Asian Dipping Sauce Food

CHINESE DIPPING SAUCE

Steps:

• Mix together all the sauce ingredients in a bowl and stir well until combined.
• Cover and chill in the refrigerator, to allow the flavors to infuse, for at least 1 hour prior to serving.

SWEET & SPICY ASIAN DIPPING SAUCE

Steps:

• Wisk together ingredients in a bowl, making sure sugar is completely disolved.

ASIAN DIPPING SAUCE

Steps:

• Stir water and sugar together in a bowl to dissolve the sugar; add soy sauce, rice wine vinegar, ketchup, lemon juice, garlic and red chile paste, and sesame oil into the water. Stir the mixture until smooth; refrigerate until ready to serve.

EASY ASIAN DIPPING SAUCE

Steps:

• Whisk together the soy sauce, vinegar, honey, garlic, ginger, sesame seeds, sesame oil in a bowl.

ASIAN DIPPING SAUCES

Steps:

• SESAME SEED DIPPING SAUCE.
• Crush toasted sesame seeds until they form a paste, using mortar and pestle or a clean coffee grinder.
• Add 2 teaspoons of oil if necessary to assist in forming a paste.
• Mix paste with rest of ingredients.
• GINGER DIPPING SAUCE.
• Combine all ingredients.
• LEMON AND GARLIC DIPPING SAUCE DIPPING SAUCE.
• In a small bowl stir together 1/4 cup lemon juice, 2 tablespoons fish sauce and 1 tablespoon sugar until sugar has dissolved.
• Stir in 2 chopped small red chillis and 3 finely chopped cloves garlic.
• SOY AND GINGER DIPPING SAUCE.
• Combine 1 cup shoshoyu (Japanese soy sauce), 5cm (2 inch) piece peeled, finely grated ginger, 2 ts caster sugar in small bowl, mix well and serve within 15 minutes of preparation.

ASIAN DIPPING SAUCE

Steps:

• Mix all ingredients and serve.
• I suggest that you allow the sauce to sit for at least half an hour so all the flavors can blend together and make a smoother sauce.

SWEET-HOT ASIAN DIPPING SAUCE

Steps:

• In a Dutch oven, bring sugar and vinegar to a boil. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat; stir in the remaining ingredients. , Ladle hot liquid into 6 hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.

ASIAN DIPPING SAUCE

Steps:

• Stir together all ingredients in a bowl.

ASIAN SAUCES

Steps:

• 1. Asian Sauces Orange Sauce for Stir Fry 1 1/2 tablespoons soy sauce 1 1/2 tablespoons water 5 tablespoons sugar 5 tablespoons white vinegar 1 orange, zest of General Tao's Sauce 1/4 cup cornstarch 3 tablespoons water 1/8 teaspoon garlic powder 1/4 teaspoon ginger 1/2 cup chicken stock 1/2 cup sugar 1/4 cup good-quality soy sauce 3 tablespoons white vinegar 4 red chilies or use Pepper flakes (optional) Stir fry Sauce 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 Sweet and Sour Sauce 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 (I use pineapple juice) 2 teaspoons oil Mongolian Grill Sauce 1 teaspoon olive oil or 1 teaspoon canola oil 1/2 teaspoon ginger powder 1 tablespoon minced garlic 1/2 cup soy sauce 1/2 cup water 1/4 cup brown sugar Dipping Sauce 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 Basic Chinese White Sauce In a measuring cup, combine: 2 Tablespoons soy sauce, shoyu, or Bragg's 3/4 cup water 1 Tablspoon grated ginger 1/2 teaspoon chopped garlic (1 small clove) 1 Tablespoon cornstarch Basic Chinese Brown Sauce In a measuring cup, combine: 2 Tbl. soy sauce, shoyu, or Bragg's 3/4 c. water 0.5 - 1 Tbl. grated ginger 1 tsp. chopped garlic (1 clove) 1 Tbl. cornstarch 1 Tbl. Molasses Spicy Orange Glaze In a measuring cup, combine: 1/2 cup OJ 2 Tbl. soy sauce, shoyu, or Bragg's 1/3 c. water 1 tsp grated ginger 1-2 tsp. chopped garlic (1-2 cloves) 1 Tbl. cornstarch
• 2. Basic Chinese Sauce 4 ts Soy sauce 1 ts Sesame oil 1 ts Oyster sauce 1 ts Chili paste Basic Asian Brown Sauce 1/2 cup granulated sugar 1 tablespoon cornstarch 1 cup chicken broth 2 tablespoons soy sauce 1 clove garlic, finely chopped Chinese Lemon Sauce 1/4 cup sugar 1/3 cup chicken broth 1 teaspoon grated lemon peel 3 tablespoons lemon juice 2 tablespoons light corn syrup 2 tablespoons rice vinegar 1/4 teaspoon salt 1 garlic clove , minced 2 teaspoons cornstarch 1 teaspoon cold water Peanut Sauce 1 tablespoon peanut butter (i used crunchy) 3 tablespoons skim milk or 3 tablespoons soymilk or 3 tablespoons coconut milk (will do) 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 Ginger Sauce 1 yellow onion 2 tablespoons peeled and grated fresh ginger 1/4 cup fresh lemon juice 1/2 cup white vinegar 1 cup soy sauce Mustard Sauce 2 tablespoons dry mustard 1 1/2 teaspoons sugar 5 tablespoons milk 2 tablespoons cream 2 tablespoons hot water 1 tablespoon sesame seeds, lightly toasted 1/4 cup soy sauce 1 garlic cloves, minced Teriyaki Sauce 1 cup soy sauce 1/2 cup brown sugar 2 garlic cloves, minced Sriracha Sauce 1 1/2 cups chopped Chili Peppers 1 Tablespoon fresh lime juice 3 garlic cloves 2 Tablespoons palm sugar (or brown sugar) 2 teaspoons salt 1/4 cup white vinegar Spicy Sushi Sauce 1/2 cup mayonnaise ( use vegan mayo to make this sauce vegan) 2 tablespoons sriracha sauce 1/4 teaspoon toasted sesame oil Thai Sweet Chili Sauce 3 garlic cloves, peeled 2 hot red peppers ( jalapeno, serrano, thai, cayenne, etc.) 1/2 cup sugar 3/4 cup water 1/4 cup vinegar 1/2 teaspoon salt 1 tablespoon cornstarch 2 tablespoons water
• 3. Wasabi Sauce 1/3 cup mayonnaise 2 teaspoons wasabi paste or 2 teaspoons wasabi powder 2 tablespoons honey Asian Barbecue Sauce 6 tablespoons hoisin sauce 2 tablespoons rice vinegar ( not seasoned) 1/2 teaspoon lemon juice 1 tablespoon asian fish sauce 1 tablespoon soy sauce 1 tablespoon honey 1/3 cup minced shallots 2 garlic cloves, minced 1 tablespoon minced peeled fresh ginger 1/8 teaspoon Chinese five spice powder 1/3 cup sugar Tabasco Sauce 3 dozen long hot red peppers 1 garlic cloves 1 tablespoon granulated sugar 1/2 teaspoon salt 1 teaspoon horseradish 1 cup hot vinegar Hoisin Sauce 4 tablespoons soy sauce 1 tablespoon peanut butter or 1 tablespoon black bean paste 1 tablespoon honey or 1 tablespoon molasses or 1 tablespoon brown sugar 2 teaspoons white vinegar 1/8 teaspoon garlic powder 1/8 teaspoon onion powder 2 teaspoons sesame oil 20 drops chinese hot sauce ( or habenero or jalapenos) 1/8 teaspoon black pepper Asian Plum Sauce 6 cups pitted chopped red plums 1 1/2 cups packed brown sugar 1 cup sugar 1 cup vinegar 1 small onions ( 1/2 cup minced) 1 teaspoon crushed dried chili pepper flakes 4 garlic cloves, minced 1 tablespoon fresh ginger, minced 2 tablespoons soy sauce or 1 tablespoon salt 1 tablespoon Thai basil or 1 tablespoon tarragon, minced 1 tablespoon basil, minced Lumpia Dipping Sauce 1/2 cup water 1/2 cup sugar 1/4 cup apple cider vinegar 1 tablespoon cornstarch 1 tablespoon ketchup 1 garlic cloves, finely minced 1/4 teaspoon crushed red pepper flakes
• 4. Basic directions: mix ingredients, cook until thickened.

