment primarily used in , , and Taiwanese cuisines. It is made from soybean oil, garlic, shallots, , , and dried shrimp. It has a and slightly spicy taste.
The ingredient has multiple uses:
* as a base for soups
* as a rub for barbecued meats
* as a seasoning for stir fry dishes
* as a component for dipping sauces, for example as used in hot pot meals
The ingredient has multiple uses:
* as a base for soups
* as a rub for barbecued meats
* as a seasoning for stir fry dishes
* as a component for dipping sauces, for example as used in hot pot meals
Seasoned rice vinegar
Seasoned rice vinegar or awasezu is a condiment made of sake, sugar and salt. Besides these three necessary ingredients, mirin is also sometimes used . It is used frequently in the Japanese cuisine, where it is used together with Japanese round rice to make kome . Although it can be made at home, prepared ''awasezu'' can also be readily bought at supermarkets.
Peanut sauce
Peanut sauce, satay sauce, or kacang sambal is a sauce widely used in Indonesian cuisine, Malaysian cuisine, Thai cuisine, and Chinese cuisine. It is also used, to a lesser extent, in and .
The main ingredient is a roasted peanut-based paste such as peanut butter, which together with soy sauce gives it a nutty and salty taste. Several different recipes for making peanut sauces exist, resulting in a variety of flavours. A typical recipe usually contains peanut butter , coconut milk, soy sauce, ginger, garlic, and spices . Other ingredients may also contain chillies, milk, fried onions, sesame seed, olive oil or peanut.
In Indonesian cuisine, the sauce originally was meant as a sauce for satay, but it is also used in many other Indonesian dishes like , , Gado-gado, otak-otak, ketoprak, and Keredok.
In Chinese cooking, the sauce is often used on grilled meat. Other uses include hot pot and Dan dan noodles.
In the Netherlands, peanut sauce has become a common Dutch side dish and is usually eaten with meat or . Peanut sauce is also eaten with a baguette, bread, cucumber or potatoes.
In Singapore, peanut sauce is not only used as dipping sauce for satay. It is also eaten with rice vermicelli known as Satay bee hoon.
Ingredients
The main ingredient is a roasted peanut-based paste such as peanut butter, which together with soy sauce gives it a nutty and salty taste. Several different recipes for making peanut sauces exist, resulting in a variety of flavours. A typical recipe usually contains peanut butter , coconut milk, soy sauce, ginger, garlic, and spices . Other ingredients may also contain chillies, milk, fried onions, sesame seed, olive oil or peanut.
Regional
In Indonesian cuisine, the sauce originally was meant as a sauce for satay, but it is also used in many other Indonesian dishes like , , Gado-gado, otak-otak, ketoprak, and Keredok.
In Chinese cooking, the sauce is often used on grilled meat. Other uses include hot pot and Dan dan noodles.
In the Netherlands, peanut sauce has become a common Dutch side dish and is usually eaten with meat or . Peanut sauce is also eaten with a baguette, bread, cucumber or potatoes.
In Singapore, peanut sauce is not only used as dipping sauce for satay. It is also eaten with rice vermicelli known as Satay bee hoon.
Oyster sauce
Oyster sauce is a viscous dark brown sauce commonly used in , , and cuisine. It is especially common in Cantonese cuisine.
Oyster sauce is prepared from oysters, brine, umami flavour enhancers such as , and typically contains preservatives to increase its shelf life. The sauce was invented in 1888 by Mr. Lee Kam Sheung, in Nam Shui Village in Guangdong Province, China. His company, Lee Kum Kee, continues to produce oyster sauce to this day, along with a wide variety of Asian condiments.
A "true" oyster sauce of good quality should be made by condensing oyster extracts, the white broth produced by boiling oysters in water. This opaque broth is then d until a desired viscosity has been reached and the liquid has caramelized to a brown colour. The taste of MSG and non-MSG variants is similar.
Oyster sauce is used to enhance the flavour of many savory foods. It is also often used as a topping for steamed vegetables, and in .
Dishes for which oyster sauce is commonly used include:
*
* Bamboo steamed broccoli
* Steamed cabbage with
* Bao yu
* Beef with broccoli and mushrooms
In 2001 the United Kingdom Food Standards Agency found in tests of various oyster sauces and soy sauces that some 22% of samples contained a chemical called 3-MCPD at levels considerably higher than those deemed safe by the European Union. About two-thirds of these samples also contained a second chemical called 1,3-DCP which experts advise should not be present at any levels in food. Both chemicals have the potential to cause cancer and the Agency recommended that the affected products be withdrawn from shelves and avoided.
Origin
Oyster sauce is prepared from oysters, brine, umami flavour enhancers such as , and typically contains preservatives to increase its shelf life. The sauce was invented in 1888 by Mr. Lee Kam Sheung, in Nam Shui Village in Guangdong Province, China. His company, Lee Kum Kee, continues to produce oyster sauce to this day, along with a wide variety of Asian condiments.
Production
A "true" oyster sauce of good quality should be made by condensing oyster extracts, the white broth produced by boiling oysters in water. This opaque broth is then d until a desired viscosity has been reached and the liquid has caramelized to a brown colour. The taste of MSG and non-MSG variants is similar.
Use
Oyster sauce is used to enhance the flavour of many savory foods. It is also often used as a topping for steamed vegetables, and in .
