Hoisin Dipping Sauce
1 clove garlic, minced
2 teaspoons oil
1/2 cup hoisin sauce
3 tablespoons water
1 tablespoon soy sauce
1/4 teaspoon (or more) hot sauce or red pepper flakes
2 tablespoons chopped peanuts (extra for garnish for summer rolls)
Directions:
Saute garlic in oil until fragrant.
Stir in remaining ingredients except peanuts. Remove from heat and let cool.
Divide among individual bowls. Sprinkle with peanuts.
Chinese BBQ Sauce
Ingredients:
1/2 cup Tomato sauce
2 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tbsp molasses
1 tbsp splenda
1 tsp Ground ginger
2 cl garlic -- , minced
Directions:
Combine all ingredients and heat until smooth and bubbly.
Duck Sauce
Yield: 8 cups
Ingredients:
1 pound plums, halved and pitted
1 pound apricots, halved and pitted
1-1/4 cups cider vinegar
3/4 cup water
1 cup cider vinegar
1 cup firmly packed brown sugar
1 cup white sugar
1/2 cup lemon juice
1/4 cup chopped ginger
1 small onion, sliced
1 Serrano pepper (or more), seeded and chopped
2 small garlic cloves, sliced
4 teaspoons salt
1 tablespoon mustard seed, toasted
1 cinnamon stick
Directions:
Combine plums, apricots, cider vinegar and water. Cook over moderate heat for 5 minutes. Reduce heat and simmer uncovered for 15 minutes.
Combine the cider vinegar, brown sugar, white sugar and lemon juice. Boil for 10 minutes.
Combine the chopped ginger, onion, pepper, garlic cloves, salt, mustard seed and cinnamon stick.
Combine the above three sets of ingredients and simmer for 45 minutes. Remove cinnamon.
Puree in food processor. Return to kettle and simmer until thick.
Transfer to sterilized mason jar, cap loosely and let cool.
Tighten caps and let stand in dark at least 2 weeks.
Peanut Sauce - Chinese Style
Peanut sauce is a great way to add flavor to appetizers, salads, and satays. The Chinese version of peanut sauce doesn't have the sharp taste of Thai peanut sauce recipes made with curry paste, but is just as flavorful.
Ingredients:
1/4 cup low sodium 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 chili powder, or to taste
Directions:
Warm the chicken broth in a small saucepan and keep warm on low heat. Process the peanut butter, garlic cloves, cilantro and mint leaves and sugar in a blender or food processor. Slowly add the warmed chicken broth and process again. Remove from the blender and stir in the soy sauce, and the chili powder to taste. Serve peanut sauce with satay and salads, or as an appetizer dip.
Szechuan Chili Sauce
Ingredients:
1 tbsp Light soy sauce
1 tbsp Sesame oil
3 tbsp Dry sherry
1 tbsp chili sauce
2 tsp soy sauce
1/4 tsp peppercorns -- Szechwan roasted
1/4 tsp splenda
1/4 tsp Salt
Directions:
Mix the ingredients together and chill. Prepare only when required.
Lobster Sauce
Ingredients:
2 teaspoons fermented black beans
1 garlic clove
1/4 pound ground pork
2 scallion stalks
Mixture:
1 tablespoon soy sauce
1 tablespoon sherry
1/2 teaspoon sugar
1/2 cup water
1 1/2 tablespoons oil
1 tablespoon cornstarch (corn flour)
2 tablespoons water
2 eggs, beaten
Directions:
Mix together the soy sauce, sherry, sugar, and water in a small bowl. Set aside. Beat the eggs lightly and set aside.
Wash black beans and let sit for a few minutes to soften. Mince the garlic clove. Mash it together with the soaked black beans.
Cut the scallions into sections approximately 1/2 inch long. Add to the soy sauce/sherry/sugar and water mixture.
Heat wok and add oil, swirling to coat the sides. When oil is ready, add the mashed black beans and garlic and stir-fry briefly. Add the ground pork, and stir-fry until it changes color.
Give the scallion/soy sauce mixture a quick stir and add to the wok. Bring to heat heat, and then cook, covered, under medium heat for about 3 minutes.
While the ingredients are cooking, mix together the cornstarch and water to form a paste. Add to wok, stirring to thicken the sauce.
Give the beaten eggs a quick stir and add, stirring. Remove the sauce from the heat, pour over shrimp or lobster and serve.
Hot Garlic Sauce
Makes: 1 Cup
Preparation Time: 35 Minutes
Ingredients:
4 tbsp Chilli oil
2 tbsp Garlic (minced)
2 tbsp Spring onion (minced)
1 tbsp Spring onion greens (minced)
1 tbsp Coriander leaves (minced)
2 tbsp Onion (finely chopped)
1 tbsp Red Chilli powder
1/4 cup Water
1/3 Cup Tomato puree
1 tbsp Soya sauce
1 1/2tbsp Vinegar
1/4 tbsp Sugar
1/4 tsp White pepper Salt to taste
1 tsp Corn flour mixed with 2 tbsp water
Directions:
Heat oil in a pan. Add minced garlic, spring onion and coriander leaves. Fry over a medium flame for 2-3 minutes. Add the remainiAny recipes for Chinese food/sauces?
Szechwan Shrimp --
.INGREDIENTS
4 tablespoons water
2 tablespoons ketchup
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon honey
1/2 teaspoon crushed red pepper
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
1/4 cup sliced green onions
4 cloves garlic, minced
12 ounces cooked shrimp, tails removed
..DIRECTIONS
1.In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
2.Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.
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Kung Pao Chicken --
.INGREDIENTS
1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts
..DIRECTIONS
1.To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
2.To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
3.Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.
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Sweet and Sour Chicken --
.INGREDIENTS
1 (8 ounce) can pineapple chunks, drained (juice reserved)
2 green bell pepper, cut into 1 inch pieces
1/4 cup cornstarch
1 3/4 cups water
3/4 cup white sugar
1/2 cup distilled white vinegar
2 drops orange food color
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 egg
2 cups water
1 quart vegetable oil for frying
..DIRECTIONS
1.In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
2.Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
3.Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil until golden. Remove chicken, and drain on paper towels.
4.When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.
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Chicken Broccoli Ca - Unieng's Style --
.INGREDIENTS
12 ounces boneless, skinless chicken breast halves, cut into bite-sized pieces
1 tablespoon oyster sauce
2 tablespoons dark soy sauce
3 tablespoons vegetable oil
2 cloves garlic, chopped
1 large onion, cut into rings
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon white sugar
1/2 medium head bok choy, chopped
1 small head broccoli, chopped
1 tablespoon cornstarch, mixed with equal parts water
..DIRECTIONS
1.In a large bowl, combine chicken, oyster sauce and soy sauce. Set aside for 15 minutes.
2.Heat oil in a wok or large heavy skillet over medium heat. Saute garlic and onion until soft and translucent. Increase heat to high. Add chicken and marinade, then stir-fry until light golden brown, about 10 minutes. Stir in water, pepper and sugar. Add bok choy and broccoli, and cook stirring until soft, about 10 minutes. Pour in the cornstarch mixture, and cook until sauce is thickened, about 5 minutes.
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