Top 26 Southeast Asian Condiments

Bawang goreng is a traditional condiment. It's made by deep-frying thinly sliced shallots in oil until the shallots become crisp and golden. The flavor is described as bitter and savory. Once prepared, this condiment is usually stored in airtight jars for later use. It's sprinkled over various Indonesian dishes such as nasi goreng, chicken satay, bakso, semur, and sop buntut. Bawang goreng can be bought at most Indonesian supermarkets and grocery stores.Expand

Kecap manis is a sweetened, syrupy soy sauce originating from the island of Java in Indonesia, distinguished by its high sugar content and viscous texture. The development of this condiment occurred following the introduction of soy sauce by Chinese immigrants to the Indonesian archipelago, where the local abundance of palm sugar led to the adaptation of the savory original into a sweet variant suited to the regional palate. By the mid-19th century, commercial production was established in cities like Tangerang and Kudus, utilizing specific local ingredients that deviated from continental Asian soy sauce formulas. Preparation begins with the standard fermentation of black soybeans and roasted grain in a brine solution using Aspergillus molds to create a savory base known as kecap asin. This liquid is then boiled with a high ratio of gula jawa, or coconut palm sugar, often reaching up to 50 percent of the final volume, which creates a thick, molasses-like consistency through caramelization and moisture reduction. During the boiling phase, aromatics such as star anise, galangal, lemongrass, and cloves are frequently added to the mixture to infuse it with botanical volatile oils. A specific property of kecap manis is its ability to act simultaneously as a seasoning and a glaze due to the high density of complex sugars which undergo the Maillard reaction rapidly when exposed to high heat. It is served as a fundamental base for marinades, a finishing glaze for grilled meats, and a table condiment. The sauce is consumed daily throughout Southeast Asia, forming the core flavor profile of national dishes such as nasi goreng and mie goreng, and is often served alongside sate as a dipping sauce combined with bird's eye chilies and shallots. Food pairings involve savory and spicy proteins like grilled chicken or lamb, where the sweetness of the sauce mitigates the heat of capsicum, and fermented soy products like tempeh. Beverage pairings include jasmine tea, which provides a floral astringency to cut through the sugar density, or refreshing citrus-based drinks like es jeruk to balance the deep, earthy umami of the caramelized soy.Expand

Phú Quốc is a unique fish sauce extracted by long time fermentation of anchovies' flesh at a high temperature, in West Vietnam. The fish extract / sauce has a delicate smell without unusual ammonia tones because of long time fermentation in wooden barrels. It is dark red to brown and tastes rich and complex, intensely sweet and salty, with a distinctive fatty taste and a sweet aftertaste. Once the final product is made, it is then bottled in plastic or glass containers. It can be used in soups and marinades or act as an accompaniment to noodle dishes and spring rolls.Expand

Sriracha is a condiment and a hot sauce that combines red chili peppers, garlic, vinegar, salt, and sugar. It was first created by a local woman Thanom Chakkapa in Si Racha, Thailand. Originally known as sriraja, the sauce was first prepared with fermented prik chee fah chili peppers and it was typically served as a dipping sauce or a condiment with noodles, seafood, fried rice, spring rolls, or pho. Outside of Asia, the name is almost exclusively associated with the brand Huy Fong Foods, founded by a Vietnamese immigrant David Tan in Los Angeles. His version is based on jalapeño chili peppers, and in the recent years, it has become a global sensation, earning its place in many restaurants across the United States and Europe. Sriracha is praised for its perfect balance of sweetness and tanginess, which makes it work well with a wide array of dishes.Expand

