Sauces

   
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Wasabi Dipping Sauce
Peanut Dipping Sauce      Satay Sauce   Vegan Satay Bowl
Korean Fried Chicken Sauce
Peach Sweet & Sour Sauce

Sauces on My Food Blog.....MANY basic sauces

Dipping Sauce4 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
chopped green onion
Combine all the ingredients. For best results, prepare ahead of time to allow the flavors to blend. Store in a sealed container in the refrigerator until ready to use. (Use within 3 to 4 days). Serve with potstickers.

Dipping Sauce Ginger1/2 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
In a small bowl, combine the soy sauce, red wine vinegar and minced ginger. Set aside.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 is melted again (it will harden temporarily after the soy sauce mixture is added).Remove from the heat, pour into a serving dish and garnish with the chopped spring onions. Serve with potstickers, gyoza or other Chinese dumplings

Nuoc Cham (Vietnames Dipping Sauce)
1/4 C sugar, 1/2 C warm water, 1/4 C fish sauce (or Soy Sauce), 1/3 C distilled white vinegar 1/2 lemon juiced, 3 cloves garlic minced, 3 Thai chile peppers chopped, 1 green onion thinly sliced
Stir the sugar and warm water together in a bowl until the sugar dissolves completely; add the fish sauce, vinegar, lemon juice, garlic, Thai chile peppers, and green onion to the mixture.

Sesame Dipping Sauce
1/4 cup tamari
2 tsp. sesame oil
2 Tbs. rice vinegar
2 tsp. granulated sugar
Crushed red pepper to taste
Toasted sesame seeds
Combine all ingredients except sesame seeds in a mixing bowl. Let sit for at least 10 minutes. Top with sesame seeds and serve.
Asian Peanut Dipping Sauce1/3 C smooth peanut butter, 1 garlic clove, 2 T fresh lime juice, 2 T soy sauce, 1 t sugar, 1/8 t cayenne, 1/3 cup water, S/P In a blender puree together peanut butter, garlic, lime juice, soy sauce, sugar, cayenne, water, salt and pepper until mixture is smooth. Transfer sauce to a serving bowl. Makes about 1 cup.
Asian Peanut Sauce1 1/2 C heavy cream, 1 C creamy peanut butter - divided use. 2 T chopped fresh cilantro, 2 T chopped green onion, 1 T lime juice, 2 t sugar, 2 t soy sauce, 1 to 3 t sesame oil, 1 t garlic powder, 1 t ground coriander, 1/4 t crushed red pepper or ground cayenne pepper (optional) Place cream, 1/2 cup peanut butter, cilantro, green onion, lime juice, sugar, soy sauce, sesame oil, garlic powder, coriander and crushed red pepper in blender; cover.
Blend until smooth. Add remaining peanut butter; blend until smooth. Serve over pasta or chicken; sprinkle with sesame seeds
Chinese Brown Sauce 3/4 C beef broth, 1 T plus 1 t oyster sauce, 1 t dark soy sauce, 1/2 t granulated sugar, 1 T cornstarch
In a small saucepan, combine all ingredients in order given and bring to a boil over medium-high heat, stirring constantly until thickened. Makes about 1/3 cup(a dash of sherry is good in this)
Chinese Mustard Dipping Sauce 2 t mustard powder, 3 T soy sauce, 2 T cider vinegar,
1 t sesame oil, 1/2 t sugar, Water, for thinning as desired Combine all ingredients in small bowl; let rest for at least an hour to allow flavors to meld. Taste and thin with water, if desired.
1 1/2 to 2 tablespoons Chinese five-spice powder
Teriyaki Sauce 2 T cornstarch, 1/3 C soy sauce, 1/4 C sugar, 1 garlic clove minced, 2 t minced fresh ginger, 1/4 C dry white wine (optional), 2 C beef broth (or 2 1/4 if not using wine)
In a small saucepan, stir together cornstarch, soy sauce, sugar, garlic and ginger. Stir in wine, if desired, and broth. Cook over medium heat, stirring, until thickened. Makes about 2 1/2 cups.
Vietnamese Dipping Sauce 1/2 C carrot grated, 3 T sugar, 2 cloves garlic crushed, 1/2 C water, 1/4 C Asian fish sauce, 1/4 C lime juice,1 T rice vinegar, 1 to 2 serrano chiles, or Thai chiles, seeded and thinly sliced, 1/4 t black pepper Place all ingredients in medium bowl, stir to dissolve sugar. Pour sauce into individual bowls for dipping. Makes about 1 cup
Peanut Sauce 6 T peanut butter, 1/4 C water, 3 T light soy sauce, 6 T dark soy sauce, 6 T tahini (sesame paste), 1/2 C dark sesame oil, 2 T sherry, 4 t rice wine vinegar, 1/4 C honey, 4 cloves garlic minced, 2 t minced fresh ginger, 1-2 T hot pepper oil, 1/2 C hot water
Garnish: (all are optional, depending on your taste)1 carrot, peeled 1/2 firm medium cucumber, peeled, seeded, and julienned 1/2 cup roasted peanuts, coarsely chopped 2 green onions, thinly sliced

