Or so says every chef worth their salt. According to the Annual Chef Predictions of the National Restaurant Association, 2018 will be the year of global ethnic condiments. We couldn’t agree more.
Here are three ethnic condiments we’ve been using in our global cuisine dishes for quite some time now :) Guess we beat the world in this race.
A type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. It is named after the coastal city of Si Racha, in Chonburi Province of eastern Thailand, where it may have been first produced for dishes served at local seafood restaurants.
A hot sauce or paste typically made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, fish sauce, garlic, ginger, shallots, scallions, palm sugar, lime juice and vinegar. Sambal is an Indonesian loan-word of Javanese origin. It is native to the cuisines of Indonesia, Malaysia, Sri Lanka, Brunei and Singapore.
An uncooked sauce used for grilled meat; it comes in a green version (Chimichurri Verde) and a red version (Chimichurri Rojo) and originates from Argentina and Uruguay. It is made of finely chopped parsley, minced garlic, vegetable oil, oregano and white vinegar. The dominant flavouring is through parsley, garlic, red pepper flakes and fresh oregano.
Try some of our dishes that use these sauces