Southeast Asian Sauces

This quintessential Southeast Asian condiment is usually made only with spicy chili peppers and salt. It is occasionally adapted with lime juice, onions, sugar, ginger, shrimp paste, or vinegar. Traditionally prepared in a mortar, it is characteri... READ MORE

Gaeng is a Thai word for the world-famous Thai curry paste, either yellow, red, or green in color, sorted by the order of spiciness where yellow curry is slightly spicy and green curry is the spiciest. Yellow curry consists of coconut milk as its ... READ MORE

Indonesian pecel may refer to a fragrant peanut sauce or a combination of the sauce and various vegetables, when it is commonly referred to as a salad. The base of the sauce is prepared with roasted peanuts and spices that typically include chili ... READ MORE

In its basic form, this ubiquitous Vietnamese sauce is prepared with a sour base of lime juice, or optionally vinegar, sugar, water, and fish sauce. Common additions include finely sliced chili peppers, garlic, shallots, spring onions, ginger, or ... READ MORE

The term nam phrik refers to a vast range of chili-based sauces that are found throughout Thailand. Although the sauces may vary in consistency, they are traditionally prepared in a mortar, and apart from fresh or dry chili peppers, they usually c... READ MORE

Rica-rica is an umbrella term which encompasses all the dishes that use the fiery Indonesian spice mixture. The base of this hot, sauce-like spice mixture is chili, which is then incorporated with shallots, garlic, ginger, lime leaves, lemongrass,... READ MORE

Panang curry paste is a type of Thai curry paste that is used as the base for Panang curry, a dish named after the island of Penang in Malaysia but widely popular in Thailand. This curry paste is known for its rich, savory, and slightly sweet flav... READ MORE

Mắm nêm is a traditional dipping sauce made from fermented anchovies. It is much more pungent than other fish sauces – while the regular nước mắm fish sauce is strained in order to exclusively get the salty liquid, mắm nêm uses t... READ MORE

Sambal kacang is an Indonesian peanut-based chili sauce, commonly used as a dipping sauce or dressing for dishes like satay, gado-gado, ketoprak, and nasi uduk. It has a rich, nutty flavor with a balance of spiciness... READ MORE

Sambal terasi is an Indonesian chili paste made primarily from fresh red chilies and fermented shrimp paste known as terasi. It is one of the most common and widely used sambals across Indonesia and serves as a versat... READ MORE

Nam phrik phao is a versatile Thai concoction and a secret ingredient in numerous Thai dishes. It is made with a combination of roasted chili peppers, dried shrimp, garlic, shallots, ginger, fish sauce, tamarind paste, fermented shrimp paste, and ... READ MORE

Dabu-dabu is a vibrant, spicy condiment from North Sulawesi, Indonesia, particularly associated with the Minahasan cuisine of the Manado region. It is a raw sambal made by combining chopped fresh ingredients like bird’s eye chilies, tomatoes... READ MORE

This variety of nam chim sauce consists of dried chili peppers, lime juice, fish sauce, palm sugar, and toasted sticky rice. The sauce is characterized by its complex combination of spicy, sour, and sweet flavors, as well as its liquid and slightl... READ MORE

Panang curry paste is a Thai curry paste characterized by a vibrant red color, nutty flavor, and rich texture. It is prepared with lots of herbs, spices, and aromatics, namely Thai spur chillis, cumin, coriander, white peppercorns, lemongrass, gal... READ MORE

Jungle curry paste is a fiery and robust mixture emphasizing the fresh, local herbs and spices typical of the region's wild or homegrown produce, and its heat and unique flavor profile are primarily derived from fresh green or red chilies, making ... READ MORE

Prik gaeng massaman is a traditional curry paste originating from Thailand. Unlike most other curry pastes, the ingredients for this one are almost all roasted or fried before they're pounded or ground. The ingredients for the paste are usually ca... READ MORE

Gaeng kiew wan is the name for green Thai curry paste. Although there are variations, it's usually made with a combination of green chili peppers, lemongrass, coconut milk, coriander, ginger, cumin, onions, white pepper, palm sugar, garlic, holy b... READ MORE

Budu is a fermented fish sauce originating from Malaysia. It is prepared by combining anchovies and salt, then letting the combination ferment for up to 200 days. Tamarind and palm sugar are often added to the mix, and the addition results in a da... READ MORE

Phrik kaeng phet is the name for red Thai curry paste. Although there are variations, it's usually made with a combination of garlic, shallots, red chili peppers, shrimp paste, coriander, cumin, peppercorns, salt, coconut milk, nutmeg, lemongrass,... READ MORE

Kuah cuka is a vinegar-based sauce commonly used in Indonesian cuisine, particularly in pempek, the famous fish cake dish from Palembang, South Sumatra. It has a sweet, sour, spicy, and slightly salty flavor profile, ... READ MORE

Lechon sauce or sarsa ng lechon is a traditional sauce that's served as an accompaniment to lechon roasted suckling pig. The sauce is made with a combination of pork liver, vinegar, sugar, bread crumbs, onion, garlic, and seasonings (salt... READ MORE

Nam prik gaeng karee is the name for yellow Thai curry paste. Although there are variations, it's usually made with a combination of yellow chili peppers, shallots, galangal, garlic, lemongrass, cumin, coriander, cinnamon, shrimp paste, fish sauce... READ MORE

Nam pla wan is a traditional dip originating from Thailand. This sweet and savory dip is made with a combination of fish sauce, palm sugar, shrimp paste, shallots, sliced chili peppers, and dried shrimp. The ingredients are cooked over medium to l... READ MORE

Ngapi jet, meaning cooked fermented fish, is a traditional sauce that is widely consumed in Myanmar, especially throughout the central regions of the country. There are many versions of this sauce, but it typically consists of either whol... READ MORE

Colo-colo is a vibrant sambal originating from Ambon in Maluku, where it is prepared to accompany grilled or fried fish and seafood. The recipe is centered around chopped raw ingredients that are mixed just before ser... READ MORE

Sambal lado merah is a classic West Sumatran chili sauce known for its vibrant red color, smooth texture, and moderately spicy, tangy-sweet flavor. It’s a staple condiment in Minangkabau cuisine, commonly served... READ MORE

Tai pla is a traditional sauce originating from Thailand. It consists of fermented belly and intestines of small ocean fishes such as pla sai, pla hed khon, and pla thoo. In order to prepare the sauce, the fish innards are marinated with sea salt,... READ MORE