Serundeng is an Indonesian condiment made from sautéed grated coconut, commonly found in Javanese and Sundanese cuisine, and used to enhance the flavor and texture of a variety of savory dishes. Originating from Java, where coconut-based ingredients play a central role in the culinary landscape, serundeng is both a flavorful garnish and a versatile side dish. It is typically made by slow-toasting fresh grated coconut in a pan along with a rich blend of spices such as garlic, shallots, galangal, coriander, turmeric, and makrut lime leaves, often with a touch of palm sugar for balance. The result is a fragrant, golden-brown mixture that is dry, slightly crisp, and deeply aromatic. Serundeng is usually served with rice and meat dishes, especially beef rendang, fried chicken, or grilled meats, where it adds a warm, nutty flavor and a satisfying contrast in texture. In some regional variations, it includes fried peanuts or shredded meat, turning it into a heartier accompaniment rather than just a topping. The seasoning can be adjusted to lean sweeter, spicier, or more savory, depending on local preference and the main dishes it complements. Despite its humble appearance, serundeng requires patience and attention, as the coconut must be stirred constantly during cooking to ensure even browning and prevent burning. In Indonesian households, serundeng is often made in batches and kept in airtight containers to be used over several meals, much like a spiced dry relish.Expand

Also known as Chinese fermented black beans, douchi is an indispensable part of Chinese cuisine. The black soybeans are heavily salted and fermented, resulting in an extremely salty ingredient with a robust and pungent flavor. They are rarely eaten plain and are usually used in classic Chinese dishes as a condiment or a seasoning. Since their taste resembles a mix of soy and fish sauce, they are often added to provide a unique flavor to Chinese culinary classics. In the cooking process, they develop a slightly sweet taste, which is a perfect match for stir-fry dishes, rice, and various Chinese sauces. They are also common in meat dishes and classic Chinese soups, in which they enhance the freshness of other ingredients and provide a sharp background flavor. It is believed that douchi has been used in Chinese cuisine for centuries, with the earliest written mention dating back to 173 BC. There are also numerous products created with this unusual ingredient, the most famous of them being black bean sauce, which is also one of the key ingredients in classic Chinese cuisine. Nowadays, packed douchi can be found in stores and supermarkets across China and in many international supermarkets around the world.Expand

Banana ketchup is a popular condiment originating from the Philippines. Some say that it was derived from tomato ketchup, while others claim that it's an evolution of banana sauce. It's made with a combination of mashed bananas, vinegar, sugar, and various spices. During World War II, due to the fact that there was a lack of tomatoes and an abundance of bananas, this condiment was created to use with dishes such as hot dogs, french fries, omelets, hamburgers, and barbecued pork or chicken. Banana ketchup is rarely used in meals as an ingredient, with the exception of Filipino spaghetti, consisting of spaghetti, banana ketchup, and sliced hot dogs.Expand

Cuka cabe is a chili vinegar condiment commonly found in Indonesian cuisine, particularly in dishes from Jakarta and other urban regions of Java. It consists of whole or chopped bird’s eye chilies soaked in clear vinegar, sometimes with added sugar, garlic, or salt, depending on the variation. The resulting liquid is sharp, spicy, and aromatic, used primarily to enhance noodle dishes such as mie kangkung, bakmi, or meatball soups like bakso. It offers a controlled way to add acidity and heat without introducing oil or altering the core broth or sauce of a dish. The origins of cuka cabe are closely tied to the influence of Chinese-Indonesian cooking, where vinegar and pickled chilies are often used as flavor enhancers. In the Indonesian adaptation, the condiment has become a staple at noodle stalls and home kitchens, appreciated for its ability to cut through the richness of gravies or broth. It is especially prominent in Betawi cuisine, where dishes like mie kangkung, soto mie, and sop iga are routinely paired with this vinegar to allow diners to customize the taste according to preference. Preparation of cuka cabe is simple and relies on a few ingredients. Fresh red or green bird’s eye chilies are the most common choice due to their small size and intense heat. They are usually soaked in either plain white vinegar or palm vinegar. In some recipes, a small amount of sugar is added to balance the sharpness, or crushed garlic is included to lend depth. The chilies may be pierced or sliced to infuse the liquid more quickly, and the mixture is left to rest for several hours or overnight before use. The resulting condiment is stored in a bottle or jar and can last for several weeks when kept refrigerated. The use of cuka cabe is typically personal and optional. It is placed on tables alongside other condiments such as soy sauce, sambal, and fried shallots. A few spoonfuls of the vinegar can brighten the flavor of an otherwise rich or salty dish, while the chilies themselves can be eaten whole for an added burst of heat. Because it contains no oil, it is especially suited for clear soups and dishes where a clean, acidic contrast is desired.Expand

