Source: http://japanesefood.about.com
Ingredients:
Dashi soup stock, 1 cup
Mirin, ¼ cup
Soy sauce, ¼ cup
Sugar, ½ tbsp
Method:
1. Heat mirin in pan over medium heat. Add in remaining ingredients and mix well.
2. Turn off heat when sauce boils.
Showing posts with label Sauce-Dipping. Show all posts
Showing posts with label Sauce-Dipping. Show all posts
Tuesday, January 18, 2011
Thursday, December 30, 2010
Chinese Dumpling & Potsticker Dip Sauce
Source: http://chinesefood.about.com
This recipe is a good dip sauce for both Chinese steamed dumplings and potstickers (锅贴).
Makes ~1/3 cup
Ingredients:
Light soy sauce, 4 tbsp
Sesame oil, 1 tsp
Chinese red rice vinegar, 1 tbsp
Young ginger, peeled and minced, 1 tsp
Fresh cilantro leaf or spring onion, chopped, 2 tsp
Method:
1. Mix all ingredient together. Allow to stand for at least 1 hr in airtight container placed in refrigerator before use in serving.
This recipe is a good dip sauce for both Chinese steamed dumplings and potstickers (锅贴).
Makes ~1/3 cup
Ingredients:
Light soy sauce, 4 tbsp
Sesame oil, 1 tsp
Chinese red rice vinegar, 1 tbsp
Young ginger, peeled and minced, 1 tsp
Fresh cilantro leaf or spring onion, chopped, 2 tsp
Method:
1. Mix all ingredient together. Allow to stand for at least 1 hr in airtight container placed in refrigerator before use in serving.
Hoisin Dip Sauce
Source: http://chinesefood.about.com
This receipe is good as dip sauce for BBQ meat, broiled chicken, spring rolls and others.
Makes ~1/3 cup
Ingredients:
Cooking oil, for stir fry, 1 tbsp
Garlic, peeled and finely chopped, 1 clove
Young ginger, peeled and finely chopped, 1 tsp
Hoisin sauce, 6 tbsp
Dark soy sauce, 1 tbsp
Water, 2 tbsp
Salt, pinch
Sesame oil, a few drops
Chilli paste, 1½ tsp or to taste
Peanut, roasted and coarsely chopped, 1 tbsp
Method:
1. Heat oil in pan over medium heat. Add in garlic and ginger to stir fry till aromatic.
2. Add in remaining ingredients. Stir and heat throught before off heat.
3. Allow sauce to cool before transfer to airtight container to store in refrigerator. Allow to stand for at least 1 hr before serving as dip sauce.
This receipe is good as dip sauce for BBQ meat, broiled chicken, spring rolls and others.
Makes ~1/3 cup
Ingredients:
Cooking oil, for stir fry, 1 tbsp
Garlic, peeled and finely chopped, 1 clove
Young ginger, peeled and finely chopped, 1 tsp
Hoisin sauce, 6 tbsp
Dark soy sauce, 1 tbsp
Water, 2 tbsp
Salt, pinch
Sesame oil, a few drops
Chilli paste, 1½ tsp or to taste
Peanut, roasted and coarsely chopped, 1 tbsp
Method:
1. Heat oil in pan over medium heat. Add in garlic and ginger to stir fry till aromatic.
2. Add in remaining ingredients. Stir and heat throught before off heat.
3. Allow sauce to cool before transfer to airtight container to store in refrigerator. Allow to stand for at least 1 hr before serving as dip sauce.
Sweet & Sour Sauce
Source: http://chinesefood.about.com
This receipe can be used as dipping sauce for meat items or as cooking sauce to pour over dishes.
Makes ~½ cup
Ingredients:
Rice vinegar, 1/3 cup
Brown sugar, 4 tbsp
Tomato sauce, 1 tbsp
Light soy sauce, 1 tsp
Cornstarch/water mixture*, as thickener
* Cooking sauce: mix 2 tsp cornstarch flour with 4 tsp water
Dipping sauce: mix 4 tsp cornstarch flour with 4 tsp water
Method:
1. Except for cornstarch solution, mix all other ingredients together and bring to boil. Add in cornstarch/water mixture, and stir well till sauce thickens.
