Variety of Asian Sauces
Source of Recipe
saddlecreek
List of Ingredients
PEANUT DIPPING SAUCE
A simple spicy sauce.
Makes about 1 2/3 cups
Heat in a small saucepan over medium heat:
2 teaspoons vegetable oil
Add and cool, stirring, for 5 seconds:
4 cloves garlic, finely chopped
1 small fresh chili pepper, seeded and minced
Add and cook, stirring, until thickened, about 4 minutes:
1 cup water
1/4 cup soy sauce
1/3 cup chunky peanut butter, preferably unsweetened
1 teaspoon packed light brown sugar, or to taste
3 tablespoons chopped unsalted roasted peanuts (optional)
Remove from the heat and stir in, if desired:
1 tablespoon finely chopped fresh mint leaves
Serve warm or at room temperature.
This sauce will keep, covered and refrigerated, for up to 1 week.
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Brown Sauce
Ingredients:
3/4 cup beef broth (beef bouillion cubes can be used)
1 tablespoon plus 1 teaspoon oyster sauce
1 teaspoon dark soy sauce
1/2 teaspoon sugar
1 tablespoon cornstarch
Directions:
Combine the above ingredients in order and bring to a boil, stirring.
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Chinese All Purpose Sauce
(Although milder, this sauce can be used as a substitute for Hoisin sauce in marinades and dips)
Yield: 1 1/2 cups
Ingredients:
3/4 cup of canned dark-red kidney beans
1/4 cup of the bean liquid
3 tablespoons of molasses (treacle)
3 tablespoons of teriyaki sauce
2 tablespoons of red wine vinegar
1 tablespoon of garlic powder
2 teaspoons of five-spice powder
2 teaspoons of yeast extract
Directions:
Use a blender or food processor to mix all of the ingredients into a puree.
Place a strainer (sieve) over a mixing bowl. Pour the pureed ingredients into the strainer, and use the back of a wooden spoon to press them through into the bowl. Discard any bean skins left in the strainer.
Pour the sauce into a jar with a tight fitting lid and refrigerate. (Will keep for about seven days).
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Hoisin Dipping Sauce
Ingredients:
1 clove garlic, minced
2 teaspoons oil
1/2 cup hoisin sauce
3 tablespoons water
1 tablespoon soy sauce
1/4 teaspoon (or more) hot sauce or red pepper flakes
2 tablespoons chopped peanuts (extra for garnish for summer rolls)
Directions:
Saute garlic in oil until fragrant.
Stir in remaining ingredients except peanuts. Remove from heat and let cool. Divide among individual bowls. Sprinkle with peanuts.
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Hot Pepper and Black Bean Sauce
Ingredients:
5 tablespoons salad oil
3 tablespoons crushed red pepper
1 1/2 tablespoons fermented black beans, rinsed and drained
1 1/2 tablespoons minced garlic
2 teaspoons dry sherry
2 teaspoons sesame oil
1/2 teaspoon salt
Directions:
Mix ingredients together in a bowl and cover tightly with aluminum foil. Bring a pot of water to boil. When boiling, turn down to simmer. Set the bowl on a rack over the simmering water. Steam for approximately 45 minutes. Cool, cover the ingredients and refrigerate until needed. Makes about 1/2 cup.
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Peking Style Sauce
Ingredients:
1/4 cup dark soy sauce
2 tablespoons red wine vinegar
1 tablespoon distilled white vinegar
1 teaspoon Oriental chili oil
3 tablespoons chopped cilantro or scallions
Directions: Combine all ingredients. Use as a dip.
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Hot Mustard
Ingredients
3 teaspoons dry mustard powder
3 teaspoons cold water
Directions
Mix the cold water into the dry mustard powder to form a paste. Let sit for 10 - 15 minutes to allow the mustard to reach its most pungent state, and serve immediately. (If not using immediately, refrigerate in a closed container).
To make a larger amount, follow the same instructions, keeping the ratio of dry mustard to water constant.
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Chinese Chile Sauce
Ingredients:
About 2 ounces fresh red chiles, seeded
1 ounce shallots, peeled
1 ounce garlic, peeled
1 ounce fresh ginger, peeled
1/2 cup boiling chicken stock
3 to 4 teaspoons lime juice
1 teaspoon rice vinegar or malt vinegar
2 teaspoons sugar
1/2 teaspoon salt
Directions:
Combine chiles, shallots, garlic, and ginger in a food processor or blender and process to a paste. Transfer to a bowl and stir in boiling chicken stock, then remaining ingredients. Let stand at least 1 hour before serving. (Can be stored in the refrigerator for up to two weeks).
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Ginger Sauce
1/4 cup Onion -- chopped
1 Small Ginger root
or
1/8 teaspoon Ground ginger
1/2 cup Soy sauce
1/4 cup Rice wine vinegar
Combine all ingredients in blender container and process until smooth.
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Garlic Sauce
2 tablespoons of peanut oil
2 tablespoons of minced garlic
3 tablespoons of oyster sauce
a little fresh ginger grated if you wish
1/2 cup chicken stock or canned broth
Heat wok or deep pan over high heat until it is hot. Add oil and wait until it is smoking, add ginger and garlic and leave for a minute or so. Then add the oyster sauce and stock simmering for another few minutes.
Pour over your favorite fried rice, white rice or meat, especially chicken.
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Plum Sauce
1 large red pepper, roasted
1/2 pound apricots, quartered and pitted
3/4 pound plums, quartered and pitted
1 1/3 cup apple cider vinegar
2/3 cup water
1/3 cup white sugar
2/3 cup water
1/2 cup dark brown sugar
2 tablespoons corn syrup
2 tablespoons fresh ginger, grated
1 teaspoon salt
1 tablespoon toasted mustard seeds
4 scallions, white part only
1 teaspoon minced garlic
1/2 teaspoon ground cinnamon
Place all ingredients together in a large pot and bring to a boil. Reduce heat and simmer covered for 30 minutes. Uncover and simmer for another hour. Place in a blender or food processor and process to desired consistency. Can be stored in refrigerator for 4-6 weeks, excellent on chicken, vegetables or any type of stir fry.
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Honey Hoisin Basting Sauce
1/4 cup soy sauce
2 tablespoons hoisin sauce
1/3 cup honey
1/4 cup tomato sauce
2 tablespoons sherry, dry
2 tablespoons rice wine vinegar
1 teaspoon five-spice powder
2 cloves garlic, minced
2 tablespoons fresh ginger, grated
1/2 teaspoon red pepper flakes
Combine all the ingredients in a nonreactive bowl or blender. Use as basting sauce for beef or chicken
Recipe
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