These are delicious sauces and dressings that can be used for fried chicken, chicken katsu, buffalo wings or any kind of meats and seafoods. It can be used as dips or dressings for vegetables and salads. Simple to make and see which ones will be your favorites.
Ingredients For Old Fashioned Ketchup:
1/2 c mayonnaise
1/4 c ketchup
1 t chili garlic sauce
1 t Worcestershire sauce
1 t minced garlic
1/4 t pepper
Directions For Old Fashioned Ketchup:
In a small bowl, add mayonnaise and beat well. Add rest of ingredients and combine well. If mayonnaise is not mixed first, dressing will be lumpy.
Ingredients For Barbecue Sauce:
1/2 c mayonnaise
1 T yellow mustard
1 T dijon mustard
2 1/2 T honey
1/4c commercial barbecue sauce
Directions For Barbecue Sauce:
In small bowl, beat mayonnaise, then add rest of ingredients and mix well.
Ingredients For Kochujang Sauce:
1/4 c kochujang
1/4 c sugar
2 T mirin
1 t minced garlic
1/4 c water
1t sesame oil
Directions For Kochujang Sauce:
Combine all ingredients and mix well.
Ingredients For Horseradish Sauce:
1/4 c mayonnaise
1/4 c horseradish
1/4 t smoked paprika
Directions For Horseradish Sauce:
Mix all ingredients together.
Ingredients For Honey Mustard Dressing:
1/2 c mayonnaise
1 T dijon mustard
2 T honey
1 1/2 t oil
1 1/2 T minced onions
1 1/2 T fresh chopped parsley
1 1/2 T cider vinegar
Directions For Honey Mustard Dressing:
Mix all ingredients together.
Ingredients For Soy Dressing For Sticky Chicken:
1/2 - 1 c chopped green onions
1/2 c soy sauce
1/2 c sugar
1 small chili, smashed or chopped
Directions For Soy Dressing:
Combine all ingredients. Roll sticky chicken in sauce or use to dip pieces so chicken stays crispy longer.
This a colorful and healthy appetizer made with dehydrated cherry tomatoes, onions, garlic and fresh herbs. Eat it as bruschetta with Artisan breads brushed with olive oil and toasted in a skillet or on crackers or on toast. Be creative, you can use it in salads or pasta. This is one of my favorite recipes and is eaten up quickly when made for the family. This is an excellent ice breaker for a party. Just have the bread ready and guests can add the topping to avoid sogginess.
Ingredients For Dried Tomato Spread:
3 lbs dehydrated cherry tomatoes or 1 gallon of dried tomatoes
1 c extra virgin olive oil
2 T Worcestershire sauce
2 T balsamic vinegar
1 T coarse salt
1/4 c fresh lemon or lime juice
1 c sliced or diced shallots or red onions
2 large garlic cloves, sliced
1 c packed Thai or other basil, broken up
2 T capers
2 T 8" sprigs of fresh rosemary, kept whole
1/4 c parsley, chopped
2 T oregano, chopped
Directions For Dried Tomato Spread:
Put all ingredients in a large bowl. Mix well, bottle and refrigerate.
May pair with different cheeses such as: Parmesan, mozzarella, cheddar, gruyere, etc. as a topping or as a side.
Hawaii has a lot of good green mango that is solid and green throughout. When in season, my cousin and I would scour neighborhood trees and make this delicious chutney. There are many recipes and many schools and churches sell mango chutney at their country fairs in time for Christmas. On the mainland, "green" mangoes look green but they are already yellow and ripening. It is very hard to find truly green mangoes for chutney and some pickles.
Ingredients:
16 cups or 1 gallon of peeled, diced or sliced green or half ripe mangoes
1 T salt
3 c sugar
3 c brown sugar
3 c apple cider vinegar
2 c chopped onion (1 large)
1/4 c minced ginger
1/2 c chopped candied ginger
1/4c minced garlic
5 small chilies, chopped
2-15 oz boxes of raisins
1 t cloves
1 t nutmeg
2 t cinnamon
Directions:
In a large pot, combine vinegar, sugars, spices and chili. Boil and simmer 30 minutes. Add onions, garlic, ginger and raisins and cook 30 minutes. Add mangoes and cook 30- 60 minutes until thickened to desired consistency. Transfer to bottles or can them for gift giving or storage. Makes about 12-8 oz jars of chutney.
Easy and inexpensive to make. Better tasting than the bottled type with less ingredients. So delicious. This is one of my daughter's favorite dishes.
Ingredients:
2 lb, 10 oz can of long bamboo shoots, cut into bite size pieces
1/2 c oil
1 T chili pepper (Korean type for kim chee, cayenne or others)
2 t sesame oil
2 T sugar
2 t salt
Directions:
Heat pan, then add oil till hot. Add bamboo shoots and saute 5 minutes until well mixed. Add rest of ingredients. Let come to a boil, then simmer, covered, for 20 minutes. Let cool. Store in bottle and refrigerate.
