An All-Natural Version — No Additives A Japanese Classic with Soba
Every Japanese cook used to be able to make this dipping sauce for Soba Noodles. Nowadays, the cook in a Japanese household may be a working wife and mother or a single man even, and nobody seems to have time to make the simplest foods. Japanese food companies have stepped in and produced delicious versions of the dipping sauce, which do taste delicious and need no preparation at Continue reading →
While you can naturally mix Wasabi with prepare Mayonnaise for an excellent sauce that will enhance dishes like white-meat Fish, you can also make ii from scratch for a more delicate flavor. For the full flavor, use this sauce within about two hours of making it.
This might get served with dishes like Japanese Style Potato Salad or other Vegetables, Seafood, Poultry, Beef, Veal and Lamb, especially cold Meats and Vegetables. Continue reading →
A Chinese Barbecue Sauce With Meat or Seafood – Even Hamburgers
This sauce can be used anywhere you would use bottled Barbecue Sauce to grill any Meat, Poultry, or Seafood. Only it’s better than any commercial, chemical-filled product sold in supermarkets. It also works well with Hamburgers, instead of Tomato Ketchup. Continue reading →
Sesame Oil gives this versatile Chinese sauce its distinctive franc. Rice Vinegar also h ells, and if available, Chinese Black Vinegar or Chinese Red Vinegar are especially nice in this sauce. It can be served with a number of hints,including Egg dishes like Crab Egg Fu Yung or bland Poultry dishes such as White Cut Chicken.
One of a family of Asian Dipping Sauces, including Ginger Sauce, Nuoc Cham and others.
A Sauce for Every Meal
Synthesis of Lime, Garlic, Nuoc Mam
Nuoc Cham is a table condiment that appears at almost all Vietnamese meals. Basically it’s a way of using the standard Nuoc Mam Fish Sauce and picking up the flavor with Chili Peppers, Lime Juice and Garlic. There are a number of different ways of making it; this recipe adapted from Bach Ngo.
Ideal with Satay
Red Curry Paste Meets Coconut Milk
Coconut Milk, Canned
Peanut Sauce is very popular in Southeast Asian, and there are many versions. Here is one from Thailand that is commonly used in Thai cooking with dishes like Satays. It is easy to make.
Besides Satays, this versatile Thai Peanut sauce can be served with other appetizers like Rice Crackers, as a dressing for Noodles or with dishes like Soft Shell Crabs. And it’s good to dress a variety of cooked vegetables.
“The carrot has long been a favorite of rabbits and also of mind, provided it is the tender, young vegetable.” — James Beard
Japanese cuisine, too, has a special place for Carrots, shredded in salads and elsewhere,, as does Thai cooking. Here’s a salad dressing that combines Carrots with Miso and Ginger.
You can find some very nice versions of this Japanese dressing already bottled for sale in Asian and other supermarkets. It’s also easy to make at home for very low cost and without any chemicals or preservatives. Continue reading →