Sundaland Recipes

The following is a list of Sambal or sauces from the peninsula of Cambodia, Laos, Burma (Myanmar), to South Korea and Japan.

Sambal or sauces from the peninsula of Cambodia, Laos, Myanmar, to South Korea and Japan

1. Nam Prik: Nam Prik refers to a variety of Thai chili sauces or chili pastes that are made with a combination of chili peppers, garlic, shallots, lime juice, fish sauce, and other ingredients. There are various types of Nam Prik, each with its own unique flavor profile and level of spiciness. These versatile sauces are often served as condiments with vegetables, grilled meats, or as a dipping sauce for snacks.
2. Nam Pla: Fish sauce, known as Nam Pla, is a staple in Thai cuisine. It is made from fermented fish, usually anchovies or small fish, mixed with salt. Fish sauce provides a savory, umami flavor and is used as a key ingredient in many Thai dishes, such as stir-fries, curries, and soups.
3. Nam Jim Gai: Sweet chili sauce is a popular Thai condiment that balances sweetness with a mild heat. It is made from red chili peppers, garlic, vinegar, and sugar. This versatile sauce is often served as a dipping sauce for spring rolls, grilled meats, or used as a glaze for stir-fried dishes.
4. Nam Prik Gaeng Khiao Wan: Green curry paste is a vibrant and aromatic paste made from green chili peppers, garlic, lemongrass, shallots, and various herbs and spices. It is the base for the popular Thai green curry. This paste brings a fragrant and spicy kick to curries, soups, and stir-fried dishes.
5. Nam Prik Pao: Nam Prik Pao, also known as Thai chili jam, is a spicy and savory condiment made from roasted chili peppers, garlic, shallots, shrimp paste, and palm sugar. It offers a smoky, sweet, and slightly tangy flavor. Nam Prik Pao can be used as a dipping sauce, stir-fry sauce, or as a base for soups and curries.
6. Jaew Sauce: Jaew Sauce is a fiery and tangy sauce originating from the Northeastern region of Thailand (Isan). It combines roasted chili peppers, toasted rice powder, fish sauce, lime juice, and other aromatic ingredients. This sauce pairs perfectly with grilled meats, sticky rice, and raw vegetables, providing a burst of flavor with each bite.
7. Nahm Jim Seafood: Nahm Jim Seafood is a zesty and refreshing dipping sauce specifically designed for seafood lovers. It blends lime juice, fish sauce, garlic, chili peppers, and a touch of sweetness. The sauce enhances the natural flavors of seafood, making it an excellent accompaniment for grilled or steamed fish, prawns, or squid.
8. Nam Jim Gai Yang: Nam Jim Gai Yang is a spiced dipping sauce specifically designed for Thai-style grilled chicken (Gai Yang). It combines lime juice, fish sauce, chilies, garlic, and cilantro to create a vibrant and aromatic sauce that complements the smoky flavors of the grilled chicken.
9. Gochujang: Gochujang is a versatile and iconic Korean chili paste made from fermented soybeans, red chili peppers, glutinous rice, and salt. It offers a unique balance of sweet, savory, and spicy flavors, along with a slightly earthy undertone. Gochujang is a key ingredient in many Korean dishes, including bibimbap, tteokbokki, and bulgogi, and adds a delightful depth of flavor.
10. Doenjang: Doenjang is a traditional Korean fermented soybean paste that is rich and savory. Made from soybeans, salt, and sometimes rice or barley, it has a deep umami flavor and is often compared to miso paste. Doenjang is used as a base for soups, stews, and dipping sauces, imparting a complex and satisfying taste to Korean dishes.
11. Ssamjang: Ssamjang is a delicious and savory dipping sauce commonly enjoyed with grilled meats and fresh vegetable wraps, known as ssam. It is made from a combination of gochujang, doenjang, sesame oil, garlic, onion, and other seasonings. Ssamjang adds a burst of umami and spice, enhancing the flavors of the ingredients it accompanies.
12. Yangnyeomjang: Yangnyeomjang is a spicy and tangy dipping sauce typically served with Korean fried chicken. It is made by combining gochujang, soy sauce, vinegar, sugar, garlic, and other ingredients. This sauce balances sweetness, heat, and acidity, creating a perfect harmony of flavors that complements the crispy and succulent fried chicken.
