Showing Tag: "sauce" (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:...
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Hashbrown Fish Burger

Posted by Kroocrew on Monday, May 23, 2011, In : Malaysian (Malay) 





Ingredients:
  • Burger buns - sliced
  • Cabbage - sliced thin (¼ cup)
  • Wheat flour - coat hashbrown (2 tablespoons)
  • Potatoes - baked half-cooked and finely mashed (½ cup)
  • Fish dori - diced small (1 / 3 cup)
  • Tartare sauce (1 tablespoon)
  • Chillie sauce (a little)
  • Fish Sauce (small)
  • Olive oil (a little)
  • Black pepper powder
  • Salt
Method:
  1. Mix the fish with black pepper, salt, fish sauce and potatoes. Mix the ingredients.
  2. Make patties from the mixture and compress these so that they will retain their shape whe...

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Muu Tod Gratiam Phrig Thai หมูทอดกระเทียมพริกไทย (Pork with Garlic and Pepper)

Posted by Kroocrew on Monday, May 9, 2011, In : Thailand 




This is a very typical lunch dish. It's available in most on the street restaurants and a common and popular choice in guesthouses in Thailand.

Once again freshness is the element that brings this dish to the highest enjoyment.




Ingredients
  • vegetable oil, 2 tbsp
  • pork fillet, 500 g
  • garlic, ½ bulb or 1 bulb of Thai garlic
  •  coriander roots, 10
  • light soy sauce, 1 tbsp
  • oyster sauce, 1 tbsp
  • fish sauce1 tbsp
  • sugar
  • white peppercorns, 2 tsp
For the dip:
  • garlic, 5 cloves
  • green Thai chillies (prik kee noo), chopped...

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Hmoob Kua Txob Tuav Xyaw Dos (Hmong Chillie, Cilantro and Tomato Chutney)

Posted by Kroocrew on Tuesday, April 5, 2011, In : Hmong 

Traditional foods often accompanied by such fiery relishes.

Ingredients:
  • 9 medium Thai chillies (or the "heat" equivalent amount of of any other chillie including  strong jalapeños and the milder habaneros), finely sliced.
  • 1/2 teaspoon salt.
  • 1 ½ teaspoons fish sauce.
  • 1/2 cup chopped scallion.
  • 1/2  cup chopped cilantro.
  • 1 cup quartered ripe cherry tomato.
  • Lime juice.
Method:
  1. Put the chillies, salt, fish sauce, scallion and cilantro into a processor. Homogenise well. Remove the mixture from the bowl a...

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Zaub Pob Qhwv (Hmong Cabbage Rolls)

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




Hmong Cabbage Rolls are a signature Hmong Dish. They're referred to frequently in Hmong referenced recipe sites and the use of the cabbage makes a lot of sense as the cabbage is just grown so extensively by the Hmong in Laos and Vietnam.
In Thailand some thirty to forty years ago Thailand actively replaced opium crops with vegetable crops and endeavoured to create markets for these growers. The Hmong in Thailand were some of the "hilltribe" peoples this was aimed for. Cabbage was one of the ...
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Hmong Isaan Nam Prik

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




Nam Priks like sambals are a multi purpose moist ingredient. Really packed with flavour and most times exceptionally spicy. These were all developed with the use of sticky rice in mind. A little adhering to a small ball of sticky-rice is convenient and brings out a new taste with each of the numerous nam priks. I daresay this was developed by a Hmong food preparer during a time in Thailand. Many Hmong were in Thailand for some period as refugees after the war in Laos, a discrete war and spin...
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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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Hmong Chillie Dipping Sauce (Kua Txob Ntsw Nqaij)

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


This dipping sauce is characteristic of many of the minority cuisine condiments with the intense spiciness leaning  more towards the lao interpretation than the Vietnamese. It is a good sauce to accompany grilled meats, egg rolls, rice rolls and cabbage rolls.




Ingredients:
  • Birds Eye* chillies 10 (mixed red and green)
  • Oil 1 tsp
  • Salt.
  • Fish sauce 1 Tbsp.
  • Water 1½ Tbsp.
  • Vinegar (~1/4 tsp).
Method:
  1. Homogenise the chillies pestle and mortar or in a blender.
  2. Add the Fish sauce, Vinegar and optional MSG. M...

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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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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...
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Pork Skin Salad ยำหนังหมู (Yam Nang Moo)

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


Image © All Rights Reserved. Used with the kind permission of Mr Jake Slagle.

This is a typical Lao/Thai salad with all the herbal input, the spice of chillie, the tang of lime juice and the nutty flavour of toasted sticky rice. For me this has the strongest Thai/Lao feel of any dish.

 The real individuality of this salad is its consistency. It has a "love it or hate it quality", a chewy firm gel like consistency of the softened pork skin and no other element of the pork. I have never read an...
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Sai Krok Isaan ไส้กรอก อีสาน (Isaan-style sausage)

Posted by Kroocrew on Sunday, March 13, 2011,




This is another local Isaan (NE Thailand) variety of sausage. If you have sausage casing you can of course make this in conventional sausage form, however you can also  form the  meat into patties the size of small hamburgers.




Ingredients:

The Sausage:
  • 450 gm (1 lb) minced pork
  • ¼ cup minced garlic
  • ½ cup steamed sticky rice
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp MSG (optional)
  • ¼ cup lime juice
  • 2 Tbsp fish sauce
The accompaniments:
  • ¼ cup freshly roasted peanuts
  • ¼ cup ginger, sliced very thinly
  • ¼ cup shal...

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Kumquat Sauce 金橘醬

Posted by Kroocrew on Friday, March 11, 2011, In : Taiwan 




There are a number of varieties of this Chinese origin fruit. Kumquats are a small fruit of the citrus family and all tend to be quite sour to bitter in taste. Many people simply grow the kumquat for its striking orange fruit and dark green foliage. It can be bonsai or pot grown and in Vietnam is generally displayed at Lunar New year for good luck and abundance.
In Taiwan a sauce is made from the fruit and  is best served with fatty meats: duck, goose, pork, lamb or mutton but will also go w...
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Barbecued Chicken Livers

Posted by Kroocrew on Saturday, March 5, 2011, In : Thailand 



Liver skewers are a natural partner with pork skewers, chicken giblet skewers and chicken skin skewers. They can all be marinaded with the same mix.




Ingredients:
  • 1 ½ teaspoons black peppercorns
  • 1 tablespoon finely chopped cilantro roots (subst. stems)
  • 6 Thai garlic cloves or equivalent qty
  • 1 pinch (generous)  of asafoetida
  • 1 tsp sugar
  • ½  teaspoon kosher or sea salt
  • 450 gm (1 lb) chicken livers, trimmed
  • 1 ½ tablespoons fish sauce
  • 1 ½ tablespoons soy sauce
Method:
  1. In a mortar, coarsely crush the pepp...

