Asian Marinade Sauce Food

ASIAN MARINADE

Steps:

• Whisk ingredients together in a small bowl. Place meat, poultry, fish, or vegetables in zipper lock bag or in shallow, nonreactive pan. Pour marinade over contents and seal or cover. Turn zipper lock bag or stir contents of pan occasionally to evenly distribute marinade.
• Prepare 1/2 cup marinade per pound of meat. See description for suggested use of rosemary.

ASIAN MARINADE SAUCE

Steps:

• Mix all ingredients in marinade dish.
• Marinade overnight (up to 48 hrs.).
• Great for Steaks, Pork or Chicken.
• I REFUSE to eat pork, however, when marinated in this, it was AWESOME!

ASIAN MARINADE WITH LEMON AND FISH SAUCE

Steps:

• Whisk ingredients together in a small bowl. Place meat, poultry, fish, or vegetables in zipper-lock bag or in shallow, nonreactive pan. Pour marinade over contents and seal or cover.

ASIAN MARINATED GRILLED PORK TENDERLOIN

Steps:

• In a medium bowl, combine the soy, rice wine vinegar, chili sauce, ginger, garlic, scallions and orange zest. Place the pork in a large container or bowl and pour the marinade over the pork. Cover with plastic wrap, and let sit for 2 hours at room temperature, or overnight in the refrigerator.
• Remove the pork from the container, put the marinade in a small saucepan and bring it to a boil over medium heat. Remove from the heat and reserve it for drizzling over the pork when serving. *WARNING: This liquid MUST be brought to a boil to kill any bacteria from raw meat juices.
• Preheat the grill to medium-high heat.
• Dust the pork liberally with the ground coriander seed and place on the preheated grill. Brown it on all sides then move it to a cooler part of the grill to cook it to desired doneness, about 10 to 12 minutes.
• Remove the pork from the grill to a cutting board and let rest for 10 minutes before slicing. Slice the pork on the bias and place on a serving platter. Serve drizzled with the reserved boiled soy marinade.
• Pork- the other white meat!

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.

ASIAN CHICKEN MARINADE FOR GRILLING

Steps:

• Combine fish sauce, sesame oil, sunflower seed oil, lemon juice, Chinese five-spice powder, and salt in a container and mix well.

ASIAN MARINADE FOR PORK

Steps:

• 1. Whisk all ingredients in a small mixing bowl until blended.
• 2. Place meat in a zipper plastic bag and pour marinade over. Seal bag and refrigerate for desired amount of time (at least 20 minutes).
• 3. Discard marinade and cook meat your favorite way.

SPICY ASIAN MARINADE

Steps:

• Mix together all the ingredients in a bowl and use as directed in the recipe or for other foods.

ASIAN BARBECUE SAUCE

Steps:

• Stir together all ingredients except sugar in a bowl.
• Cook sugar in a dry heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Tilt pan and carefully pour in hoisin mixture (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved and sauce is thickened, 6 to 8 minutes. Cool to room temperature. Serve with shrimp, swordfish, pork, or chicken.
• Our two favorite brands are Koon Chun and Lee Kum Kee, both from Hong Kong. We found them in New York's Chinatown, but they're also available by mail order from Uwajimaya (800-889-1928).

CHAR SIU (CHINESE BBQ PORK)

Steps:

• Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.
• Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring or red bean curd (see Cook's Note), and Chinese five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.
• Marinate pork in refrigerator, 2 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
• Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

ASIAN GRILLED CHICKEN

Steps:

• Place the soy sauce, brown sugar, lime juice, orange juice, sweet chili sauce, chili-garlic sauce, garlic, and curry powder in a large plastic zipper bag. Seal and knead the bag with your fingers to mix all the ingredients and dissolve the sugar. Place the chicken thighs into the marinade, squeeze out the air from the bag, zip the bag closed, and refrigerate for 4 hours or overnight.
• Preheat an outdoor grill for medium-low heat; lightly oil the grate.
• Remove the chicken from the bag, pour the excess marinade into a small saucepan, and bring to a full boil for about 1 minute to sterilize the marinade.
• Grill the chicken thighs until they are no longer pink in the middle and show grill marks, about 25 minutes, basting them generously with the sterilized marinade as they grill.

ASIAN SESAME SAUCE

Steps:

• .whisk all the ingredients together. add meat and marinate in the fridge for at least 2 hours.

CHINESE MARINADE

Steps:

• Finely grate the ginger, collect it up into a ball and squeeze out the juice into a bowl.
• Stir in the other ingredients and use as required.

ASIAN GINGER GRILL MARINADE

Steps:

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