Meal Prep Series – 5 Essential Sauces

This lineup of Asian sauces that I always have in my kitchen are guaranteed to elevate mealtimes! Bonus: these 5 essential sauces are all easy to make.

We’re a HUGE sauce family, and as part of the Meal Prep series, I’m sharing with you the top Asian-inspired sauces that I like to always have at home! In this post I unveil the 5 essential sauces that I love to stock in my kitchen, guaranteed to instantly level up your mealtimes with zero effort.

I also included 5 more Asian sauces to complete the list; they are easy sauces that are great to meal prep – though I always make them fresh and in smaller batches since they are easy to whip up. All of these sauces are meant to be served as condiments, but some can also be used as instant sauces for stir fries.

Why These 5 Essential Sauces?

• Spice Lovers: If you love all things spicy, you are going to enjoy these Asian spicy sauces!
• Time-Saver: Whip up a batch on the weekend, and you’ve got flavour on demand during hectic weekdays.
• Instant Flavour Boost: With these sauces ready to go, you’re just a step away from transforming any meal into a delectable masterpiece.
• Flavour Variety: Each sauce offers a unique flavour profile, allowing you to experiment and diversify your dishes.

The Top 5 Essential Sauces

This top 5 list that you see are my go-tos!

Note: These recipes make about 1 cup of sauce.

I utilise onion, ginger and garlic pastes in these recipes. To make them, see this post:

• Meal Prep Series: Essential Aromatic Pastes

1. Sambal

The number 1 sauce that LIVES in my fridge, has to be a good jar of Sambal! This is the spicy chilli paste that’s a meal prep superhero in my household, I use it as a condiment, dip, in a lot of dishes to make rich gravies and of course, in a lot of stir fries. I can also use this in marinades for more heat.

Ingredients:

• 1/4 cup Canola Oil (or any other neutral-tasting oil)
• 1 cup Dried Chilli Paste
• 2 tbsp Onion Paste
• 1 tbsp Garlic Paste
• 1 tbsp Ginger Paste (optional)
• 1/2 tsp Salt, or to taste
• 1 tsp Sugar, or to taste

1. To a wok or large pan, add oil and heat over low heat.

2. Once hot, add the blended Sambal paste. Continuously stir fry the dried chilli paste until the water has cooked off, and the paste has dried down slightly. The oil will also be floating above the Sambal. (For more information on this, see post: How to Cook Dried Chilli Paste | “Pecah Minyak” or ‘Oil Splitting’)

3. Season with salt and sugar, to taste. Option to add tamarind paste. Stir to combine.

4. Once combined, Sambal is ready.

Adapted from original recipe: Versatile, Basic Sambal

This is a basic and versatile sambal that will work with a lot of recipes and dishes. If you want to go a step further (hello, sambal enthusiasts!), see these recipes:

• How to make Sambal Tumis
• The BEST Sambal for Nasi Lemak (and more!) – This is a TOP hit on this blog!

Uses:

The uses are varied! Sambal is not just a condiment; you can use it as a base ingredient in recipes that call for dried chilli paste. As a bonus, you skip the ‘oil-splitting’ process which can take up time. Just a

• Ayam Masak Merah (Quick and Easy 20 Minute Recipe!)
• Ayam Paprik | Thai-Malaysian Chicken Stir Fry
• Seafood Mee Goreng

• Creamy Sambal Pasta

2. Chilli Oil

After I started making my own chilli oil, I’ve never wanted to buy it – because it’s just not as good! The options in Singapore’s supermarkets are surprisingly not as vast as you would think (give me something else besides lao gan ma). It’s very easy to make too!

Note: This recipe makes for 1 cup, I always make 2 cups at least.

Ingredients:

• 1 cup Neutral-Tasting Oil (such as vegetable oil)
• 1 Star Anise
• 1 Dried Bay Leaf
• 1/4 cup Chilli Flakes
• 1/4 cup Fried Shallots
• 1/2 tsp Salt
• 1/2 tsp Sugar
• 1 tsp Chicken Powder
• 1 tsp Ground Sichuan Peppercorns (optional)
• 1 tsp Cumin (optional)

Add star anise and bay leaves to a saucepan, and pour in oil. Turn the heat to low to medium and let oil heat up. The spices should gently sizzle, but do not let it smoke and burn. Allow to infuse for a minimum of 10 minutes.

