dips, pastes, sauces & sambals

classic - PESTO

2008-08-09T00:30:00.000-07:00

INGREDIENTS:2-3 cloves of garlic4 tbsp pine nuts60 fresh basil leaves5 tbsp grated Parmesan or Pecorino8 1/2 tbsp olive oilsalt to tasteHOW TO MAKE:1. Peel and cut garlic into small pieces.2. Chop the pine nuts coarsely.3. Cut basil leaves coarsely with the kitchen scissors.4. Mash all ingredients into a paste with a mortar.5. Add cheese and pour in oil in a thin stream, process it all to a

classic - BOLOGNESE MEAT SAUCE

2008-08-09T00:12:00.000-07:00

INGREDIENTS:1 bunch soup herbs2 cloves of garlic3 1/2 oz parmesan6 tbsp olive oil18 oz mixed ground meat1/2 cup red wine1 bay leaf2 cloves1 stick thyme2 cans pizza tomatoes2 tbsp tomato pastesalt to tastefreshly ground peppersugar to taste4 tbsp chopped parsleyHOW TO MAKE:1. Clean the soup herbs, peel and cut garlic and herbs, together with ham (or beef), into small pieces.2. Heat 4 tbsp olive

classic - CHANTILLY SAUCE

2008-08-08T23:02:00.000-07:00

This creamy sauce is suitable for seafood and light, grilled meat as well as for meat fondue.INGREDIENTS:2 tbsp mayonaisse1 tbsp tomato paste1 tbsp dry sherry1 tsp lemon juice1 tsp Dijon-mustardsalt to tastechili powdersugar to taste3 1/2 oz whipped creamHOW TO MAKE:1. Mix mayonaisse with tomato paste, sherry, lemon juice and mustard.2. Season to taste with salt, chili powder and sugar.3. Finally

classic - BEARNAISE SAUCE

2008-08-06T20:57:00.000-07:00

INGREDIENTS:7 tbsp white wine3 tbsp tarragon vinegar1 shallot, cut,minced1 tsp fresh tarragon, coarsely chopped3 peppercorns, coarsely crushed4 egg yolks3/4 cup melted buttersaltcayenne pepper1 tsp finely chopped tarragon1 tsp finely chopped parsleyHOW TO MAKE:1. Heat the white wine with vinegar, shallot, tarragon and pepper and let simmer for 2 minutes. Strain and set aside to cool.2. Whisk the

classic - ALMOND GARLIC SAUCE

2008-08-06T20:50:00.000-07:00

INGREDIENTS:1 head of garlic4 slices white bread without crust1 lemon5 tbsp ground almonds5 tbsp olive oilcoarse saltpepperHOW TO MAKE:1. Divide the garlic into cloves, peel, chop coarsely and crush together with salt in a mortar.2. Grate the lemon peel and dice the bread.3. Add the bread, almonds and lemon juice to the garlic in the mortar and make a paste.4. Season with pepper and a little

classic - SPINACH SAUCE

2008-03-27T20:18:00.000-07:00

This is a sauce rich with vitamins, especially suitable with new potatoes, poached eggs, and omelettes. INGREDIENTS: 7 oz frozen creamed spinach 2 onions 2 tbsp butter 1 cup creme fraiche freshly ground pepper freshly ground nutmeg salt to taste HOW TO MAKE: 1. Thaw the spinach and peel and chop the onions. 2. Melt butter and sauter the onions until transparent. 3. Add spinach and

classic - WALNUT HONEY SAUCE

2008-03-27T20:15:00.000-07:00

This attractive, hot and sweet combination complements smoke beef/pork and boiled ham. INGREDIENTS: 3 oz mixed pickles chopped into small cubes 6 tbsp chopped walnuts 6 tbsp chopped almonds 2 tbsp honey 2 tbsp white bread crumbs 3 tbsp mustard seed juice freshly ground black pepper salt to taste HOW TO MAKE: 1. Combine the fruit, nut, honey and bread crumbs. Mix it well. 2. Add

classic - CHEESEY CREAM SAUCE

2008-03-27T20:12:00.000-07:00

This quick and easy sauce is best with pasta, but is also good with vegetables. INGREDIENTS: 2 cup cream 18 oz young Gouda cheese freshly ground white pepper 1 bunch basil 4 tomatoes or 2 ripe peaches salt to taste HOW TO MAKE: 1. Bring the cream to a boil. 2. Finely grated the cheese. Add the cheese bit by bit into the hot (not boiling) cream. 3. Stir until the sauce is creamy