This Vietnamese fish sauce originates from Phan Thiết, a place famous for fish sauce production. The sauce is made from fermented salted anchovies. They're placed into high, cylindrical-shaped wooden crated and left to ferment. The flavor is savory, earthy, full of umami, complex, and rich. At first it tastes salty, but there's also a sweet aftertaste. The sauce is graded by color – the darkest ones are from the first extraction of the liquid, while the other ones come from subsequent extractions with the addition of water, and those ones are usually used for cooking.Expand

Javara is an Indonesian brand and social enterprise dedicated to preserving the country’s vast culinary biodiversity by bringing traditional, locally sourced foods to contemporary markets. The company works directly with thousands of small farmers, foragers, and artisans across the archipelago, offering products such as heirloom rice varieties, native grains, spices, coconut-based ingredients, natural sweeteners, herbal powders, and artisanal salts. Their approach emphasizes the protection of rare and indigenous food traditions while ensuring full traceability and sustainable production practices. Founded in 2008 by Helianti Hilman, Javara was created to empower rural communities and improve market access for small-scale producers. Today, the brand integrates training programs, entrepreneurship support, and ethical supply chains, positioning itself as a leading advocate of Indonesia’s food heritage and a bridge between traditional wisdom and modern culinary culture.Expand

East Java is an Indonesian brand dedicated to producing natural, organically grown foods with a clear focus on origin, ingredient purity, and artisanal processing methods. Their range includes spices, honey, teas, grains, salts, jams, and other products sourced from specific regions across the archipelago, following a strict “single origin” philosophy. The brand works closely with small producers who rely on sustainable agricultural practices and manual techniques, preserving authentic flavors while avoiding unnecessary industrial processing. East Java aims for every product to reflect its terroir - whether it’s aromatic spices from East Java, honey from tropical plantations, or fine sea salt from Indonesia’s coastal areas. Their commitment to quality, transparency, and ethical collaboration with local farmers makes these products a representative example of modern Indonesian gastronomy that seamlessly blends tradition, sustainability, and traceable provenance.Expand

Bango is one of Indonesia’s most iconic brands of kecap manis, the thick, sweet soy sauce that has been a staple of the country’s cuisine since 1928. It is made from just a few natural ingredients - mallika black soybeans, water, salt, and palm sugar - without artificial colors, flavor enhancers, or additives, which contributes to its clean, balanced flavor. The sauce is known for its syrupy texture, rich caramel notes, and pronounced umami profile, making it essential in marinades, stir-fries, grilled dishes, and a wide range of traditional Indonesian recipes. Now owned by Unilever Indonesia, Bango benefits from modern production standards and nationwide distribution while maintaining its original simplicity and character. For many, it represents the true taste of Indonesian cooking and remains a foundational ingredient in countless dishes.Expand

Big Tree Farms is an Indonesian brand built on principles of sustainability, ethical trade, and organic cultivation, best known for its coconut nectar–based products such as coconut sugar, syrup, and natural sweeteners. The company works with tens of thousands of small farmers across the archipelago, ensuring a transparent supply chain and fair purchasing practices that directly support local communities. Its assortment includes organic sweeteners, coco aminos, marinades, and other products inspired by traditional Indonesian cuisine. Big Tree Farms is recognized as one of the leading producers of coconut-based ingredients globally, with a mission to blend authentic local techniques with modern market demands while promoting regenerative agriculture and a responsible approach toward nature and community.Expand

