asian sauces - 32 recipes

8/19/2019 Asian Sauces - 32 Recipes

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COOKING WITH GALA

ORIENTAL SAUCES

Black Bean Sauce:

1 tablespoon fermented black beans1 cup sugar6 cups rice wine vinegar1 teaspoon minced garlic1 teaspoon minced ginger2 tablespoons hot red pepper flakes1 cup Asian fish sauce

Put the black beans in a small bowl and add water to cover, stir, set aside to soak for 5minutes, drain, then repeat same process twice more. Combine the sugar, vinegar, garlic andginger in a saucepan and cook until reduced to 1 cup. Strain through a fine mesh sieve, addthe black beans, pepper flakes and fish sauce. Taste and adjust.

Calamari dipping sauce:

2 tbsp each sesame oil, soy, fish sauce (nam pla) and minced shallot1 tbsp each honey and rice vinegar1 tsp dry mustard2 minced garlic clovered pepper flakes (to taste)1/4 cup mayonnaise

Combine all ingredients except mayonnaise in processor and blend well, transfer to bowl, stirin mayonnaise, cover and refrigerate (up to 24 hours), whisk before serving.

Chili Orange Oil:

Pare off and mince the unblemished peel of 3 large oranges. Combine with ½ c dried red chiliflakes, 3 tbsp Chinese salted black beans (unwashed), 2 cloves garlic (mashed), 2 c peanutoil, and ¼ c sesame oil in a heavy saucepan. Heat the mixture to 250 degrees over medium-low heat, let bubble for 10 minutes. Remove from stove and cool. Scrape oil and seasoningsinto a glass jar and store at room temperature. Makes about 2 cups.

Chinese Dumpling Dipping Sauces:

Mix together all ingredients. Taste and, if needed, adjust to balance the f lavors. Serve insmall bowls along with the dumplings.

Chinese Dumpling Sauce 1: 1/2 cup soy and 3 Tbs Chinese Black vinegar

Chinese Dumpling Sauce 2: 1/2 cup soy, 3 Tbs Chinese Black vinegar, 1 Tbs chili oil or chilipaste with garlic

Chinese Dumpling Sauce 3: 1/2 cup soy, 3 Tbs Chinese Black vinegar, 1 Tbs shredded gingerroot and or minced garlic

Chinese Dumpling Sauce 4 (Spicy): 1/4 cup soy sauce, 1 Tbs rice wine, 1 Tbs rice winevinegar, 2 tsp sugar, 1 Tbs minced scallion, 1.5 Tbs minced garlic, 2 Tbs sesame oil, and afew drops pepper oil (or more)

Chinese Dumpling Sauce 5 (Classic for potst ickers): 1/2 c soy sauce, 1/4 c rice vinegar, 2tsp sugar, 1 crushed clove garlic, 2 tsp finely minced fresh ginger, 1 finely chopped green

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onion, a few drops hot pepper oil

Chinese Dumpling Sauce 6: 2 tbsp white wine vinegar, 2 tbsp soy sauce, 2 tbsp sesame oil, 2tbsp rice wine, pinch of chopped green onion, 1-2 tsp red chili paste

Garlic Dipping Sauce (for crispy spring rolls):

Combine 4 Tbsp palm vinegar or rice vinegar, 4 tsp soy sauce, 2 tsp minced garlic and 1/4 tspsugar in a small bowl.

Ginger Soy Dipping Sauce:

Mix ¼ c finely peeled and shredded ginger with ¼ c Chinese red vinegar and 2 tbsp soysauce. Let stand at room temperature for 10 minutes or more. Makes about ½ c sauce.

Goma Dare:

Toast ½ c sesame seeds in an ungreased heavy frying pan, turning and stirring, until theseeds are golden and flecked with brown. Transfer seed to a food processor and grind. Slowlyadd 1/3 c soy. Stir in 2 tbsp Mirin and 1 tbsp sugar. Makes 1 cup.

