Recipezaar: Sauces,Asian recipes

Splenda Sesame Sauce

Tue, 20 Jan 2009 17:15:49 -0500

A lower-sugar version of the junk food Chinese favorite. -- posted by CowgurWife

Yoshida Type Sauce

Tue, 27 Jan 2009 01:57:17 -0500

This sauce is similar to the Yoshida sauce that can be found at costco and other stores. Note that this is not an exact copy but a very similar taste that can be made with ingredients that can be found in your kitchen and not a laboratory. -- posted by Hello Kitty with cupcakes

Mustard Fruit Chutney

Sat, 31 Jan 2009 01:37:07 -0500

A spicy-sweet chutney, good with poultry. This can be put into sterilized 1/2 pint or pint jars, sealed with lids and rings, and processed in 10-minute water bath. -- posted by mikekey

Mama's Awesome Garlic Mayo!

Sat, 31 Jan 2009 12:56:10 -0500

This is my recipe for our family favourite garlic mayo. It is very simple & can be made in just a few minutes. If you store it in an airtight container in the fridge, it will keep well for at least a week. This mayo goes extremely well with chicken, as a dip for chips & veggies, in sandwiches, mixed into a salad, stuffed vine / grape leaves etc. My family & friends go crazy for this & whenever I make it I have to take them a tub of it! (If you omit the sumac, this also tastes just like the garlic mayo in Bradford's Shimla Restaurant) I have specified a salmonella vaccinated egg - in the UK they come with the red Lion stamp on - as you need to be careful with raw egg. -- posted by Um Safia

Sesame Dipping Sauce

Sat, 31 Jan 2009 19:58:04 -0500

This works well for dipping pot stickers in as well as tossed over udon noodles and fresh vegetables for a quick dinner. -- posted by EmilyStrikesAgain

Chavrie Raita With Grilled Lamb

Tue, 03 Feb 2009 13:56:29 -0500

This is my pick for Valentine's Dinner, the main entree! You may use lamb or chicken. For those who are not familiar with Raita, its a yogurt based sauce or dip popular in Indian cooking. Its traditional used as a cooling agent accompanying spicy Indian food! This is our twist on a classic sauce. -- posted by Corrinne J

Hoisin-Glazed Cornish Hen

Sat, 07 Feb 2009 01:57:55 -0500

Asian influenced flavor. Another recipe from Big Daddy's House on the Food Network. Everything he makes looks SO delicious! I can't wait to try this! On the show, he only prepared one Cornish hen, so adjust your times accordingly for multiple hens. Cooking time includes deep-frying and baking time. -- posted by cali_love

Chinese Black Bean Sauce, Moosewood Style

Sun, 08 Feb 2009 09:59:20 -0500

Placing this here for safekeeping! I have had a wonderful Szechuan Eggplant at a Chinese restaurant in town that I just love, but unfortunately, they stopped making it! They told me they used black bean sauce when making it, but alas, I could not find any locally. So I will be trying this to recreate the dish. I have changed it slightly. A few tablespoons of this sauce paired with meats, seafood, fresh vegetables, or rice, pasta, etc. will create a delicious meal in minutes! -- posted by Sharon123

Beet Raita

Sun, 08 Feb 2009 23:43:31 -0500

Using beet in this recipe makes and unusual but tasty change from the usual cucumber. -- posted by English_Rose

Spinach and Dill Raita

Sun, 08 Feb 2009 23:48:07 -0500

Another way of making raita without cucumber -- posted by English_Rose

Pang Pang Sauce

Mon, 09 Feb 2009 01:30:18 -0500

A Chinese sauce from the cookbook Great Good Food by Julee Rosso. A few tablespoons can be paired with different meats, seafood, vegetables, rice, pasta etc. to create a wonderful meal in minutes! Think stir fry! Remember to use sparingly, you want to bring out the flavor but not overwhelm! -- posted by Sharon123

Kittencal's Chinese Stir Fry Sauce

Mon, 09 Feb 2009 11:59:46 -0500

This is a wonderful stir-fry sauce that I recently developed, if you don't use all the sauce up at one time it may be refrigerated tightly sealed in a glass bottle for another time just make certain to shake it up really well before using as the cornstarch settles to the bottom, I have left the chili sauce as optional if you like some heat then add it it, this is a fairly thick sauce, for a thinner sauce you may reduce the amount of cornstarch slightly --- don't omit the sesame oil it is what makes this sauce, and if you don't have any run out and get some you will never cook Asian again without it! -- posted by KITTENCAL

