Name Notes X reference Synonyms Recipe Substitutes
Asian barbecue sauce This is made with oil, soy sauce, and other seasonings.        
bainiku   See umeboshi puree.      
balachan   See shrimp paste      
bean paste This name is used for both bean sauce and miso. This salty brown sauce is made from fermented soybeans, and is available in cans or jars.  If you buy it in a can, transfer it into a jar.  It can then be stored indefinitely in the refrigerator.   bean sauce; bean paste; brown bean sauce; brown bean paste; soybean condiment; yellow bean sauce; yellow bean paste; yuan shai shih; mo yuen shih   black bean sauce OR chillie bean sauce OR awase miso OR brown miso
belacan   See shrimp paste      
blacan   See shrimp paste      
blachan   See shrimp paste      
black bean sauce This is made from fermented black beans.  A variation is hot black bean sauce, which has chillie paste added, and black bean sauce with garlic.     Asian Black Bean Sauce (brown) bean sauce OR hot black bean sauce
brown bean paste          
chee hou sauce This braising sauce is made from soybeans, garlic, and ginger.    che hau sauce; chu hou paste   hoisin sauce (Very similar, but less spicy.)
chilli bean paste This reddish-brown sauce is made from fermented soybeans and hot chilliees. Sichuan hot bean paste = Szechuan hot bean paste, and Korea's kochu chang = kochujang.   chillie bean paste; chilliee bean sauce; chilliee bean sauce; bean paste with chilliee; hot bean paste     bean sauce + chillie paste OR bean sauce + chopped chillie peppers
chilli paste This is a blend of hot chillie peppers, garlic, oil, and salt that's commonly used in Asian cuisine.   Asian chillie paste; chilli paste; chillie paste   hot sauce OR harissa OR crushed red pepper flakes (to taste; start with 1/4 as much) OR dried red chillie peppers
chilli paste; chilli paste; chilli bean paste          
Chinese chilli (or chilli) paste          
Chinese duck sauce     plum sauce.       
Chinese mustard     Chinese hot mustard Gradually add 1/4 cup boiling water to 1/4 cup dry English mustard, stirring constantly, then add 1 teaspoon oil.  
Chinese plum sauce   plum sauce.       
dwen jang This is a salty Korean bean paste   customary soy bean paste   red miso
fish sauce         There are various vegetarian mock sauce recipes and a highly regarded recipe on this site. One aspect of this that is written reasonably frequently is the suggestion that Soy Sauce can be substituted for Fish Sauce. This may be the case for specific recipes but won't work for all recipes. The flavour added by soy is very different to that added by fish sauce.  The salt content is similar but the savoury aspect is not. 
hoisin sauce This is a sweet and garlicky bean sauce that's often used as a dipping sauce.  Available in Asian markets and in many large supermarkets.     Visit the Hoisin Sauce posting on the Recipe Source site.   Substitutes:  Simmer for 12 minutes:   ¾ C pitted prunes + 2 C water + 1 tablespoon crushed garlic, then add 1 ½ tablespoons soy sauce + 1 ½ tablespoons dry sherry and puree. (Adapted from recipe in Good & Plenty: America's New Home Cooking by Victoria Wise and Susanna Hoffman. ) OR ¼ C soy sauce + ¼ C plum sauce + 1 teaspoon flour + dash five-spice powder + dash garlic powder + sugar or honey to taste (From a usenet posting by Lynn M. Wiegard.  See my sources.) OR chee hou sauce (spicier) OR apple butter (Thanks to reader Richard Nolles for this suggestion.) OR sweet bean sauce (spicier)  
hot bean paste Kochujang paste a Korean ingredient is such.        
hot chilli sauce       Visit the Hot chillie Sauce recipe posting on RecipeSource.com.  
hot garlic sauce         any Asian hot chillie paste
Indonesian sweet soy sauce   See kecap manis      
kejap manis   See kecap manis.       
ketjap manis   See kecap manis      
kochu chang     kochujang    
Korean barbecue sauce     bulgogi sauce; bulkogi sauce    
Korean chilli paste          
oyster sauce This Cantonese dipping sauce is both sweet and salty.  Look for bottles of it in Asian markets and large supermarkets.     Bring to a boil, then simmer in a covered pot for 30 minutes:   2 C fresh oysters + 3 C water + 1 C bottled clam juice + 1 teaspoon salt + 1 clove of garlic + white portion of 1 green onion + 1 slice of fresh ginger root, then add a mixture of 1/4 C soy sauce + 1 teaspoon sugar + 2 teaspoons cornstarch  + 3 tablespoons water, and simmer for 10 more minutes, stirring occasionally, then strain out the solids in the sauce and discard.  
red bean curd     red bean curd cheese; red preserved bean curd     
red sweet bean paste This is made from azuki beans, and Asian cooks use it to fill buns and dumplings and to make puddings.  Like peanut butter, it comes in both creamy and crunchy versions. The creamy version also comes in powdered form. Don't confuse this with sweet bean paste, which is made from sweetened fermented soybeans.   red bean paste; red bean sauce; sweet red bean paste Cook a cup of azuki beans until they're soft (about 1 1/2 hours), then puree the softened beans in a food processor. Pour the puree into a cotton kitchen towel and squeeze out the water. Put what's left into a saucepan, add 1 1/2 cups of sugar, 1/2 cup shortening, and a pinch of salt, and heat while stirring until it's thickened to the consistency of miso.  
sambal bajak     sambal badjak Sambal Bajak.  
sambal blachan       Sambal Blachan  
sambal dabo lilang       Sambal Dabo Lilang  
sambal manis This Indonesian sauce is used for dipping and stir fries.  It's fairly spicy, but milder than sambal oelek.       sambal oelek (hotter) OR soy sauce
sambal oelek     sambal ulek Mix hot fresh chillie 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, or see the sambal oelek recipe posted on RecipeSource.com other chillie paste OR harissa OR hot pepper sauce OR red pepper flakes OR chillie powder
shrimp paste Look for this in Southeast Asian markets. This is a fermented paste of homogenised shrimp. It is used extensively. The paste itself has an overpowering aroma this becomes unobvious when used as an ingredient and is dependant on the amount.    blachan; blacan; balachan; belacan; trassi (in Indonesia);trasi; terasi; kapi; mam tom    
Sriracha This is a hot sauce used as a condiment by Thais and Vietnamese.       Tabasco sauce or other hot sauce (not as sweet)
sweet bean sauce This brown sauce is made from sweetened fermented soybeans.  Taiwanese cooks use it as a marinade or a condiment for meats. It's the basis for the sauce used by Beijing restaurants for Beijing Duck and Beijing Noodles   sweet bean paste   hoisin sauce (milder)
toi sauce   See tuong      
tonkatsu sauce       recipe on this site. Commercial recommendation: Bulldog Brand.  
trasi; trassi    See shrimp paste      
umeboshi paste   See umeboshi puree.       
umeboshi plums         1 teaspoon sea salt per plum substituted
umeboshi puree     umeboshi paste; bainiku  Substitutes:  sea salt OR miso OR soy sauce    
Vietnamese fish sauce   See fish sauce.      
Vietnamese hot sauce          
Vietnamese soy sauce     See tuong.      
wasabi 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.   wasabe; Japanese horseradish Blend ground dry mustard with water until it forms a paste  
X.O. sauce Asians pour this sauce over noodles and seafood.  It's made from dried anchovies, shrimp, and chilliees.   X.O. chillie sauce