Asian Essentials Awesome Dipping Sauce Recipes

ASIAN ESSENTIALS: CREAMY MISO DIPPING SAUCE

Steps:

• 1. PREP/PREPARE
• 2. You can make your own mayonnaise (I usually do); however, I do not wish to over complicate this recipe. So, a good store-bought mayo will work fine. If you are feeling on the healthy side, you can substitute the mayonnaise with a product called, Vegenaise. It is a vegan version that is really good.
• 3. All About Miso Paste White Miso: The mildest of the four. It is made from soybeans that have been fermented along with a large percentage of rice. Depending on how it is fermented the color can be from white to a light beige. Of the four, it has a sweet taste, and great for salad dressings and light sauces. Yellow Miso: Yellow miso is traditionally made from soybeans fermented with barley and a small percentage of rice. It can be yellow to light brown in color. It is mild, with earthy flavor notes, and works well in condiments, soups, marinades, and glazes. Red Miso: Made with soybeans fermented with barley or other grains, though with a higher percentage of soybeans and a longer fermentation period. It can range in color from red to dark brown. The deep umami flavor of red miso can overwhelm mild dishes, but is perfect for hearty soups, braises, and glazes. Brown Miso: Made almost entirely from soybeans, with a long fermentation time, this miso is the strongest and saltiest of the four. The color can range from a deep brown to almost black. Because of its strength, it does not work well in dressings or light sauces. I do find it works with beef and pork dishes. Additional Note The depth of color with any particular miso can also tell you something about its flavor. Generally speaking, the darker the color, the longer it's been fermented and the stronger it will taste. So, check the actual color of the paste for an indication of how mild or strong it is. One More Thing Miso is very salty, so make sure you taste it before adding any additional sodium.
• 4. You can make the dressing a day or two before serving. Just make sure it is tightly covered and refrigerated.
• 5. Gather your ingredients (mise en place).
• 6. Add all of the ingredients to a bowl.
• 7. Whisk together until smooth.
• 8. Do a final tasting for proper seasoning before serving.
• 9. PLATE/PRESENT
• 10. Serve with a plate of chicken tenders, wings, or just drizzle over some yummy baked chicken. Enjoy.
• 11. Keep the faith, and keep cooking.

ASIAN ESSENTIALS: THE ABSOLUTE BEST STIR-FRY SAUCE

Steps:

• PREP/PREPARE
• You will need a medium saucepan to make this recipe, and a non-reactive jar to store it in.
• Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this sauce should last 2 - 3 weeks.
• If you do not have any fish sauce, you can use an equal amount of rice wine vinegar. You can use regular soy sauce, in place of the tamari or liquid aminos; however, reduce the amount to two tablespoons. If you do not have any honey, you could always use maple syrup, or other sweetener; even, regular sugar.
• Gather your ingredients (mise en place).
• Add the oil to a saucepan over medium heat, and then add the garlic and ginger.
• Stir until the garlic is fragrant, about 60 - 90 seconds.
• Add the sauce ingredients.
• The best way to do this is take all the sauce ingredients and whisk them together into a measuring cup or bowl, and then add to the saucepan. Remember that you want to have those ingredients ready before you add the garlic and ginger, so you can add them quickly. Otherwise, you might burn the garlic, and you will have to start all over.
• Allow to lightly simmer for about 8 - 10 minutes, stirring every minute or so, until it thickens.
• Remove from heat, add the butter, and stir until it is melted into the sauce.
• Use now or allow it to cool and store according to the above recommendations.
• PLATE/PRESENT
• Use anywhere you want a great Asian cooking sauce, or you can even drizzle it over sautéed veggies or meats and fish. I like using it as a dipping sauce for tempura and egg rolls. Enjoy.
• Keep the faith, and keep cooking.

ASIAN ESSENTIALS: DIM SUM DIPPING SAUCES

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients (mise en place).
• 3. Sauce #1 - Sweet with lots of heat Add the water to a small saucepan, over medium heat. Add the ingredients and bring to a simmer. Remove from heat and allow to return to room temperature before serving, about an hour.
• 4. Sauce #2 - Sweet with sour notes Combine all the ingredients in a small bowl, and serve.
• 5. Sauce #3 - