Take a dip in pan-Asian sauces for zesty and innovative gastro experiences

Many experienced chefs, oriental cooking experts, and taste connoisseurs are working relentlessly to create a ready-to-cook spreads and dips using natural ingredients that are accessible for daily use (Image: The Red Door)

Pan-Asian sauces and dips are a testament to the rich culinary heritage of the vibrant continent, each offering a unique blend of flavours and textures. For foodies, these flavourful sauces and dips are not just meal add-ons but also healthier options due to their easy and preservative-free preparation methods.

Many Asian sauces like kimchi, gochujang, and soy sauce are fermented, promoting gut health through their probiotic content. These dips typically use ingredients like soy, vinegar, and spices, which are lower in fat compared to creamy Western dips (e.g., ranch dressing) or richer Indian dips (e.g., raita with added cream). The most famous and popular sauces and dips are that of Kung Pao, Black Bean, Manchurian, Black Pepper Sauce, Schezwan Sauce, Hot Garlic, Thai Curry - Red and Green, says Rahil Bindra, MD at Moets Group.

He adds, “These sauces complement a variety of cuisines, including Asian, Mexican, and fusion dishes. For example, the Ready to Eat Thai Curry from Moi Soi pairs very well with classic rice, noodles, crispy spring rolls, and fresh mango salads. What makes them healthy and unique is the fact that they are vegan, made with zero preservatives, only genuine core ingredients are used, they are gluten and grain-free, and are locally produced from that region using sustainable practices.”

As many oriental cuisines are created with balance and portion control, using small amounts of dips and sauces helps in complementing the dishes rather than overpowering it.  The tangy Nuca Cham dip from Vietnam is crafted from fish sauce, lime juice, sugar, garlic, and chil and is a perfect balance of salty, sweet, and spicy.

Peanut Sauce from Indonesia is a great companion for Satay, gado-gado, noodles, while Japanese and Chinese Soy sauces are paired well with Sushi, sashimi, stir-fried dishes and dumplings. Sriracha from Thailand is a versatile hot sauce made from chili peppers, vinegar, garlic, sugar, and salt and is used with pho and Thai curries.

The Hoisin sauce from China is another favourite to go with Peking duck, spring rolls and stir-fries. A fiery blend of chili peppers, garlic, ginger, shallots, and lime juice, sambal sauce from Indonesia and Malaysia adds a bold, spicy kick to dishes like Nasi goreng, satay and noodles. Gochujang from Korea is a fermented chili paste and offers a complex, spicy, and slightly sweet flavour profile with dishes like Bibimbap and Korean kimchi is served as a side-dish with most meals to enhance the rice dishes and soups.

Currently, Indian foodies are going gaga over it because of the convenience factor that these ready-to-cook sauces and dips bring with them, believes Bindra. He says, “Any Indian foodie can easily use and cook a variety of Oriental dishes with the pan-Asian sauces and dips to make restaurant like dishes at home. Many experienced chefs, oriental cooking experts, and taste connoisseurs are working relentlessly to create a ready-to-cook spreads and dips using natural ingredients that are accessible for daily use. One of the most popular sauces is the Kung Pao Sauce, which is the ideal blend of spicy and sweet flavors with a wonderful hint of nutty tanginess. This wonderful sauce brings a genuine oriental flavour to and goes well with all kinds of pan-Asian dishes.”

Pan-Asian sauces often rely on whole, natural ingredients without heavy processing or artificial additives, making them a cleaner, healthier choice. Ingredients such as chili peppers, garlic, and ginger are abundant in antioxidants, which help reduce inflammation and enhance overall health. Next time you're looking to elevate your meal, reach for a bottle of gochujang or a jar of kimchi—your taste buds and your health will thank you.