Not having been too fussy with the taste of my own home cooking, I was content with my choice of sauces. When it came to buying fish sauce and soy sauce, I used to base my decision purely on which brand was available and/or which brand was the cheapest. As much as I endeavour to not be a brand snob – for someone who wants to study food and cooking on a deeper level, I can’t help but not take note on the differences in these brands. Not so long ago, I didn’t take too much notice on the difference in flavours between the different brands of fish sauce and soy sauce. A splash of fish sauce and/or soy sauce, some chopped chilies and herbs, a dash of citrus/vinegar can create a simple yet magnificent dipping sauce/dressing that can suitably complement many dishes/meals. These two sauces, although different in make up and essence, both possess an amalgam of key/mouth-watering flavours, including salty, savoury/umami and sweet. Packed full of deliciousness, sauces often add that essential element to a dish that gives it it’s distinctive/signature savoury/ambrosial character/personality.įish sauce and soy sauce are two ancient and popular concoctions that are often found in many Asian (and multi-cultured) kitchens across the world. Asian sauces are some of my favourite ingredients to work with – along with spices and herbs. The diversity of Asian ingredients for example, is both mind-boggling and fascinating, and sometimes, I feel quite overwhelmed by the available selection when I walk into a large Asian supermarket. As my interest in food and cooking grows, I’m also trying to expand my knowledge on and experience with different ingredients.
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