japanese _ JAPANESE MAYONNAISE

2008-03-11T22:09:00.000-07:00

yields : 3/4 cupPreparation time : 25 minutesINGREDIENTS :2 egg yolks1/2 tsp lemon juice125 ml salad oilsalt to tastewhite pepper to tastepinch of grated yuzu, lime or lemon peel (optional)HOW TO MAKE :1. Beat the egg yolks and lemon juice in a bowl using a wooden spoon. 2. Continue beating, adding the salad oil a few drops at a time until the mixture begins to emulsify.3. Continue until all the

japanese - TERIYAKI SAUCE

2008-03-11T22:04:00.000-07:00

yields : 1 1/4 cupsCooking time : 30 minutesINGREDIENTS :250 ml Japanese soy sauce250 ml sake375 ml mirin5-6 tbsp sugarHOW TO MAKE:1. Combine all the ingredients in a saucepan and bring to a boil over medium heat.2. Simmer on medium low heat, stirring constantly, until the sauce is reduced to less than half the original volume.3. Keeps refrigerated for 6 months.

japanese - SUKIYAKI SAUCE

2008-03-11T21:55:00.000-07:00

yields : 2 1/2 cupsPreparation time : 5 minutesCooking time : 5 minutesINGREDIENTS:6 tbsp Japanese soy sauce5 tbsp mirin5 tbsp sake 5-6 tbsp sugar375 ml chicken stock or 375 ml Basic Dashi stock or 3/4 tsp dashi stock granules dissolve in 375 ml hot waterHOW TO MAKE:1. Combine all the ingredients in a pan and bring to a boil, stirring to dissolve the sugar.2. Once the sugar is dissolve, remove

japanese - PONZU DIPPING SAUCE

2008-03-11T21:45:00.000-07:00

yields : 1 cupPreparation time : 5 minutesINGREDIENTS:1 strip dried kelp (konbu), about 5 cm long, wiped with a damp cloth85 ml yuzu orange, or lemon or lime juice85 ml Japanese soy sauce2 tbsp mirin1 1/2 tbsp tamari or dark soy sauce2 tbsp Basic Dashi Stock or 1/4 tsp dashi stock granules dissolved in 2 tbsp hot waterHOW TO MAKE:1. Heat the dried kelp over a gas flame or under a broiler (grill)

classic - ENGLISH MINT SAUCE

2008-03-10T19:24:00.000-07:00

Mint sauce is a favorite, especially in Great Britain, and is usually served with lamb.INGREDIENTS:5 tbsp fresh mint leaves, finely chopped5 tbsp good white wine vinegar2 tsp sugarHOW TO MAKE:1. Put the chopped mint leaves in a small bowl and pour a little hot water over them. Let cool.2. Add vinegar and sugar. Cover for several hours before serving.

classic - BARBECUE SAUCE

2008-03-10T19:22:00.000-07:00

Barbecue sauce is good with steaks, spare ribs, chicken wings and grilled meat. If desired, you can mix a little fresh garlic into the prepared sauce.INGREDIENTS:5 tbsp hot mustard (Dijon mustard is the best)5 tbsp dry white wine5 tbsp mild honey (e.g honey from lime-tree flower)3 tbsp soy sauce2 tbsp sunflower oil5 tbsp tomato ketcupsalt to tastefreshly ground black pepper to tastetabasco or

classic - GARLIC-ONION SAUCE

2008-03-10T19:19:00.000-07:00

makes about 560 mlINGREDIENTS:12 large cloves fresh garlic125 ml butter1 tbsp olive oil450 g Vidalia or other sweet onions, sliced1 tbsp honey (optional)60 ml Marsala wineHOW TO MAKE:1. To quickly peel garlic cloves, trim ends. Drop cloves into boiling water. Boil 5 to 10 seconds. Remove with slotted spoon and plunge into cold water. Drain. The skins will slip off cloves. With chef's knife, chop

classic - BASIL VINAIGRETTE DRESSING

2008-03-10T19:16:00.000-07:00

makes about 375 mlINGREDIENTS:75 ml white wine vinegar2 tbsp Dijon-style mustard3 cloves garlic, peeled3/4 cup coarsely fresh basil leaves, chopped250 ml olive oilsalt to tastepepper to tasteHOW TO MAKE:1. Place vinegar, mustard and garlic in blender or food processor. Cover, process using an on/off pulsing action until garlic is well mixed. Add basil, continue to pulse until mixture is blended.2

classic - BECHAMEL SAUCE

2008-03-09T09:02:00.000-07:00

INGREDIENTS:3 tbsp butter2 1/2 tbsp flour1 quart milk1 bay leaf5 peppercorns2 thyme stalkssalt to tastefreshly ground pepperfreshly grated nutmeg1 egg yolk, if desiredHOW TO MAKE:1. Melt the butter, add the flour and cook lightly. Gradually add the milk to the roux and stir until smooth.2. Add the bay leaf, crushed peppercorn and thyme stalks and let simmer in a covered pot over low heat for 10

classic - HOLLANDAISE SAUCE

2008-03-09T08:55:00.000-07:00

INGREDIENTS:3 egg yolks3 tbsp white wine3/4 cups of melted buttersalta pinch of cayenne pepperjuice of 1/2 lemonHOW TO MAKE:1. Whisk the yolks with the white wine over a double boiler until frothy.2. Add the melted butter carefully with a whisk.3. Seasonn with salt, cayenne pepper and juice. This warm, whisked sauce can be served not only over fresh, white asparagus or other vegetables, but also