DUMPLING DIPPING SAUCE

Steps:

• Gather the ingredients.
• Place the chili powder or chile flakes into a heatproof bowl.
• In a small saucepan, heat 2 tablespoons of oil.
• Pour the hot oil into the chili powder. Let it cool.
• The chile oil can be stored in the fridge in an airtight jar or container if not used immediately.
• Gather the ingredients.
• In a small bowl, combine the garlic, soy sauce, vinegar, sesame oil, and 1 teaspoon of the hot chile oil. Whisk until well combined.
• Serve with your favorite dumplings.

ASIAN DIPPING SAUCE

Steps:

• Chop garlic and coarse salt. Using the back of your knife scrape mixture to create a paste. In a bowl dissolve sugar and hot water. Add garlic paste and the rest of the ingrediants, mixing well. Cover & refrigarate to allow flavors to blend.

SWEET-AND-SPICY ASIAN DIPPING SAUCE WITH SESAME-SCALLION FLATBREAD AND SHRIMP

Steps:

• Stir together the chili sauce, soy sauce, vinegar, the minced chile, 2 teaspoons of the sesame oil and 1 tablespoon water in a small bowl. Pour into a small serving bowl and top with the sliced chile. Set aside to let the flavors blend.
• Meanwhile, make the flatbread: Heat a medium nonstick skillet over medium heat and add the sesame seeds. Cook, stirring, until toasted, about 3 minutes. Transfer to a small bowl and reserve the skillet. Add the scallions and remaining 1 teaspoon sesame oil to the bowl and set aside. Roll the dough out on a lightly floured surface until it is about 1/8-inch thick. Sprinkle with the scallion mixture and salt and fold in half like a book. Press the halves together with your fingers and then roll the dough out again until it is 1/8-inch thick. Cut the dough into 6 equal pieces. Stretch and roll each piece until very thin, pinching the edges together to keep the filling from spilling out. When the dough is thin enough, you should be able to see the filling through the dough. The pieces should be 7 to 8 inches in diameter, although they need not be perfectly round.
• Heat 1/2 tablespoon of the canola oil over medium-high heat in the same skillet. When very hot, add a piece of the dough and cook, turning once, until it is puffed and cooked through and has some charred spots, about 2 minutes per side. Transfer to a cutting board and repeat with the remaining pieces of dough, adding more canola oil as needed to just lightly coat the bottom of the skillet and reducing the heat if the dough starts to burn before it cooks through. Cut the flatbreads into pieces and serve with the dip and cooked shrimp.
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