Common Chinese Food Raw Sauces and Ingredients

Sesame Oil Amber color and aromatic oil made from a toasted sesame seed. Normally it is used in final stage of cooking but not as a cooking oil because it burns easily. It has been used since the ancient time for holistic preparation of treating infection to stimulate the brain activity. It is also believed to contain antioxidant. To keep sesame oil, store it in a cool, dark, and dry place. Substitute, there is nothing good substitute for sesame oil Sesame Paste It is a ground from Asian un-toasted sesame seeds having a strong flavor and aroma. Corn and soybean oils are used to loot and to preserve the sesame paste. Substitute, an Indian version called tahini but it has a different nutty aroma. Tahini is less bitter than the Asian sesame paste. Shrimp Sauce It is known as the shrimp paste. It is made from a finely ground mini shrimp and is very soft. Some of the people would initially dislike the smell as it has a very strong pungent smell and taste. Substitute, a Thai shrimp paste called kapi and it’s come from a 00:01:55 in dry form. Sri Racha Hot Chili Sauce It has a slight sweet and sour taste and very popular on a restaurant table. It is red in color and look like American ketchup but very hot taste. Substitute, any chili sauce; add a little sweet or a product called sweet chili sauce maybe a good substitute. Sweet Bean Sauce This is also known as a sweet noodle sauce. This sauce has a thick, dark, brown, black color made from the wheat flower, sugar, salt, malt flower, and ground fermented yellow beans. This product is similar to 00:02:55 sauce but it does not have the sweet taste. When you spread the sauce in the Peking duck pancake you can use this sweet bean sauce and add a little sugar. Substitute, a chi haw sauce is a very good replacement. Sweet Chili Sauce Has a predominant hot taste but also has a slight sweet taste and consistency is similar to American ketchup. Substitute, Sri Racha Chili Sauce is very good replacement.