13. Ganjang: Ganjang is a traditional Korean soy sauce made from fermented soybeans and brine. It has a deep and savory flavor, similar to other soy sauces in Asian cuisine. Ganjang is used as a seasoning and dipping sauce for various Korean dishes, providing a rich umami taste.
14. Cho-Gochujang: Cho-Gochujang is a variation of gochujang that incorporates vinegar and other seasonings. It offers a tangy and slightly sweet flavor profile, making it an excellent dipping sauce for Korean-style fried foods like tempura or mandu (dumplings). The combination of spiciness and acidity adds a delightful kick to these dishes.
15. Saeujeot: Saeujeot, also known as salted shrimp, is a fermented condiment made from small shrimp mixed with salt. It has a pungent aroma and a salty, briny taste. Saeujeot is commonly used as a flavor enhancer in various Korean dishes, such as kimchi, stews, and stir-fries, providing a punch of umami to the overall flavor profile.
16. Chogochujang Ssamjang: Chogochujang Ssamjang is a fusion sauce that combines gochujang with vinegar, sesame oil, garlic, and other seasonings. This sauce offers a tangy and slightly spicy taste, ideal for wrapping in fresh lettuce leaves (ssam) with grilled meats, vegetables, or rice. The combination of flavors adds a burst of freshness and complexity to each bite.
17. Yuzukosho: Yuzukosho is a unique and spicy condiment originating from Japan but commonly used in Korean cuisine. It is made from yuzu zest, green chili peppers, and salt. Yuzukosho brings a bright citrusy flavor and a fiery kick to various Korean dishes, such as grilled meats, hot pots, and seafood dishes.
18. Perilla Leaf Ssamjang: Perilla Leaf Ssamjang is a flavorful dip made by blending doenjang (fermented soybean paste) with minced garlic, sesame oil, and other seasonings. It is commonly used as a dipping sauce for perilla leaves, which are filled with rice and other ingredients. The combination of earthy perilla leaves and savory Ssamjang creates a delightful taste experience.
19. Shoyu: Soy sauce is a staple in Japanese cuisine, made from fermented soybeans, wheat, water, and salt. It is available in different varieties, such as light (usukuchi) or dark (koikuchi), each with its own unique flavor profile. Soy sauce adds a savory, umami-rich taste to a wide range of dishes, including sushi, sashimi, stir-fries, and dipping sauces.
20. Ponzu: Ponzu is a citrus-based sauce made from a combination of soy sauce, rice vinegar, and citrus juice, typically from yuzu or other citrus fruits. The tangy and refreshing flavor of ponzu enhances seafood, salads, and grilled meats. It is also commonly used as a dipping sauce for hot pot dishes and tempura.
21. Miso: Miso is a traditional Japanese fermented soybean paste that comes in various colors and flavors. It is made from soybeans, salt, and sometimes rice or barley, resulting in a rich and savory condiment. Miso is commonly used in soups, marinades, and glazes, adding depth and complexity to dishes with its umami notes.
22. Tonkatsu Sauce: Tonkatsu sauce is a thick, sweet, and tangy sauce that is typically served with breaded and deep-fried pork cutlets (tonkatsu). It combines Worcestershire sauce, soy sauce, sugar, vinegar, and other seasonings, resulting in a savory and slightly fruity taste. Tonkatsu sauce also pairs well with other fried dishes and can be used as a dipping sauce or condiment.
23. Wasabi: Wasabi is a pungent and spicy condiment made from the grated root of the Wasabia japonica plant. It adds a distinctive heat and sharpness to sushi, sashimi, and other dishes. Wasabi is typically served as a paste alongside soy sauce and is known for its distinctive green color.
24. Goma (Sesame) Sauce: Goma sauce is a creamy and nutty sauce made from ground sesame seeds, soy sauce, and other seasonings. It offers a rich and toasty flavor profile and is commonly used as a dressing for salads, a dipping sauce for dumplings, or a topping for grilled meats and vegetables.
