Toastmaster TWK45 User Manual
Page 13
SAUCES AND CONDIMENTS
This is a partial listing of the popular sauces and spices that are
traditionally used to enhance the flavor of Asian food.
Soy Sauce
Soy sauce is the fundamental seasoning in all Asian cooking — it
contains caramel and sugar. Thin or light soy sauce is saltier than dark
soy sauce. They are both used in stir-fried dishes, marinades and as a
dipping sauce.
Chili Oil
Oil flavored with hot peppers.
Five Spice Powder
Cocoa-colored, ready mixed blend of five ground spices — anise seed,
fennel, clove, cinnamon, ginger or pepper.
Hoisin Sauce
Reddish brown sauce used as a marinade for meats and as a dipping
sauce.
Oyster Sauce
Pungent brown sauce used as a seasoning, marinade or a dipping sauce.
Plum Sauce
Sweet and spicy, used commonly with rib and duck dishes or as a
dipping sauce.
Rice Vinegar
White or golden, with a sharp flavor.
Sesame Seeds
Small, flat oval seeds with a nutty flavor. Toasting brings out the flavor.
Sesame Oil
Golden brown oil made from toasted sesame seeds used to flavor foods.
Star Anise
(Chinese Anise) Star-like brown pod with a licorice aroma.
Szechwan Brown Peppercorns
Hollow brown peppercorns — very aromatic and have a numbing effect.
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