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Avocado Juice

Posted by Kroocrew on Friday, March 4, 2011, In : Myanmar 






Ingredients:
  • 1 avocado
  • 1 cup fresh milk
  • 1/2 cup plain yogurt
Method:
  1. Extract the avocado pulp and place in blender.
  2. Add fresh milk and yogurt into the blender and blend it
  3. This can be sweetened with sugar or seasoned with Nuoc Mam and ground black pepper

and while looking for an image of Avocado juice this jumped out at me:


 
Truite Fumee sur Lit d'Avocat Pimente

  • 2 avocats / 2 avocados
  • 1 citron / 1 lemon
  • 4 tranches de truite fumée / 4 slices of smoked trout
  • 20 cl de crème fraîche épaisse ...

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Ketjap Manis (Kecap Manis)

Posted by Kroocrew on Thursday, March 3, 2011, In : Indonesia 




This is a common sauce of Indonesia based on soy sauce but very syrup like and extremely sweet being fortified by the addition of generous amounts of palm sugar and spices. It is generally used as an ingredient. It's use now extends through much of SE Asia and is popular in the Netherlands.
The formulation given is for a taste approximation rather than an accurate ingredient replication. The sweetening agents for this preparation are brown sugar and molasses rather than the traditional Palm S...
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Nasi Kerabu (Fragrant Herbal Rice)

Posted by Kroocrew on Monday, February 28, 2011, In : Malaysian (Malay) 




This dish is attributed to the cooks of Kelantan in  Malaysia. The blue nuance is attributed to the Nyonya and their experimentation with most things culinary.

Ingredients
  • 6 - 8 cups cooked rice . Cooked in the blue extract of the **Clitoria ternatea dried flowers. This produces the classic blue rice of this dish.
Kerabu :
  • 3 medium fish (traditionally mackerel), grilled and flaked
  • 8 shallots
  • 2.5 cm (1 in) ginger
  • 250g (say 8 ¾ oz) grated coconut to make *kerisik. (toasted coconut)
  • 1/4 teaspoon white...

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Neua Yang Nam Tok เนื้อย่างน้ำตก (Waterfall Beef Salad)

Posted by Kroocrew on Thursday, February 3, 2011, In : Thailand 





Ingredients:
  • 500 gm (~1lb) beef steak, thick cut.
  • 80 ml (1/3 cup) fish sauce - nam pla
  • 80 ml (1/3 cup) lime juice
  • 2-3 tablespoons chopped shallots
  • 2-3 tablespoons chopped coriander, including the roots
  • 2-3 tablespoons chopped mint leaves
  • 2 tablespoons ground, roasted sticky rice powder
  • 1 tablespoon freshly roasted sesame seeds
  • 1-3 teaspoons freshly ground dried red chillies.
Marinade
  • 1 Tbsp fish sauce - nam pla
  • 4 tsp tamarind "juice"
  • 1 Tbsp lime juice
  • 1 Tbsp chopped Thai chillies 

Method:
  1. Mix the ...

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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...

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Braised Chinese Trotters 冬菇猪蹄

Posted by Kroocrew on Saturday, January 15, 2011, In : China 


All Rights Reserved. © Used with kind permission of camemberu.com




Ingredients (general):
  • Pigs Trotters, 1 Kg (~2 lb 4 oz) (conveniently halved if possible)
  • Bean Curd Skin also known as Soybean thread, 2 (available in Asian groceries from a variety of sources inc Chinese and Japanese) or you can make your own if you really want a traditional food preparation half-day
  • Dried shiitake mushrooms, 60 - 120 gm (2-4 oz) (Dried shiitake mushrooms widely available)
  • Garlic, 6 cloves
  • Ginger, 60 gm (2 oz)
  • Lime...

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Burmese Dressing

Posted by Kroocrew on Saturday, January 8, 2011, In : Myanmar 


Assortment of oils and mixes for various Burmese Dressings




Ingredients:
  • 3 Tbsp . peanut oil,
  • 3 Tbsp. fish sauce,
  • 4 Tbsp. rice vinegar (or lime juice),
  • 1 Tbsp. sugar,
  • 1/2 tsp diced red chillies.

Method:
  1. Mix together and serve in a small bowl

Maybe made and stored for no longer than 1 week refrigerated.

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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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Lao Salad Dressing (Nam Chim Lao Pak)

Posted by Vincent Fischer-Zernin on Monday, December 27, 2010, In : Laos 





Ingredients:
  • Egg, hard boiled
  • Pork & garlic - minced
  • Fermented fish (pa daek)
  • Lime juice
  • Fish sauce & sugar
  • Fresh herbs

Optional : "olive oil & vinegar is my addition to this otherwise ingenuous Lao dressing"  VFZ.

Method:
  1. Keep egg-whites for decoration. Mix egg yolks with fish sauce and sugar and work into a firm mass.
  2. ‘Fry & Simmer’ the minced pork with fermented fish.
  3. When nearly done, add egg mix and fry a little longer.
  4. Remove from pan, let cool down or refrigerate overnight. I like salad dressi...

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Nikuman (肉まん)Steamed Meat Buns

Posted by Kroocrew on Sunday, December 26, 2010, In : Japan 





Ingredients:
Dough
  • 250g (~½ lb) All-Purpose Flour
  • 1 tsp Instant Yeast
  • 5g (~1/5 oz) Baking Powder
  • ½ Tbsp Sugar
  • A pinch of Salt
  • 1 Tbsp dark Sesame Oil
  • 130ml ( ~½ cup plus) tepid  Dashi Stock

Filling
  • 150g (~1/3 lb) sliced lean pork meat
  • 1/2 tsp Salt
  • Pepper
  • 1 tsp Sugar
  • 1 tsp Soy Sauce
  • 1 tsp Oyster Sauce
  • Pinch Five-Spice Powder or
  • 1 tbsp Potato flour
  • 1 tsp Dark Sesame Oil
  • 100g (3½ oz) Cabbage
  • 40g (~1½ oz) Green Onion
  • 1 tbsp Chopped Ginger
  • 2 Dried Shiitake Mushrooms
  • 5g Dried Shrimp (1/5 oz) or 50 gm (~2...

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Nam Jim Kao Man Kai (Yellow Bean Sauce)

Posted by Kroocrew on Tuesday, December 21, 2010, In : Thailand 


Kao Man Kai or Chicken on Rice is a very popular street stall food throughout Thailand. It is served with a bowl of clear chicken soup from the stock made from the boiled chicken cooked with squash. A small dish of the yellow bean sauce is always served with this dish. You can either dip the chicken into the sauce or just pour the sauce over the top of the sliced chicken.