Meanwhile, add the rest of the ingredients in a heatproof bowl (I use a stainless steel measuring cup) and stir to combine.

Gently and carefully pour in hot oil in the chilli flakes mixture. The chilli flakes should start sizzling immediately. Carefully give it a stir to combine the chilli flakes with the oil.

Allow the chilli oil to cool completely, before pouring in the jar. Crispy Chilli Oil is ready for use! Leave overnight to let flavours develop even more.

Adapted from original recipe: Crispy Chilli Oil

You might also enjoy: https://nomadette.com/homemade-chilli-oil-recipe/

3. Ginger-Garlic Chili Sauce

This is my classic chilli sauce that is perfect for Singapore-style Hainanese Chicken Rice! We eat Chicken Rice probably once a week, so this is a staple. This is a spicy, tangy and sweet chilli sauce. The sauce is usually a more liquid, soupy sauce, and that’s how we like it too! If you prefer a thicker consistency, decrease the amount of stock.

Ingredients:

• 5 Red Chillies
• 1-2 Bird’s Eye Chillies (adjust according to spice tolerance)
• 1 tbsp Ginger paste or 1/2-inch Ginger, grated
• 1 tbsp Garlic Paste or 2-3 cloves Garlic
• 1/2 tsp Salt, or to taste
• 1 tsp Sugar
• 1 tbsp Lime Juice
• 1 cup Chicken Stock

Add all the ingredients in the blender, and blend to a sauce. Ginger Garlic Chilli Sauce is ready.

Adapted from original recipe: The Perfect Chilli Sauce for Chicken Rice!

Uses:

• Singapore Hainanese Chicken Rice
• One Pan Chicken Rice
• Roasted Chicken Rice
• One Pot Rice Cooker Chicken Rice

4. Sambal Kicap Manis:

This is my favourite kicap manis (kecap manis) combined with fresh chillies and aromatic lime juice! The result is a addictively spicy and slightly tangy, sweet and savoury sauce. If you love regular kicap manis, then you need to try this levelled up version. This is also the easiest sauce to make in this least, with the least amount of ingredients! No prep needed; just add all of the ingredients in a blender and pulse to combine.

• 1 cup of Dark Sweet Soy Sauce or Kicap Manis
• 4 Bird’s Eye Chillies (adjust according to spice tolerance)
• 1-2 cloves Garlic
• 2 tbsps Lime Juice

Add all of the ingredients to a blender and pulse.

Adapted from original recipe: Sambal Cili Kicap for Mee Soto | Spicy Chilli Soy Sauce

Uses:

• Glaze
• Dip
• Marinades (such as chicken)
• Soto (and most soups)
• As a condiment with rice or noodle dishes
• Levelling up fried rice and eggs

5. Halal Cart White Sauce

You probably can’t tell, but I eat a lot of variations of the Halal Cart Chicken and Rice at home. This is the secret weapon to transform simple dishes into creamy indulgences. I like to pair this with Sambal – it goes amazingly well!

• 1/2 cup Mayonnaise (I exclusively use Kewpie Mayo!)
• 1/2 cup Yoghurt
• 1 tbsp Lemon Juice
• 1 tsp Vinegar
• 2 tsp Sugar
• 1/4 tsp Salt, or to taste
• Pinch of Pepper

Combine all ingredients in a bowl.

Adapted from original recipe: Halal Cart Chicken and Rice – 2 Ways!

Uses:

• Drizzles over rice bowls
• Dips
• Salad Dressings

How to Store the 5 Essential Sauces

To keep these flavour-packed sauces at their best, use glass jars. I use a mishmash of recycled jars – and I tend to reuse the same ones because the smells stick!

How long do the sauces last?

• Chilli Oil: Store in a cool, dark place for up to a month.
• Sambal: Refrigerate for up to two weeks.
• Sambal Kicap Manis: Refrigerate for up to two weeks.
• Ginger Garlic Chili Sauce: Refrigerate and use within two weeks.
• Halal Cart White Sauce: Refrigerate and consume within a week.

Other Sauces for Your Asian Kitchen

The 5 essential sauces are what I always stock in the fridge. Looking for even more Asian flavour inspiration? Check out these five bonus sauce ideas to add to your kitchen.

