In order to mix and match Asian flavourings it helps to arrange them in flavour families. That makes it easier to work out what to use for the effects we want to produce
Salty (essential for tasty food)
Soy sauce (salty, a bit thin flavoured on its own) oyster sauce (softer and fuller) salt (surprise!!) stock powder
Hot (for depth and balance – don’t need much, or not at all)
Chili/ sweet chili sauce, curry powder or paste (thai curry pastes only need a teaspoon or so to give a bit of zing) pepper
Acidic (cuts down and lightens heavy flavours)
Vinegars (use sparingly, they can be quite strong) lemon or lime juice or sherry or rice wine (neither of which you’re likely to have)
Sweet
Honey, sugar, hoi sin (or Chinese BBQ sauce – a heavier flavor, a bit salty but predominantly sweet)
Coconut Milk (CM)– a category of its own, works to soften down flavours the way you’d use yogurt or sour cream in western cooking, but, of course, coconut flavoured (duh!)
Sesame oil (SO)– such a distinctive flavor, warm and nutty – goes well with Chinese type flavours, would be more cautious combining it with Thai
Spices
Cumin – the authentic taste of general spiciness (is also used in Mexican)
Coriander – I think it goes with everything, but that’s because it’s my favourite
Ginger – sharper and more zingy
Five spice – usually not mixed with the other spices, fragrant and unique
Garlic – a little bit is good added to most things
Lemon grass – fresh lemon flavor without the strong acidity
Possible combinations
A salty, plus an acid plus a spice or 2, either sweet or SO or neither
CM + soy + coriander + some lemon or lime + maybe sweet
CM +hot +salty +spice
Salt +spices
CM +salt +lemon grass +coriander
Salt+ acid +sweet = sweet and sour – add a spice or 2 for flavour variations
Our old classic Chinese = soy +acid +coriander +cumin +SO