Cơ Sở Tương Ớt Triều Phát is a family-run artisanal workshop from Hội An, known for producing a traditional chili sauce that has been made for over five generations. Their sauce is crafted entirely by hand, using ripe local chili peppers that are cleaned, crushed, and slowly cooked with garlic, oil, sesame seeds, spices, and a small amount of sugar, following a recipe characteristic of central Vietnamese cuisine. The result is a thick, aromatic chili paste with a deep red color, balanced heat, a light smoky touch, and a pronounced umami profile, making it an ideal accompaniment to dishes such as cao lầu, bánh mì, noodle dishes, seafood, and various fried specialties. Thanks to its authenticity, distinctive flavor, and cultural significance, the Triều Phát chili sauce has become one of Hội An’s signature culinary products and an essential part of the region’s gastronomic identity.Expand

Saigon Charlie's is a Vietnamese brand specializing in smoked chili sauces crafted from a centuries-old recipe and made exclusively with fresh, locally sourced ingredients, free from artificial colors, flavors, or preservatives. Their lineup reflects the culinary diversity of Vietnam: Hanoi Tangy Heat offers a mild acidity with notes of onion and black pepper, Hue Way Hot delivers a stronger, sharper heat from bird’s-eye chilies, Saigon Sweet’n’Spicy balances heat with subtle sweetness and citrusy acidity typical of the southern style, while SEA Supreme Seafood Sauce is formulated to enhance the natural flavors of fish and seafood. Slow cooking and smoke infusion give these sauces their distinctive depth, preserving authenticity while offering a modern, versatile product. The brand positions itself between tradition and contemporary gastronomy, providing sauces suitable for everything from noodle dishes and soups to grilled meats and fusion cuisine.Expand

Mắm Bà Duệ is a traditional producer of fermented seafood from Huế, with a family recipe preserved since 1921. The brand specializes in various types of mắm - intensely aromatic fermented pastes and sauces made from small fish, shrimp, or shellfish, using sea salt and a slow fermentation process that develops over several months. Their most notable products include mắm ruốc, mắm nêm, and mắm rò, each defined by its distinct texture, salinity, and depth of umami. These condiments play an essential role in Vietnamese cuisine, serving as the base for sauces, marinades, and seasoning blends that require complexity and richness. Thanks to its long-standing tradition, authentic methods, and consistent quality, Mắm Bà Duệ is considered one of the most emblematic representatives of Huế’s culinary heritage.Expand

Sedaap is a premium soy sauce brand crafted with care to deliver rich, authentic flavors. Known for its blend of quality ingredients and traditional Indonesian recipes, Sedaap is a versatile condiment perfect for enhancing a wide range of dishes. From stir-fries and marinades to dipping sauces, it brings a harmonious balance of sweetness and savory notes, making it a favorite choice for home cooks and culinary enthusiasts alike. Discover the essence of true Indonesian taste with Sedaap.Expand

Bawang Goreng by R'A is a popular Indonesian snack made from crispy fried shallots. Known for its savory, slightly sweet flavor, this product is crafted from high-quality shallots that are thinly sliced and fried to perfection. Bawang Goreng by R'A is often used as a garnish or topping for various Indonesian dishes, such as nasi goreng (fried rice), soto (soup), or gado-gado (vegetable salad). It adds a delicious crunch and rich flavor to any meal. The product is widely appreciated for its authentic taste and the premium quality of the shallots used.Expand

Bawang Goreng Wuenak is a delicious Indonesian snack made from crispy fried shallots. The shallots are thinly sliced and fried to a golden-brown crisp, creating a savory and slightly sweet flavor. Known for its crunchy texture and rich aroma, Bawang Goreng Wuenak is commonly used as a garnish for traditional Indonesian dishes like nasi goreng (fried rice), soto (soup), and gado-gado (vegetable salad). Its authentic taste and high-quality ingredients make it a favorite snack and flavor enhancer in Indonesian cuisine.Expand