Ingredients:
  • 1 tablespoon yellow bean sauce
  • 1 Tablespoon rice wine vinegar     
  • 1-2 Thai chillie, sliced
  • 1 teaspoon    sugar  ...

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Yad Sai Puak Lukchin Muu ยัดไส้ผักลูกชิ้นหมู (Vegetable Stuffed Pork Balls)

Posted by Kroocrew on Tuesday, December 21, 2010, In : Thailand 





Ingredients :
  • 100 gms Pork belly Mince
  • 10 gms Garlic chives
  • 15 gms Khye Chiam (pickled Mustard Greens. Rinse in water to remove excess salt.)
  • 25 gms finely diced Carrot
  • 30 gms finely diced Onion
  • 1 Tablespoon Fish Sauce
  • 1 Tablespoon Light Soy Sauce
  • 1/4 Teaspoon White Pepper
  • Panko (Japanese breadcrumbs)
  • Oil for deep frying
Method:
  1. In a bowl mix well the fish  and soy sauces pepper and pork mince. Leave it stand for 15 minutes
  2. Take a piece of the the mix pork mince, ~ 25gms. Make a flat pattie and spoon th...

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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...

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Tirk Khngay ទឹកខ្ញី (Ginger Dipping Sauce)

Posted by Kroocrew on Tuesday, December 14, 2010, In : Cambodia 




A ginger dipping sauce for grilled, fried fish or boiled meats.



Ingredients :
  • 60 ml (¼ Cup) fresh limejuice. (Approximate 2 lime)
  • 60 ml (¼ Cup) hot water.
  • 60 ml (¼ Cup) sugar.
  • 60 ml (¼ Cup) fish sauce.
  • 80 ml (1/3 Cup) fresh ginger. Grated.
  • 2 Gloves fresh garlic. Minced.
  • 3 hot chillies. Chopped. (optional)
Method:
  1. Mix all ingredients together in a bowl.

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Spicy Eggplant Salad (Yam Makeua Yao)

Posted by Kroocrew on Monday, December 13, 2010, In : Laos 



This Lao dish has been popularised by Thai cooks. It is a most commonly eaten dish in Isaan and follows a similar Vietnamese recipe.




Ingredients:
  • charcoal and some wood chips or twigs
  • 4 Asian eggplants
  • 4 jalapeno or banana chillies
  • 10-15 Thai chillies (bird's eye chillies), finely chopped
  • Juice of 2 limes, (to taste)
  • 2-3 Tbs. fish sauce, (to taste)
  • 2-3 tsp. sugar, (to taste)
  • 2 shallots, thinly sliced
  • 1/4 lb. small fresh shrimp, shelled
  • 1 hard-boiled egg, cut into small wedges (6-8 pieces)
  • A small han...

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Moo goo gai pan 蘑菇雞片

Posted by Kroocrew on Thursday, December 9, 2010, In : China 





Ingredients:
  • 1 large chicken breast (300g), sliced
  • 1 Tbsp cornflour (cornstarch)
  • 1 medium egg white (beaten)
  • 1 cup of cooking oil
  • about 450g (1 lb)fresh mushroom, sliced
  • 1 onion, around 150g (5 oz), sliced
  • 2 small cloves of garlic, chopped
  • 4 stalks of spring onion (scallion), sliced
  • 2 Tbsp cooking wine (Shao Hsing or a dry sherry)
  • 1/2 cup of water or chicken stock or boullion , mix with 1 tbsp of cornflour (cornstarch)
  • about 2 tbsp oyster sauce
  • pinch of ground pepper
  • Salt as needed
Method:
  1. Mix chicken wit...

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Pos Weng Chrouk Char Manor ពោះវៀនជ្រូកឆាម្នាស់ (Stir-fried Pork Intestine with Pineapple)

Posted by Kroocrew on Thursday, December 9, 2010,




Ingredients :
  • 250 gm (½ lb) Cleaned pork small intestine
  • 2 Tablespoons salt
  • 2 Tablespoons baking soda
  • 1 litre (4 Cups) water
  • 2 Tablespoons vegetable oil
  • 3 Cloves garlic, minced
  • 1 Yellow onion,sliced
  • 1 Tablespoon soy sauce
  • 1 Tablespoon fish sauce
  • 1 Tablespoon sugar
  • ¼ Teaspoon black pepper
  • 1 Fresh pineapple, shelled and cut to small chunks, or 1 large can pineapple pieces.
  • 2 Stalks green onion, chopped
  • 1 handful chopped fresh cilantro
Method:
  1. Cut pork small intestine to bite sizes, then turning it inside o...

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Pork Mince Omelette ไข่เจียวหมูสับ (Kai Jieow Mu Sup)

Posted by Kroocrew on Monday, December 6, 2010, In : Thailand 





Ingredients: 
  • 3 Large Eggs
  • 75 gms ( 2½ oz) Pork Mince
  • 2 Tablespoons Light Soy Sauce
  • 1 Tablespoon Fish Sauce
  • 1/2 Teaspoon Sugar
  • 10 gms (1/3 oz) Coriander Leaves
  • 10 gms (1/3 oz) Spring Onion (say 1 green onion)
  • 2 Big Red Chillies
  • 100 ml (½ cup) Oil
  • 1/2 Teaspoon White Pepper

Method:
  1. Chop the coriander, spring onion and chillies.
  2. Whip the eggs in a mixing bowl.
  3. Add the pork mince, light soy sauce, fish sauce, sugar, spring onion, coriander, and pepper. Mix thoroughly.
  4. Put oil into frying pan and preheat th...

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Klour Kling คั่วกลิ้ง

Posted by Kroocrew on Saturday, December 4, 2010, In : Thailand 







Ingredients:
  • 220 gm (½ lb) finely minced pork.
  • Red Curry Paste. 2 ½ Tbsp
  • Kapi 2/3 Tbsp.
  • Kaffir lime leaves, 4-5.
  • Granulated sugar
  • Fish sauce.
Method:
  1. Finely slice the Lime Leaves and set aside.
  2. Stir-fry the meat on high heat with frequent mixing. Need to drive out moisture so as to obtain a roasted flavour rather than a steamed flavour.
  3. Add the chillie paste and Kapi.
  4. Stir continuously on the high heat.
  5. Add  fish sauce and a half Tbsp of sugar. Mix and taste and adjust the Fish-sauce or Sugar as pr...

