Craving your favourite Asian takeaway dishes without leaving home? The secret to creating it at home is in the sauce! These essential Asian-inspired staples will instantly elevate your fake-out feast. 

1. Soya sauce 

Sure, we love to drench our sushi in it, but soya sauce is the anchor to many Asian dishes. Made from fermented soybeans, this umami-packed sauce pours seamlessly into stir-fries, marinades, dipping sauces and even soups – improving almost every dish it touches.  

Watch below to learn about the differences between light & dark soy sauce:  

@ziangsfoodworkshop If you’ve ever wondered how to use, or what’s the difference between light soy sauce and dark soy sauce and why Chinese takeaways and takeouts use both, then I got you covered with this Light vs dark soy sauce video #foodtok #chef #chinesefood #chinesetakeaway #soysauce ♬ Chill Kitty (Lofi) – The Machinist Beats

2. Hoisin sauce  

Hoisin, which comes from the Cantonese word for seafood, is anything but fishy – it’s a thicker condiment often nicknamed the Chinese BBQ sauce. Made with fermented soybeans, garlic, red chilli peppers and sugar, it delivers a glossy, umami-rich punch and is typically used in marinades and stir-fries. 

3. Fish sauce  

“Fish sauce is a salty, robust condiment,” says chef Ronna Welsh. “You’ll sometimes find a bottle on the table of Vietnamese, Thai or even Philippine restaurants, alongside chilli pastes and other condiments,” she explains. Made from fermented anchovies, salt and water, it’s a staple for adding savoury depth to curries and soups.  

@rosereisman Fish sauce has become a popular ingredient in recent years. But what is it exactly? And how do you use it? Watch to find out! #rosereisman #condiments #fishsauce ♬ original sound – Rose Reisman

4. Oyster sauce  

Contrary to its name, oyster sauce doesn’t taste fishy at all. Made from oyster extract, it has a rich, earthy flavour that’s salty with just a hint of sweetness. Although similar in colour to soya sauce, it’s less salty and brimming with umami – making it perfect for drizzling over vegetables or whisking into marinades for meat.  

@sachienomura How Oyster sauce was invented! Oyster sauce was invented by accident in 1888 by Lee Kum Sheung in Guangdong, China, when he left oyster soup simmering for too long. Instead of a clear broth, he discovered a thick, brownish, caramelized, and intensely savory sauce. This original, concentrated, and umami-rich liquid was then sold as a new, delicious condiment, marking the beginning of the Lee Kum Kee brand. Now oyster sauce is popular and used all around the world! #cooking #oyster #chef #food #facts ♬ Sweet Tea – Neyaraf

Photography: Pexels, Freepik 

The post 4 Essential Asian sauces for a fake‑out feasts appeared first on MyKitchen.

These Vietnamese rice paper rolls with two dipping sauces are the perfect light, healthy, Asian-styled starter to accommodate all your guests’ needs!

SERVES 12 // COOK TIME 45 minutes

INGREDIENTS
For the Thai chilli dipping sauce
1 ½ tbsp brown sugar
2 limes, juiced
2 tsp fish sauce
1 ½ tbsp soy sauce
1 red chilli, thinly sliced
For the peanut dipping sauce
1½ tbsp smooth peanut butter
⅓ cup coconut cream
1 lime, juiced
1 garlic clove, grated
½ tsp chilli flakes
For the rice paper rolls
12 rice paper wrappers
¼ cup mint, leaves picked
¼ cup coriander, leaves picked
24 baby prawns, pan fried
1 carrot, cut into thin matchsticks
¼ cucumber, cut into thin matchsticks
½ cup cooked vermicelli noodles
½ cup peanuts, chopped
2 limes, sliced to serve

METHOD
For the Thai chilli dipping sauce
1. Whisk all the ingredients together in a bowl.
For the peanut dipping sauce
1. Mix the peanut butter with the coconut cream and lime juice. Stir in the garlic and chilli flakes.
For the rice paper rolls
1. Lay out all the prepared ingredients around a clean chopping board.
2. To assemble, place a sheet of rice paper in a bowl of cold water and allow to soften. Remove it from the water and place on the board.
3. Arrange a line of fresh herbs in the middle of the wrapper and top with 2 small prawns, followed by a few matchsticks of carrot and cucumber, some vermicelli noodles and a sprinkling of peanuts.
4. Fold the bottom and top of the wrapper up and over the ingredients then fold the sides of the wrapper inwards over the ingredients. Roll it up to seal everything inside.
5. Serve immediately alongside the two dipping sauces and a squeeze of lime juice.

Top tip: Leftover coconut cream can be blended with mango and granadilla pulp and frozen for tasty coconut ice pops, or freeze the leftover coconut cream in an ice cube tray to add to smoothies.

For a very similar dish! Eat yourself happy with these smoked salmon rice-paper rolls with dipping sauce! Filled with omega fatty acids and nutritious goods, you’re getting all you need

The post Vietnamese rice paper rolls with two dipping sauces appeared first on MyKitchen.