25. Unagi (Eel) Sauce: Unagi sauce, sometimes referred to as kabayaki sauce, is a sweet and savory glaze that is brushed onto grilled eel (unagi). It consists of soy sauce, mirin (sweet rice wine), sugar, and sometimes dashi (Japanese stock). Unagi sauce adds a luscious, caramelized flavor to not only eel but also other grilled proteins like chicken and pork.
26. Yakiniku Sauce: Yakiniku sauce is a tangy and savory sauce specifically used for Japanese-style grilled meats, often referred to as yakiniku. It blends soy sauce, garlic, ginger, sesame oil, and other seasonings. Yakiniku sauce provides a delightful balance of flavors that complements the smoky and charred notes of grilled meats.
27. Mentsuyu: Mentsuyu is a versatile noodle broth base made from soy sauce, mirin, dashi, and sometimes sweet rice wine or sugar. It is commonly used as a dipping sauce for cold soba noodles, a flavoring agent for hot soups, or a marinade for ingredients like tofu. Mentsuyu offers a savory and umami-forward taste that enhances the overall flavor of noodle dishes.
28. Karashi (Japanese Mustard): Karashi is a pungent and fiery Japanese mustard made from the ground seeds of the Brassica juncea plant. It has a sharp and spicy flavor that adds a kick to various dishes. Karashi is often served with dishes like oden (Japanese hot pot) or used as a condiment for yakitori (grilled skewered chicken) to provide a zesty and bold taste.
29. Yakitori Tare: Yakitori is a popular Japanese skewered chicken dish, and Yakitori Tare is the sweet and savory glaze used to coat the grilled chicken. The sauce is typically made with soy sauce, mirin, sake, sugar, and spices. It caramelizes on the chicken, imparting a rich and smoky flavor that perfectly complements the tender meat.
30. Shiso Sauce: Shiso, also known as perilla, is a fragrant herb used in Japanese cuisine. Shiso Sauce is made by blending shiso leaves with soy sauce, vinegar, and other seasonings. It offers a unique and refreshing taste with a hint of mint and basil notes. Shiso Sauce is commonly used as a dipping sauce for tempura or as a dressing for salads.
31. Umeboshi Paste: Umeboshi are pickled Japanese plums that have a distinctive sour and salty taste. Umeboshi Paste is made by mashing the pickled plums with their pits and creating a flavorful paste. It adds a tangy and briny flavor to rice dishes, onigiri (rice balls), or as a condiment for various Japanese dishes.
32. Nikiri Sauce: Nikiri Sauce is a sauce commonly used in sushi and sashimi preparation. It is made by reducing soy sauce, mirin, and sometimes dashi to a thick, glossy consistency. Nikiri Sauce is brushed onto the fish to enhance its umami flavor and give it a beautiful sheen.
33. Yuzukoshō: Yuzukoshō is a spicy condiment made from yuzu zest, chili peppers, and salt. It has a vibrant citrus aroma with a kick of spiciness. Yuzukoshō is typically used as a condiment for grilled meats, fish, or tofu. It adds a zesty, tangy flavor that elevates the overall taste of the dish.
34. Teriyaki Sauce: Teriyaki sauce is a staple in Japanese cuisine, known for its sweet and savory profile. Made from soy sauce, mirin, sake, and sugar, it offers a perfect balance of flavors. Teriyaki sauce is often used as a marinade or glaze for meats, seafood, and vegetables. Its caramelized finish adds a delightful richness to grilled or pan-seared dishes.
35. Gyoza Sauce: Gyoza sauce is a tangy and savory dipping sauce that complements Japanese dumplings, known as gyoza. Typically made with soy sauce, rice vinegar, sesame oil, garlic, and chili oil, it provides a burst of umami flavors. The sauce adds a delicious zing to any dumpling, enhancing the overall taste experience.
36. Okonomiyaki Sauce: Okonomiyaki, a savory Japanese pancake, is incomplete without its signature sauce. Okonomiyaki sauce is a combination of Worcestershire sauce, soy sauce, ketchup, and other seasonings. Its distinct tangy and slightly sweet taste enhances the flavors of the pancake, which is typically topped with ingredients like cabbage, pork, and seafood.
37. Yakisoba Sauce: Yakisoba sauce is a savory and slightly sweet sauce used in stir-fried noodle dishes called yakisoba. Made from Worcestershire sauce, soy sauce, ketchup, sugar, and spices, it adds a robust flavor to the noodles and accompanying vegetables and meats.
