Showing Tag: "dip" (Show all posts)

Ponzoid

Posted by EdiblyAsian on Monday, March 17, 2014, In : Japan 
A quick and satisfying dipping and marinade sauce in the broad style of the fantastic Japanese Ponzu.
When you’re not organised or don’t have the ingredients typically used to make a batch of Ponzu, here is a quick option.

Ingredients:
  • Fish sauce (Thai or Vietnamese)
  • Distilled white vinegar
  • Mirin ( a sweetened dilute sake product, frequently available in the Japanese section of a supermarket or in more controlled societies within the liquor section)
  • Light soy sauce (dark would also work)

Method:...
Continue reading ...
 

Chinese Red Dipping Sauce 中國紅沾醬

Posted by Kroocrew on Monday, March 28, 2011, In : China 




Used for barbecued meats such as Cha Siu Pork. The origin of this sauce has been lost in time. It has probably evolved by Chinese whispers and is a staple in some restaurants in the west. It is an excellent meat dipping sauce.




Ingredients:
  • Ketchup, 150 ml (5.2 oz)
  • Vinegar, 190 ml (6.4 oz)
  • Beaten egg, ¼ tsp.
  • Mustard powder, 23 to 45 gm ( 0.8 - 1.6 oz){Coleman's mustard powder works well with Chinese foods}
  • Sugar, amount determined by tasting but a lot!
This will make something like 350 ml (~1 ½ cu...
Continue reading ...
 

Jeow Mak Len (Lao Tomato Dip)

Posted by Kroocrew on Monday, February 28, 2011, In : Laos 




Ingredients:
  • 350 gm (~3/4 lb) cherry tomatoes
  • 8 cloves garlic.
  • 6 Thai chillies; stemmed
  • 2 shallots; halved
  • 1/2 red bell pepper; stemmed and seeded
  • 1/4 cup chopped cilantro
  • 2 tablespoons fish sauce
  • 1/4 teaspoon kosher salt or crushed sea-salt
Method:
  1. The smokey aspect of this dip is part of it's signature. This is most easily done in a coal bed or on a charcoal BBQ over a charcoal fire, place a vegetable grate over the grill top.
  2. Put the tomatoes, garlic, chillies, shallots and red bell pepper on a gridd...

Continue reading ...
 

Salt and Pepper with Lime and Chillie Dipping Sauce

Posted by Kroocrew on Sunday, January 23, 2011, In : Vietnam 


This condiment is used extensively for grills and barbecues in Cambodia. It's origins are Southern Vietnamese where it's called Muối Tiêu Chanh
Dipping mixtures of Fish sauce aren't the only kinds of these dips. This mixture is used extensively in Cambodia and in Vietnam. It's a refreshing dip and could easily be used as a substitute for Fish sauce dip for vegetarians and vegans.




Ingredients:
  • Crystalline sea salt
  • Black or White pepper
  • Lime wedges
  • Thinly sliced Thai chillies
Method:
  1. Into a small d...

Continue reading ...
 

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.

Continue reading ...
 

Kua Txob Tuav Xyaw Dos (Chillie, Scallion and Tomato Paste)

Posted by Kroocrew on Tuesday, December 14, 2010, In : Laos 
This is a Hmong style Jiao or Nam Phrik




Ingredients:
  • 20 small bird's eye Thai chillies
  • 1/2 teaspoon salt
  • 1 ½ teaspoons fish sauce
  • 1/2 cup chopped scallion, green part only
  • 1/2 lightly packed cup chopped cilantro
  • 1 cup quartered ripe cherry tomato
  • Lime juice
Method:
  1. Pound the chillies, salt, scallions and cilantro into a paste in a mortar.
  2. When well homogenised add the tomato and continue the pounding until incorporated.
  3. Add the lime juice and fish sauce and mix it well. Adjust the flavours with extra...

Continue reading ...
 

Hot, Sweet & Sour Dipping Sauce

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





Ingredients:
  • 1/2 cup rice vinegar
  • 1/2 cup white sugar
  • 1 clove garlic, minced   
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons dried red chillie flakes
Method:
  1. Bring the vinegar to a boil in a small, non-reactive pot, and mix in sugar until dissolved. Reduce heat to low, simmer 5 minutes, and remove from heat.
  2. Mash the garlic and salt into a smooth paste, and mix into the pot. Stir in the red pepper flakes.
  3. Cool to room temperature before using, or store up to 2 days in the refrigerator.

Continue reading ...
 