Hot Pepper Oil
1/4 cup hot red pepper flakes, 1 cup oil. Combine in a saucepan over medium heat. Bring to boil, and immediately turn off heat. Let cool. Strain in small glass container that can be sealed. Refrigerate. Lasts indefinitely.
Tangerine Marinade
1/3 cup orange juice
2 tablespoons rice wine or dry sherry
1 tablespoon soy sauce
l/2 teaspoon chili garlic sauce
2 teaspoons sugar
l-l/2 teaspoons cornstarch
2-1/2 tablespoons cooking oil
6 small dried red chilies
1 small onion, cut into 1-inch pieces
Orange slices for garnish Soak tangerine peel in warm water to cover until softened, about 15 minutes; drain. Thinly slice tangerine peel. Combine marinade ingredients in a bowl.

Dumpling/Potsticker Seasoning
2 Tbs soy sauce
1 Tbs rice wine (shaohsing)
2 Tbs sesame oil
1.5 tsp minced ginger
1.5 tsp minced garlic

Potsticker Dipping Sauces Dipping Sauce
I1/2 cup soy sauce
3 Tbs Chinese Black vinegar or Worcestershire sauce

Dipping Sauce
1/2 cup soy sauce
2 Tbs Chinese Black vinegar or Worcestershire sauce
1 Tbs chili oil or chili paste with garlic
Variation add 1 Tbs shredded gingerroot or minced garlic to either of the sauces.

One More Universal Sauce
Can be used with dumplings or over steamed vegetables...or even plain rice.
1/4 cup soy sauce
1T rice wine
1T rice wine vinegar
2t sugar
1T minced scallion
1.5T minced garlic
2T sesame oil
2t chili oil or chili paste

Sweet and Sour Sauce
1 cup unsweetened pineapple
1/4 cup cider vinegar
2 1/2 tablespoons soy sauce
1/3 cup brown sugar
2 tablespoons cornstarch
Heat til sauce is clear and thick

Jazzed Hoisin Sauce
2 tablespoons hoisin sauce
2 tablespoons tomato catsup
1 teaspoon rice vinegar
1 teaspoon honey
1 teaspoon black soy sauce
Combine the ingredients in a small bowl and mix well. Refrigerate until ready to serve.

Manchurian Sauce
1/2 cup soy sauce
1/2 cup vegetable stock
1/2 cup green onion -- thinly sliced
1 teaspoon fresh ginger root -- minced
1 teaspoon garlic -- minced
1/2 teaspoon wasabi (or 1/2 tsp minced jalapeno pepper)
In a medium-sized bowl, combine all the ingredients and whisk until well blended. Refrigerate for at least 30 minutes before serving.

Spicy Soy Dipping Sauce
1/4 cup vegetable stock
1/2 cup light soy sauce
1 tablespoon rice wine or dry sherry
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon sugar or honey
1 teaspoon hot oil
Combine the ingredients in a small boil. Stir to dissolve the sugar, then cover and refrigerate until serving.

All Purpose Stir-Fry Sauce
Place a saucepan over high heat until hot.
Add 1/4 cup vegetable oil.
Add 4 teaspoons minced garlic and 2 teaspoons minced fresh ginger and cook, stirring, until fragrant, about 5 seconds.
Add 2/3 cup soy sauce, 1/3 cup Shao Hsing wine or dry sherry, and 2 tablespoons sesame oil and cook for 1 minute.
Add 1 tablespoon cornstarch mixed with 2 tablespoons water and cook, stirring, until sauce boils and thickens. Makes about 1 1/3 cups.

Chinese Salad Dressing
Combine 3/4 cup rice vinegar,
1/3 cup soy sauce,
1/3 cup sugar,
1 tablespoon minced garlic,
1 tablespoon toasted sesame seeds,
2 teaspoons minced cilantro (Chinese parsley),
1 teaspoon Chinese five-spice in a small bowl.
Whisk in 2/3 cup vegetable oil and 3 tablespoons sesame oil. Makes about 2 cups.

Cantonese Crispy Batter Mix
Combine 3/4 cup all-purpose flour, 1 1/4 teaspoons baking powder, and 1 teaspoon sugar in a medium bowl.
Gradually stir in 2/3 cup water. Blend in 2 teaspoons vegetable oil with wire whisk until smooth. Let stand for about 1 1/2 hours before using. Makes about 1 cup. (sub cornstarch for 1/3 of flour for more crisp)

Red-Cooking Sauce
Place a medium saucepan over high heat until hot. Add 2 tablespoons vegetable oil. Add 4 crushed cloves garlic and 6 thin slices fresh ginger and cook, stirring, until fragrant, about 5 seconds. Add 3 cups chicken broth, 1/2 cup soy sauce, 1/3 cup dark soy sauce, 1/4 cup Shao Hsing wine or dry sherry, 2 whole star anise, 1 piece dried tangerine peel or 2 pieces fresh orange peel, and 3 tablespoons sugar. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes, stirring occasionally. Strain liquid and use in braised, stewed, and casserole dishes. Makes about 3 1/2 cups.