Ultimate Raita - Tyler Florence

Mon, 09 Feb 2009 15:58:59 -0500

From "Tyler's Ultimate," episode "Ultimate Indian Dinner." -- posted by DrGaellon

Green Coriander Chutney

Mon, 09 Feb 2009 16:01:32 -0500

This is Nigella's recipe and is really delicious. I serve it as a side to Indian meals, or as a dip with poppadoms. I use 5 chilis which gives it a nice kick but does not burn the palate. -- posted by Ferng

Traditional Sambal

Mon, 16 Feb 2009 01:13:56 -0500

I saw this recipe on a PBS show, called Simply Ming, a few years ago and fell in love with it! It's a very spicy condiment that goes very good on burgers, in meat loaf and even in pasta dishes. It takes a little while to prepare and cook this, but it is worth it. ALSO, it is a very, VERY good idea to wear latex type gloves when making it. All the juices really burn your hands and whatever you touch with them (men take extra notice of this!). -- posted by Chef #836067

Easy Sweet and Sour Sauce for Chicken or Pork

Mon, 16 Feb 2009 01:19:32 -0500

There are 104 recipes for sweet and sour sauce on the Zaar, but none like this one. Lightly battered chicken or pork chunks, green pepper, onions, thinly sliced carrots, and pineapple chunks served with the sauce over rice make a complete meal. -- posted by Ice Cool Kitty

Black Bean and Chile Stir-Fry Sauce - OAMC

Fri, 20 Feb 2009 18:11:40 -0500

Skip the high-sodium, low-taste soy sauce and make a big batch of this sauce instead. You can freeze individual servings into plastic baggies or an ice cube tray so that you can use it as needed. From "Can I Freeze It?" by Susie Theodorou. -- posted by Oenophilly

Cilantro, Lemon & Chili Pesto

Wed, 25 Feb 2009 15:53:27 -0500

A tasty pesto incorporating the flavours of cilantro, lemon & chili. Ideal served stirred into freshly cooked pasta, boiled new potatoes or spooned over freshly cooked fish. -- posted by English_Rose

Nif's Naked Asian Dipping Sauce

Thu, 05 Mar 2009 01:25:40 -0500

Why is it naked? Because you can dress it with whatever extra touches you want. Add sliced green onion, fresh garlic or ginger, cilantro, whatever sounds good to you. Feel free to increase the sesame oil or chili oil as well. You can also use this as a stir fry sauce. Enjoy! -- posted by Nif

Nam Jime Arjad (Thai Cucumber Chili Sauce)

Wed, 08 Apr 2009 11:42:23 -0400

This delicious recipe is from a local Thai restaurant. This is served as a side dipping sauce, most usually with Satay Sauce. -- posted by Celticevergreen

Peanut Sauce 1976

Fri, 17 Apr 2009 00:49:24 -0400

This recipe came from Sara Moulten television show that she made for garden spring rolls. I use it for chicken, pork, or noodles. -- posted by andypandy

Chip Shop Curry Sauce

Fri, 24 Apr 2009 10:27:19 -0400

In the Northern part of England it is very common to go to a fish and chips shop and order chips with curry sauce. The curry sauce you get in chip shops is different from the sort you would get on an actual curry at an Indian takeaway. It tends to be a bit sweeter and considerably more mild in spicy heat. People eat it either poured all over their chips (ie steak fries) of in a pot on the side where they dip their chips. I found this version on a blog and it sounds very close to the type I enjoy. -- posted by Sarah_Jayne

West Georgian Bazhe Sauce With Chicken

Sun, 26 Apr 2009 21:11:55 -0400

Entered for safe-keeping for ZWT. From Besiki Sisauri's website on Georgian Cuisine. This is a very quick sauce to serve over hot cooked chicken. Reserve chicken broth (and chill it) to thin sauce slightly. A food processor or grinder can be used on the walnuts and garlic. -- posted by KateL

Simple Peanut Sauce

Mon, 04 May 2009 11:51:21 -0400

A recipe from Cooking Class Great Tasting Vegetarian Meals. This is a nice, easy peanut sauce for Mu Shu Vegetables or anywhere else where peanut sauce is needed. Here's the link for recipe#369328 -- posted by Dreamer in Ontario