1. Teriyaki Sauce

Everyone needs to know how to make this classic Japanese sauce! The sauce traditionally features soy sauce, sake and mirin. The following recipe utilises non-alcoholic ingredients and I think they taste just as good. Use it for marinating meats or as a glaze for grilled dishes.

• ¼ cup Light Soy Sauce
• 2 tbsps Water
• 2 tbsps Brown Sugar
• 1 tbsp Rice Vinegar / Apple Cider Vinegar
• 1 tsp Sesame Oil
• 1 tsp Garlic Paste or 1 clove Garlic, finely minced or grated
• 1 tsp Ginger Paste or grated

Combine all the ingredients in a sauce pan. Stir until bubbly, and the sauce thickens slightly. Remove from heat, let cool and teriyaki sauce is ready!

2. Black Pepper Sauce

A rich and savoury sauce with a bold kick of black pepper. If you’ve never had black pepper sauce ready to go in your fridge, here’s your sign. A drizzle of this over your favourite protein – steak, grilled chicken, salmon – and you have a flavour-packed meal ready to go! Perfect for stir-fries or drizzling over steaks for a burst of flavour.

• 1 tbsp Butter
• 1 tbsp Onion Paste
• 1-2 cloves Garlic, minced
• 2 cups Water
• 1/2 Beef/Chicken Stock Cube
• 1 tbsp Light Soy Sauce
• 1 tsp Dark Soy Sauce (or Kicap Manis)
• 2 tbsp Ground Black Pepper
• 1 tbsp Brown Sugar
• Cornstarch Slurry (1 tbsp Cornstarch + 1/4 cup Water)

Melt butter with onion and garlic over low to medium heat. Once fragrant, add water, crush in the stock cube, light soy sauce, dark soy sauce ground black pepper and brown sugar. Stir to combine and let sauce come up to a boil. Once boiling, stir in cornstarch slurry. Let the sauce thicken. Turn off the heat and black pepper sauce is ready!

Adapted from original recipe: Chicken Chop with Black Pepper Sauce

Other recipes:

• Black Pepper Beef Stir Fry | BEST and easiest sauce ever!

8. Satay Sauce

A peanut-based sauce with a hint of sweetness and spice. Use it for dipping skewered meats or as a marinade for grilled dishes.

• 1/2 cup Peanut Butter, unsalted and unsweetened
• 2 tbsps Sambal (see recipe in recipe card below! Adjust according to spice tolerance)
• 1/2 cup Coconut Milk
• 1/2 cup Water or Stock
• 1 tsp Sugar, or to taste
• 1/2 tsp Salt, or to taste

Add peanut butter to a dry saucepan or pot. Turn on the heat, and stir the peanut butter until the oil releases, and it’s a looser consistency. Add sambal and coconut milk. Continuously stir to meld the ingredients together until you get a complete sauce. For a saucier consistency, add water or stock, and season with salt and sugar. Turn off the heat, and serve immediately!

Adapted from original recipe: Cheat Peanut Sauce

If you want to level up your peanut sauce even further, check out this post:

• The BEST, Authentic Satay Peanut Sauce | Kuah Kacang

9. Nuoc Cham

A zesty Vietnamese dipping sauce made with fish sauce, lime juice, garlic, and chili. Pair it with spring rolls, salads, or grilled meats for a burst of freshness.

• 4 tbsps fish sauce
• 2 tbsps vinegar
• 2 tbsps lime juice
• 2 tbsps sugar
• 2 tsps minced garlic
• 2 stalks bird’s eye chillies, minced
• 2 tbsps water

Vietnamese Delight: Keep it ready for a burst of zesty flavors in salads, spring rolls, or as a seafood marinade.

Adapted from original recipe: Vietnamese Lemongrass Chicken Bowl with Nuoc Cham

You can also use Nuoc Cham in:

• Vietnamese Rice Cooker Salmon Rice

10. Bibim Sauce

A spicy-sweet Korean sauce made with gochujang, sesame oil, and honey. Drizzle it over bibimbap bowls!

• 1/2 cup gochujang
• 1/4 cup honey/brown sugar
• 1 tbsp gochugaru (optional)
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp apple cider vinegar (optional)
• 1 tbsp garlic, minced
• 1/4 cup warm water

Combine all of the ingredients in a bowl until a sauce forms. Add more water for a more liquid sauce! Store in a squeeze bottle and enjoy!