38. Mentsuyu: Mentsuyu is a versatile soup base used in various Japanese dishes, such as udon, soba, and tempura dipping sauces. It is made from a blend of soy sauce, mirin, sake, and dashi (Japanese stock) and offers a well-balanced umami taste. Diluted with water, mentsuyu becomes a flavorful broth or a dipping sauce for noodles and tempura.
39. Wasabi Mayo: Wasabi mayo combines the heat of wasabi with the creamy richness of mayonnaise. It is a versatile sauce that can be used as a condiment for sushi, sashimi, or as a dip for tempura. Wasabi mayo adds a kick of spice and a creamy texture to your dishes.
40. Yuzu Kosho: Yuzu kosho is a spicy and aromatic Japanese condiment made from the zest and juice of yuzu citrus fruit, chili peppers, and salt. It has a unique flavor profile that is both citrusy and spicy. Yuzu kosho is often used as a seasoning for grilled meats, seafood, or added to soups and dressings to give them a vibrant kick.
41. Ebi Chili Mayo: Ebi chili mayo is a popular sauce used in Japanese cuisine, especially in dishes like ebi chili mayo tempura. It is made by combining mayonnaise, chili sauce, and spices. This creamy and spicy sauce perfectly complements the crispy and succulent tempura shrimp.
42. Nanban Sauce: Nanban sauce is a tangy and slightly sweet sauce with origins in the southern Japanese region of Kyushu. It is made from a combination of soy sauce, vinegar, sugar, and spices like chili peppers and garlic. Nanban sauce is frequently used as a marinade or dressing for fried dishes, such as chicken nanban or vegetable tempura.
43. Jeow: Jeow is a traditional Lao sauce made from chilies, garlic, shallots, and sometimes fermented fish or shrimp paste. It comes in various varieties, such as Jeow Bong, a sweet and spicy chili paste, and Jeow Mak Len, a tangy and smoky tomato-based sauce. Jeow is often served alongside sticky rice, grilled meats, or used as a dipping sauce for fresh vegetables.
44. Ngapi: Ngapi is a fermented seafood paste that is commonly used as a condiment in Burmese cuisine. It is made from either fish or shrimp that is fermented with salt and spices. Ngapi has a complex umami flavor and is often mixed with other ingredients like garlic, chili, and lime juice to create a delicious dipping sauce or as a base for various dishes.
45. Shan Tofu Sauce: Shan tofu, a popular Burmese dish, is often served with a tangy and spicy sauce. The sauce typically includes tamarind pulp, garlic, shallots, chili, and sometimes fish sauce or shrimp paste. It adds a zesty and vibrant flavor to the delicate and creamy texture of Shan tofu.
46. Padek: Padek is a traditional fermented fish sauce commonly used in Laotian cuisine. It is made by fermenting freshwater fish, typically small fish, with salt and allowing it to mature. Padek has a pungent aroma and a rich, savory taste. It is used in various dishes as a seasoning, dipping sauce, or even as a base for soups and stews.
47. Lahpet Thoke Dressing: Lahpet Thoke, also known as Burmese tea leaf salad, is a popular dish in Myanmar. The dressing for this salad is made from tea leaves mixed with a blend of ingredients such as garlic, shallots, peanuts, sesame seeds, and fish sauce. It creates a unique balance of flavors, combining the earthiness of tea leaves with the nuttiness of sesame seeds and the tanginess of the dressing.
48. Jaew Bong: Jaew Bong is a popular Lao sauce made from dried chilies, garlic, shallots, galangal, and various herbs and spices. It is often sweetened with palm sugar and sometimes includes fermented shrimp paste. This thick and rich sauce offers a perfect balance of sweet, spicy, and savory flavors. It is typically served as a dipping sauce or used as a condiment for grilled meats and vegetables.
49. Balachaung: Balachaung, also known as Ngapi kyaw, is a Burmese condiment made from fried shallots, garlic, dried shrimp or fish, chili flakes, and sometimes peanuts. It has a crunchy texture and a spicy kick. Balachaung is often used as a topping or side dish for rice, noodles, or as a flavor enhancer for soups and curries.