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Saich Ko Char Spee Khieu (Beef with Chinese Broccoli)

Posted by Krooclub on Wednesday, December 1, 2010, In : Cambodia 




Chinese dishes such as this are very popular in Cmbodia. They are quick to prepare and nourishing. Khmer dishes are very intensive on preparation and delectable. The convenience for the food preparer plus the large immigrant Chinese population has certainly well rooted many Chinese style food preps.



Ingredients
  • 225 gm (½ lb.) Lean beef, thinly sliced
  • 450 gm (1 lb.) Chinese broccoli. Separate the stems and leaves, chopped
  • 2 Cloves garlic, minced
  • 1 Yellow onion, sliced
  • 2 Tablespoons cooking oil
  • 1 T...

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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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Pork with Coconut Milk and Pineapple សម្លខ្ទីស (Samlor Khtis)

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





Ingredients
  • 600 g (1 lb 5 oz) pork
  • 4 Tbsp. Khmer curry paste
  • 4 Tbsp. cooking oil
  • 300 ml (1 1/4 cups) coconut milk
  • 1 small pineapple
  • 4 round eggplants or 1 long eggplant
  • 1 Tbsp. tamarind pulp
  • 1 small bunch Thai basil (Horapha)
  • 3 Tbsp. fish sauce
Method
  1. Cut the pork into large cubes. Peel and quarter the pineapple,  cut the flesh into 5 mm thick slices. Cut the eggplant into large sticks.
  2. Bring the tamarind pulp to a boil with a little water and strain it, collecting the juice. Remove the basil leaves f...

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Thit Bo Kho (Grilled Beef Jerky)

Posted by Kroocrew on Saturday, November 27, 2010, In : Vietnam 


All Rights Reserved © Used with kind permission of Giang Hồ Thị Hoàng



Ingredients:   
  • 450 gm (1 lb) lean bottom round or sirloin, in one piece 15 cm (6 in) in diameter
  • 2 stalks fresh lemon grass 
  • 2 small red chile peppers,
  • 2½ tablespoons sugar 
  • 1 tablespoon fish sauce
  • 3 tablespoons light soy sauce

Method:  
  1. Cut the beef across the grain onto very thin 7.5cm by 7.5 cm (3 by 3 in) slices.
  2. Cut lemongrass into thin slices and finely chop.
  3. Combine the chillies and sugar in a mortar and pestle a...

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Lao Peanut Dipping Sauce

Posted by Kroocrew on Sunday, November 21, 2010, In : Laos 




This is an imported recipe from Vietnam.




Ingredients
  • 120 ml (1/2 cup) Sugar
  • 1 tsp Salt
  • 1 Tbsp Fish sauce
  • 1 clove Garlic
  • 60 ml (1/4 cup) Peanut butter
  • 1 1/2 Tbsp Lime juice
  • 1 Chillie (or dried crushed chillies) (optional)
  • 3/4 cup Roasted peanuts   

Method
  1. In a medium pot caramelize the sugar on medium heat until golden brown
  2. Cautiously add 1 cup hot water (It will boil vigorously)
  3. Boil until the sugar dissolves (cover with a lid for faster results) and let cool 30 minutes
  4. Transfer to a blender and add sal...

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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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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.

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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...
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Red Roast Duck Curry with Lychees. (Kaeng Ped sai Litchees)

Posted by Kroocrew on Tuesday, November 16, 2010, In : Thailand 


© Used with the generous permission of Qing Ling.



Ingredients
  • 1 Chinese roasted duck. (Available freshly cooked daily from many Chinese restaurants )
  • 1 tbsp oil
  • 5 tbsp Thai red curry paste (see recipe)
  • 400ml can coconut milk
  • 300ml chicken stock
  • 200g pea aubergine
  • Bunch of spring onions, sliced
  • 4 cloves garlic. (smashed and diced)
  • 200g fresh lychees, peeled, stoned and quartered
  • 2 tbsp Thai fish sauce (nam pla)
  • Juice of 1/2 lime
  • 1 tsp palm or coconut palm sugar
  • Handful fresh Horapa basil leaves
  • 6 tbsp ch...

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Bún Thịt Nướng (Vietnamese Grilled Pork with Vermicelli)

Posted by Kroocrew on Thursday, October 28, 2010, In : Vietnam 





Ingredients:
  • 1.5 lb pork butt or shoulder , sliced 3 mm (~1/4 in) You can ask your butcher to do this or by chilling the meat until just beginning to freeze and with a sharp knife this is quite easy to do.
  • 1/4 cup minced Lemongrass (xa bam).
  • 1 14oz. package of vermicelli
  • 1/4 cup sugar
  • 2 Tbsp fish sauce
  • 1 Tbsp ground pepper
  • 2-3 cloves garlic, minced. (use more according to taste)
  • 2-3 shallots, minced.
  • Mint (rau thom), Perilla (tia to), beansprouts (gia)
  • Cucumber, diced matchstick size
  • Lettuce, thinly c...

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Laap Leut Ped (A memorable dish of raw duck's blood and grilled duck meat)

Posted by Kroocrew on Friday, October 22, 2010, In : Laos 


© All Rights Reserved. Used with the kind permission of Fabries.

This was a wonderful special duck dish served for special occasions throughout Laos and North East Thailand. It is now no longer being prepared because of health risks associated with bird-flu. It may never be redeemed. I was lucky enough to enjoy this dish about 5 times and each time relished it greatly.




Ingredients:
  • Live duck
  • Fish sauce
  • sesame seeds
  • peanuts crushed
  • coriander
  • mint
  • lime
  • crispy shallots
  • pepper

Method:
  1. The duck is sacrificed...

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Hot Chinese Mustard 芥末辣中

Posted by Kroocrew on Monday, October 18, 2010, In : China 





Ingredients:
  • 4 tablespoons Chinese dry mustard
  • 2 tablespoons Water
  • 2 tablespoons Rice vinegar
  • 4 tablespoons Pickled ginger liquid
  • 1 Lemon, juiced
  • Pinch turmeric
  • 1 tablespoon Sugar
  • 1 Egg yolk*
  • 1 tablespoon Chile oil
  • 1 tablespoon Sesame oil
  • 1 cup Peanut oil
Method:
  1. In a bowl, combine all the ingredients except the oil. Stir until well blended.
  2. Slowly whisk in the peanut oil until emulsified. Refrigerate, covered until needed.
*Please note that there is a slight risk of salmonella poisoning using raw or und...
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Braised Pig's Tongue with Spicy Vinaigrette dressing. (ลิ้นหมูซอสเผ็ดเปรี้ยว)