Ponzu Sauce

Posted by Kroocrew on Wednesday, November 17, 2010, In : Japan 




Ponzu sauce is citrus and soy based and can be used for dipping shabu shabu, mizutaki, and other Japanese dishes. It is widely available as a commercial product but easily made for those who wish or who don't have easy access to Japanese food suppliers.




Ingredients:
  • 1/3 cup soy sauce
  • 1/4 cup lemon juice
  • 1 Tbsp rice vinegar
  • 1/3 cup dashi

Method:
  1. Prepare dashi stock.
  2. Mix soy sauce, lemon juice, vinegar, and dashi in a bowl.
This sauce can be prepared as a vegetarian food by the selection of a vegetar...
Continue reading ...
 

Ginger Fish Dipping Sauce

Posted by Kroocrew on Monday, October 4, 2010, In : Cambodia 
Ginger Nuoc Mam is a simple enhancement of an already delightful dipping sauce. The ginger adds a little more roundness and mouthfullness. It goes well with many fish and seafood dishes and is a great way to dress a steamed fish just prior to serving. In fact it's a general all round dressing and goes extremely well as a dressing on garden salads.
.




Ingredients:
  • 1-3 hot chillies, finely minced. 
  • 2  1/2 cloves fresh garlic, smashed and diced
  • 80 ml (1/3 cup) fresh ginger, finely grated
  • 60 ml (1/4...

Continue reading ...
 

Nam Prik Jaew

Posted by Kroocrew on Sunday, July 11, 2010, In : Thailand 



Ingredients:
  • 60 ml (¼ cup)  yellow bean sauce
  • 60 ml (¼ cup)  lime juice
  • 60 ml (¼ cup)  minced garlic
  • 60 ml (¼ cup)  minced ginger
  • 2 tbl  thinly sliced prik ki nu (Thai chillies)
  • 60 ml (¼ cup)  light soy sauce
  • 60 ml (¼ cup)  palm sugar

Method:
  1. Mix everything and store.
  2. Ideal with Isaan barbecued chicken.

Continue reading ...
 

Nam Prik Kiga (Chillie Sauce)

Posted by Kroocrew on Sunday, July 11, 2010, In : Thailand 



Ingredients:
  • 6 tbl  prik ki nu (green birdseye chili), sliced thinly
  • 6 tbl  prik ki nu daeng (red birdseye chili), sliced thinly
  • 4 tbl  hom daeng (shallots), sliced thinly
  • 2 tbl  kratiem (garlic), sliced thinly
  • 3 tbl  phak chi (coriander, including root), chopped
  • 1 tbl  nam makrut (lime juice)
  • 1 tbl  fish sauce

Method:
  1. Sauté the chillies, shallots and garlic in a little hot oil. Cool and homogenise the mixture in a food processor or mortar and pestle.
  2. Store refrigerated for up to 10 days.

Ideal with bb...
Continue reading ...
 

Chinese Dipping Sauce #13 (Soy, rice vinegar, rice wine, scallion, garlic, sesame, chillie)

Posted by Kroocrew on Monday, May 31, 2010, In : China 



This sauce starts bringing together ingredients and flavours that are no longer single flavours. The process is straight forward and the flavour somewhat complex. An ideal sauce for a large number of people enjoying dumplings as an appetiser.




Ingredients:
  • 60 ml (1/4 cup) soy sauce
  • 1Tbsp rice wine
  • 1Tbsp rice wine vinegar
  • 2 tsp sugar
  • 1Tbsp minced scallion
  • 11/2 Tbsp minced garlic
  • 2 Tbsp sesame oil
  • 2 tsp chillie paste (or certified commercial chillie oil)
Method:
  1. Mix the processed ingredients together.
  2. Stan...

Continue reading ...
 

Chinese Dipping Sauce #12 (Soy, black vinegar, chillie)

Posted by Kroocrew on Monday, May 31, 2010, In : China 




Similar to a straight forward mix of soy and vinegar with just some added heat of chillie. A great dipping sauce and quickly prepared.




Ingredients:
  • 120 ml (1/2 cup) soy sauce
  • 2 Tbsp Chinese Black vinegar or Worcestershire sauce
  • 1 Tbsp chillie paste with garlic (or certified commercial chillie oil)
Method:
  1. Mix the ingredients together and stir a little to disperse the chillie paste.
  2. Let stand for an hour to meld flavours.




Click this image for other
Chinese Dipping Sauces

Continue reading ...
 

Chinese Dipping Sauce #11 (Soy, black vinegar)

Posted by Kroocrew on Monday, May 31, 2010, In : China 




This would be the most instantaneous of the dipping sauces. A short order delight.