Authentic Thai Red Curry Paste

Fri, 08 May 2009 02:30:39 -0400

I learned to make this at a Thai cooking school attached to a well-known Australian Thai Restaurant. As a guide, 1/2 a cup of the paste, 1 1/2 cups of coconut cream, 2 tablespoons of palm sugar and 3 tablespoons of fish sauce will make a sauce for for 500g or 1lb of meat. The paste will keep in a jar in the fridge for 2-3 weeks. I spoon 1/4 cup measures into a muffin tin, freeze it, then remove the little 'muffins' of paste into zip-lock bags - 2 per bag - and return to the freezer. DO NOT SUBSTITUTE INGREDIENTS in this recipe, or you won't get that authentic Thai taste. -- posted by Kookaburra

Indian Sweet and Sour Date Sauce

Fri, 15 May 2009 00:31:51 -0400

This sweet and sour sauce is a very popolat accompaniment to indian deep fried snacks. I buy the pitted block dates, which are basicaly the odd shaped dates which are compressed into a block, making them them less expensive. -- posted by Wild Thyme Flour

Japanese Carrot-Ginger Salad Dressing

Tue, 19 May 2009 17:27:17 -0400

This is a fabulous "orange dressing" commonly found in Japanese restaurants. The recipe is from Ichiban, a San Diego sushi restaurant & it was written up in an old Gourmet Magazine (November 1994). Recipe makes about 4 1/4 cups dressing. -- posted by blucoat

Nice Nouc Cham

Fri, 22 May 2009 02:02:36 -0400

I love this thin dipping sauce! Once put together it sits in a glass jar in the back of the fridge & I refresh it as it gets used. Sweet, tangy with bits of lime pulp & mild rice vinegar, hot from the miinced bird chiles & salty omani from the the fish sauce - all at once! great to dip fried tofu, fresh or crispy spring rolls, steamed little goodies... truly multi-purpose workhorse. Received this version in email & decided to post as it is so close to mine - which I never bother to measure out LOL! I use a mortar & pestle to grind garlic & sugar together & then blend in the rest of the ingredients, adjusting quantities to taste. Thanks, ifourc! -- posted by Buster's friend

Chili Hot Sauce Recipe - Sriracha Style

Fri, 22 May 2009 11:58:38 -0400

This from White on Rice Couple - it has the proper ingredients to provide heat (Rooster Sriracha uses red jalapenos), tang, sweet & umami. The original poster suggests using within a week - I betcha it will last a great deal longer with proper refrigeration in a nice glass jar. She also suggests starting with 1/2 the chili peppers - I suggest switching to red jalapenos if the fire of red Thai peppers may be a bit much for you. Anyway, thank you so very much Diane - we will be making this once our jalapenos (M & Grande) ripen later this summer. Tip - Three Crabs fish sauce is nice. www.whiteonricecouple.com/recipes/sriracha-chili-garlic-hot-sauce-recipe/ www.nytimes.com/2009/05/20/dining/20united.html?partner=rss&emc=rss -- posted by Buster's friend

Thum -- Garlic Sauce (Lebanon -- Middle East)

Sat, 23 May 2009 18:14:10 -0400

This recipe comes from the 2002 cookbook, Mediterranean Street Food. -- posted by Sydney Mike

Ahi Katsu With Wasabi Ginger Butter Sauce

Sat, 23 May 2009 18:19:24 -0400

Oh, this just sounded sinfully delicious when I received it in an email from gourmet-recipes-from-aound-the-world. A bit fiddly but I suspect worth every moment. This is one reserved for the innermost circle LOL! Thank you Fawnette! -- posted by Buster's friend

Mouthwatering Chinese Marinade and Stir-Fry Sauce

Sun, 24 May 2009 02:49:29 -0400

My mom is Chinese, and often catered for special events. Everyone always asked for the recipe for the sauce that she marinated her meats in. It is savory and delicious, and I've never tasted anything like it anywhere else! Whether you're baking, grilling, or pan-frying your meats, this can't be beat! I make several jars of this stuff at Christmas to give away as gifts. Everyone loves it! You can use this sauce either as a marinade or in stir-fry. -- posted by Chef #1276163

Easy Egg Foo Yung Sauce

Mon, 25 May 2009 22:30:54 -0400

This recipe makes 2 cups, enough for eight servings of Egg Foo Yung. -- posted by Starman5

Khoshaf -- Dried Fruit and Nut Compote (Iran -- Middle East)

Tue, 26 May 2009 00:41:21 -0400

This recipe of soaked rather than stewed dried fruit was found in the 2002 cookbook, Mediterranean Street Food. Almost all of the long preparation time is the PASSIVE time needed for the fruits & nuts to soak. -- posted by Sydney Mike

" Designer " Lemon Sauce - for Stir Fry Etc.

