Uncovering the famous brands of hot sauce around the world - Asia Part 2

Korean Sweet Spicy Sauce
For three centuries, this spicy sauce, also known as "kuchiljang," has been popular among locals in South Korea. It is made from a mixture of chili powder, glutinous rice, malt, fermented soybean powder and salt, and then fermented for at least six months. Its spicy and fragrant flavor is often used as the best condiment for famous dishes such as bibimbap.

Sriracha sweet Chili Sauce
Green hat Chili sauce. Racha hot sauce looks like ketchup, in fact, it is a Thai taste of sweet and spicy sauce, sour and sweet flavor dominated, slightly sweet, sticky texture, spiciness in general, fermented taste stronger. It is processed directly from fresh red peppers, without adding any water or coloring, and comes out with the natural moisture and color of the peppers.
Originally intended for use in pho restaurants in Vietnam as a dipping sauce for beef in pho, it is now widely accepted in the American market and is used in many ways, even in Hawaiian cocktails. NASA added Racha chili sauce to its space supply list.
It was originally used as a dip for Vietnamese pho, and is now widely used. (Shutterstock)

Sambal sauce
Sambal, also known as sambal, is native to Indonesia and is now an authentic Southeast Asian sauce often used in street food (such as curry laksa). Because sambal sauce is derived from the seasoning method of home dishes, the spices and ingredients used in the production of sauces also vary according to personal preferences and cooking purposes, and the specific differences can reach more than 10 taste types.
A more common recipe for sambal sauce is to fry roasted bala, soak and grated prawns in a pan, add chopped chillies, dried chillies (or coarse Paprika), finely ground garlic, shallots (citronella, south ginger, yellow ginger, tamarind and lime juice according to preference and use), season and stir-fry until thick sauce. Then evenly mix in the right amount of sugar, salt, MSG after.