Adapted from original recipe: Rice Cooker Bibimbap

With these additional sauce ideas, your culinary creations are sure to reach new heights of deliciousness! Which one will you try next?

More Recipes

If you enjoy this post, you might enjoy the Meal Prep Series:

• How to Meal Plan Like a PRO!
• Meal Prep Series: Essential Aromatic Pastes
• 5 Asian Salmon Marinades (freezer-friendly!)
• 5 Asian Chicken Marinades (freezer-friendly!)

Meal Prep Series – 5 Sauces

Recipe by Sha

0.0 from 0 votes

Course: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• Sambal

• 1/4 cup Canola Oil (or any other neutral-tasting oil)

• 1 cup Dried Chilli Paste

• 2 tbsp Onion Paste

• 1 tbsp Garlic Paste

• 1 tbsp Ginger Paste (optional)

• 1/2 tsp Salt, or to taste

• 1 tsp Sugar, or to taste

• Chilli Oil

• 1 cup Neutral-Tasting Oil (such as vegetable oil)

• 1 Star Anise

• 1 Dried Bay Leaf

• 1/4 cup Chilli Flakes

• 1/4 cup Fried Shallots

• 1/2 tsp Salt

• 1/2 tsp Sugar

• 1 tsp Chicken Powder

• 1 tsp Ground Sichuan Peppercorns (optional)

• 1 tsp Cumin (optional)

• Ginger Garlic Chilli Sauce

• 5 Red Chillies

• 1-2 Bird’s Eye Chillies (adjust according to spice tolerance)

• 1 tbsp Ginger paste or 1/2-inch Ginger, grated

• 1 tbsp Garlic Paste or 2-3 cloves Garlic

• 1/2 tsp Salt, or to taste

• 1 tsp Sugar

• 1 tbsp Lime Juice

• 1 cup Chicken Stock

• Sambal Kicap

• 1 cup of Dark Sweet Soy Sauce or Kicap Manis

• 4 Bird’s Eye Chillies (adjust according to spice tolerance)

• 1-2 cloves Garlic

• 2 tbsps Lime Juice

• Halal Cart White Sauce

• 1/2 cup Mayonnaise (I exclusively use Kewpie Mayo!)

• 1/2 cup Yoghurt

• 1 tbsp Lemon Juice

• 1 tsp Vinegar

• 2 tsp Sugar

• 1/4 tsp Salt, or to taste

• 1/4 tsp Ground Pepper, or to taste

Directions

• Sambal
• To a wok or pot, add oil and heat over low heat.
• Once hot, add the dried chilli paste, onion paste, garlic paste, and ginger paste, if using. Continuously stir fry the dried chilli paste until the water has cooked off, and the paste has emulsified and dried down slightly. The oil should also be floating above the Sambal – this process is known as ‘pecah minyak’ or oil-splitting. (See this post for more information: How to Cook Dried Chilli Paste | “Pecah Minyak” or ‘Oil Splitting’)
• Season with salt and sugar, to taste. Stir to combine.
• Once combined, Sambal is ready.
• Crispy Chilli Oil
• Add star anise and bay leaves to a saucepan, and pour in oil. Turn the heat to low to medium and let oil heat up. The spices should gently sizzle, but do not let it smoke and burn. Allow to infuse for a minimum of 10 minutes.
• Meanwhile, add the rest of the ingredients in a heatproof bowl (I use a stainless steel measuring cup) and stir to combine.
• Gently and carefully pour in hot oil in the chilli flakes mixture. The chilli flakes should start sizzling immediately. Carefully give it a stir to combine the chilli flakes with the oil.
• Allow the chilli oil to cool completely, before pouring in the jar. Crispy Chilli Oil is ready for use! Leave overnight to let flavours develop even more.
• Ginger-Garlic Chilli Sauce
• Roughly chop chillies
• Add all the ingredients in the blender, and blend to a sauce. Ginger Garlic Chilli Sauce is ready.
• Sambal Kicap Manis
• Add all of the ingredients to a blender and pulse to combine. Sambal Kicap Manis is ready.
• Halal Cart White Sauce
• Combine all ingredients in a bowl until well-combined. Sauce is ready!

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