There are so many Asian sauces out there, where does one even start? Here are some basics that will get you started. Happy Sunday! 💕

@lillypatience

2 жыл бұрын

Thanks Flo! I also want to mention to your viewers that Lee Kum Kee makes two versions of oyster sauce (non vegan). The one you have with the mother and child on the bottle and the one with the Panda. The one with the mother and child has a higher content of oysters (per Kenji Lopez-Alt).

@catherinehui795

2 жыл бұрын

TQ Flo, will be stocking sauces mentioned here as from over 18 months lock down, I was unsure which sauces to combine and was only using light/dark sauces and Panda brand oyster sauce. Looking forward to the Homestyle Chinese cookbook. With reference to your KZread channel, my mom used to add few thin slices of pork Chinese sausages to the steamed egg, quick hearty rice/steamed breakfast before school!!! Or she instantly break an egg into bowl of hot rice, dash of sesame oil/white pepper for a healthy breakfast. Now I wonder why I'm as 'strong as an ox' in my 70's!!! God bless you and your family!!! We've been to delightful Vancouver, as part of a cruise on the 'Inner Passage', really beautiful part of the world. 🙂

@limknewai6634

2 жыл бұрын

k .

Sesame oil is another must for Chinese cooking!!

@happycook6737

2 жыл бұрын

Also, Middle Eastern sesame sauce/oil is NOT interchangeable for Asian sesame oil! Asian sesame oil has a distinctive toasted taste

@sunflowerbaby1853

2 жыл бұрын

@@happycook6737 Hi. Could you recommend a good Middle Eastern sesame sauce? And how does the Chinese taste different? Thanks.

@happycook6737

2 жыл бұрын

@@sunflowerbaby1853 The Middle Eastern sesame sauce is very different in taste-- I don't know why. It is called Tahini and looks sort of creamy. When in the USA I buy the brand that has a dude on it wearing a turban. Sorry, I don't recall the brand name. The Asian sesame oil is more toasted tasting and pours quickly. I buy the Kadoya brand but most brands have similar taste. Read the label because sometimes the cheap Asian ones are cut with soybean oil. Go for 100% sesame oil. Must keep it in fridge to protect flavor. Buy smallest quantity unless you use it a lot.

@emkn1479

Жыл бұрын

@@happycook6737 tahini is sesame paste, they grind the entire seed, different than extracting oil only

@lauralutz4538

Жыл бұрын

Yes & toasted is Heavenly!

Yes, these are my go to Asian sauces as well, many of the exact same brands. In my list of basics, I would have to add Kadoya Sesame Oil. I use Sesame Oil in most Asian dishes.

Have a blessed Sunday, thank you for teaching more about the sauces in your recipes.

Awesome topic! I also want to say thanks for showing me the world of Chinese and Malaysian cooking. I have learned so much watching your videos the last 6 months. I can walk into my local Asian market and I know what to look for now! Thank you, thank you, thank you!

This is GREAT!!! I really appreciate this!

Thank you. This was very informative!

Excellent video! Thanks for sharing.

Thank you I found this at the perfect time! I can’t wait to start cooking with you!

This is a brilliant video, I had to comment before watching lol. But I have wanted someone to do a video like this for so long. This will definitely make my cooking so much easier. Thank you so much for sharing 👏🏼👏🏼❤️

Thanks Flo. It's great to know how to use these sauces.

Thank you, I appreciate the help and advice for uses of the sauces 😊

This is a super useful episode. Thank you!!

Oh Thank you for doing this video and helping me sort the sauces out! Just what I needed!

Thank you so much, really enjoyed the video.

Thanks so much! As always you put out exactly what I needed. Best wishes from Texas-

Thank you so much Mrs. Flo !

I love the different substitute sauces. It's a great video! 👍

Thank you so much for this Valuable info !

Oh so very helpful!! Thank you God Bless!

Thank you, Flo! I needed this video! I love hoisin sauce and use it as a condiment, too.

So very helpful! Love your videos! You are a great source for the food I love!

Thanks. This was very helpful

Very helpful! Thank you!

Really helpful!! Thank you!

Thank you! Very useful video👍❤️

Very useful, thank you. The array of sauces is quite bewildering and this video brings a lot of clarity. I will now search to see whether you have done a video on the various bean and shrimp pastes.

