This trio covers almost all my cooking needs soy sauce for my stir-fries, chilli vinegar for momos and snacks, and red chilli sauce when I want heat. It’s really handy to have all three in one pack.
I use the vinegar when I want light tanginess, the soya when cooking Indo-Chinese at home, and the chilli sauce when I want heat. This combo gives me flexibility depending on what I’m cooking.
On busy days, I don’t have time to prep too much. This sauce trio helps me whip up meals fast — a dash of red-chilli or soya, maybe some veggies and dinner is ready.
This combo is super helpful with dark soya, chilli vinegar and red-chilli sauce, I have almost all the condiments I need for everyday cooking. Works well for stir-fries, noodles and snacks.
Sometimes I mix vinegar + chilli sauce for snacks, other times dark soya + chilli sauce for noodles. The combo is cohesive: sauces complement each other but also stand strong on their own.