Hoisin Peanut Dipping Sauce:

1 c hoisin sauce2/3 c water¼ cup rice vinegar¼ cup coconut milk (optional)1/3 c pureed yellow onion1 Tbsp ground chili paste1 Tbsp chopped peanuts

Combine all ingredients except chili paste and peanuts in a small saucepan. Bring to a boil andthen reduce heat to low. Simmer for 10-12 minutes until sauce is slightly thickened. Garnishindividual dipping dishes with chili and peanuts. Makes 2.5 cups

Japanese Broth (Dashi):

Make a broth by soaking 5 dried shitake mushrooms in 1 cup of water (20-30 minutes) untilsoft. Add to this the green top from a leek, 1 each coarsely chopped medium-size onion andparsnip, 1 clove garlic, and 1 inch piece of fresh ginger cut into 4-5 slices. Add 5 cups waterand bring to a boil on high heat. Reduce heat and simmer 30 minutes. Strain and reduceremaining liquid to 4 cups. Let cool, and add 1 tbsp soy sauce.

Japanese Dipping Sauce for Savory Scallops or other shellfish:

1/3 cup Japanese soup stock (dashi)2 Tbs. sweet cooking rice wine (mirin)2 Tbs. soy sauce2 Tbs. lemon juice

2 Tbs. flaked dried bonito (katsuo-bushi)1/2 tsp. red pepper mix (shichimi togarashi), or 1 teaspoon chili sauce1/4 tsp. sesame oil

In a small pan, heat dashi, mirin, soy and lemon juice to simmering, add flaked bonito. Removefrom heat and let stand until flakes settle to bottom of pan, strain broth and discard flakes,add red pepper mix and sesame oil.

Japanese Simple Dipping Sauce:

Combine 1.5 c Dashi with 3 tbsp soy sauce, 1.5 tbsp sugar and 1 tbsp Mirin (or sake).

Japanese Tempura Dipping Sauce:

Measure 1/4 cup of mirin, then add soy to make 1/3 cup.


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Korean Dipping Sauce:

Combine, 4 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sugar, 1 tbsp minced green onion, 1crushed garlic clove, 1/2 teaspoon toasted sesame seeds and a of pinch gochu garu(powdered hot red pepper), optional.

Mongolian Marinade:

3 1/2 oz fresh ginger, peeled1 oz fresh garlic2 1/2 oz shallots, peeled1 jalapeno pepper, seeded

1 bunch fresh cilantro1 1/2 c soy sauce1/2 c rice wine vinegar3/4 c sherry vinegar3/4 c mirin1/3 c chicken stock or unsalted bouillon1/3 c sesame oil

Combine first five ingredients in food processor. Blend, adding soy and rice wine vinegar untilchopped fine. Transfer to a large bowl and whisk in remaining ingredients. May be made up to3 days ahead if covered tightly and refrigerated. Makes 1 quart.

Ponzu:

Combine ½ cup soy, ½ c lime juice, 2 tbsp grated ginger, 2 tbsp chopped green onion, 1 tspmustard powder, several dashed of hot pepper oil. Makes 1+ cup.

Satay Peanut Sauce:

Spice paste from marinade1 cup roasted peanuts, finely chopped3 Tbs. cooking oil1 cup water1/4 cup packed brown sugar

3 Tbs. chili sauce2 Tbs. soy sauce or 1/2 teaspoon salt

Place a wok over medium-low heat until hot. Add oil, swirling to coat sides. Add spice pasteand cook, stirring, until fragrant, 6 to 8 minutes. Add water, peanuts, brown sugar, chili garlicsauce, and soy sauce; stir until evenly blended. Bring to a boil. Reduce heat and simmer,stirring frequently, until sauce is slightly thickened, 4 to 5 minutes. Makes about 2 cups.

Satay Spice Paste:

2 stalks lemongrass4 walnut-size shallots3 cloves garlic1 tsp. anise seed1/4 cup water2 Tbs. packed brown sugar1 tsp. ground cumin seed1 tsp. ground coriander1 tsp. turmeric powder1 tsp. galangal powder or 1 tablespoon grated fresh galanga1 Tbs. soy sauce or 1/4 teaspoon salt

Thinly slice bottom 6 inches of lemongrass. Place in a blender with shallots, garlic, anise seed,and water and process until smooth. Pour into a medium bowl, add brown sugar, cumin,coriander, turmeric, galangal, and soy sauce, then mix well.