Ingredients:
  • 120 ml (1/2 cup) soy sauce
  • 45 ml (3 Tbsp) Chinese Black vinegar or Worcestershire sauce

Method:
  1. Simply mix the sauces together. Can be used immediately




Click this image for other
Chinese Dipping Sauces

Continue reading ...
 

Chinese Dipping Sauces 中浸漬醬 (Selection Menu)

Posted by Kroocrew on Monday, May 31, 2010, In : China 




Chinese Dipping Sauce #1 (Soy, sesame, garlic and vinegar)
Chinese Dipping Sauce #2 (Soy, sesame, garlic, hoisin, ginger)
Chinese Dipping Sauce #3 (Mustard, soy, vinegar and sesame)
Chinese Dipping Sauce #4 (peanut, cloves, cilantro, mint soy, chillie, stock)
Chinese Dipping Sauce #5 (Chillie, garlic, red vinegar, soy, ginger)
Chinese Dipping Sauce #6 (Soy, stock, scallions, ginger, chillie)
Chinese Dipping Sauce #7 (Hoison, garlic, ginger, soy, sesame, chillie, peanut)
Chinese Dipping Sauc...
Continue reading ...
 

Chinese Dipping Sauce #10 (Soy, red rice vinegar, sesame, ginger, cilantro)

Posted by Kroocrew on Monday, May 31, 2010, In : China 





Potstickers Dipping Sauce Recipe

You can serve this flavorful sauce to serve with potstickers and other Chinese jaozi.

Ingredients:
  • 4 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon Chinese red rice vinegar (note: not red wine vinegar)
  • 2 teaspoons ginger, minced
  • 2 teaspoons fresh cilantro leaves, chopped, or chopped green onion

Method:
  1. Combine all the ingredients. For best results, prepare ahead of time to allow the flavors to blend.
  2. Store in a sealed container in the refrigerator until rea...

Continue reading ...
 

Chinese Dipping Sauce #9 (Plum jam, vinegar, onion, ginger, allspice, garlic)

Posted by Kroocrew on Monday, May 31, 2010, In : China 





Popular Plum Dipping Sauce
 
Ingredients:
  • 1 cup plum jam
  • 1 tablespoon vinegar
  • 1 teaspoon onion powder
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon allspice
  • 1 pinch of garlic salt
  • 1/3 - 1/2 cup of water (depending on how thick the jam is)
Method:
  1. Mix the ingredients together well. Bring to a boil on low heat.
  2. Cool the sauce and store in a jar in the refrigerator. Use within a few days.




Click this image for other
Chinese Dipping Sauces

Continue reading ...
 

Chinese Dipping Sauce #8 (Vinegar, chillie, garlic, sugar)

Posted by Kroocrew on Monday, May 31, 2010, In : China 





Hot and Sweet Dipping Sauce     
    
Ingredients:
  • 120 ml (1/2 cup) rice vinegar
  • 120 ml (1/2 cup) white sugar
  • 1 clove garlic, minced    1/4 teaspoon salt
  • 1 1/2 teaspoons dried red pepper flakes
Method:
  1. Bring the vinegar to a boil in a small, non-reactive pot, and mix in sugar until dissolved. Reduce heat to low, simmer 5 minutes, and remove from heat.
  2. Mash the garlic and salt into a smooth paste, and mix into the pot.
  3. Stir in the red pepper flakes.
  4. Cool to room temperature before using, or store up...

Continue reading ...
 

Chinese Dipping Sauce #7 (Hoison, garlic, ginger, soy, sesame, chillie, peanut)

Posted by Kroocrew on Monday, May 31, 2010, In : China 





Hoisin Dipping Sauce

As with most dipping sauces, this tastes best if the flavors are allowed to blend for 1 hour before serving.

Ingredients:
  • 1 tablespoon oil for stir-frying
  • 1 clove garlic, finely chopped
  • 1 teaspoon chopped ginger
  • 6 tablespoons hoisin sauce
  • 1 tablespoon dark soy sauce
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • a few drops sesame oil
  • 1 1/2 teaspoons chillie paste, or to taste
  • 1 tablespoon chopped peanuts

Method:
  1. Heat the oil in a wok over medium-high to high heat.
  2. Add the garlic and ginger. S...

Continue reading ...
 

