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ORIENTAL SAUCES
Black Bean Sauce:
1 tablespoon fermented black beans
1 cup sugar
6 cups rice wine vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons hot red pepper flakes
1 cup Asian fish sauce
Put the black beans in a small bowl and add water to cover, stir, set aside to soak for 5 minutes, drain, then repeat same process twice more. Combine the sugar, vinegar, garlic and ginger in a saucepan and cook until reduced to 1 cup. Strain through a fine mesh sieve, add the 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 shallot
1 tbsp each honey and rice vinegar
1 tsp dry mustard
2 minced garlic clove
red pepper flakes (to taste)
1/4 cup mayonnaise
Combine all ingredients except mayonnaise in processor and blend well, transfer to bowl, stir in 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 chili flakes, 3 tbsp Chinese salted black beans (unwashed), 2 cloves garlic (mashed), 2 c peanut oil, 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 seasonings into 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 flavors. Serve in small 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 chili paste with garlic Chinese
Dumpling Sauce 3: 1/2 cup soy, 3 Tbs Chinese Black vinegar, 1 Tbs shredded ginger root
and or minced garlic Chinese
Dumpling Sauce 4 (Spicy): 1/4 cup soy sauce, 1 Tbs rice wine, 1
Tbs rice wine vinegar, 2 tsp sugar, 1 Tbs minced scallion, 1.5 Tbs minced garlic, 2 Tbs sesame oil, and a few drops pepper oil (or more) Chinese
Dumpling Sauce 5 (Classic for potstickers): 1/2 c soy sauce, 1/4 c rice vinegar, 2 tsp sugar, 1 crushed clove garlic, 2 tsp finely minced fresh ginger, 1 finely chopped green onion, a few drops hot pepper oil Chinese
Dumpling Sauce 6: 2 tbsp white wine vinegar, 2 tbsp soy sauce, 2 tbsp sesame oil, 2 tbsp
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 tsp sugar 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 soy sauce. 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 the seeds are golden and flecked with brown. Transfer seed to a food processor and grind. Slowly add 1/3 c soy. Stir in 2 tbsp Mirin and 1 tbsp sugar. Makes 1 cup.
Hoisin Peanut Dipping Sauce:
1 c hoisin sauce
2/3 c water
¼ cup rice vinegar
¼ cup coconut milk (optional)
1/3 c pureed yellow onion
1 Tbsp ground chili paste
1 Tbsp chopped peanuts
Combine all ingredients except chili paste and peanuts in a small saucepan. Bring to a boil and then reduce heat to low. Simmer for 10-12 minutes until sauce is slightly thickened. Garnish individual 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) until soft. Add to this the green top from a leek, 1 each coarsely chopped medium-size onion and parsnip, 1 clove garlic, and
1 inch piece of fresh ginger cut into 4-5 slices. Add 5 cups water and bring to a boil on high heat. Reduce heat and simmer 30 minutes. Strain and reduce remaining 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 sauce
2 Tbs. lemon juice
2 Tbs. flaked dried bonito (katsuo-bushi)
1/2 tsp. red pepper mix (shichimi togarashi), or 1 teaspoon chili sauce
1/4 tsp. sesame oil
In a small pan, heat dashi, mirin, soy and lemon juice to simmering, add flaked bonito. Remove from 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.
Korean Dipping Sauce:
Combine, 4 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sugar,
1 tbsp minced green onion, 1 crushed 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, peeled
1 oz fresh garlic
2 1/2 oz shallots, peeled
1 jalapeno pepper, seeded
1 bunch fresh cilantro
1 1/2 c soy sauce
1/2 c rice wine vinegar
3/4 c sherry vinegar
3/4 c mirin
1/3 c chicken stock or unsalted bouillon
1/3 c sesame oil
Combine first five ingredients in food processor. Blend, adding soy and rice wine vinegar until chopped fine. Transfer to a large bowl and whisk in remaining ingredients. May be made up to 3 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 tsp mustard powder, several dashed of hot pepper oil. Makes 1+ cup.