This receipe can be used as dipping sauce for meat items or as cooking sauce to pour over dishes.
Makes ~½ cup
Ingredients:
Rice vinegar, 1/3 cup
Brown sugar, 4 tbsp
Tomato sauce, 1 tbsp
Light soy sauce, 1 tsp
Cornstarch/water mixture*, as thickener
* Cooking sauce: mix 2 tsp cornstarch flour with 4 tsp water
Dipping sauce: mix 4 tsp cornstarch flour with 4 tsp water
Method:
1. Except for cornstarch solution, mix all other ingredients together and bring to boil. Add in cornstarch/water mixture, and stir well till sauce thickens.
Tuesday, December 21, 2010
Garlic Chilli Sauce
Ingredients:
Red fresh chilli, seeded, 10 pcs
Garlic, peeled, 10 cloves
Young ginger, peeled, ~30g
Rice vinegar, 1 tbsp
Lemon/lime juice, 3-4 tbsp
Sugar, 1¼ tbsp
Salt, ½ tsp
Method:
1. Pound chilli, garlic and ginger to paste form.
2. Add in remaining ingredients and mix well.
Red fresh chilli, seeded, 10 pcs
Garlic, peeled, 10 cloves
Young ginger, peeled, ~30g
Rice vinegar, 1 tbsp
Lemon/lime juice, 3-4 tbsp
Sugar, 1¼ tbsp
Salt, ½ tsp
Method:
1. Pound chilli, garlic and ginger to paste form.
2. Add in remaining ingredients and mix well.
Sambal Belachan
Ingredients:
Red fresh chilli, deseeded, 10 pcs
Belachan, toasted, 2 tbsp
Lime juice, 3 tbsp
Sugar, 1 tsp
Salt, ½ tsp
Method:
1. Pound red chilli to paste.
2. Add in toasted belachan and pound.
3. Add in lime juice, sugar and salt, and mix well.
Red fresh chilli, deseeded, 10 pcs
Belachan, toasted, 2 tbsp
Lime juice, 3 tbsp
Sugar, 1 tsp
Salt, ½ tsp
Method:
1. Pound red chilli to paste.
2. Add in toasted belachan and pound.
3. Add in lime juice, sugar and salt, and mix well.
Saturday, December 11, 2010
Chee Cheong Fun (猪肠粉) Sweet Sauce
CCF sauce recipes listed here is to be served with thicker factory made CCF. It is possible to combine both recipe below and the Dim Sum Style version.
Recipe 1
Source: http://neckredrecipes.blogspot.com
Ingredients:
Hoisin sauce (海鲜酱), 7 tbsp
Light soy sauce, 3 tbsp
Dark soy sauce, 1 tsp
Water, ½ cup
Method:
1. Mix all ingredients and let is boils over medium heat.
Recipe 2
Source: http://belachan2.blogspot.com
Ingredients:
Rojak sauce, 2 tbsp
Sesame oil, 1 tsp
Sugar, 1 tsp
Water, ¼ cup
Method:
1. Mix all ingredients and let is boils over medium heat.
Recipe 1
Source: http://neckredrecipes.blogspot.com
Ingredients:
Hoisin sauce (海鲜酱), 7 tbsp
Light soy sauce, 3 tbsp
Dark soy sauce, 1 tsp
Water, ½ cup
Method:
1. Mix all ingredients and let is boils over medium heat.
Recipe 2
Source: http://belachan2.blogspot.com
Ingredients:
Rojak sauce, 2 tbsp
Sesame oil, 1 tsp
Sugar, 1 tsp
Water, ¼ cup
Method:
1. Mix all ingredients and let is boils over medium heat.
Chee Cheong Fun (猪肠粉) Sweet Sauce _ Dim Sum Style
Source: http://bakingmum.blogspot.com
This style of sauce is best serve with own made Chee Cheong Fun (CCF), as dough skin is thinner than factory made type. The factory made CCF is best eaten with slightly thicker sauce. However it is possible to combine the two versions of CCF sauces listed in this blog for factory made CCF.