Lobster Sauce
Rinse 1/2 cup fermented black beans; drain. Mash beans in a bowl. Place wok over medium heat until hot. Add 1/4 cup vegetable oil. Add 4 teaspoons minced garlic and cook, stirring, until fragrant, about 5 seconds. Add black beans, 1/3 cup Shao Hsing wine or dry sherry, 1/4 cup each chicken broth and dark soy sauce, 2 tablespoons brown sugar4 teaspoons sesame oil and cook for 2 minutes. Add 3 teaspoons cornstarch mixed with 4 teaspoons water and cook, stirring, until sauce boils and thickens. Use in steamed, stir-fried, or braised dishes. Makes about 1 1/3 cups. .

Duc Sauce
Makes 1 quart
This chutney style sauce, made from plums and other fruits combines the sweet taste of fruits with a sour touch of vinegar. 3 large peaches, or 1 l pound, 13 ounce can peaches, drained 9 large plums, or 1 l pound, 14 ounce can plums, drained 1 Cup diced red bell peppers 1 Cup coarsely chopped dried apricots half Cup dark brown sugar (omit if using canned fruit) 3/4 Cup granulated sugar (omit if using canned fruit) 2/3 Cup distilled white vinegar 2 teaspoons minced Candied Ginger or to taste (optional) 1. If using fresh fruit, skin the peaches and plums by plunging them into boiling water for a few seconds. Rinse and peel under cool water. Quarter the plums and divide the peaches into eighths, and discard the pits. There should be about 5 cups of peaches and plums.2. Combine all the ingredients in a large, noncorrosive pot and bring to a boil, stirring several times. Reduce the heat to low. Simmer, uncovered, for 1 half hours, stirring occasionally.3. Press the mixture through a coarse food mill or strainer. Cool and store in an airtight jar in the refrigerator.

Garlic Sauce
2 tablespoons of peanut oil
2 tablespoons of shredded garlic (use a mincer)
a little ginger if you prefer as well
3 tablespoons of oyster sauce
1/2 cup of chicken stock or canned broth
Heat a wok or frying pan over high heat until it is hot. Add the oil and wait until it is smoking, add the garlic and ginger and leave for a minute or so. Then add the oyster sauce and stock simmering for another few minutes. Pour over your favorite fried rice or rice and meat dish.

Plum Sauce
2 1/2 lb Apricots
2 1/2 lb Plum
5 1/2 c Cider vinegar
2 1/2 c ;Water1
1/2 c Sugar, white
2 c Sugar, light brown
1/3 c Karo, light
1/2 c Ginger, fresh; peeled &chopped
2 tb Salt, kosher
1/4 c Mustard seeds; toasted
1 md Onion; quartered
2 Chile serrano; seeded &-diced
5 Garlic clove; minced
1 Cinnamon stick
Roast the peppers to remove skin; quarter lengthwise and devein. Set aside. Combine the apricots, plums, three cups of vinegar and water in a large non-reactive kettle and simmer until soft; about 25 minutes. Remove from heat and set aside.
In another non-reactive kettle, this one very large, combine the remaining vinegar, sugars, and Karo and bring to a boil, stirring. Add the fruit mixture, ginger, salt, mustard seeds, onion, chiles, garlic, cinnamon, and the skinned bell peppers. simmer, covered, for five minutes then simmer uncovered for one hour, stirring every so often. Remove the cinnamon stick.
With a food processor, pulse the mixture for a couple of seconds (this has to be done in batches; process a little longer if you like a less- textured sauce). Return to the kettle and boil gently, stirring, until the sauce has thickened, about 15 minutes (the sauce will thicken some more as it cools).
Ladle into sterilized jars, either half-pint or pint. Process in a boiling water bath for 10 minutes (for half-pint jars) or 15 minutes (for pint jars). Allow to age in the jar for 2 to 4 weeks before using.
Tahini
2 tablespoons sesame seeds
1/2 teaspoon sesame oil
1/4 teaspoon salt
1/4 cup tepid water
Blend sesame seeds in a blender and grind until smooth. Add sesame oil, salt, and then slowly add 1/4 cup of water while blending. Blend until completely smooth. Note: Sesame seeds turn rancid quickly.

Lorbak Sauce
2 tbsp dark soy sauce
2 tbsp castor sugar
1/8 tsp Chinese five spice
1/8 tsp salt
4-5 tbsp water
1/2 tsp corn flour or tapioca flour
1 egg white, lightly beaten
Combine all ingredients in a small saucepot. Bring to a low simmering boil over a gentle heat and cook for 1½–2 minutes. Stir occasionally until sauce turns smooth. Add in egg white and stir with a fork to form fine strands. Set aside to cool then use