Posted by Kroocrew on Monday, October 11, 2010, In : Thailand 


Today I walked down to the "shop" at the entrance to the Soi. The shop is a typical "Ma & Pop shop" with what appears to be a random collection of essentials and other items both of a food line and general purpose nature. As there are, the cigarettes are hidden from view in a box on a higher shelf out of the view of the sheriffs as are the bottles of lao or distilled rice spirits referred to as whisky when translated by the Thai. (An exceptionally strong brew with alcohol content up to 120o,...
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Khmer Turmeric Chicken Wings (Slap Moan Char La Miet )

Posted by Kroocrew on Friday, October 8, 2010, In : Cambodia 





Ingredients
  • 1 kg (~2lbs) Chicken wings (cut wings at joints)
  • 2 tbsp Cooking oil
  • 4 cloves Garlic (minced)
  • 1/4 cup Lemon grass (minced)
  • 1 tsp Turmeric powder
  • 3 Thai (hot) chillies (minced)
  • 1/2 cup Water
  • 1 tbsp Sugar
  • 1 tbsp Fish sauce
  • 1/2 tsp Salt
  • 4 Green onion, chopped 1 cm (~1/2 in)pieces   
Method
  1. Add cooking oil to a pre-heated wok
  2. Sauté garlic, lemon grass, hot chillie and chicken wings and stir well.
  3. Season with sugar, salt, turmeric, fish sauce and add some water and stir well with the  spatula to mi...

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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...

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Taiwanese Sweet Mayonnaise

Posted by Kroocrew on Thursday, September 23, 2010, In : Taiwan 





An ideal dressing for Taiwan Boat Sandwiches and Open Rice-paper Salad Rolls. Recipes will follow

Ingredients:

  • 2 whole eggs
  • 10g of salt
  • 90g of fine sugar
  • 60g of potato starch
  • 20 ml of rice vinegar
  • Vegetable oil (non specified amount. See Method)
Method:
  1. Add salt, sugar, potato starch and vinegar into a small saucepan and cook it at the lowest gas power. Keep stirring it while cooking and once the mixture begins to turn into a sticky paste turn off the heat.
  2. Whisk the step 1 mixture into the eggs, a lit...

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Pa Loh Gai gap Kai พะโล้ (Chicken and Eggs Stewed In Anise Gravy)

Posted by Kroocrew on Monday, September 13, 2010, In : Thailand 



This is another adopted dish based on the Vietnamese Caramelised Pork & Eggs (Thit Heo Kho Trung) dish.
Pa Loh is  Thai  for Star Anise




Ingredients:
  • 7 eggs ( duck eggs may be used)
  • 500 grams Chicken pieces (wings and legs)
  • 10 pieces dice sized Tofu, fried to inflate (optional item)
  • 4 Tbsp light soy sauce
  • 4 Tbsp fish sauce
  • 1 Tbsp black soy sauce
  • 250 grams (~8 ounces) palm sugar
  • 1 Tbsp salt
  • 3 Star anise ( or may use 5 Spice 2 tsp)
  • 2 pieces Cinnamon, 2 inches long each
  • 1 tsp Cumin
  • 2 Tbsp vegetable oil
  • 1 Tbs...

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Mushroom Sate

Posted by Kroocrew on Thursday, September 2, 2010, In : Vietnam 


Ingredients:
  • 1 clove Garlic, crushed
  • 1 teaspoon Fresh ginger, minced
  • 1 teaspoon Fresh lemon grass, minced
  • 1 tablespoon Fresh coriander, chopped
  • 30 ml Nuoc Mam sauce (o...


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Soy Sauce

Posted by Kroocrew on Thursday, September 2, 2010,


The two flavour enhancing sauces used extensively in Asian cooking would be Soy sauce and Fish Sauce.
Soy sauce originally had a contribution of fermented fish in its formulation. It's flavour is known as umami due to free glutamates and specific receptors on the tongue.

Soy sauce
 
Chinese name
Traditional Chinese
1. 醬油
2. 荳油
3. 豉油
Simplified Chinese
1. 酱油
2. 豆油
3. 豉油



Filipino name
Tagalog
toyo
Japanese name
Kanji
醤油
Hiragana
しょうゆ



Korean name
Hangul
간장



Thai name
Thai
ซีอ...
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Krapao Makeua Yao (Aubergine with Thai Basil)

Posted by Kroocrew on Wednesday, September 1, 2010, In : Thailand 





Ingredients:
  • 1 Tbsp vegetable oil 
  • 1 bunch Thai basil leaves
  • 1 Tbsp sugar 
  • 4 cloves garlic, chopped
  • 2 Tbsp fish sauce
  • 2  eggplants
  • 2  chillies
Method:
  1. Slice the eggplant into easily managed pieces
  2. Smash and chop the garlic. Slice the chillies and remove any stem from the basil leaves.
  3. Heat a pan or wok over high or medium high. Add oil, chillie and garlic. Stir until the garlic turn golden brown.
  4. Add eggplant and stir. Add a cup of water and cover the pan or wok with a lid. Keep the lid close until ...

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Nam Jim Kao Man Kai (Sauce for Kao Man Kai)

Posted by Kroocrew on Wednesday, September 1, 2010, In : Thailand 





Ingredients:
  • 1 tablespoon yellow bean sauce
  • 1 tablespoon vinegar     
  • 1-2 Thai chillie , sliced
  • 1 teaspoonsugar     
  • piece ginger
  • 1 teaspoon dark soy sauce
  • 10 sprigs cilantro, chopped
  • 1 tablespoon chicken soup
Method:     
  1.  Peel a piece of ginger, about 5 cm (2 in) long. Grind the ginger in mortar or blender or julienne the ginger. Slice Thai chili pepper and chop the cilantro. Combine all ingredients.
  2. Serve in a small bowl with Kao Man Kai.
This sauce is served to accompany the famous and delicious d...
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Korean Spicy Rice Noodle Salad

Posted by Kroocrew on Tuesday, August 31, 2010, In : Korea 





Ingredients:
  • 250 gm ½ lb mixed greens
  • 1/2 (Romaine) Lettuce chopped or other
  • 1 cucumber-thinly sliced
  • 1 pack Fresh Rice  Noodle
  • 1 mung bean sprouts
  • 1 carrot-thinly sliced
  • 2 scallions chopped

Sauce
  • 1 tbsp fish sauce
  • 5 tbsp Sriracha Hot Sauce
  • 1 tbsp hot pepper paste (Kochujang paste)
  • 1 tsp sesame seed
  • 2 tsp sesame oil
  • 1 tbsp vinegar
  • 2 tbsp sugar

Method:
  1. Cook the rice stick noodles as instructed. In fact this is really a fast re-hydration step most esily performed by placing the dried noodles into a strainer ...