Hi Flo, Dude, family and subscribers. I have tried a few of those and I love them.

Very , very helpful. Especially explaining the taste and what to use for substitution if you can't find the original sauces.

Great video, I need to add a couple of these to my collection🍶

Best overview of, Chinese sauces, I’ve seen! Thanks! I got my Chinese cooking wine on Amazon.

Incredibly helpful video. 🤙

Thanks, very informative!!

Excellent thanks for this! Awesome channel too by the way 🙏🏽

Thank you 🙏. Great information. Mahalo nui loa. 🙏

A super crucial video for those who wasn't in the know, thank you. You are about to hit 200K subscribers homie! Thats something you and your family can feel good about :)

Needed this video!!! Thanks!

This was such a wonderful (and helpful!) video. I have all the sauces, but didn’t really understand why. Now I have a much better understanding. Thank you so much, Flo and Dude! TFS, Sharon🤗

@sharonwalder7397

2 жыл бұрын

Is oyster oil and oyster sauce the same thing?

Good explanation.

👏👏👏👏Thank you for the video.

Perfect and good tutorial 👌 👍 ❤

Thanks for this info..i didn't know where to start..

Thank heavens for this. I am in Nova Scotia and we got a wonderful new (to me) Oriental grocery store. You bet I went shopping for lots of new goodies.

How wonderful so happy I found you❤

Thank you. I really this information.

thanks Flo

We totally have the same sauces at home!! I use kecap manis for.my singaporean chili crab!!! Many blessings to you both for sharing!

Thank you Madam Flo , for sharing your recipe , your knowledge ! God bless you Ma’am 😘🇵🇭

I was just shopping (amazon) for a couple of sauces I don't have. How timely of you Flo. Happy Sunday. :)

hoison sauce and oyster sauce are crucial in so many dishes to identify asian flavors that have been around for so many decades

Thank you Flo, this is a great video, I needed it !!! Hello 👋 from NY 😊

One ingredient I wish I could find is Flounder Powder. Also, this video and channel has been so helpful to me. Thank you! 😊

Thank you for great info ,

Thanks for mentioning Substitutes

Flo u r great that u know many sauces.

Very informative, thank you. Please do a video on “Old Pump” sauce.

This is incredibly helpful!!! Thanks for this and all of your videos. BK

When you have recipes with soy sauce, hoisin, or oyster…I’m going to try it because those are all my favorites! Thanks for the info on light and dark soy sauce!

Love Asian food! 😍

I learned a lot! Thanksc

Happy weekend to you all and many greetings from Brunswick in Germany :)

Kimlan! Good choice.

Thank you!!!!

Awesome video! Kecap Manis/Sweet Soy Sauce is SOOOOOOO good! Happy to see you're a fan, too! We've actually been using it solo when a recipe calls for soy sauce and sugar. It also adds SUCH a depth of good flavour to any recipe (I told my in-laws in South Korea that I'd used it in Bulgogi... after they got over the shock, they tried it and now say they are using it for not just Bulgogi, but dishes that call for cooking syrup & soy). Also, the Shiaoxing cooking wine REALLY makes a wonderful difference (again, my Korean in-laws will use just it OR do half Shiaoxing half cooking Sake... I haven't tried that because I love the Shiaoxing so much LOL). Thank you for yet another wonderful video!

Found your channel today, have been enjoying watching it! :)

what a charming lady you are! [I am a 77 yr old East Texan who has studied Mandarin for 58 years and worked throughout the Far East] I cook a wide variety of 'oriental' dishes. I genuinely enjoy following your YT channel. Blessings and Joy to you and yours.

Glad you are giving substitutes. Being gluten free there is only one soy sauce I can use. Thank you for this. Thankfully I have found gluten free hosin sauces and sweet rice wine. Love your recipes

my mom always uses the lee kum kee oyster sauce for marinating meat and thai oystersauce for stir-frys and fried rice. She also uses the vietnamese fishsauce with crab logo for stronger tasting dishes, and the Thai fishsauce with picture of squid if she wants the dishes to not be overpowered by the fishsauce flavor and it's the best fish sauce to make sweet fish dipping sauce for spring rolls.

Thank you 😊

love your video

I have that fish sauce, Asian is #1 on my top 3 cultural foods. and it doesn't matter what type of Asian I will opt for that over any other country hands down!