Vietnamese – TOMATO SAUCE – SOT CA CHUA

2008-03-07T06:02:00.000-08:00

Yields: 1 cupPreparation time: 10 minutesCooking time : 15 minutesINGREDIENTS:½ tbsp oil2 cloves garlic,minced250 g diced fresh or canned tomato125 ml chicken stock or fresh coconut juice½ tsp sugarPinch of saltHOW TO MAKE:1. Heat the oil in a wok over medium heat and stir-fry garlic until golden brown and fragrant, about 1-2 minutes.2. Add tomato and stir-fry for about 5 minutes.3. Pour chicken

Vietnamese – FISH SAUCE DIP – NUOC MAM CHAM

2008-03-07T06:00:00.000-08:00

Yields: ½ cupPreparation time: 10 minutesCooking time: 3 minutesINGREDIENTS:60 ml water or fresh coconut juice1 tsp rice vinegar3 tsp sugar1 red chili, deseeded and minced2 cloves garlic, crushed1 tbsp fresh squeezed lime juice2 tbsp fish sauceHOW TO MAKE:1. Bring water or coconut juice, vinegar and sugar to a boil in a saucepan.2. Remove and set aside to cool.3. Combine with chili, garlic and

Vietnamese – SWEET AND SOUR SAUCE – SOT CHUA NGOT

2008-03-07T05:57:00.000-08:00

Yields: 2 cupPreparation time: 30 minutesCooking time: 10 minutesINGREDIENTS:1 tbsp oil3 cloves garlic, minced2 tbsp sliced shallots2 pickled shallots or baby onions, sliced100 g diced carrot100 g diced green bell pepper1 red chili, deseeded and minced2 tbsp sugar¼ tsp salt¼ tsp ground white pepper1 tsp tomato sauce/ketchup60 ml vinegar1 tbsp cornstarch (cornflour) mixed with 1 tsp waterHOW TO

indonesian - PECEL/GADO-GADO CHILI PASTE - SAMBAL PECEL/GADO-GADO

2008-02-28T07:22:00.000-08:00

Varieties of steam or raw vegetables always became the best accompanion to this pecel/gado-gado chili paste. It can be served along with hot steam white rice or rice cake and shrimp chips.INGREDIENTS:250 g peanuts, roasted3 cloves garlic10 red hot chiliesbird's eye chilies to taste100 g palm sugar, sliced3 cm cutchery4 kaffir lime leaves, thinly sliced2 tablespoon tamarind juice (tamarind and

indonesian - GANDARIA CHILI PASTE - SAMBAL GANDARIA

2008-02-28T07:14:00.000-08:00

Preparation time: 5 minutesCooking time: 8 minutesThis little green fruit is quite hard to find, but its sour and fresh taste, makes gandaria always become an indulgement when it’s served with fried or grilled fish.INGREDIENTS:8 red hot chilies5 bird’s eye chilies3 shallots½ dried shrimp paste, roastedYoung gandaria to taste, slicedSalt to tasteSugar to tasteHOW TO MAKE:1. Grind all the chilies,

indonesian - SWEET CHILI SOY SAUCE - SAMBAL BUMBU KECAP

2008-02-28T06:54:00.000-08:00

Preparation time: 10 minutesCooking time: 10 minutesFor the best taste with any varieties of fried or grilled chicken an fish, this sweet chili soy sauce will serve best.INGREDIENTS:4 shallots, roughly sliced4 cloves garlic, roughly sliced6 red hot chilies200 ml sweet soy sauce50 ml hot water2 tomatoes, discard seeds, thinly sliced1 tablespoon oilFried shallots to tasteHOW TO MAKE:1. Heat the oil

indonesian - BRAMBANG ASEM CHILI PASTE - SAMBAL BRAMBANG ASEM

2008-02-28T06:44:00.000-08:00

Preparation time: 5 minutesCooking time: 8 minutes Brambang Asem chili paste is served best with steam spinach or kangkung with hot steam white rice and fried chicken.INGREDIENTS:3 red hot chilies3 bird’s eye chilies2 tablespoon palm sugar, sliced3 shallots, roughly sliced2 tablespoon hot waterSalt to tasteHOW TO MAKE:1. Grind all the chilies, palm sugar and salt in a mortar and pestle. Mix them