Showing Tag: "chillie sauce" (Show all posts)

Peev Choj (Vermicelli with Bamboo and Pork)

Posted by Kroocrew on Sunday, April 3, 2011, In : Hmong 




This stir fry noodle is often served at Hmong feasts and other gatherings. It can resemble the Chinese Yunnan dish "Ants on a Tree".




Ingredients:
  • ½  bag of glass noodles.
  • 500 gm (~1 lb) ground pork
  • 3 Tbsp of chilli & soya bean sauce
  • 3 Tbsp of soy sauce paste or dark soy sauce
  • 3 Tbsp oyster sauce
  • 2 green onions minced or 1 Tbsp of onion powder
  • 2 large garlic clove minced , or 1 Tbsp fried garlic.
  • salt,
  • 1 Tbsp of ground black pepper
  • 1 batch of cilantro
  • 1 canned large bamboo shoots, shredded
  • 1 handfu...

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Thai Sweet Chillie Sauce (Chicken Chillie Sauce)

Posted by Kroocrew on Friday, April 1, 2011, In : Thailand 


Homogenised Garlic, Sugar & Chillie in Vinegar for a huge batch.

This transparent Thai chillie sauce is extremely popular with foreigners and it sort of becomes addictive, often appearing on the table at every meal and always with two bottles in reserve in the pantry! Every supermarket stores loads of this stuff on their shelves. In Thailand it is generally used as chicken dipping sauce and by one of the hamburger chains as their chillie sauce (Can't remember if it's MacD or Hungry Jack's??)




...
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Ssam Jaang 쌈장 (A Korean Dipping Sauce)

Posted by Kroocrew on Monday, January 3, 2011, In : Korea 





Ingredients:
  • 1Tbsp of hot pepper paste (gochujang)
  • 2 Tbsp of soy bean paste (doenjang)
  • ½ Tbsp of sugar
  • 1 clove of minced garlic
  • 1 Tbsp of chopped green onion
  • 1 Tbsp of sesame oil
  • ½ Tbsp of toasted sesame seeds
Method:
  1. Mix all the ingredients together. It is ready to use immediately.
Note: If this blend is too spicy (hot) then adding more soybean paste and less pepper paste is a standard option. There really isn't any rule on this.

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Tirk Trei Pa`em ទឹកត្រីជូអែម (Khmer Sweet & Sour Dressing)

Posted by Kroocrew on Monday, November 29, 2010, In : Cambodia 




This dip or sauce with very minor variation, is seen extensively throughout Vietnam, Laos, Thailand and Cambodia. It is generally attributed to  Vietnam without malice or contest. The naming of the product has been changed for the various countries.




Ingredients:
  • 80 ml (1/3 cup) hot water
  • 80 ml (1/3 cup) sugar (Palm sugar may be used as an alternative with a slight caramel edged flavour.)
  • 60 ml (¼ cup) palm wine vinegar (or other white vinegar)
  • 60 ml  (¼ cup) Fish Sauce
  • ½ tsp hot chillie sauce ...

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Chicken Dipping Sauce.

Posted by Kroocrew on Friday, November 19, 2010, In : Thailand 





Ingredients:
  • 1/2 cup rice (or any white) vinegar
  • 1/2 cup + 2 Tbsp. white sugar
  • 1/4 cup water
  • 3 Tbsp. fish sauce
  • 2 Tbsp. sherry
  • 3 cloves garlic, minced
  • 1/2 to 1 Tbsp. dried crushed chillie
  • 1 1/2 Tbsp. cornstarch dispersed in 3-4 Tbsp. cool water
Method:
  1. Place all ingredients - except the cornstarch-water mixture - in a sauce pan or pot. Bring to a rolling boil.
  2. Reduce heat and allow the mix to reduce by half.
  3. Reduce heat to low and add the cornstarch-water mixture. Stir to incorporate and continue sti...

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Nuoc Leo (Peanut Sauce)

Posted by Kroocrew on Monday, August 23, 2010, In : Vietnam 


Yum!


Ingredients:
  • 1 Clove garlic, sliced
  • 1 Tbsp Vegetable oil
  • 1 Piece of pork liver minced
  • 1 Tbsp Ground pork
  • 1 tsp Tomato paste
  • 1/4 cup Tuong ( Vietnamese soy bean paste. Should be available in Viet markets or grocers)
  • 1/2 cup Water
  • 1 1/2 tsp Peanut butter
  • 1 Tbsp Granulated sugar
  • 1 1/2 Tbsp Sesame seeds
  • 10 Roasted peanuts, coarsely chopped
  • Chillie strips for garnish.
Method:
  1. Using medium heat, fry the garlic in the oil. Add the liver and pork. Lower the heat and add the tomato paste; stir and add the tuo...

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Asian Common Hot sauces

Posted by Kroocrew on Thursday, March 4, 2010,


China.
Chinese chillie sauces usually come as a thick paste, and are used either as a dipping sauce or in stir-frying.
Dou Ban Sauce (La Dou Ban Jiang 辣豆瓣醬, La Dou Jiang 辣豆醬, Dou ban jiang 豆瓣醬), ("la" is "spice", "dou" is "bean", "ban" is "piece", and "jiang" is "sauce") originates from Szechuan cuisine in which chillies are used liberally. It is made from broad or soy bean paste, and usually contain a fair amount of chillie. Often referred to in English as Chillie Bean Sau...
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Lao BBQ Sauce

Posted by Kroocrew on Monday, January 25, 2010, In : Laos 



This is the sauce used to accompany Lao Sin Dat (also known as Lao Suki) it is the Korean Ssam Jang Dipping Sauce with a little more of the soy paste than the normal Korean version but other than that identical.




Ingredients:
  • 1tsp of hot pepper paste (Kochujang)
  • 2 Tbsp of soy bean paste (Doenjang or you may substitute this with any fermented soybean sauce such as Japanese Miso sauce)
  • ½ Tbsp of sugar
  • 1 clove of minced garlic
  • 1 Tbsp of chopped green onion
  • 1 Tbsp of sesame oil
  • ½ Tbsp of toasted sesam...

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Jiang You Zhan Jiang 醬油沾醬 (Soy Dipping Sauce)

Posted by Kroocrew on Saturday, January 16, 2010, In : Taiwan 








Ingredients:

  • 3 tablespoons soy sauce
  • 1 teaspoon white rice wine vinegar
  • 1 teaspoon white sugar
  • 1/2 teaspoon chilli, chopped finely
  • 1 stalk scallion, chopped
  • 1 clove garlic, minced
  • Pinch pepper


Method:

  1. Mix the liquid dipping sauce ingredients in a bowl, making sure sugar is dissolved.
  2. Add the remaining ingredients and stir.

Notes:
For a variation, add a teaspoon of rice vinegar and/or a teaspoon of chili sauce. You can make up a larger quantity, and keep it in the fridge for several months.




Click this im...

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Sambal Kacang (Peanut Sauce)

Posted by Kroocrew on Friday, December 25, 2009, In : Indonesia 




CC license
110 ml  (1/2 cup) vegetable oil
225 g (1-1/3 cups) raw peanuts
2 cloves garlic, chopped
4 shallots, chopped
A thin slice of shrimp paste (optional Vegan opt out))
Salt to taste
1/2 tsp chillie powder
1/2 tsp palm or brown sugar
1 Tbsp dark soy sauce
450 ml (2 cups) water
1 Tbsp tamarind water or juice of a lemon


Method:

If using raw peanuts: Stir-fry the peanuts for 4 minutes. Remove with a slotted spoon to drain in a colander, and leave to cool.  (Continue with following method)
If using roasted peanut...
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