Category Archives: Chutney and Sauces

Satay Peanut Sauce

Misc-1145
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This peanut sauce is also a very popular in the Southeast Asian and Pernakan cooking. It is mainly used to accompany all kinds of meat satay, noodles and many more. Peanut Sauce is one of my favorite sauces. View more

Spicy Chili Mayonnaise

012d
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As a young child, I always love mayonnaise as I knew my late great grandpa was a mixed. My late mom used to tell us that during the World War II, my late great grandpa will always c0me home from work bringing chocolates, mayonnaise, sandwiches, View more

Oriental Sweet & Sour Dressing

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Ingredients

1¼ cups canola oil

1/3 cup cider vinegar

1/3 distilled white vinegar

2/3 cup raw sugar

¾ teaspoons salt

¾ teaspoons light soy sauce

½ teaspoon ground black pepper View more

Pani for Golgappa

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This “Pani” literally translates to “water” and it is used for Golgappa. It is a small crispy and puffy cracker which is used and filled with potato cubes, chickpeas, chopped onions and chilies mixture; View more

Spicy Mango Salsa

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The mangoes were on sale and I brought too many and could not finished the last two. I decided to make them into a salsa dish. View more

Biscuit with Sausage Gravy

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I think this is my best sausage gravy I ever made. I made the gray a little spicy than the marketplace. All my family members are mainly Punjabis and of course, View more

Peanut Sauce for Summer Rolls

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INGREDIENTS

3 tablespoons hoisin sauce
1 tablespoon fish sauce
1/4 cup hot water
3 tablespoons creamy peanut butter
3 tablespoons chunky peanut butter
1 teaspoon Sambal Oelek

METHOD
In a small mixing bowl add in all the ingredients and mix it evenly well.

Okonomiyaki Sauce

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INGREDIENTS

1/2 cup tomato ketchup
2 tablespoons Worcestershire sauce
2 teaspoons granulated sugar

Mix all the ingredients together.

If you want the sauce to be spicy just add some wasabi paste or powder and combine it well.

Sauce for Cooking Peppered Crabs/Shrimps

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INGREDIENTS:

1/2 cup canola oil
6 red chilies, seeded, finely chopped
8 clove garlic, finely chopped
2″ piece fresh ginger, finely chopped
2 1/2 tablespoons oyster sauce
2 1/2 tablespoons black soy sauce
1 tablespoon raw sugar
3 1/3 tablespoons coarsely ground black pepper

METHOD

Heat the oil in a wok or frying pan over medium-high heat and add chopped chilies, garlic, ginger and stir-fry until light golden brown; then add the oyster sauce, light soy sauce, dark soy sauce, raw sugar and ground pepper. Combine altogether evenly well. Use immediately.

Ginger Sauce

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MAKES 11/2 CUPS
INGREDIENTS:

11/2 cups light soy sauce
3 tablespoons ginger, peeled and finely grated with ginger grater, squeezed the pulp for the juice

METHOD

In a small airtight jar add in soy sauce and ginger juice and mix well. Covered, refrigerate and can be kept for about a month.