MERRY CHRISTMAS!!!

Asian Sauces and Other Good Recipes

TO: Jonathon FROM: Autumn and Mom

2012

Thai Red Curry Paste Ingredients: 24 dried red chilies, soaked and chopped 2 red onion, chopped 4 teaspoons minced garlic 4 teaspoons ground coriander 2 teaspoons ground cumin 2 teaspoons shrimp paste 4 teaspoons salt 2 stalks lemongrass, chopped 2 teaspoons ground galangal

Directions: Process all ingredients in blender or food processor. Makes: 1 Cup

All-Purpose Stir-Fry Sauce (Brown Garlic Sauce) Ingredients: 2/3 cup soy sauce 1/2 cup chicken broth 1/3 cup rice wine 3 1/2 tablespoons sugar 1 tablespoon sesame oil 1/4 teaspoon white pepper 2 tablespoons cooking oil 1 tablespoon minced garlic 1 tablespoon minced ginger 2 tablespoons cornstarch 1/4 cup water

Directions: In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper. Dissolve the cornstarch in 1/4 cup water. Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds. Add the soy sauce mixture; bring to a boil. Reduce heat to medium and cook for 1 minute. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens. Serves: 4 People

Lucky Sweet and Sour Sauce Ingredients: 1/4 cup ketchup 1/4 cup sugar 1/4 cup vinegar 1 tablespoon soy sauce 1 1/2 tablespoons cornstarch 3/4 cup pineapple juice or 3/4 cup water 2 teaspoons oil

Directions: Mix juice and cornstarch. Heat oil in a small saucepan and add remaining ingredients and cornstarch mixture. Cook over medium to medium high heat, stirring until sauce thickens. Yields: 1 Cups

Pan-Fried Tofu with Spicy Peanut Sauce Ingredients: Tofu: 200 g firm tofu 2 tablespoons cornstarch salt and pepper, to taste oil, for frying Sauce: 1 tablespoon peanut butter 3 tablespoons skim milk or 3 tablespoons soymilk or 3 tablespoons coconut milk 1 teaspoon garlic powder 1 teaspoon soy sauce or 1 teaspoon oyster sauce 1 tablespoon chili sauce or 1 tablespoon ketchup 1 dash chili flakes salt and pepper, to taste Directions: Tofu: Drain tofu Cut into bite-sized cubes. Toss with cornstarch, coating the cubes. Sprinkle a little salt and pepper. Heat some oil (about 3-4 tablespoon, just ensure pan is coated). Fry the tofu cubes in batches, making sure all sides are lightly browned. Drain on paper towels, and then sprinkle with salt and pepper if desired.

Sauce: Heat the milk in small saucepan (you can make sauce in microwave too). Add peanut butter, stirring well. Add other seasonings, according to personal taste. If you use coconut milk, add 1/2 - 1 tsp. of lime juice too - it will be great! Serve hot, as a snack or appetizer. You can serve them with a sweet Chinese dessert: Green Bean Soup. Serves: 2 People

Substitute Japanese Hon-Mirin (Sweet Rice Wine) Ingredients: 3/4 cup good quality drinking sake 1/4 cup white sugar or 1/4 cup white corn syrup 2 tablespoons water Directions: Mix sugar and water and bring to a slight boil for a few minutes. Remove from heat and allow cooling. Add Sake to the mixture a small bit at a time until the desired sweetness is achieved. While this shortcut does not have the full flavor and complexity of a true Hon-Mirin, it is an adequate substitute when used as a sweetener in certain Japanese sauces such as teriyaki. Makes: 1 Cup

Goya Sauce Ingredients: 1/3 cup soy sauce 1/4 cup rice wine vinegar 1 tablespoon sesame oil Tabasco sauce or hot sauce 1 pinch sugar (optional)

Directions: Mix all ingredients. Stores well in the refrigerator for months. Please Note: If you add fresh ingredients (like ginger or garlic), you may only be able to store the sauce for a week or two. Yields: 1 Batch

Homemade Ponzu Sauce Ingredients: 1/2 cup fresh lime or 1/2 cup lemon juice (or a combination of cup lime and cup lemon juice) 2 tablespoons rice vinegar 1/3 cup soy sauce 2 tablespoons mirin (sweet rice wine) 2 tablespoons light brown sugar 1 pinch red pepper Directions: Whisk together juice, vinegar, soy sauce, mirin and brown sugar. Let sit at least 1 hour to marry flavors. Store covered and refrigerated for up to 3 days. Makes: 1 Cup