Ingredients:
Sesame oil, 1 tbsp
Old ginger, peeled, 4 slices
Sugar, 2½ tbsp
Mushroom soy sauce*, 4 tbsp
Dark soy sauce, 1 tsp
Water, ½ cup
* Can substitute with light soy sauce, but result will be less flavourful
Method:
1. Stir fry ginger slices with sesame oil over low fire till aromatic. Add in sugar, and continue to stir fry.
2. When sugar turn brown, add in remaining ingredients. Bring to boil over medium heat.
3. Serve with CCF.
This style of sauce is best serve with own made Chee Cheong Fun (CCF), as dough skin is thinner than factory made type. The factory made CCF is best eaten with slightly thicker sauce. However it is possible to combine the two versions of CCF sauces listed in this blog for factory made CCF.
Ingredients:
Sesame oil, 1 tbsp
Old ginger, peeled, 4 slices
Sugar, 2½ tbsp
Mushroom soy sauce*, 4 tbsp
Dark soy sauce, 1 tsp
Water, ½ cup
* Can substitute with light soy sauce, but result will be less flavourful
Method:
1. Stir fry ginger slices with sesame oil over low fire till aromatic. Add in sugar, and continue to stir fry.
2. When sugar turn brown, add in remaining ingredients. Bring to boil over medium heat.
3. Serve with CCF.
Tuesday, November 30, 2010
Chicken Rice Chilli Sauce - Recipe 5*
Source: http://crystalbyblog.bogspot.com/
Ingredients:
Red fresh chilli, deseeded, 100g (or ~6-8 pcs)
Chilli padi (Bird's Eye Chilli, optional), 1-2 pcs
Young ginger, peeled, 25 g
Garlic, peeled, 25 g
Shallot, peeled, 75 g
Rice vinegar, 2 tbsp
Lime juice, 5 tbsp
Sugar, 1-2 tsp
Salt, ½ tsp
Cooking wine (optional)*, 1 tsp
* To add cooking wine if to store in refrigerator for 1 wk to 1 mth.
Method:
1. Blend chilli, ginger, garlic and shallot into paste.
2. Mix well with remaining ingredients.
Ingredients:
Red fresh chilli, deseeded, 100g (or ~6-8 pcs)
Chilli padi (Bird's Eye Chilli, optional), 1-2 pcs
Young ginger, peeled, 25 g
Garlic, peeled, 25 g
Shallot, peeled, 75 g
Rice vinegar, 2 tbsp
Lime juice, 5 tbsp
Sugar, 1-2 tsp
Salt, ½ tsp
Cooking wine (optional)*, 1 tsp
* To add cooking wine if to store in refrigerator for 1 wk to 1 mth.
Method:
1. Blend chilli, ginger, garlic and shallot into paste.
2. Mix well with remaining ingredients.
Chicken Rice Ginger Sauce - Recipe 4
Source: http://lilyng.blogspot.com
Ingredients:
Young ginger, peeled, 113g
Garlic, peeled, 150g
Salt, 6 tsp
Chicken stock powder, 6 tsp
Chicken fat*, melted, 1½ cup
* Collect & accumulate fat in freezer when cutting chicken. Melt fat over high heat for use.
Method:
1. Blend all ingredients well.
Ingredients:
Young ginger, peeled, 113g
Garlic, peeled, 150g
Salt, 6 tsp
Chicken stock powder, 6 tsp
Chicken fat*, melted, 1½ cup
* Collect & accumulate fat in freezer when cutting chicken. Melt fat over high heat for use.
Method:
1. Blend all ingredients well.
Chicken Rice Ginger Sauce - Recipe 1
Source: http//www.cookiemonzters.blogspot.com
Ingredients:
Fresh young ginger, peeled, 40g
Garlic, peeled, 3 cloves
Salt, 1/8 tsp
Chicken stock, 2 tbsp
Juice of 2 limes (= Limau Kasturi)
Method:
1. Blend all ingredients well.
Ingredients:
Fresh young ginger, peeled, 40g
Garlic, peeled, 3 cloves
Salt, 1/8 tsp
Chicken stock, 2 tbsp
Juice of 2 limes (= Limau Kasturi)
Method:
1. Blend all ingredients well.
Chicken Rice Chilli Sauce - Recipe 4
Source: http://cookiemonzters.blogspot.com
Ingredients:
Red fresh chilli, 5 pcs
Chilli padi (Bird's Eye chilli, optional), 3 pcs
Young ginger, peeled, 15g
Garlic, peeled, 3 cloves
Salt, ¼ tsp
Chicken stock, 2 tbsp
Juice of 2 limes (= Limau Kasturi)
Method:
1. Blend all ingredients well.
Ingredients:
Red fresh chilli, 5 pcs
Chilli padi (Bird's Eye chilli, optional), 3 pcs
Young ginger, peeled, 15g
Garlic, peeled, 3 cloves
Salt, ¼ tsp
Chicken stock, 2 tbsp
Juice of 2 limes (= Limau Kasturi)
Method:
1. Blend all ingredients well.
Chicken Rice Chilli Sauce - Recipe 3
Source: http://www.asianonlinerecipes.com
Ingredients:
Red fresh chilli*, 6 pcs
Garlic, peeled, 1 clove
Young ginger, peeled, 1 inch length, 1 pc
Salt, 1 tsp
Sugar, 2 tsp
Lime juice/ rice vinegar, 1 tsp
Chicken stock, 2 tsp
* Can replace partial or all with Bird's Eye Chilli depending on desired spiciness.
Method:
1. Blend all ingredients well.
Ingredients:
Red fresh chilli*, 6 pcs
Garlic, peeled, 1 clove
Young ginger, peeled, 1 inch length, 1 pc
Salt, 1 tsp
Sugar, 2 tsp
Lime juice/ rice vinegar, 1 tsp
Chicken stock, 2 tsp
* Can replace partial or all with Bird's Eye Chilli depending on desired spiciness.
Method:
1. Blend all ingredients well.
Chicken Rice Ginger Sauce - Recipe 3
Source: http://sajian.blogspot.com
Ingredients:
Ginger, peeled, 75g
Garlic, peeled, 6 cloves
Salt, ½ tsp
Lime juice, 1 tsp
Chicken stock, 2 tbsp
Method:
1. Blend all ingredients well.
Ingredients:
Ginger, peeled, 75g
Garlic, peeled, 6 cloves
Salt, ½ tsp
Lime juice, 1 tsp
Chicken stock, 2 tbsp
Method:
1. Blend all ingredients well.
Chicken Rice Chilli Sauce - Recipe 2
Source: http://sajian.blogspot.com/
Can keep 2-3 days when kept in airtight container placed in refrigerator.
Ingredients:
Red fresh chilli*, 10 pcs
Young ginger, peeled, 1 inch length, 1 pc
Garlic, peeled, 4 cloves
Salt, ¼ tsp or to taste
Lime juice, 1 tsp
Chicken stock, 2 tbsp
* Can replace partial or all with Bird's Eye Chilli for desired spiciness.
Method:
1. Pound chilli, ginger and garlic to paste form.
2. Add in remaining ingredients and mix well.
Can keep 2-3 days when kept in airtight container placed in refrigerator.
Ingredients:
Red fresh chilli*, 10 pcs
Young ginger, peeled, 1 inch length, 1 pc
Garlic, peeled, 4 cloves
Salt, ¼ tsp or to taste
Lime juice, 1 tsp
Chicken stock, 2 tbsp
* Can replace partial or all with Bird's Eye Chilli for desired spiciness.
Method:
1. Pound chilli, ginger and garlic to paste form.
2. Add in remaining ingredients and mix well.
Chicken Rice Chilli Sauce - Recipe 6
Source: http://cherryonacake.blogspot.com
This recipe goes well as dip sauce for steamboat, chicken rice, fried noodles and even fried fritters.
Ingredients:
Red fresh chilli*, ~10 pcs
Garlic, peeled, 7 cloves
Young ginger, peeled, 1 inch length, 1 pc
Apple cider vinegar, ½ cup
Sugar, 1 tsp
Salt, to taste
* Can replace partial or all with Bird's Eye Chilli for desired spiciness.
Method:
1. Blend all ingredients well.
This recipe goes well as dip sauce for steamboat, chicken rice, fried noodles and even fried fritters.
Ingredients:
Red fresh chilli*, ~10 pcs
Garlic, peeled, 7 cloves
Young ginger, peeled, 1 inch length, 1 pc
Apple cider vinegar, ½ cup
Sugar, 1 tsp
Salt, to taste
* Can replace partial or all with Bird's Eye Chilli for desired spiciness.
