CHILI SAUCE

Mandarin: LAJIAO JIANG; Cantonese: LA JYEW JYEUNG; Thai: SOD PRIK

The best known Asian chili sauce comes from China, although the Vietnamese have a very hot version and there is also a thick, spicy chili sauce made in Thailand.

Aroma and flavor
This Chinese bottled chili sauce is quite hot and spicy, with a touch of fruitiness, as it is made from fresh red chilies, salt, vinegar and apples or plums. The Thai version includes both hot and sweet chilies, and adds ginger, spices and vinegar. There is also a spices and vinegar. There is also a thick Chinese sauce which is made exclusively from chilies and salt. This is usually sold in jars and is much hotter than the bottled sauce.

Culinary uses
The bottled sauce is used both for cooking and as a dip, but the thicker sauce is mainly used for cooking as an alternative to chili bean paste.

Cooking techniques
Use chili sauce sparingly, it can be quite fiery.

Storage
Once a jar or bottle of chili sauce has been opened it should be stored in the fridge, where it will keep almost indefinitely. Use before the expiry date.