Chili Pastes and Sanees

Although Americans have become accustomed to using fresh and dried chilies in Mexican cuisine and other Latino cooking styles, the new kids on the spicy block are exotic, complex Asian chili pastes essential to Chinese, Thai, Vietnamese, Malaysian, and Singaporean cooking. There is no single national chili paste, yet in each culture one type of chili paste has taken center stage. Some are made from dried chilies, others from fresh chilies—all use sun-ripened red chilies. Consistencies vary from chunky purées (such as Indonesian sambal oelek, Vietnmese ớt tõi băm) to smooth purées (like Sriracha chili paste; Vietnmese tủỏng ỏt/đỏ). As ingredients, condiments, or dips, these fiery pastes are essential elements in creating authentic Asian foods. Let’s take a look at the most popular chili pastes of Asia.