So easy to make. It graces the tables of all Hawaiian restaurants, luaus and parties. We use this in place of hot sauce and many also eat the chilis too.
Ingredients:
2 c water
1 T coarse salt
2 t vinegar
1/2 c or more of small fresh chili peppers
1 t minced garlic
Directions:
Fill a pint sized jar with the chilis. Heat water, salt and vinegar. Stir until salt dissolves. Cool and pour over chilis. Refrigerate at least a week before using.
5 Spice powder is an important ingredient in many Chinese dishes. In my videos, 3 recipes use this ingredient: prune mui, kau yuk and char siu. some people use it in pot roast chicken so there is no rule, depends on your taste. This spice can also be used for braised meats, vegetables, rice, noodles, even cakes and desserts. You only need a little as the mix is pretty pungent. Sometimes it is hard to find in grocery stores and that's why I decided to make my own. Do not substitute black peppercorns for the Szechuan peppercorns (available only in Chinatown).
Ingredients:
3" cinnamon stick
1 1/2 t cloves, whole
1 T fennel, whole
1 T Szechuan or Sichuan peppercorns
3 star anise
Directions:
Break up the cinnamon stick and put it in a coffee grinder with the rest of the spices. Grind until smooth. Only takes seconds. Store in a small jar in your pantry.
Serve this unusual and delicious side dish. People will be oohing and aahing and wondering what this is. It is crunchy, sweet and slightly hot. Most people have never seen this vegetable. It only appears in late summer, around the end of July. The stems will pop up from the chive leaves and form a white bud. If you wait too long to pick the stems, the bud will open and black seeds will form. The stems will be too tough to eat then. Only the Chinese and Korean stores sell the stems.
Ingredients:
1/2 lb garlic chive stems
2 T Chinese plum sauce
1 T finely shredded ginger
Directions:
Blanch bunch of garlic stems in boiling water for about 2 minutes until color changes to a dark green and stems are limp. Drain and cut into 2" pieces. Put into bowl and mix in plum sauce and shredded ginger. Plate and serve.
This is a very delicious, crispy condiment from Burma (Myamar) made with dried shrimp, lots of fried onions and fried garlic. This is very popular and is eaten with rice but many westerners eat it with toast. My children and all the grandkids love this and can hardly wait till I make it and send them some. They have all learned to make it and now they have the video and can make it themselves.
Ingredients:
2 lbs good quality dried shrimp, ground fine in Blendtec or food processor
1 1/2 c oil
1/4 c tamarind water (soak 1/4 dried fruit in 1/2 c water until softened. Squeeze and press through strainer. Discard pulp.
2 t Chinese shrimp paste (hahm ha)
1T fish sauce
1 T sugar
1 T vinegar
1 t turmeric
1 t paprika
1 t or more chili flakes
8 oz bottle of fried garlic
8 oz bottle of fried onions
Directions:
Heat oil in a very large wok or 2 very large skillets. When a pinch of shrimp is dropped in oil and it sputters and foams, oil is ready. Pour all of shrimp in and constantly mix and scrape bottom with a wooden spoon or it will burn. Keep stove on medium or less if on propane gas stove as it is hotter than a kitchen stove. Shrimp will absorb all oil but keep stirring. Do not leave for a second or it may burn. Keep stirring until shrimp is dried, nicely browned and crispy (may take about 30 minutes). Add rest of ingredients except garlic and onions and mix well. Keep stirring until everything is dry and crisp (about 10 minutes).
Transfer shrimp and spread onto 2 large trays to cool. When 100% cooled, mix in garlic and onions. Pack into jars. Keep refrigerated. Keeps a very long time and will remain crispy.
Delicious and easy to make. Takes only a few minutes. Serve it with any Mexican foods, chips, toast, crackers.
Ingredients:
Avocados, as many as you like
onions, minced, to taste
garlic, minced
cilantro, chopped
lime juice for tang and to keep from discoloring easily
salt to taste
Directions:
There are no measurements. Just add ingredients to your taste.
This dip is really delicious and thick, full of textures and goes well with any chips, crostini, baguettes, toast, sandwich or over meats. Plain yogurt is drained of excess water to get a thick consistency. This is cheaper to use than Greek yogurt. Water chestnuts give it an extra crunch.
Ingredients:
10 oz frozen, chopped spinach, thawed, water squeezed out
1/4 small onion, chopped
1/4 c green onion, chopped
1 1/2 c plain yogurt
1/2 c mayonnaise
3/4 c Parmesan cheese
4 water chestnuts, chopped
1/2 c canned artichokes, chopped
1/4 t dried dill
1 t garlic powder
1/2 t salt
1/4 t pepper
Paprika for garnish
Directions:
Discard hard leaves from artichokes. Add all ingredients to a bowl except paprika. Mix well. Put in a serving dish. Sprinkle with paprika.
We use cookies to analyze website traffic and optimize your website experience. By accepting our use of cookies, your data will be aggregated with all other user data.