Method:
1. Blend all ingredients well.
Chicken Rice Chilli Sauce - Recipe 1
Source: http://foodyphile.wordpress.com
This recipe is to best served with Singapore Chicken Rice.
Ingredients:
Red fresh chilli*, 2 pcs
Garlic, 1 clove
Sugar, 1 tbsp
Lemon juice, 1½ tbsp
Water, 100ml
* Can substitute with Bird's Eye Chilli for desired spiciness
Method:
1. Blend chilli and garlic in blender.
2. Warm blended mixture with remaining ingredients slightly to help remove raw taste of chilli and garlic.
This recipe is to best served with Singapore Chicken Rice.
Ingredients:
Red fresh chilli*, 2 pcs
Garlic, 1 clove
Sugar, 1 tbsp
Lemon juice, 1½ tbsp
Water, 100ml
* Can substitute with Bird's Eye Chilli for desired spiciness
Method:
1. Blend chilli and garlic in blender.
2. Warm blended mixture with remaining ingredients slightly to help remove raw taste of chilli and garlic.
Chicken Soy Dip Sauce
Source: http://www.thewednesdaychef.com
This dip sauce is recommended to serve with steamed chicken, served on its own or with S'pore Chicken Rice.
Can serves as dip sauce for 1 whole chicken.
Ingredients:
Light soy sauce, 3 tbsp
Brown sugar, 2 tbsp
Method:
1. Dissolve sugar in soy sauce. May place the bowl of mixture over hot water bath to hasten dissolving process.
This dip sauce is recommended to serve with steamed chicken, served on its own or with S'pore Chicken Rice.
Can serves as dip sauce for 1 whole chicken.
Ingredients:
Light soy sauce, 3 tbsp
Brown sugar, 2 tbsp
Method:
1. Dissolve sugar in soy sauce. May place the bowl of mixture over hot water bath to hasten dissolving process.
Chicken Rice Ginger Sauce - Recipe 2
Source: http://www.thewednesdaychef.com/
Ingredients:
Young ginger, ~4 inches length (or ~120 g), 1 pc
Garlic, 6 cloves
Fish sauce, 2 tsp
Lime juice, 2 tsp
Chicken broth, ¼ cup (or 4 tbsp)
Salt, to taste
Method:
1. Blend well all ingredients in blender.
Variation:
(a) Chilli ginger-garlic sauce
To basic recipe, blend with 2 pcs of deseeded chilli.
Ingredients:
Young ginger, ~4 inches length (or ~120 g), 1 pc
Garlic, 6 cloves
Fish sauce, 2 tsp
Lime juice, 2 tsp
Chicken broth, ¼ cup (or 4 tbsp)
Salt, to taste
Method:
1. Blend well all ingredients in blender.
Variation:
(a) Chilli ginger-garlic sauce
To basic recipe, blend with 2 pcs of deseeded chilli.
Monday, November 29, 2010
Homemade Singapore Chilli Sauce
Source: http://chinese.food.com
Makes 1 jar ~750g. Store in air tight container placed in refrigerator.
Ingredients:
Fresh red chilli, 120g
Shallot, 60g
Garlic, 60g
Fresh young ginger, 60g
Lemon juice, 12 tbsp
Rice vinegar, 2 tbsp
Sugar, 4 tsp
Salt, 2 tsp
Chicken stock, 1 cup
Method:
1. Grind chilli, garlic and ginger till semi fine.
2. Put paste into a bowl and add in chicken stock.
3. Stir well and add in remaining ingredients.
4. Allow to pickle for at least 1 hr before serving.
Makes 1 jar ~750g. Store in air tight container placed in refrigerator.
Ingredients:
Fresh red chilli, 120g
Shallot, 60g
Garlic, 60g
Fresh young ginger, 60g
Lemon juice, 12 tbsp
Rice vinegar, 2 tbsp
Sugar, 4 tsp
Salt, 2 tsp
Chicken stock, 1 cup
Method:
1. Grind chilli, garlic and ginger till semi fine.
2. Put paste into a bowl and add in chicken stock.
3. Stir well and add in remaining ingredients.
4. Allow to pickle for at least 1 hr before serving.
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