Dishes for which oyster sauce is commonly used include:
*
* Bamboo steamed broccoli
* Steamed cabbage with
* Bao yu
* Beef with broccoli and mushrooms
Health
In 2001 the United Kingdom Food Standards Agency found in tests of various oyster sauces and soy sauces that some 22% of samples contained a chemical called 3-MCPD at levels considerably higher than those deemed safe by the European Union. About two-thirds of these samples also contained a second chemical called 1,3-DCP which experts advise should not be present at any levels in food. Both chemicals have the potential to cause cancer and the Agency recommended that the affected products be withdrawn from shelves and avoided.
Plum sauce
Plum sauce is a viscous, light brown sweet and sour condiment. It is used in Chinese cuisine as a for deep-fried dishes, such as spring rolls, egg rolls, noodles, and deep-fried chicken balls as well as for roast duck. It is made from sweet plums or other fruit such as peach or apricot, along with sugar, vinegar, ginger and .
Rice vinegar
Rice vinegar is a vinegar made from rice or rice wine in China, Korea, and Japan.
Rice vinegar is similar in properties and taste to balsamic vinegar, though usually less sweet. Balsamic and rice vinegars are often used in similar applications in Eastern and Western cuisine, and can frequently take the place of each other.
Chinese rice vinegars are stronger than Japanese ones, and range in colour from clear to various shades of red and brown. Chinese and especially Japanese vinegars are very mild and sweet compared to distilled and more acidic vinegars which, for that reason, are not appropriate substitutes for rice vinegars.
White rice vinegar is a colourless to pale yellow liquid, higher in vinegar content and more similar to Western vinegars, but still less acidic and milder in flavour.
Black rice vinegar is very popular in southern China. Chinkiang vinegar, which originated in the city of Zhenjiang in the eastern coastal province of Jiangsu, China, is considered the best of the black rice vinegars. Normally black rice vinegar is made with black glutinous rice , although millet or sorghum may be used instead. It is dark in colour, and has a deep, almost smoky flavour. In addition to Zhenjiang, it is also produced in Hong Kong.
Red rice vinegar is darker than white rice vinegar, and paler than black rice vinegar, with a distinctive red colour from Red yeast rice , which is cultivated with the mold ''Monascus purpureus''. This vinegar has a distinctive flavour of its own due to the red mold.
In Chinese cookbooks, ? tablespoon of Western distilled white vinegar is stated to be equivalent in strength to 1 tablespoon Chinkiang vinegar, and recipes which call for 4 teaspoons of red rice vinegar could be substituted with only 3 teaspoons of white vinegar. .
Japanese rice vinegar is very mild and mellow and ranges in colour from colourless to pale yellow. There are two distinct types of Japanese vinegar: one is made from fermented rice and the other, known as ''awasezu'' or seasoned rice vinegar is made by adding sake, salt and sugar. Seasoned rice vinegar is used in sushi and in salad dressing varieties popular in the west, such as ginger or sesame dressing.
Rice vinegar can be mixed with salt and sugar to make sushi vinegar, which is used to season the rice used in sushi.
''Ssal sikcho'' or ''micho'' refer to rice vinegar in Korean. Rice vinegar has been favored by Koreans for its good flavor and nutritious element. It is made with rice, ''chapssal'' , or ''hyeonmi'' and mixed with ''nuruk'' which is a Korean fermentation starter.
Rice vinegar is similar in properties and taste to balsamic vinegar, though usually less sweet. Balsamic and rice vinegars are often used in similar applications in Eastern and Western cuisine, and can frequently take the place of each other.
Chinese
Chinese rice vinegars are stronger than Japanese ones, and range in colour from clear to various shades of red and brown. Chinese and especially Japanese vinegars are very mild and sweet compared to distilled and more acidic vinegars which, for that reason, are not appropriate substitutes for rice vinegars.
White rice vinegar is a colourless to pale yellow liquid, higher in vinegar content and more similar to Western vinegars, but still less acidic and milder in flavour.
Black rice vinegar is very popular in southern China. Chinkiang vinegar, which originated in the city of Zhenjiang in the eastern coastal province of Jiangsu, China, is considered the best of the black rice vinegars. Normally black rice vinegar is made with black glutinous rice , although millet or sorghum may be used instead. It is dark in colour, and has a deep, almost smoky flavour. In addition to Zhenjiang, it is also produced in Hong Kong.
Red rice vinegar is darker than white rice vinegar, and paler than black rice vinegar, with a distinctive red colour from Red yeast rice , which is cultivated with the mold ''Monascus purpureus''. This vinegar has a distinctive flavour of its own due to the red mold.
In Chinese cookbooks, ? tablespoon of Western distilled white vinegar is stated to be equivalent in strength to 1 tablespoon Chinkiang vinegar, and recipes which call for 4 teaspoons of red rice vinegar could be substituted with only 3 teaspoons of white vinegar. .
Japanese
Japanese rice vinegar is very mild and mellow and ranges in colour from colourless to pale yellow. There are two distinct types of Japanese vinegar: one is made from fermented rice and the other, known as ''awasezu'' or seasoned rice vinegar is made by adding sake, salt and sugar. Seasoned rice vinegar is used in sushi and in salad dressing varieties popular in the west, such as ginger or sesame dressing.
Sushi vinegar
Rice vinegar can be mixed with salt and sugar to make sushi vinegar, which is used to season the rice used in sushi.
Korea
''Ssal sikcho'' or ''micho'' refer to rice vinegar in Korean. Rice vinegar has been favored by Koreans for its good flavor and nutritious element. It is made with rice, ''chapssal'' , or ''hyeonmi'' and mixed with ''nuruk'' which is a Korean fermentation starter.
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