Category Archives: Chutney and Sauces

Fried Garlic Oil

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Makes 1¼ cup
Ingredients:
14 cloves garlic, peeled and lightly pressed
1¼ cup canola/vegetable/corn oil
1 glass jar with a cover View more

Honey Ginger Vinaigrette

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Makes ¾ cup

Ingredients:
1½ teaspoons grated fresh ginger
6 teaspoons fresh lime juice View more

Asian Pesto

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Makes 1¼ cups

Ingredients:
¾ cup fresh Holy Basil or Thai Basil or Lemon Basil leaves
¾ cup fresh Vietnamese mint leaves View more

Vietnamese Dip

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Makes 1½ cups

Ingredients:
7 tablespoons fish sauce
5 tablespoons lime juice
1 teaspoon store-buy chili-garlic sauce or 1 red finger chili, seeded and finely chopped (optional). View more

Thai Dipping Sauce

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Makes ¾ cup

Ingredients:
2 cloves garlic, peeled and finely chopped
3 tablespoons cilantro leaves, cleaned and finely chopped View more

Chinese Dipping Sauce

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Makes ½ cup

Ingredients:
2 tablespoons Chili Garlic Sauce
2 cloves garlic, peeled and finely chopped
½ cup light soy sauce
2 teaspoons sugar
2 tablespoons rice vinegar
2 tablespoons finely chopped cilantro (coriander) including stems
Method:
Place all ingredients in a small mixing bowl and use a whisk to mix them together until well mixed.

Chili Garlic Sauce

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Makes ¾ cup

Ingredients:
5 fresh red finger chilies or 2 red jalapenos, seeded and finely chopped View more

Apricot/Orange Sweet Chili Sauce

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Makes 1½ cups

Ingredients:
¾ cup sweet chili sauce
¾ cup apricot preserve/orange marmalade 
¼ teaspoon soy sauce
1 teaspoon hot water
Method:
In a mixing bowl, add sweet chili sauce, apricot preserve, soy sauce and hot water and stir to combine well.

Ginger Green Onions (Scallions)

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For the next few posts I am posting some of my favorite Asian sauces to go with most of my meat and fish dishes. It is very quick and easy to prepare and also easily to store. I hope you will give them a try. Enjoy!

Makes ½ cup 
Ingredients:
3 stalks green onion, cleaned and finely chopped
1½ tablespoons fresh ginger, peeled and grated
1 whole red finger chili, finely chopped (optional)
2 cloves garlic, peeled and finely chopped
1/8 teaspoon salt
½ teaspoon rice vinegar
½ cup canola/vegetable/corn oil
Method:
Place chopped green onions, ginger, finger chili (optional), garlic, salt and rice vinegar in a oven-proof bowl. Stir to combine well. Set aside.
Heat a sauce pan with canola/vegetable/corn oil over medium-high heat. When the oil about to smoke, remove immediately and carefully pour heated oil into the green onion mixture and you will hear a sizzling on the dish.

Sambal

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 This sambal belachan is one of my favorite chili sauce. Not many people love the smell of this sauce because of the strong odor of fermented baby shrimps. View more