Satay Peanut Sauce:
Spice paste from marinade
1 cup roasted peanuts, finely chopped
3 Tbs. cooking oil
1 cup water
1/4 cup packed brown sugar
3 Tbs. chili sauce
2 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 paste and cook, stirring, until fragrant, 6 to 8 minutes. Add water, peanuts, brown sugar, chili garlic sauce, 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 lemongrass
4 walnut-size shallots
3 cloves garlic
1 tsp. anise seed
1/4 cup water
2 Tbs. packed brown sugar
1 tsp. ground cumin seed
1 tsp. ground coriander
1 tsp. turmeric powder
1 tsp. galangal powder or 1 tablespoon grated fresh galanga
1 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:
1/2 cup mirin
1/2 cup soy sauce
2 1/4 cups water
1 cup dried bonito flakes
Bring the mirin to a boil in a saucepan. Add soy sauce, water and bonito flakes and bring to boil again. Reduce heat and simmer for about 2 minutes. Strain, let cool, refrigerate for 1 hour.
Sweet and Hot Sauce:
Combine 1 c rice wine vinegar, ½ c water, ½ c sugar, ¼ c brown sugar, 1 tbsp red chili flakes, 1 tsp salt, and 1 tsp minced garlic in a saucepan. Cook over low heat for 2 minutes to dissolve the sugars. Remove to a bowl and cool.
Sweet and Sour Sauce:
1 onion, cut in wide strips and sautéed until tender
1 carrot, cut diagonally in thin slices and parboiled until tender
1-3 slices pineapple (fresh or canned), cut in cubes
75ml (5 tbsp) pineapple juice
60ml (4 tbsp) wine vinegar
15ml (1 tbsp) sugar
15ml (1 tbsp) cooked beet, cut in thin slices (optional, for vibrant color)
½ tomato peeled, seeded, skinned and chopped finely
300ml chicken stock
1 tbsp corn flour blended with water until smooth
Mix together the pineapple juice, wine vinegar, sugar, beet, tomato and chicken stock.
Heat for approximately 10 minutes, then add the corn flour and lastly mix in the onions,
carrots and pineapple. Set aside and reheat when required.
Tangerine
Sauce:
Dried tangerine peel
Handful of dried Sichuanese chiles ( 1/2 to 1 ounce)
2 teaspoons whole Sichuan pepper
1 cup chicken stock
1/2 teaspoon salt
3 teaspoons sugar
1 teaspoon dark soy sauce
1 tablespoon rice wine
1 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 pla
3 tablespoons fresh lime juice
2 tablespoons water
2 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 1 tbsp sesame oil thoroughly, then add 1/4 cup each of sake and mirin (or 1/2 cup
mirin) and 1/3 cup shoyu (soy sauce)
This sauce clings better if it is then cooked to reduce and thicken it
and can be brushed onto beef, chicken, fish or any food that enjoys a
sweet glaze (try yams or carrots)
Thai
Dipping Sauce 2 (for Shrimp Rice Paper Rolls):
1/2 cup fresh lime juice
1/4 cup sugar
3 tablespoons fermented fish sauce (nam pla)
1 tablespoon unseasoned rice vinegar
1 tablespoon chopped fresh cilantro
2 garlic cloves, minced
1 teaspoon minced jalapeño chili with seeds
Whisk all ingredients in medium bowl until sugar dissolves. Let stand at least 30 minutes. (Can be 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 rice vinegar, 1 tbsp chopped fresh cilantro, 2 minced garlic cloves, and 1 tsp minced jalapeño chili with seeds, until sugar dissolves. Cover
and chill at least 30 minutes. (Can be made 1 day ahead.)
Vietnamese dipping sauce 2: Place a few ounces of Hoisin Sauce
in a bowl with a teaspoon of chili sauce and a tablespoon of crushed peanuts floated on top. Do not mix.
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