Sweet and Sour Sauce Ingredients: Part One: 1/3 cup white vinegar 1 cup water 3/4 cup sugar 1/8 teaspoon salt 1/8 teaspoon msg 1/8 teaspoon white pepper Part Two: 2 tablespoons cornstarch 2 tablespoons water 1/2 teaspoon Worcestershire sauce Part Three: 3 tablespoons ketchup (room-temp works better) 1/2 teaspoon ginger paste or 1/2 teaspoon fresh minced ginger 1 tablespoon olive oil Directions: Over medium heat bring Part 1 ingredients to a boil. Mix Part 2 ingredients and add to boiling mixture. Cook until bubbly and thick. Remove from stove and add Part 3 ingredients. This will keep in the refrigerator for weeks, serve warm

Makes: 2 Cups

Thai Dipping Sauce for Spring Wrap or Egg Rolls Ingredients: 3/4 cup water 2 teaspoons cornstarch 1/3 cup seasoned rice vinegar 1/4 cup brown sugar 1 1/2 tablespoons reduced sodium soy sauce 1 tablespoon fresh ginger, grate 2 cloves garlic, smashed 1/2 teaspoon crushed red pepper flakes

Directions: Whisk together all the ingredients in a small saucepan. Bring to a boil, whisking all the while until it thickens. Remove from heat and cool to room temperature. Yields: 14 Servings

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Soy Ginger Dipping Sauce (For Dumplings or Pot Stickers) Ingredients: 1/4 cup soy sauce 1/4 cup rice wine vinegar 2 1/2 teaspoons sugar 1/2 medium scallion, minced 2 teaspoons minced fresh gingerroot 1/2 teaspoon toasted sesame oil 1/2 teaspoon hot red pepper flakes

Directions: Bring soy sauce, vinegar, sugar and 1/4 cup water to boil in small saucepan over medium heat, stirring until sugar dissolves. Pour mixture into bowl and stir in scallion, ginger, oil, and hot red pepper flakes (Sauce can be refrigerated in air-tight container for several days). Makes: 1 Cup

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Thai Peanut Stir-Fry Sauce Ingredients: 2 tablespoons creamy peanut butter 2 tablespoons rice wine vinegar 2 tablespoons soy sauce 1 tablespoon brown sugar 1 teaspoon garlic powder 1/8 teaspoon ground ginger cayenne pepper (to taste)

Directions: Combine above ingredients and stir until creamy. (It helps to soften the peanut butter in the microwave.). Add sauce to the stir-fry during the last minute of cooking, stirring to coat food evenly Makes: 4 Servings

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Eggplant with Hot Garlic Sauce Ingredients: 4 -6 Chinese eggplants or 4 -6 Japanese eggplants 5 tablespoons peanut oil or 5 tablespoons corn oil 2 teaspoons chopped fresh ginger 2 tablespoons chopped fresh garlic (4-6 cloves) 1 tablespoon hot bean paste 2 tablespoons soy sauce 1 teaspoon sugar 1/2 cup chicken stock or 1/2 cup water 1/4 cup water chestnut, peeled & chopped 1 chopped scallion 1 tablespoon sesame oil 1 tablespoon toasted sesame seeds, for-garnish

Directions: Cut eggplant 1/2-inch wide by 2-inch long strips. Saut 1/2 the eggplant in 1/2 the oil in a non-stick pan/wok, until soft. When browned and soft, remove from pan about 5 minutes. Then repeat with rest of eggplant or saut in 2 pans. On low heat, cook garlic, ginger, and hot bean paste for a minute, then add sugar, soy sauce and stock/water. Add water chestnuts. Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms. If sauce is too thin, thicken with 1t corn starch mixed with 2t water. Fold sesame oil. Top with green onions and sesame seeds. Serve hot or cold with white rice.
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Asian Pineapple Sauce Ingredients: 3/4 cup pineapple juice 2 tablespoons teriyaki sauce 1 teaspoon soy sauce 1/2 teaspoon lemon juice 4 slices canned pineapple in juice, drained and chopped 1/2 cup white sugar 1 1/2 tablespoons garlic powder 1/4 cup water

Directions Combine the pineapple juice, teriyaki sauce, soy sauce, lemon juice, pineapple, sugar, and garlic powder in a saucepan over medium heat Cook until the liquid has reduced to syrup, about 5 minutes. Stir the water through the mixture; Continue cooking until the mixture thickens again. Remove from heat and serve immediately.

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Asian Lime and Cilantro Sauce for Salmon Ingredients: 1/3 cup fresh lime juice 1 tablespoon soy sauce 1 1/2 teaspoons white sugar 2 tablespoons chopped fresh cilantro

Directions Whisk together the lime juice, soy sauce, and sugar until sugar dissolves. Stir in the cilantro.