Tamari can be used as a gluten free soy sauce replacement and there are low sodium versions as well

Thanks for this! Wondered?

thank you

Great video. I love all of those sauces. I know what you mean by "that extra something." It's like anchovies in caesar dressing. If it's not there and you know proper caesar, you'll think "This is missing something." I describe it to friends like this: If you're listening to music, you may not be aware of the French horn in the background, but if it stopped you'd think "Hey, something's missing."

Thank you so much for this, I have seen Ketjap Manis in the Asian foods section of my grocery store but never tried it as I hadn’t known about it.

@kasogikosoni6750

Жыл бұрын

Ketjap Manis CONIMEX is made in Nederland, while Kecap Manis ABC Heinz is made in Indonesia. Did you see them both Mary?

Good video

Thanks!

@FloLum

Жыл бұрын

Sorry just seeing this now... Thanks so much, Bill!

just tried the yoyo hot green chilli Sause on my channel amazing loved it

Thanks Flo, very helpful information. Say hello to the Dude 👋

As always, Flo and Dude, Excellent! For thoes who feel fish sauce is to strong, try Red Boat brand. It really good flaver, but much lighter. I don't use it for cooking as it would need to use more. I use it more as a condement at the table or for salad dressing. This is a premium product, and comes at a premium price! For cooking, I use Three Crabs. It is a great product as well.

I use hoisin as a gluten-free approximation when cooking for a family member and adjust around it. I also recently found a GF "oyster-flavored" sauce which is about as close as I can use. Thank you for the sauce run-down.

I love kecap manis! I use it mixed with sambal olek as a paste to spread on things

Since I do a lot of Asian cooking I keep most of the sauces that you have on hand. I saw Helen of Helen's Recipes have a t-shirt about fish sauce that says smells like Hades, tastes like Heaven. I never smell it, I never taste it but if the recipe calls for it I add it in! On the subject of cooking wine, I never ever use "cooking" wine because it's salted. I know why, but I've been trying to minimize my salt so I use sherry wine. One sauce I've made myself but then found a bottle of it and since then I haven't, is caramel sauce. I presume I can use dark soy sauce to replace that in a Vietnamese recipe. I'll see the next time I make some more Ga Kho Gung! Thanks for this video! I know it has to help a lot of people! I've been a student of Runaway Rice since 2013 so I'm not unfamiliar with some of them! Best wishes to you and yours!!!!

@MegaFortinbras

2 жыл бұрын

What is sold as "cooking wine" in supermarkets is wine that is so bad as to be unsellable, so they dump a ton of salt into it and sell it to the unsuspecting public. Rule number one for cooking with wine is, "Don't cook with a wine that you wouldn't be prepared to put into a glass and drink." That's not to say that you should use super fancy stuff. Cooks Illustrated magazine did an experiment where they took premier cru wine and some California plonk (Gallo's Hearty Burgundy as I recall) and made two otherwise identical batches of boeuf bourguignon. None of the tasters could tell the difference. Personally, I get the "Three Buck Chuck" (Charles Shaw wine) from Trader Joe's. It's cheap and works well for cooking. One thing I really liked when I lived in Italy was the availability of really good cheap wine.

Thanks for this video. I'm Filipino and trying to cook other Asian dishes but we rarely use dark soy or the Ketchum manis sauce. Nice to know its consistency and flavor type.

@ndndnd1

Жыл бұрын

Asian dishes, mostly Indonesian and Malay cuisine use sweet soy sauce/ ketchup manis when the recipe called for soy sauce unless it stated otherwise. Chinese dishes use a lot of light soy sauce and thick soy sauce or cooking caramel.

When Flo said she sometimes subs bourbon for Shaoxing wine, she got me (cooking hack) 😂 I had to subscribe -

Flo I’m using Kimlan soy sauce too😄 but I never know about the Kecap Manis will look for it .

Hi Flo How do you store all of these sauces? do they need refrigeration?

Best brands for everyday sauces... Oyster = Spend extra, and get the Lee Kum Kee "old style" (must get old style, with the label with a lady on the boat, NOT the panda) as shown by Flo. Hoisin = Lee Kum Kee or Koon Chun Hoisin Sauce Sesame oil = Kadoya (Japanese) Soy Sauce (reg aka light) = Kikkoman

@fred5784

2 жыл бұрын

LKK Oyster sauce is good but doesn’t come close to the Megachef brand. As far as I know, it’s only available online at the Mala Market.

