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Shacha sauce (沙茶酱) – A sauce or paste that is used as a base for soups, hotpot, as a rub, stir fry seasoning and as a component for dipping sauces. Cha Shao sauce (叉烧酱, Cantonese: Char Siu) Plum sauce (苏梅酱) Fish sauce (鱼露) Doubanjiang, the mother sauce of Sichuan cuisine Laoganma, a popular sauce in China. Oil, chili ...
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. [1] [2]: 234 It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam.
For serving with grilled fish, it is typically garnished with diced tomatoes, patis (fish sauce), or more rarely, bagoong (fermented shrimp or fish). [3] The simplest dipping sauce, for example, is vinegar mixed with another ingredient like siling labuyo (sukang may sili), garlic (suka't bawang), soy sauce (sukang may toyo), and so on.
Patís or fish sauce is a byproduct of the fermentation process. It is a clear, yellowish liquid that floats above the fermented mixture, and has a sharp salty or cheese-like flavor. [ 3 ] Sauces similar to patís include nước mắm in Vietnam, nam pha (ນ້ຳປາ) in Laos, hom ha in China, nam pla in Thailand, shottsuru in Japan and ...
Unlike the more familiar nước mắm (fish sauce), mắm nêm is powerfully pungent, similar to shrimp paste. Many of the regions that produce fish sauce, for example Central Vietnam, also produce mắm nêm. It is commonly mixed with sugar, pineapple, and spices to make a prepared sauce called mắm nêm pha sẵn, the key ingredient in neem ...
The excess liquids made from the process is also used to make a fish sauce called patís. Also known by other names depending on the ingredients used. [6] Mắm and Mắm nêm: Vietnam: Mắm is fermented with salt similar fish sauce, except that it is not fermented as long, and both the meat and extract are obtained.
Datu Puti is a condiment brand owned by NutriAsia, Inc. (formerly known as Southeast Asia Food, Inc.). Datu Puti was first introduced as a vinegar product in 1975 by Hernan and Ismael Reyes.
Anchovy paste has been used for centuries as a source of nutrients and to provide flavour to foods. [6] [7] Allec, a food byproduct used as a condiment that dates to the times of classical antiquity and Ancient Rome, is the paste left over from the preparation of liquamen (a predecessor to garum prepared using various oily fish, including anchovies) that has been described as a "precursor to ...
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