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Coconut Curry Chicken Noodles (Own-nort Khaukswe)

Posted by Kroocrew on Monday, August 30, 2010, In : Myanmar 



This dish is the meat containing version of Khao Suey and is probably the most popular Khao Suey version.



Ingredients:
  • 1.5 kg (3 ½ lb) chicken
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon salt
  • 8 pints water
  • 500 ml commercial coconut milk and 250 ml thick coconut cream  (or extract 2 lbs grated coconut and separate the light layer from the milk).
  • 2 cups minced onion
  • 1/2 cup minced garlic
  • 5 whole dried chillies
  • 1 cup oil
  • 2/3 cup gram flour
  • 2 tablespoons fish sauce
  • 1 kg (~2 lbs) dry wheat noodles or egg noo...

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Chillie Tomato Preserve.

Posted by Kroocrew on Sunday, August 29, 2010, In : Thailand 





Ingredients:
  • 500g (~1 lb) very ripe tomatoes
  • 4 cloves of garlic, peeled
  • 4 red chillies (personal preference)
  • 2 tsp finely chopped ginger
  • 2 Tbsp fish sauce
  • 300g caster sugar
  • 100ml red wine vinegar
  • Pectin powder (Jam Setta) optional if jam won't set
Method:
  1. Blend the skinned, whole tomatoes in a food processor along with the garlic, chillies, ginger and fish sauce until the mixture reaches a puree consistency. Approx 2 minutes, but may depend on your processor. Don't sieve the puree because the seed fr...

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Aromatic Sweet Soy Sauce (Fu Zhi Jiang You)

Posted by Kroocrew on Sunday, August 29, 2010, In : China 


Fu Zhi



This recipe by Fuchsia Dunlop is a  delightfully aromatic soy sauce and perfect in Shanghainese dishes and red cooked meats. She has cleverly entwined ownership with the naming of the sauce. It can be used as a soy sauce ingredient for dumpling dipping sauces, as a table top condiment and as a general cooking condiment.

Ingredients:

  • 80 ml 1/3 cup dark soy sauce
  • 160 ml 2/3 cup water
  • 6 T brown sugar
  • piece cinnamon stick
  • 1/2 tsp fennel seeds
  • 1 star anise
  • 1/2 tsp Szechuan pepper
  • 1 cm  piece...

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Szechuan Sauce

Posted by Kroocrew on Sunday, August 29, 2010, In : China 


© Uthen Kamsurin has kindly permitted the use of this image.



Ingredients:
  • 5 Small Red Chillie Peppers, (Thai Prik Chee Fah or Phrik Ki Nu are perfect), finely chopped
  • 4 Large Shallots, peeled and chopped
  • 2 Tsp Fresh Ginger, grated
  • 1 Tbsp Garlic , peeled and chopped
  • 1 Tsp Szechuan Peppercorns, roughly ground. The seed centre is redundant and is best to take the skin lining to grind for a smoother no gritty texture sauce
  • 3 Spring Onions (Scallions). White section only, chopped
  • 3 Tbsp Chinese Rice Win...

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Sup No Mai ฃุบหน่อไม้ (Bamboo Shoot Yum)

Posted by Kroocrew on Sunday, August 29, 2010, In : Laos 





Ingredients:
  • 2 tablespoons toasted rice
  • ½ lime
  • 1 teaspoon ground dried chillie
  • 2 green onions, sliced
  • 1 teaspoon fish sauce (You can use a vegetarian fish sauce to keep this a vegetarian dish)
  • ½ bottle bamboo shoots (Please see the notes below on getting the best from the shoots)

Method:
  1. Add sliced green onion, fish sauce, ground dried chili pepper, lime juice and half of ground toasted rice.
  2. Mix well and place on a serving plate. Sprinkle the rest of the ground toasted rice.
  3. Serve as a selection ...

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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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Cambodian Shrimp & Pork with Eggplant (Cha Traop Dot)

Posted by Kroocrew on Tuesday, August 3, 2010, In : Cambodia 


© Photo by Duxyak. This image is used with kind permission.



This dish is extremely popular at least in tourist restaurants in Siem Reap and Phnom Penh. It's origin is China so often seen in Chinese restaurants in China as well.

 
Ingredients

  • 3 large purple eggplant (about 1.75 kg or4 lb.)
  • 1 Tbsp. Peanut oil
  • 5 garlic cloves, minced
  • 3-4 finely chopped chile peppers (or 1 Tablespoon prepared ground
  • chiles)
  • 3/4 lb. pork loin chopped into small pieces
  • 3/4 lb. shrimp, peeled, deveined and chopped
  • 3 Tbsp. f...

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Tieo Mac Prier (Lao Tomato Sauce)

Posted by Kroocrew on Saturday, July 31, 2010, In : Laos 





Ingredients:
  • 2 medium tomatoes or large tomato
  • 3 large shallots
  • 4 cloves garlic
  • 3 sprigs fresh cilantro
  • Fish sauce
  • Salt, sugar

Method:
  1. Cook washed tomatoes, shallots and peeled garlic cloves on a cast iron pan, in an oven or on a charcoal bed,.
  2. Once the ingredients are cooked and have a little char, mash them together in a mortar beginning with cloves of garlic and shallots then tomatoes. They should not be pureed, but pieces should remain present in the mixture.
  3. Add 1 / 2 teaspoon sugar, a tablespoon...

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Nam Jim (Thai Salad Dressing)

Posted by Kroocrew on Saturday, July 31, 2010, In : Thailand 





Nam Jim or Thai salad dressing is once again that great balance of flavours. The lime juice certainly wakens your mouth but the sourness doesn't make you pucker and hurt in the tonsils, the other ingredients of the palm sugar  and fish sauce softens the potential. At the same time there isn't a tameness to the dressing as the chillie kicks in rather quickly which stimulates chewing to minimise the heat. The garlic, shallot and coriander all add extra dimensions of flavour and the final comb...
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Chillie Hot Sauce {Huy Fong style} ซอสพริกไฮฟง

Posted by Kroocrew on Tuesday, July 20, 2010, In : Thailand 



This chilli sauce is not a Sriracha style but more closely related to the Huy Fong Sauce even though Huy Fong implies or more accurately states that it is Sriracha Sauce! All confusing stuff. 

The real difference being in that Sriracha Sauce doesn't have any tomato ketchup at all. This sauce is the kind that is most commonly referred to as Thai Hot Chillie Sauce in western countries. But not so in Thailand where the default Chillie Sauce is the Sriracha Sauce. A recipe to follow. Sriracha is ...

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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.