Chinese Dipping Sauce #6 (Soy, stock, scallions, ginger, chillie)

Posted by Kroocrew on Monday, May 31, 2010, In : China 



A variation on ginger scallion oil, this simple sauce makes an excellent accompaniment to seafood, especially steamed or pan-fried prawns or scallops. The recipe calls for finely chopping the scallions and ginger, but you can also cut them julienne-style for a fancier presentation.



Ingredients:
  • 2 tablespoons dark soy sauce
  • 1 1/2 tablespoons light soy sauce
  • 1 1/2 tablespoons water or chicken broth
  • 1 teaspoon brown sugar, or to taste
  • 6 scallions (green onions, spring onions), ends removed, finely ch...

Continue reading ...
 

Chinese Dipping Sauce #5 (Chillie, garlic, red vinegar, soy, ginger)

Posted by Kroocrew on Monday, May 31, 2010, In : China 






Hot chillie oil adds bite to this dumpling dipping sauce recipe. Yields about 1/2 cup

NB: Home prepared Chillie oil comes with a risk of fatal Botulism. Use either freshly prepared Chillie oil (ie less than 10 days old refrigerated) or commercial Chillie oil

Ingredients:
  • 3 tablespoons light soy sauce
  • 3 tablespoons dark soy sauce
  • 3 tablespoons red wine or red rice vinegar
  • 1 teaspoon hot chillie oil
  • 1/2 teaspoon granulated sugar, or to taste
  • 1 clove garlic, peeled and chopped
  • 1 teaspoon minced ginger...

Continue reading ...
 

Chinese Dipping Sauce #4 (peanut, cloves, cilantro, mint soy, chillie, stock)

Posted by Kroocrew on Monday, May 31, 2010, In : China 





Peanut sauce is a great way to add flavour to appetizers, salads, noodles, fried tofu, and satays. This Chinese influenced recipe for peanut sauce doesn't have the sharp taste of Thai peanut sauce recipes made with curry paste, but is just as flavoursome.
 
Ingredients:
  • 1/4 cup  chicken broth
  • 1/2 cup peanut butter
  • 3 garlic cloves, minced
  • 2 tablespoons cilantro leaves, chopped
  • 2 mint leaves, chopped
  • 1 tablespoon plus 2 teaspoons sugar
  • 2 tablespoons soy sauce
  • 3/4 teaspoon chillie powder, or to taste, o...

Continue reading ...
 

Chinese Dipping Sauce #3 (Mustard, soy, vinegar and sesame)

Posted by Kroocrew on Monday, May 31, 2010, In : China 






Ingredients:
  • 2 teaspoons mustard powder
  • 3 tablespoons soy sauce
  • 2 tablespoons cider vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • Water, for thinning as desired
 
Method:
  1. Combine all ingredients in small bowl; let rest for at least an hour to allow flavours to meld.
  2. Taste and thin with water, if desired.
  3. One tablespoon equals one serving.




Click this image for other
Chinese Dipping Sauces

Continue reading ...
 

Chinese Dipping Sauce #2 (Soy, sesame, garlic, hoisin, ginger)

Posted by Kroocrew on Monday, May 31, 2010, In : China 







May be used to serve as a dipping sauce for Oriental dishes like spring rolls and dumplings.

Ingredients:
  • 4 tablespoons soy sauce
  • 1/2 teaspoon dark sesame oil
  • 1 clove garlic, minced
  • 1 spring onion, minced
  • 1 tablespoon water
  • 2 tablespoons hoisin sauce
  • 1/4 teaspoon minced root ginger
  • 1/2 teaspoon caster sugar

Method:
  1. In a small mixing bowl, combine all ingredients. Mix well, add additional hoisin sauce to thicken mixture to your desired consistency if needed.
  2. Cover the sauce, and refrigerate for 1 to 2 ...

Continue reading ...
 

Chinese Dipping Sauce #1 (Soy, sesame, garlic and vinegar)

Posted by Kroocrew on Monday, May 31, 2010, In : China 





Ingredients:
  • 60 ml (1/4 cup) soy sauce
  • 1/2 tsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp. vinegar

Directions:
  1. Combine ingredients. 
  2. Serve with Chinese steamed dumplings.




Click this image for other
Chinese Dipping Sauces

Continue reading ...
 

Chinese Dipping Powder 胡椒鹽

Posted by Kroocrew on Saturday, March 27, 2010, In : China 




Ingredients:


  • Salt
  • White pepper

Method:

  1. Freshly grind some white peppercorns. Mix with an equal amount of table salt.
  2. Place in small ceramic bowls for for each person.
Diners simply dip the food to be seasoned into the bowl and eat.
Typically this is used for poultry dishes and most noticeably for White Chicken and Taiwanese Fried Chicken.
A variation on this simple mixture is to saturate the dry mix with fresh lime juice. This adds a delightful tang and retains the true flavour of the basic simplicity.