Wed, 27 May 2009 15:38:47 -0400

I am not entirely sure why this would be called a "Designer" sauce but it is very good. This lemon sauce comes from chef (& cookbook author) Hugh Carpenter. If you want a slightly thick sauce, mix a tiny about of cornflour with water or broth & mix into the sauce then heat until thickened. -- posted by Um Safia

Cacik (Tzatziki "cousin")

Wed, 27 May 2009 22:37:03 -0400

Entered for safe-keeping. From Clean Eating, May/June 2009. Turkish cacik lacks lemon juice and uses less garlic than its cousin, tzatziki sauce. If yogurt is not drained, the mixture will be creamier. Substitute mint for all or part of the fresh dill, as you please. -- posted by KateL

Gyoza Sauce

Wed, 27 May 2009 22:58:32 -0400

This is a simple sauce to make at home for steamed dumplings with an asian flair. -- posted by Ocean

Spicy Thai Peanut Sauce With Chicken and Rice Noodles

Fri, 12 Jun 2009 01:56:00 -0400

A quick and easy dish for lovers of spicy Thai food. The sauce works great on any Asian dish. -- posted by Jordan Elwell

Yogurt With Cucumber and Crushed Mustard Seeds

Wed, 17 Jun 2009 14:22:50 -0400

I'm posting this because we have it everytime I make Indian. It cools and complements most every warm or highly spiced dish. I've changed it only slightly from the Madhur Jaffrey's "World of the East Vegetarian Cooking" original recipe. -- posted by Elisabetta47

Apricot Applesauce (Jewish)

Thu, 18 Jun 2009 01:07:18 -0400

This recipe -- for Hanukkah -- was found in the2008 cookbook, Jewish Holiday Cooking. -- posted by Sydney Mike

The Best Indonesian Peanut Sauce

Sun, 28 Jun 2009 17:22:57 -0400

This recipe comes from the vegetarian times and is actually a vegan recipe, though I am not either of those things :-). I made this because I just LOVE peanut sauces and this is the best one I have had, not to mention how simple it was to make! I used reduced fat peanut butter and it didn't seem to affect the recipe at all. It will keep up to a week or so in the fridge and personally, I like to either toss it with noodles and chicken or serve it with chicken chunks over brown rice. I don't like things spicy and this was perfect. I also saute the chicken chunks in 1 tsp sesame oil just to enhance the flavor. It makes quite a bit of sauce, I would say it serves 6! Enjoy! -- posted by Quistis145

Hoisin Sauce

Tue, 30 Jun 2009 00:46:32 -0400

It's next to impossible to find Hoisin Sauce in Mexico, so I'm learning to make my own. Recipe from Epicurion website. -- posted by Galley Wench

Dim Sum Dipping Sauce

Tue, 30 Jun 2009 11:33:59 -0400

Serve with Recipe #379759 -- posted by Galley Wench

Chinese Hoisin Glaze for Chicken

Sat, 04 Jul 2009 13:26:36 -0400

Simple served with fried rice...yummy -- posted by swiz58

Green Curry Paste Thai

Fri, 10 Jul 2009 12:18:30 -0400

Thai Curry Paste to use in recipes as required. Easy to prepare and will keep for two weeks in the fridge or several months if frozen. Easily made gluten-free by ensuring soy and fish sauces are gluten-free -- posted by **Jubes**

All Purpose Green Tea Sauce

Mon, 13 Jul 2009 15:52:32 -0400

Found on islandteashop.com while I was searching for different ways to use the matcha (green tea powder) I just ordered for myself. The authors of the site suggest brushing it on pork loin or salmon before baking, using it as a dipping sauce for dumplings, or trying it as a salad dressing. I bet it would be great in other things, too. Easy and different, why not give it a try? :) Serving size depends on preference and what you decide to do with it; you'll want more for a dipping sauce, probably, than you would for a brushed-on glaze. -- posted by Lynne the Pirate Queen