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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...
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Thai Style Twice Cooked Duck Curry

Posted by Kroocrew on Tuesday, July 6, 2010, In : Thailand 





Ingredients

Paste
  • 5 long Red chillies (Phrik Chi Fah)
  • 5 Thai pink shallots
  • 6 Cloves Garlic
  • 2.5 cm (1 in) galangal chopped
  • 2 Lemongrass stems chopped
  • 3 Coriander roots washed and chopped
  • 1 tablespoon black peppercorn
  • 1 tablespoon coriander seed roasted
  • 1 teaspoon cumin seed roasted
  • ½ teaspoon fennel seed roasted
  • 1 Blade mace roasted
  • 250 ml Coconut cream
  • 100 ml (3 1/3 oz) Fish sauce
  • 100 g (3 1/3 oz) Palm Sugar

Garnish
  • 4 medium Potatoes
  • ½ cup Thai pink shallot fried crisp
  • 4 Cloves Garlic sliced and fried
  • 4 long...

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Tempura Dipping Sauce (天ぷらつゆ)

Posted by Kroocrew on Saturday, July 3, 2010, In : Japan 


© Used with kind permission.



Ingredients:
  • 240 ml (1 cup) water
  • 1 tablespoon dashi granules
  • 60 ml (1/4 cup) mirin ( a low alcohol sake based high sugar ingredient)
  • 2 tablespoons soy sauce
Method:
  1. In a small saucepan, bring water to a boil. Stir in dashi, and cook for 2 minutes.
  2. Remove from heat, and stir in mirin and soy sauce.
 

Note:
Two ingredients, dashi and mirin, may be available at Asian-food stores (in the seasonings section) and some large grocery stores with a reasonable Asian-food selectio...
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Coconut-Caramel Sauce (ซอสมะพร้าวขนมหวาน)

Posted by Kroocrew on Saturday, June 26, 2010, In : Thailand 






Ingredients:

  • 120 ml (1/2 cup) palm sugar or regular granulated white sugar
  • 240 ml (1 cup) un-sweetened coconut milk
  • 60 ml (!/4 cup) of coconut cream.
 
Method:
  1. Combine the palm sugar and coconut milk in a large heavy based saucepan, 2 litre size (2 quart).
  2. Bring to a boil over medium heat, whisking to dissolve the sugar.
  3. Briskly simmer the mixture until thick and the boiling characteristic changes.
  4. You will notice that it alters from a boiling gravel appearance to more of a regular liquid.
  5. Reduce th...

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Butterscotch Sauce

Posted by Kroocrew on Friday, June 25, 2010,





Ingredients:
  • 4 tablespoons unsalted butter
  • 240 ml (1 cup) of tightly packed dark brown sugar
  • 180 ml (¾ cup)  whipping cream
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt
Method:
  1. In a heavy bottomed stainless steel 2 litre (2 quart) saucepan, melt butter over low to medium heat. Just before butter is melted, add all dark brown sugar at once and stir with wooden spoon until sugar is uniformly wet.
  2. Stir infrequently until mixture goes from looking grainy to molten lava. Make sure to get into the corne...

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Caramel Sauce (ซอสคาราเมล)

Posted by Kroocrew on Friday, June 25, 2010, In : Thailand 







Ingredients:

  • 1 cup of sugar
  • ½ cup water
  • 6 Tbsp butter
  • 1/2 cup whipping cream
Method:
  1. Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. The large size is important to prevent accidental boiling over. The heat of molten sugar is much higher than boiling water and the burns more likely to be severe.
  2. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring.
  3. When the sugar crystals have melted and t...

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Khanom Giap (Thai Steamed Dumplings)

Posted by Kroocrew on Friday, June 18, 2010, In : Thailand 


Ingredients:

For the wrappers:
  • 30 circular Wonton wrappers, each about 9 cm (3 ½ in) diameter. Available frozen in Asian groceries. Gyoza wrappers or won ton wrappers are easy to work with.

For the filling:
  • 240 ml (1 cup) raw ground pork
  • 240 ml (1 cup) raw shrimp, peeled, cleaned and finely chopped
  • 3 sprigs coriander (cilantro) roots
  • 3 cloves fresh garlic, smashed and chop-minced
  • 10 peppercorns
  • 1 onion, finely chopped
  • 6 water chestnuts, finely chopped
  • 1 tablespoon tapioca starch (may substitute cor...

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Pork and Chive Dumplings with Dried Shrimp 韭菜餃子,豬肉和蝦的幹

Posted by Kroocrew on Wednesday, June 2, 2010, In : China 





Ingredients:

For dough
  • 2 cups  flour
  • 3/4 teaspoon salt

For filling
  • 2 teaspoons dried shrimp
  • 2 teaspoons Chinese rice wine, such as Shaoxing,
  • 180 gm (6 oz) cabbag , chopped
  • 1/2 teaspoon kosher salt
  • 500 gm (~1 lb) ground pork
  • 120 ml (1/2 cup) ie:1 bunch  chives, finely chopped
  • 2 scallions (green parts only), thinly sliced.
  • 4 cloves garlic, smashed and chopped
  • 1/2 teaspoon fresh ginger, finely grated or ground
  • 45 ml (3 tablespoons) light soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sugar
  • 1/2 teaspoon dar...

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Sizzling Tofu in Oyster Sauce 鐵板豆腐,蠔油

Posted by Kroocrew on Tuesday, June 1, 2010, In : China 





One of the several ways to cook tofu is with oyster sauce. best on a sizzle plate.

The other important ingredient in this recipe is oyster sauce. There are very many commercial vegetarian Oyster Sauce product on the market both online and in store. This will be one of the very few times that I would recommend a Google search for "Vegetarian Oyster Sauce". As mentioned there are many and I honestly wouldn't be able to summarise these or make a recommendation from the choies. There are variati...
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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...

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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

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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

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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...
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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...

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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.




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Chinese Dipping Sauces

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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...

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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...

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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...

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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...

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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...

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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.




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Chinese Dipping Sauces

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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 ...

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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.




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Chinese Dipping Sauces

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Asian Bean Pastes and Sauces

Posted by Kroocrew on Sunday, May 9, 2010,

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Bean paste, or bean sauce, varies in color, texture, and composition and is a popular ingredient in many dishes in Asian cuisines. Some varieties of bean paste include miso, red bean paste, yellow bean paste, brown bean paste, and black bean paste. Most but not all bean paste or sauce products use one or more of these products as a base.


Miso

Miso (pronounced MEE-soh) is a dense bean paste made from soybeans and a grain such as barley or rice, fermented with yeast mold. This mixture is combine...
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Korroke Sauces

Posted by Kroocrew on Tuesday, April 27, 2010, In : Japan 





Sauces for Japanese Korroke include:

Tonkatsu Sauce
Kewpie Mayonnaise available in many supermarkets and Asian grocery stores
Sauce Tartare
Thousand Island Dressing


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Fermented Pastes and Matured Sauces.