Continue reading ...
 

Dipping Sauces for Dumplings 浸漬醬的餃子

Posted by Kroocrew on Wednesday, February 3, 2010, In : China 

CC license




Dipping Sauce I

120 ml (1/2 cup) soy sauce
45 ml (3 Tbsp) Chinese Black vinegar or Worcestershire sauce


Dipping Sauce II

120 ml (1/2 cup) soy sauce
2 Tbsp Chinese Black vinegar or Worcestershire sauce
1 Tbsp chillie paste with garlic (or certified commercial chillie oil)
Variation add 1 Tbsp shredded ginger or minced garlic to either of the sauces.


Dipping Sauce III

60 ml (1/4 cup) soy sauce
1Tbsp rice wine
1Tbsp rice wine vinegar
2 tsp sugar
1Tbsp minced scallion
11/2 Tbsp minced garlic
2 Tbsp sesame oi...
Continue reading ...
 

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...

Continue reading ...
 

Sauces, Garnishes, Toppings and Dressings.

Posted by Kroocrew on Saturday, January 16, 2010,






These all are included in the Recipes. The names are linked to the specific listing so that you may be able to jump directly to the method.



Garnishes

Chinese Crisp Shallot Garnish 脆葱配菜

Fried Garlic Garnish 

Crispy Mushroom Condiment. 
Ideal as a crunchy topping on siu mai, jok (congee) and breakfast dishes.




Sauces & Condiments



Chillie Vinegar. General condiment with heat and sour. Generally used as ingredient.

Zhajiangmian Sauce. Beijing Noodles and Beijing Duck.

Nam Phrik Num.  Thai dip wi...
Continue reading ...
 

Korean Dipping Sauce

Posted by Kroocrew on Monday, January 4, 2010, In : Korea 





CC license


Ingredients:

  • 2 tablespoons soy sauce, good stuff
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon minced garlic
  • 1 dash Korean red pepper powder (kochu garu) or other chillie powder (optional)
  • 1 dash toasted sesame seeds (optional)
  • 1/2 tablespoon thinly sliced green onion


Method:

Combine ingredients and serve in a bowl as accompaniment to Chon (dumplings) or pan fried vegetables.










Continue reading ...
 

Achin (Sour Sauce Dip)

Posted by Kroocrew on Wednesday, December 9, 2009, In : Myanmar 


Ingredients:

2 Cloves Garlic.
1.5 cm (~1/2 in) Fresh Ginger  -- sliced
2 tbsp Tamarind Paste -- soaked in  2 tbsp of water dispersed and strained through a sieve or cloth.
1 tbsp Honey
1 tbsp Sugar
1 tbsp Soy Sauce
2 tsp Fish Sauce
1/2 tsp Salt
1 tsp Paprika
1/2 tsp Crushed Red Pepper.

If the sauce is too runny then boiling it to reduce will solve the issue.

Directions:

Crush the garlic and ginger in a food processor or with pestle and mortar. Add the other ingredients and process to a smooth sauce. Serv...
Continue reading ...
 

Chinese Ginger Dipping Sauce (中国姜蘸料)(2 recipes)

Posted by Kroocrew on Thursday, December 3, 2009, In : China 


CC license




Recipe #1

Ingredients:

•    1/2 cup light soy sauce
•    1/4 cup red wine vinegar
•    2 teaspoons minced ginger
•    2 tablespoons brown sugar
•    2 spring onions (green onions, scallions), chopped

Preparation:
  1. In a small bowl, combine the soy sauce, red wine vinegar and minced ginger. Set aside.
  2. In a small heavy saucepan, melt the brown sugar on high heat, stirring rapidly, until it is just melted but not burnt. Add the soy sauce and red wine mixture. Bring to boil until brown sugar i...

Continue reading ...
 

Tuk salouk svey ទឹកត្រីស្វាយ (Mango salsa)

Posted by Kroocrew on Thursday, November 5, 2009, In : Cambodia 





CC license
Ingredients:

1 ripe mango,peeled and diced
2 cherry tomatoes. diced
1 tbsp fresh lime juice

60 ml (¼ cup) chopped cilantro
1 stalk green onion,chopped
½ tsp salt
4 chopped hot chillie or to your taste.

Directions:

For a blended version of this salsa you can simply homogenise in a food processor for a second or two.
Serve refrigerated or at room temperature.