Hoisin - Jalapeno Sauce

Tue, 14 Jul 2009 01:27:08 -0400

I found this on the net while looking for a similar recipe to broil salmon for another Zaar member. Although it was originally listed for wings - I think it could be used for other meats as well. -- posted by Mommy Diva

Orange Chicken Sauce

Sat, 18 Jul 2009 14:15:52 -0400

I had tried all of the orange juice concoctions and I couldn't really accept them as "orange chicken", but this one came out great and everyone seems to really like it. We have definitely been making more Chinese food at home. It is sweet, tangy and spicy (optional). Enjoy! Also you can use this with my Recipe #381962 recipe. -- posted by birdie #3 (andrea)

Thai Green Paste

Tue, 21 Jul 2009 13:20:34 -0400

Saw this on James Reeson's Alive and Cooking and thought it would work well. Serving sizes really depends on how much you need to use for your recipe and have estimated the quantity produced from watching the segment. -- posted by I'mPat

Magic Mirin Dressing

Wed, 29 Jul 2009 14:28:12 -0400

Jill Dupleixs favourite vinaigrette for green salads and vegetables. -- posted by English_Rose

Oyster Dipping Sauce

Fri, 31 Jul 2009 12:11:24 -0400

For a versatile dipping sauce that's a good match with beef, chicken or shrimp, try this easy one-step sauce. -- posted by English_Rose

Tamarind Chutney

Tue, 04 Aug 2009 02:33:31 -0400

I really love sweet tamarind chutney, and I've had a hard time finding one that resembles the chutney my favorite Indian restaurant makes. This is the closest recipe I've found. I found it on the internet, but can't remember where exactly it came from. -- posted by ajt575s

Kewpie Mayonnaise

Tue, 04 Aug 2009 02:42:35 -0400

I love Kewpie mayonnaise, but can't find it in my hometown. I've tried my best to duplicate it, and this is what I've come up with. -- posted by lunaburning

Quick Thickened Stock

Thu, 06 Aug 2009 11:53:16 -0400

This one step method will turn a thin stock into a lightly thickened stock that works as a replacement for oil. Use it to "fry" noodles or cook vegetables. It will give food a light oily sheen and provide the moisture to facilitate cooking. This won't freeze, so make as much as you'll need for any recipe that calls for it. -- posted by daisygrl64

Japanese Restaurant Shrimp Sauce

Mon, 17 Aug 2009 03:46:56 -0400

We love the shrimp sauce at our local Japanese restaurant and I've worked from several recipes, adding my own tweaks and changes until I have found the right flavor for us. My husband says mine is better than the restaurant. :o) I hope you enjoy it as much as we do. It's wonderful with shrimp and veggies but also with chicken and steak! Do NOT substitute the Hellman's for some other kind of mayo. It makes a difference in the final product! -- posted by CrysDanMom

Tomato Curry Sauce

Tue, 25 Aug 2009 02:13:07 -0400

Lost Recipes by Marion Cunningham. -- posted by Brookelynne26

Best Tasting and Easy Stir Fry Sauce

Fri, 28 Aug 2009 10:20:05 -0400

Very good sauce for your stir fry. What more can I say!!! -- posted by Rev.CCJ

Bulgogi Sauce for Refrigerator

Tue, 01 Sep 2009 14:48:15 -0400

I make and keep many sauces in the refrigerator for quick grilling and stir frying. This sauce will keep for 1 month in the refrigerator. If you do not have mirin, increase sake to 6 T and sugar to 1/4 C sugar plus about 1 1/2 T sugar. This bulgogi sauce works great with grilling meats. Use as marinade and grill. -- posted by Rinshinomori

Thai Peanut Sauce

Wed, 02 Sep 2009 16:22:47 -0400

This is sooooooo yummy! I usually serve this with Thai Chicken Wraps, but my husband will put the leftover sauce on just about ANYTHING! -- posted by HappyCookingMommy

Marrakech Chutney

Fri, 04 Sep 2009 14:37:24 -0400

Chock-full of chunky apples, raisins and onions, this is a naturally sweetened dark chutney from Maggie Runacre of Brockville, Ont that was originally published in a magazine. It's especially good with ham or a ploughman's lunch. Use inexpensive blocks of pitted dates. -- posted by Annacia

Coconut Peanut Sauce Sliced Steak (London Broil)