Posted by Kroocrew on Monday, April 26, 2010,


© image  permission pending

There is a greater similarity rather than a difference between Asian and other cuisines.. The language is different and attention to detail is a little different.

Many  cuisines use matured products of dairy origin and the hundreds of cheeses with a huge spectrum of flavour due to a group of chemicals being the various butyric acids is not something that has traditionally evolved in Asian Cuisine. The Asian cooks have however developed fermented and matured product...
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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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Tartare Sauce

Posted by Kroocrew on Friday, February 12, 2010, In : Japan 
Tartare Sauce is not an Asian sauce as far as I know. I presume that it's European and possibly French? It is an excellent sauce accompaniment for tempura and other fried seafood or not dishes. It's referred to noticeably in Japanese recipes



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Ingredients: 

  • 2 egg yolks, at room temperature
  • 1 tbs fresh lemon juice
  • 185ml (3/4 cup) light olive oil
  • 2 tbs sour cream
  • 1 tbs finely chopped gherkins
  • 2 tsp finely grated brown onion
  • 2 tsp finely chopped capers
  • 2 tsp finely chopped fresh continental parsley
  • 1 ts...

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Yum Moo Yor ยำหมูยอ (Spicy Vietnamese Sausage Salad)

Posted by Kroocrew on Sunday, February 7, 2010, In : Thailand 




Ingredients:

  • 480 ml (2 cups) Vietnamese sausage (Moo Yor)
  • 45 ml (3 Tbsp) sliced Red-onion
  • 5 red chillies, lightly pounded
  • 40 ml (~2 ½  Tbsp) lime juice
  • 30 ml (2 Tbsp) rice whisky
  • 1 tsp rice wine vinegar
  • 1 ½  Tbsp fish sauce
  • 1  tsp. sugar
  • 4 pieces sliced regular tomato or 4 cherry tomatoes quartered
  • 2 scallions, cut into 5 cm (2 in) pieces
  • 2 Chinese, celeries, cut into 5 cm (2 in) pieces
  • Lettuce
  • Cucumber

Method:

  1. Slice Vietnamese sausage into 2 cm (~¾ in) pieces.
  2. Add onion, ground chillie, fish sauce, lime ...

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Dipping Sauces for Dumplings 浸漬醬的餃子

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

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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...
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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.




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La Jiao Jiang 辣椒醬 (Soy and Oil Spicy Sauce)

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






Ingredients:


  • 50 g (~2 oz) fresh cayenne chilli peppers, chopped finely
  • 25 g (~1 oz) garlic, chopped finely
  • 80 ml (1/3 cup) soy sauce
  • 40 ml (1/6 cup) vegetable oil


Method:

  1. Place ingredients in a pot. Bring to a boil and simmer gently with lid on for 20 minutes. Stir occasionally.
  2. When cool, stir and pour into a glass jar.
  3. Stir before each use.

Notes:
Measures are not critical; vary them as you please. Refrigerate for  up to 14 days.


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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...
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Horseradish Sauce

Posted by Kroocrew on Wednesday, January 6, 2010, In : Srilanka 





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Ingredients:
     
1/2 cup cream
1/4 teaspoon salt
3-4 tablespoons grated horseradish.

Method:

Mix together ingredients.

Make this fresh and serve it on the same day.


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Korean Dipping Sauce

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





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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.










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Sambal Kacang (Peanut Sauce)

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




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

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


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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...

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Tonkatsu Sauce (Japanese Korroke serving sauce)

Posted by Kroocrew on Monday, November 23, 2009, In : Japan 



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This is one of the popular accompanying sauces for various Japanese Korroke



Ingredients:

  • 1 teaspoon dry yellow mustard powder
  • 4 teaspoons sake (rice wine) or use dry sherry
  • 1/4 cup ketchup
  • 4 teaspoons rice wine vinegar
  • 4 teaspoons soy sauce
  • 4 teaspoons Worcestershire sauce
  • 4 teaspoons sugar
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon minced garlic

Method:

  1. Combine mustard powder and sake in a medium-sized  bowl.
  2. Whisk until smooth.
  3. Add remaining ingredients and mix well until thor...

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Lechon Sauce (Liver Sauce)

Posted by Kroocrew on Monday, October 19, 2009, In : Phillipines 


 

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Ingredients:

 

150 gm chicken livers
100 gm onions
2 tbsp crushed garlic
1 tbsp of butter
1/4 tsp dried Thyme
160 ml vinegar
160 ml sugar
160 ml breadcrumbs
480 ml water.
60 ml oil


Method:

Dice the onions fairly finely. Place in a pan with the fat and the garlic over low heat.
When the onion/garlic mix is transparent but not caramelised at all, add the livers, thyme, salt and pepper.. Cook gently with stirring.
When the cooking is finished then homogenise the mixture in a blender and check the seasoning. ...

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Vietnamese Fish Sauce table top dressing or dip. (Nuoc Cham)

Posted by Kroocrew on Sunday, September 27, 2009, In : Vietnam 



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The best Nuoc Cham is made from the best ingredients. Vietnamese fish sauce from the Delta region produces the best quality sauces of all the countries that are in production. If using a vinegar based sauce then use a quality Rice Wine Vinegar or a Sugar Palm  Wine Vinegar if available. There is a commentary on Fish Sauce at the end of this recipe.




Ingredients:


There is a true vegetarian option for this sauce. Using a Vegetarian Fish Sauce makes an almost identical flavoured product of high sa...

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Chili Sauce (Sri Lanka)

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





Ingredients:
 
  • 400 ml (14 oz) can Tomato sauce
  • 2.5 cm (1 inch) piece Ginger (crushed)
  • 4 cloves Garlic (crushed)
  • 1 tbs Chili powder (for HOT chili sauce increase upto 2 tbs)
  • 240 ml (1 cup) Sugar
  • 30 ml Vinegar
  • Salt to taste


Method:
  1. Mix all ingredients, stir and boil for 5-10 minutes.


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Thai Spicy Fruit Salad (Tampolomai) หรือคุณหมายถึง

Posted by Kroocrew on Monday, September 14, 2009, In : Thailand 




This is another of the many somtams of Thailand which is believed to have originated in Laos. Most western people think of the somtam as being a green papaya salad but this is really only a type. Somtam refers to the style of preparation and to the dressing used for the salads. So Tampolamai is a specific somtam and truly a fruit salad with a difference. There is no added oil but it has elements of savoury, sweet , sour and spicy.

The edges between desert fruits and savoury fruits are quite bl...
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