50. Pahet: Pahet is a unique Burmese fermented soybean paste that adds depth and richness to dishes. It is made by fermenting soybeans with salt and water, resulting in a savory and slightly tangy flavor. Pahet is commonly used in curries, stews, and stir-fried dishes to enhance the umami taste.
51. Jeow Mak Keua: Jeow Mak Keua is a Laotian sauce made primarily from grilled or roasted eggplant, chilies, garlic, and fish sauce. It has a smoky and slightly sweet flavor. Jeow Mak Keua is often served as a condiment alongside grilled meats, steamed vegetables, or sticky rice.
52. Mohinga Sauce: Mohinga is a popular Burmese fish soup, and the accompanying sauce is an essential component. The sauce is made from a blend of fish, garlic, ginger, lemongrass, onions, turmeric, and chili. It adds a bold and aromatic flavor to the soup, which is typically served over rice noodles and garnished with various toppings.
53. Jeow Mak Len: Jeow Mak Len is a popular Lao sauce made from roasted tomatoes, chilies, garlic, and fish sauce. It has a smoky and tangy flavor with a hint of sweetness. Jeow Mak Len is commonly used as a dipping sauce for grilled meats, vegetables, or served alongside sticky rice.
54. Ngapi Ye: Ngapi Ye is a traditional Burmese fermented fish sauce, similar to Padek in Laos. It is made by fermenting small fish with salt and sometimes rice powder. Ngapi Ye has a strong and distinctive aroma, and it is used as a condiment or flavor enhancer in numerous Burmese dishes like curries, soups, and salads.
55. Laphet Dressing: Laphet Dressing is a key component of the famous Burmese tea leaf salad, known as Laphet Thoke. It is made by mixing pickled tea leaves with garlic, roasted peanuts, sesame seeds, lime juice, and a touch of fish sauce. The dressing adds a burst of tanginess and nuttiness to the salad, making it a beloved dish in Burma.
56. Jaew Mak Khua: Jaew Mak Khua is a fiery Lao sauce made from roasted green chilies, garlic, shallots, and fish sauce. It has a robust and spicy flavor that pairs well with grilled or roasted meats, sticky rice, or as a dipping sauce for fresh vegetables.
57. Hnapyan gyaw: Hnapyan gyaw is a Burmese shrimp paste relish made by frying shrimp paste with oil, garlic, and chili flakes. It is a pungent and flavorful condiment that is often served as a side dish to accompany rice or noodles. The intense umami taste of hnapyan gyaw adds depth and complexity to Burmese dishes.
58. Jeow Som: Jeow Som is a tangy and sour Lao sauce made from tamarind pulp, chilies, garlic, and fish sauce. It has a delightful balance of flavors, combining the tartness of tamarind with the heat of chilies. Jeow Som is often served as a dipping sauce for grilled meats, spring rolls, or as a condiment for noodle soups.
59. Shan Tomato Sauce: Shan Tomato Sauce is a popular sauce in Shan cuisine, which is widespread in Burma. It is made by simmering tomatoes with onions, garlic, ginger, and spices. The sauce has a rich and savory taste that complements a variety of dishes, including stir-fries, curries, and noodle dishes.
60. Padaek: Padaek is a traditional Lao fish sauce that is distinct from other fish sauces in the Southeast Asian region. It is made by fermenting freshwater fish, such as mudfish or snakehead fish, with salt and rice bran. Padaek has a deep and complex flavor, adding depth and umami to Lao dishes like larb, papaya salad, and stews.
61. Ngapi Htaung: Ngapi Htaung is a Burmese shrimp paste sauce that is widely used in Burmese cooking. It is made by pounding shrimp paste with chilies, garlic, shallots, and sometimes dried shrimp. Ngapi Htaung has a strong and pungent taste, adding a burst of umami to curries, soups, and stir-fries.
62. Jaew Mak Len Krob: Jaew Mak Len Krob is a unique Lao sauce that combines the flavors of roasted tomatoes with crispy fried pork skin. Roasted tomatoes, chilies, garlic, and fish sauce are pounded together, and crispy fried pork skin is added for texture. This sauce offers a harmonious blend of smokiness, spiciness, and crunch, perfect for accompanying grilled meats or fresh vegetables.