Asian barbecue sauce

This is made with oil, soy sauce, and other seasonings.

 

Coconut egg jam = coconut jam = kaya

Southeast Asians spread this exquisite jam on toast, but it would also be great on ice cream. Look for small cans of it in Asian markets.
 

Green curry paste = nam prik kaeng khiao wan

 

Chile paste = Asian chile paste = chili paste = chilli paste

This is a blend of hot chile peppers, garlic, oil, and salt that's commonly used in Asian cuisine.  Includes:  Chinese chile (or chili) paste = Szechuan chile (or chili) paste = Sichuan chile (or chili) paste = chile paste with garlic, Korean chile paste, and Vietnamese chile paste = tuong ot toi Vietnam = prik kaeng, which is hotter than the Chinese chile paste.  See also separate entries for these other chile pastes:   nam prik pao, chile bean paste, sambal oelek, and sambal bajak.

Nam prik pao = Thai chile paste = Thai chili paste

This paste is made from chilies, onions, sugar, shrimp paste, fish sauce, and sometimes tamarind. It's sold in jars, and comes in different strengths, ranging from hot to mild. 

Red curry paste = nam prik kaeng daeng 

 

Yellow curry paste = nam prik kaeng kari  

Sambal bajak = sambal badjak  


 

Sambal manis

This Indonesian sauce is used for dipping and stir fries.  It's fairly spicy, but milder than sambal oelek.

Sambal oelek = sambal ulek 

Mix hot fresh chili peppers (including seeds, if you dare) and a bit of water in a blender until it forms a paste, then add a bit of salt.

Sweet and sour sauce

Sweet bean sauce = sweet bean paste

This brown sauce is made from sweetened fermented soybeans.  Taiwanese cooks use it as a marinade or a condiment for meats. 

Wasabi = wasabe = Japanese horseradish 

Sometimes described as horseradish mustard, this has much in common with both, although it is related to neither Wasabi is a Japanese seasoning, derived from a slow-growing plant that is found near mountain streams. The peeled roots reveals vivid green flesh.  This is very finely grated, preferably on sharkskin, and then dried as powder. When mixed to a cream with soy sauce or water, it makes an extremely hot condiment, which is traditionally served with sushi and sashimi.

Look for this in the Asian foods section of your supermarket.  It comes either in powdered form or as a paste.  To convert the powder into a paste, mix 2 parts wasabi powder with 3 parts water.