Tue, 08 Sep 2009 12:40:08 -0400

Creamy, peanutty, coconut curry sauce with slices of thick juicy steak with sharp, crisp green onions on top . London broil is budget friendly and when prepared correctly is very tender. The coconut peanut sauce adds a wonderful exotic sweet-savory flavor kids will love and adults will appreciate. This dish can be made in under 30 minutes and is guaranteed to become a favorite in your home too. Enjoy! -- posted by College Girl

Thai Sweet Chili Sauce for Spring Rolls or Fried Tofu

Tue, 08 Sep 2009 13:35:39 -0400

Really good on any Thai food or whatever you need a dipping sauce for. Even chicken strips or ... whatevs. MMMM... o la la Your jalapeno mileage may vary, so adjust the heat accordingly. Keep in mind, however, that the heat is the strongest the day you make the sauce and starts to dissipate gradually the longer it is kept in the refrigerator. I usually start off with more pepper than I would like and let the sauce sit in the fridge for a couple of days before I use it. This sauce keeps for a long time, and after a couple of weeks, you can't even taste the pepper. -- posted by College Girl

Creamy Tahini Sauce/Salad Dressing

Mon, 14 Sep 2009 14:19:55 -0400

This is a nice and rich tahini-based salad dressing that goes great with romaine and butter lettuces, and also makes a nice garnish for falafels, veggie burgers, chickpea salads, and tons of other great vegetarian and/or Mediterranean and Middle Eastern dishes. Serve with pita breads as a snack or appetizer. I used packaged tahini paste that I bought from a gourmet foods store that happened to be really good, but you can probably make your own too. NOTE: the lemon juice amounts shown are correct! It is 1/4 liquid cup plus an extra tablespoon. Also, you can add 1/4 tsp sugar if you find it too rough. -- posted by the80srule

Sweet Mango Chutney

Thu, 17 Sep 2009 14:18:24 -0400

This is my adaptation of a mango chutney recipe I screwed up because I did the conversions wrong and used waaaaay too much vinegar. I did some experimentation and found that this combination really works. It's also open for substitutions. Cooking time varies because I have a crappy gas stove where it can be hard to tell how high/low the heat is, yours may work more efficiently and can cook faster. -- posted by the80srule

Sweet and Sour Sauce

Wed, 23 Sep 2009 14:18:07 -0400

This is perfect for Asian dinner night! It goes great with crab wontons or white rice, etc.. My mom worked in a great Chinese restaurant for a while when I was young, and she got his recipe from them. Enjoy. -- posted by Brim05005

Thai Sweet Peanut Sauce

Mon, 28 Sep 2009 01:46:10 -0400

I found this recipe on the Internet. -- posted by littlemafia

Littlemafia's Thai Spicy Sauce

Mon, 28 Sep 2009 12:38:09 -0400

I like it with chicken or even in a noodle soup. -- posted by littlemafia

Brown Sauce for Egg Foo Yung

Tue, 06 Oct 2009 11:36:12 -0400

Makes a savoury gravy for dipping. -- posted by Cecily Parsley

Vietnamese Fish Sauce

Wed, 07 Oct 2009 12:09:18 -0400

This is the dipping sauce you get in Vietnamese restaurants when you order Imperial rolls or vermicelli salad bowls. -- posted by Chef Farmer

Littlemafia's Falafel Sauce

Mon, 12 Oct 2009 16:58:53 -0400

I'm going to try it once I'll find my perfect falafel recipe!From "Recipes for an Arabian Night" by David Scott . -- posted by littlemafia

Leban Sauce

Mon, 12 Oct 2009 17:03:59 -0400

From "The Frugal Gourmet On Our Immigrant Ancestors" by Jeff Smith -- posted by littlemafia

Crab Dipping Sauce

Tue, 13 Oct 2009 17:40:08 -0400

Goes with crab tempura and asian slaw! Yum! :) -- posted by SarahBeth131

Quick Ginger Chilli Sauce

Thu, 15 Oct 2009 15:53:18 -0400

An easy sauce to serve with meat or seafood appetizers. I created it one day when I served shrimp cocktail and did not have any cocktail sauce -- posted by Chef at Elmstock Tea

Chef Joey's Ketjap Manis

Fri, 16 Oct 2009 17:38:23 -0400

If you enjoy Asian food then Ketjap Manis is a great sauce to have in your fridge. It's dark and sweet and really adds to Satay or Sunflower Butter Sauces. I don't like using sugar so I came up with this sauce using Agave Syrup in its place. I have tried the commercial Ketjap and it's thicker then mine. -- posted by Chef Joey Z.

