Post by Granny Smith on Mar 22, 2008 14:01:21 GMT -5
Asian Sauces
contributed by carla
I have not tried these yet but I wanted to share them anyway.
Thai Dipping Sauce
2 c. water
1/2 c. sugar
1/4 c. rice vinegar
5 cloves garlic, lightly crushed
3 fresh jalapeno peppers, coarsely chopped
3/4 c. fresh lime juice
1/4 c. nam pla (Asian fish sauce)
Combine the water, sugar, and vinegar in a medium nonreactive saucepan and bring to a boil over medium heat, stirring until the sugar is dissolved. Transfer to a heatproof bowl and cool.
Add the garlic, jalapenos, lime juice, and nam pla and refrigerate, covered, for 1 to 2 hours. Strain before using. Store in a clean airtight container in the refrigerator for up to 1 week.
*****
Sweet-And-Sour Red Pepper Drizzle
1 c. roasted red bell peppers (4 large peppers)
5 T. rice vinegar
1/4 c. Thai Dipping Sauce
1/4 c. honey
1/4 c. fresh lime juice
1/2 t. cayenne pepper
Combine all the ingredients in a blender or food processor and process until smooth. Use immediately, or transfer to an airtight container and store in the refrigerator for up to 2 weeks.
Make about 2 cups
*****
Sweet-And-Sour Red Pepper Broth
4 c. chicken stock
1 c. Sweet-and-Sour Red Pepper Drizzle
1 medium onion, chopped
1/4 c. chopped peeled fresh ginger
1/4 c. fresh lime juice
Combine the chicken stock, red pepper drizzle, onion, and ginger in a medium saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer, uncovered, for 30 minutes.
Remove the pan from the heat and strain the brother through a fine sieve set over a medium heatproof bowl. Stir in the lime juice. Use immediately, or cool, transfer to airtight containers, and refrigerate for up to 1 week or freeze for 1 month.
contributed by carla
I have not tried these yet but I wanted to share them anyway.
Thai Dipping Sauce
2 c. water
1/2 c. sugar
1/4 c. rice vinegar
5 cloves garlic, lightly crushed
3 fresh jalapeno peppers, coarsely chopped
3/4 c. fresh lime juice
1/4 c. nam pla (Asian fish sauce)
Combine the water, sugar, and vinegar in a medium nonreactive saucepan and bring to a boil over medium heat, stirring until the sugar is dissolved. Transfer to a heatproof bowl and cool.
Add the garlic, jalapenos, lime juice, and nam pla and refrigerate, covered, for 1 to 2 hours. Strain before using. Store in a clean airtight container in the refrigerator for up to 1 week.
*****
Sweet-And-Sour Red Pepper Drizzle
1 c. roasted red bell peppers (4 large peppers)
5 T. rice vinegar
1/4 c. Thai Dipping Sauce
1/4 c. honey
1/4 c. fresh lime juice
1/2 t. cayenne pepper
Combine all the ingredients in a blender or food processor and process until smooth. Use immediately, or transfer to an airtight container and store in the refrigerator for up to 2 weeks.
Make about 2 cups
*****
Sweet-And-Sour Red Pepper Broth
4 c. chicken stock
1 c. Sweet-and-Sour Red Pepper Drizzle
1 medium onion, chopped
1/4 c. chopped peeled fresh ginger
1/4 c. fresh lime juice
Combine the chicken stock, red pepper drizzle, onion, and ginger in a medium saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer, uncovered, for 30 minutes.
Remove the pan from the heat and strain the brother through a fine sieve set over a medium heatproof bowl. Stir in the lime juice. Use immediately, or cool, transfer to airtight containers, and refrigerate for up to 1 week or freeze for 1 month.