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Asian Pork Tenderloins Ingredients: 1/3 cup lite soy sauce 1/4 cup sesame oil 2 tablespoons Worcestershire sauce 1/8 cup packed light brown sugar 3 green onions, chopped 4 cloves garlic, crushed 1 1/2 tablespoons Asian chili paste 1 1/2 teaspoons pepper 1 (2 pound) fat-trimmed pork tenderloin

Directions Pour into a medium bowl the soy sauce, sesame oil, and Worcestershire sauce. Then whisk in brown sugar, green onions, garlic, chili paste, and pepper. Place the tenderloin in a shallow dish. Pour sauce over tenderloin, turning the meat a few times to coat. Cover dish, and refrigerate at least 8 hours. Preheat oven to 450 degrees F (230 degrees C). Transfer pork with marinade into an aluminum foil-lined baking pan. Roast in a preheated oven 25 to 30 minutes. Remove, and let stand 5 to 10 minutes before carving. Makes 4 servings

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Asian Noodles Ingredients: 1 (8 ounce) package capellini pasta 1/2 cup fresh shiitake mushrooms, stemmed and sliced 1 red bell peppers, sliced 1/4 cup rice vinegar 3 tablespoons soy sauce 1 tablespoon vegetable oil 1 teaspoon grated fresh ginger 1 tablespoon chopped fresh parsley

Directions Bring a large pot of water to a boil. Cook pasta according to package directions; add mushrooms and pepper during last 2 minutes of cooking. Combine vinegar, soy sauce, oil, and ginger to make dressing. Drain pasta and vegetables. Transfer to a serving bowl; combine with dressing. Sprinkle with parsley before serving. Yields: 4 Servings

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Asian Chicken Salad Cups Ingredients: 2 cooked boneless, skinless chicken breast halves, shredded 1/2 head cabbage, finely shredded 1/2 cup corn kernels 1/4 cup chopped fresh cilantro 2 green onions, chopped 3 tablespoons sliced almonds 1/2 cup mayonnaise 2 tablespoons rice wine vinegar 1 1/2 tablespoons lemon juice 1 tablespoon white sugar 2 teaspoons ground black pepper 1 teaspoon salt 1 teaspoon chili-garlic sauce (such as Sriracha) 1 teaspoon paprika 1 teaspoon red pepper flakes 1/2 teaspoon minced garlic 1/2 teaspoon sesame oil 1/2 teaspoon honey 1/8 teaspoon ground ginger 12 dinner rolls

Directions Combine chicken, cabbage, corn, cilantro, green onions, and almonds in a bowl. Whisk mayonnaise, rice vinegar, lemon juice, sugar, black pepper, salt, chili-garlic sauce, paprika, red pepper flakes, garlic, sesame oil, honey, and ginger in a separate bowl until sugar has dissolved.

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 Stir dressing into chicken mixture to thoroughly coat salad with dressing. Hollow out dinner rolls to make small bowls; fill rolls with salad to serve. Serves: 12

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Asian Crab Cake Salad Ingredients: 1 cup panko (Japanese bread crumbs) 1 egg, beaten 2 tablespoons mayonnaise 1 tablespoon toasted sesame seeds 1 teaspoon chili-garlic sauce (such as Sriracha) 1 teaspoon grated fresh ginger root 1 teaspoon sesame oil 1/4 teaspoon soy sauce 1 pound fresh crabmeat, well drained salt and ground black pepper to taste 1/4 cup panko (Japanese bread crumbs) 2 tablespoons butter 6 cups arugula leaves 2 tablespoons mayonnaise 1 tablespoon chili-garlic sauce (such as Sriracha) 1 tablespoon rice vinegar 1 tablespoon lemon juice

Directions Mix 1 cup panko, egg, 2 tablespoons mayonnaise, sesame seeds, 1 teaspoon chili-garlic sauce, ginger, sesame oil, and soy sauce together in a large bowl; season with salt and pepper. Fold crabmeat into the panko mixture. Cover bowl with plastic wrap and refrigerate 1 hour. Spread 1/4 cup panko onto a plate. Shape crab mixture into 6 small, thick patties; press into the panko to coat. Melt butter in a skillet over medium heat.

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 Cook crab cakes in the melted butter until golden brown, about 4 minutes per side. Put 1 cup arugula on each of 6 plates. Top each pile of arugula with a crab cake. Whisk 2 tablespoons mayonnaise, 1 tablespoon chili-garlic sauce, rice vinegar, and lemon juice together in a bowl until smooth; Drizzle over arugula and crab cakes. Makes 6 servings

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Asian Ginger Grill Marinade Ingredients: 1/3 cup soy sauce 1/4 cup rice vinegar 2 tablespoons honey 2 tablespoons sesame oil 2 teaspoons minced garlic 1 tablespoon grated fresh ginger root 1 tablespoon chopped green onion or shallot 1 tablespoon raw sesame seeds 1/2 teaspoon ground pepper

Directions Whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, green onion, sesame seeds, and pepper until the honey has dissolved. Makes 1 Cup

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