Soba (buckwheat noodles) Sauce:


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1/2 cup mirin1/2 cup soy sauce2 1/4 cups water1 cup dried bonito flakesBring the mirin to a boil in a saucepan. Add soy sauce, water and bonito flakes and bring toboil again. Reduce heat and simmer for about 2 minutes. Strain, let cool, refrigerate for 1hour.

Sweet and Hot Sauce:

Combine 1 c rice wine vinegar, ½ c water, ½ c sugar, ¼ c brown sugar, 1 tbsp red chiliflakes, 1 tsp salt, and 1 tsp minced garlic in a saucepan. Cook over low heat for 2 minutes todissolve the sugars. Remove to a bowl and cool.

Sweet and Sour Sauce:

1 onion, cut in wide strips and sautéed until tender1 carrot, cut diagonally in thin slices and parboiled until tender1-3 slices pineapple (fresh or canned), cut in cubes75ml (5 tbsp) pineapple juice60ml (4 tbsp) wine vinegar15ml (1 tbsp) sugar15ml (1 tbsp) cooked beet, cut in thin slices (optional, for vibrant color)½ tomato peeled, seeded, skinned and chopped finely

300ml chicken stock1 tbsp corn flour blended with water until smooth

Mix together the pineapple juice, wine vinegar, sugar, beet, tomato and chicken stock. Heatfor approximately 10 minutes, then add the corn flour and lastly mix in the onions, carrots andpineapple. Set aside and reheat when required.

Tangerine Sauce:

Dried tangerine peelHandful of dried Sichuanese chiles ( 1/2 to 1 ounce)2 teaspoons whole Sichuan pepper

1 cup chicken stock1/2 teaspoon salt3 teaspoons sugar1 teaspoon dark soy sauce1 tablespoon rice wine1 teaspoon sesame oil

Combine all ingredients and use for Tangerine Beef or other meat.

Thai Dipping Sauce 1 (for Mango Shrimp Summer Rolls):

3 tablespoons Asian fish sauce such as Thai nam pla3 tablespoons fresh lime juice2 tablespoons water2 1/2 teaspoons packed brown sugar

Stir together until sugar dissolves and place in small bowls

Teriyaki Sauce: Mix 2 tbsp brown sugar, 1 tbsp grated ginger, 1 tbsp crushed garlic and 1tbsp sesame oil thoroughly, then add 1/4 cup each of sake and mirin (or 1/2 cup mirin) and1/3 cup shoyu (soy sauce)

This sauce clings better if it is then cooked to reduce and thicken it and can be brushed ontobeef, chicken, fish or any food that enjoys a sweet glaze (try yams or carrots)

Thai Dipping Sauce 2 (for Shrimp Rice Paper Rolls):


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1/2 cup fresh lime juice1/4 cup sugar3 tablespoons fermented fish sauce (nam pla)1 tablespoon unseasoned rice vinegar1 tablespoon chopped fresh cilantro2 garlic cloves, minced1 teaspoon minced jalapeño chili with seedsWhisk all ingredients in medium bowl until sugar dissolves. Let stand at least 30 minutes. (Canbe made 1 day ahead. Cover; chill.)

Vietnamese dipping sauce 1:

Whisk together 1/2 c fresh lime juice, 1/4 c sugar, 3 tbsp fish sauce (nam pla), 1 tbsp ricevinegar, 1 tbsp chopped fresh cilantro, 2 minced garlic cloves, and 1 tsp minced jalapeño chiliwith seeds, until sugar dissolves. Cover and chill at least 30 minutes. (Can be made 1 dayahead.)

Vietnamese dipping sauce 2:

Place a few ounces of Hoisin Sauce in a bowl with a teaspoon of chili sauce and a tablespoonof crushed peanuts floated on top. Do not mix.

asian sauces - 32 recipes

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