@fialee8

2 жыл бұрын

@@fred5784 LKK old style oyster sauce is the "original" oyster sauce (he was the creator/inventor of oyster sauce).

@MegaFortinbras

2 жыл бұрын

I prefer Squid brand fish sauce.

@fialee8

2 жыл бұрын

@@MegaFortinbras I've used Squid Brand fish sauce, but it's been a while. I like that it's made in Thailand, and came in a glass bottle (vs plastic bottle).

Hey Flo, I've been a fan and a subscriber for a long time. Just love all the food and especially the Instapot recipes (Props to 'The Dude'). Your subject today is great and brought up a suggestion I have had a couple of times on different channels for Asian cooking (I haven't asked here for the record). I don't have a lot of room and I need to keep seasonings and oils for specific styles in boxes that we store out of the kitchen. If I was to ask you to pack a 12X12 box with everything I would need for cooking a wide assortment of Asian (Chinese, Maybe Korean/Thai) dishes, What oil, spice, sauce, maybe special rice or dried things like that would you put in that box and what might you have as options? Maybe you could do an episode on it :)

@tgirard123

2 жыл бұрын

Sorry for the rant. I would go further and say, if you were to design a box like I was talking about, and then started cooking recipes using only the seasonings and things from that box, I bet there's a lot of us that would jump on that, cuz then it's like 'Oh look, Flo's got a new Asian recipe, where's my Asian cooking box... Let's Cook'... Ok, Rant off.

@FloLum

2 жыл бұрын

Such a great idea! My previous Asian basics video may be a good start… kzread.info/dash/bejne/m2ustdeec6XdqKw.html

I just really enjoy your recipes!! Question. On your soy sauces, they are large bottles. Once opened, how long will they last. I do use a lot of regular soy sauce, but I wouldn’t use the sweet or dark regularly. I also love your options if you are out or do not have a product.

How long do the sauces last as in survival capabilities? Do you have any survival preparations for Chinese food you could direct me to? Your recipes look fantastic. Can't wait to get your book and start trying them!!!!

Hello Flo. This was the video i was looking for! A question if i may. Should these sauces be refrigerated once opened and what is there shelf life? Sorry if it's a stupid question. And one other thing. I do get confused with the amount of noodles on offer in my local Asian food wholesaler. It's actually daunting. Most of the time i get the dried medium egg noodle which are fine but was wondering should i try others. Thank you so much for your content and hope you can help. Sorry, one other thing. I was one of the people who avoided fish sauce because of the raw smell from the bottle. Now i do use it and realised the extra depth it gives the dish. And your right, It really does make such a huge difference to the dish.

Yay! Haven't listened yet. So..now the difference in say Korean, vs Japanese , Vietnamese. Esp with noodles, rice wine (esp.the names] and bean curd, ted bean curd , oh my!! LOL Not a sauce but ohmy gosh the variety of canned tuna with different flavors!! LOL thats in So. Charleston, WV. Ive not been in another in 11 yrs , like in WDC etc. This is great video. Amen on the fish & sauces! Esp in thai noodles!! LOL

this is a great video....i just wish there were links to these sauces in Amazon. It's taking me forever to find them 😂

Fish sauce adds flavour to Thai curry

Thanks I live in very small town America I go to Asian section in grocery store and and hear crickets Got soy and hibachi sauce and something I don't know what thanks for this I'll go to Amazon

I started using fish sauce a while back and now I'm addicted haha. It's so good, but very easy to overdue. Smells like hell, tastes like heaven.

Excellent tutorial! Bravo! Amazon sells a 52USA Shaoxing wine (regular and premium). They're pricey! Do you recomend either or both types for stir-fry and brine? Or should I go to my local Chinatown to get a brand of Shaoxing you think is more authentic? Thanks!

Man I miss asian food. Had to give up my favorites because I was diabetic. cured it though, but dont want to go there again. I just dont eat any carbs at all and i'm good, BUT goodbye noodles, goodbye sweet and sour chicken, sweet and sour pork, egg rolls, spring rolls... really, really miss those. Still love watching you cook.