Littlemafia's Chili Dipping Sauce

Mon, 19 Oct 2009 13:29:00 -0400

From Southeast Asia. -- posted by littlemafia

Vietnamese Chili Sauce for Dipping-Nuoc Cham

Mon, 19 Oct 2009 13:29:39 -0400

This is the recipe for the red sauce that comes in a clear plastic bottle with a green lid and a red rooster on the plastic. Or in smaller glass jars. It's called "Tuong ot toi Viet Nam" (tung ot toy) and is nothing more than red chiles mashed up with a bit of garlic. You could easily make it by smashing up a handful of the little red hot peppers and a couple of cloves of garlic in a mortar and pestle. It's great with chicken. -- posted by littlemafia

Ginger Dipping Sauce

Mon, 19 Oct 2009 13:29:39 -0400

Nuoc Cham Gung in Vietnamese. -- posted by littlemafia

Vietnamese Soy Sauce Dip

Mon, 19 Oct 2009 14:28:38 -0400

Tuong Toi Ot in Vietnamese. -- posted by littlemafia

Quick & Tasty Veggie Stir Fry Sauce (Uses Braggs)

Fri, 23 Oct 2009 10:40:52 -0400

This is just a little recipe off the side of a box of silken tofu (Mori-Nu). I didn't care for the entire recipe, which involved broiling the tofu...far too much effort to put the oven on when you're planning to stir fry. What I did like about the recipe was the sauce - quick and simple for those days when you don't have time to mess around with too many ingredients, but still don't want to open up a packaged sauce. You can thicken up the sauce if you choose, or add some heat if that's what you're going for. As this has honey I can't say it's vegan, however I think you could sub agave or some other sweetener quite nicely (brown rice syrup??). Let me know if you try that. The original recipe said it was enough for 4, but if I was making it for 4 adults I would probably double it which is why I said it serves 3. Enjoy! -- posted by magpie diner

Bollywood Chicken Skewers With Spiced Yogurt Dip

Mon, 26 Oct 2009 18:15:35 -0400

Toasted Indian spices and lots of green herbs set these skewers apart. The spiciness of fresh jalapenos varies greatly, so take a tiny taste to gauge the heat, then adjust to your preference. The yogurt dip provides a cooling contrast. -- posted by College Girl

Nua Yang - Thai Style BBQ Beef

Sun, 08 Nov 2009 10:49:50 -0500

Thai style bbq marinade, great for steak sauce or stir fry marinade. I love it because it's very fast and the flavour is strong. It's close to the flavour from my local Thai restaurant. I can't take all the credit I was given the recipe from a friend but I have cut it down to just the basics. No idea where it originated from. -- posted by Chef #1439705

Peanut Sauce

Mon, 09 Nov 2009 11:48:02 -0500

After trying all kinds of recipes for a basic sauce, this is my own version. My boys will eat almost any veggie stir-fried or blanched and served with this sauce! I use a coffee grinder set aside especially for nuts. You can use a blender or handheld nut chopper. It has a great texture smooth or chunky. I like to offer chopped cilantro and lime zest or juice when dishing up the veggies, meat or noodles and sauce. -- posted by joycooking

Classic Thai Peanut Sauce

Thu, 12 Nov 2009 15:05:16 -0500

This came from my 101 Deep Fryer Recipes cookbook, as a dipping sauce for some kind of Thai meat fritter. The fritter didn't look too appetizing but this sauce is really good and quite simple to make. Yields about 1 cup of sauce. And this delightful sauce is vegan! -- posted by the80srule

Ginger Yogurt Sauce

Fri, 13 Nov 2009 17:13:16 -0500

From Mark Bittman. Think this would be good on roasted butternut squash/sweet potato or squash soup. -- posted by WiGal

Rachel's Cucumber Raita

Sun, 15 Nov 2009 13:52:11 -0500

Raita is a nice accompaniment to spicy foods and also makes a great dipping sauce for prantha and naan. Me, I like to use it as a salad dressing! -- posted by the80srule

Traditional Teriyaki Sauce

Tue, 08 Dec 2009 16:28:48 -0500

Traditional Japanese recipe I'd copied from a Japanese cookbook many years ago. The best thing is it will keep indefinitely and even matures and improves with age. I generally make a batch using a whole bottle of sake (and you can use the bottle to hold 1/2 the batch). Is exceptional with Yellow Box Honey... but any good quality honey will do. Excellent marinade for chicken and seafood, or in stir fried tofu/veges. -- posted by Malaliu