As an appetiser try a couple of scallops pan cooked, in the bottom of an old fashioned glass and lightly topped with the salsa. Looks great tast...
Continue reading ...
 

Pan Htwe Phyaw (Burmese Salsa)

Posted by Kroocrew on Monday, September 28, 2009, In : Myanmar 





CC license
Ingredients:

2             Large ripe tomatoes
2             Green Thai chillies (sliced)
2/3 cup    Chopped fresh coriander leaves (Nan Nan Pin)
1 cup       Diced onions
2 tbsp.     Fish sauce
1/2 tsp.    Salt
1 tbsp.     Vegetable oil
1 clove     Garlic, diced
 
  • Scald or char the tomatoes to soften and loosen the skin then peel them. Quarter the fruit and remove the seeds and liquid. Dice the flesh coarsely.
  • Grind the chillies and the garlic in a mortar
  • Combine all the ingredients.
4 Serves.

...
Continue reading ...
 

Coconut Sambol (A Srilankan moist condiment)

Posted by Kroocrew on Wednesday, September 16, 2009, In : Srilanka 





Ingredients:
  • 2 cups scraped, fresh coconut or desiccated coconut (add 1/4 cup of warm water and mix well to moisten the desiccated coconut).
  • 2 small pearl onions or shallots, sliced.
  • 1 small green chilli, sliced.
  • 1 clove garlic, sliced.
  • 1-2 tsp hot red chilli powder.
  • 1 tsp Salt.
  • 1-2 tsp Maldives' fish (optional).
  • 1 medium lime.

Method:
  1. Grind or chop all ingredients except coconut, in a grinder or chopper (a mortar & pestle can also be used).
  2. Once the ingredients are crushed and mixed thoroughly, add the...

Continue reading ...
 

Curry Leaf Sambol (Srilankan Side-dish)

Posted by Kroocrew on Wednesday, September 16, 2009, In : Srilanka 



Ingredients:

  • 30g young curry leaves
  • 1/4 teaspoon salt
  • 3 green chillies
  • 5g (2cm) ginger
  • 3-4 cloves garlic
  • 3-4 shallots
  • 1 teaspoon seedless tamarind pulp (asam jawa)


Method:

  1. Wash curry leaves and pound with salt until fine.
  2. Add the rest of the ingredients and pound until fine.
  3. Serve the sambol in a small side dish.
reference


Continue reading ...
 

Seeni Sambol (Srilankan aromatic spicy dip)

Posted by Kroocrew on Wednesday, September 16, 2009, In : Srilanka 



•    5 large Onions peeled and finely chopped
•    1/4 cup Maldives Fish
•    1 1/2 inch Ginger root (crushed)
•    8 cloves garlic (crushed)
•    3 Tbs crushed red Chillies
•    5-6 cardamoms
•    3-4 cloves
•    1 small sprig Curry leaves
•    1-2 pieces Rampe (Pandanus leaves)
•    1 piece Sera (Lemongrass)
•    1 piece Cinnamon
•    Salt to taste
•    1 tsp Tamarind paste
•    2 Tbs Sugar
•    4-6 Tbs Vegetable oil
METHOD: Mix the first 12 ingredients well. Heat the oil in ...
Continue reading ...
 

Nam Phrik Num (Thai Spicy Aubergine dip)

Posted by Kroocrew on Wednesday, August 19, 2009, In : Thailand 
The Thai have a huge collection of Nam Phriks in their recipe memories. Something in the order of 200 to 400. Many are relatively unknown but each family would call on at least a dozen of them randomly and one or two of these would be served pretty well with each meal. They are used as dips, as wet condiments as flavourants for sauces and dishes. It isn't correct to call them a dip, a dip is just one of their uses. For example the green curry paste  is called Nam Phrik Kaeng Keow Wan, and by ...
Continue reading ...
 
 
 

 

 

 

Please"click" on the recipe title of interest to fully open the description, if it isn't already, to allow "comments" that you may wish to make. The comments area  will be seen at the end of the relevant recipe.

 

  • Single measurement conversion
  •  This converter is a plain English utility. Type the amount  and the unit name  which you wish to convert from in the upper line and then in the lower line type the units name you wish to convert to. Then click the "Submit" button

  •  It is safest to type in the complete name of the unit rather than an abbreviation, because of the possibility of ambiguity.


  • If you wish to convert a volume of some ingredient into a weight, a conversion facility I have used for this purpose is

    Google Analytics 
Alternative