Chinese Brown Sauce

Wed, 16 Dec 2009 23:13:14 -0500

From my collection of handwritten recipes. This is the sauce used for Egg Foo Yung. -- posted by CJAY

Soy Vinegar Dip

Wed, 16 Dec 2009 23:29:00 -0500

From my collection of handwritten recipes. This is a classic dip for dumplings, egg rolls, etc. -- posted by CJAY

Ming Tsai's Three-Vinegar Syrup

Mon, 21 Dec 2009 01:46:51 -0500

I'm a big fan of Ming Tsai and found this at ming.com. Sounds interesting! He says: This vinegar reduction, which adds intriguing sweet-tart flavor to dishes, takes advantage of the fact that when balsamic vinegar is cooked down, its inherent sweetness is intensified. Three-Vinegar Syrup combines the complex flavors of balsamic, rice wine, and Chinese black vinegars. It does wonders for beef and seafood, but it can also be used to intensify the taste and aroma of sweet foods including fruit, or as a dessert sauce; I serve it over vanilla ice cream with great success. And because it is syrupy, you can use it decoratively, too, to beautify plates while adding a flavor accent. -- posted by firefly68

Satay Dressing

Sun, 27 Dec 2009 01:20:47 -0500

Delicious on steamed or raw vegies. -- posted by katew

Thai Scallion Sauce

Mon, 28 Dec 2009 23:51:51 -0500

Serve with flounder. Cooking Light. May 96 -- posted by dicentra

Thai Peanut Sauce

Mon, 11 Jan 2010 11:57:57 -0500

Great sauce for chicken satay or even as a stir fry sauce. Occasionally, I like to add a tablespoon of lime juice. Enjoy!! -- posted by KPD

Peanut Satay Sauce

Mon, 11 Jan 2010 15:44:12 -0500

This differs from my other peanut sauce. I like this one because it's pureed until smooth in the food processor and it doesn't contain coconut milk like my other one. -- posted by KPD

Teriyaki Sauce and Marinade

Wed, 13 Jan 2010 18:42:39 -0500

This is the sauce from a grilled salmon with teriyaki sauce recipe I found here. I liked the sauce and wanted to use it for other things, so I am posting it for safe keeping, and to get the nutritional value. Really good! -- posted by Mrs Thompson to be

Arabic Garlic Sauce

Sat, 16 Jan 2010 10:12:27 -0500

from gomideast.com.For shaorma or falafel sandwiches. -- posted by littlemafia

Sweet Tamarind Chutney

Thu, 21 Jan 2010 13:23:26 -0500

This is a Gordon Ramsey recipe that I found to go with the Morrocan Stuffed Chicken & Roasted fennel recipe I have posted on here. Though this chutney is of Indian cuisine it goes very well with both Indian & North African dishes. You can store this up to 3 days before using, and in my opinion aking it up in advance not only is easier, but tastes extra lovely too. *** You can use soft brown sugar OR jaggery.. RZ wont recognise jaggery so I have listed ingredient as soft brown sugar. -- posted by JinxTheCat

Sweet and Sour Sauce

Tue, 26 Jan 2010 19:40:46 -0500

I made this wonderful thick sauce to put on tofu and it got rave reviews. The recipe makes enough to cover one or two blocks of tofu depending on how much sauce you prefer. -- posted by BB2011

Quick Satay Sauce

Wed, 27 Jan 2010 05:08:04 -0500

Taken from a promotion for coconut milk. -- posted by katew

Spicy Peanut Sauce (For Noodles or Dipping)

Thu, 28 Jan 2010 15:31:47 -0500

I wanted a good peanut sauce and this is a hybrid of some i found from various sites. I love it with whole wheat spaghetti (or rice noodles), bean sprouts, bok choy, shredded carrots, seedless cucumber and chicken all tossed together. -- posted by newmama

Yum Yum Sauce

Mon, 01 Feb 2010 12:13:57 -0500

This recipe is similar to the Yum Yum sauce served in teppenyakki restaurants in the United States. It's important to allow to sit overnight in order for all flavors to properly combine. It is also recommended that you use Hellman's mayonnaise. -- posted by Chef #1527361

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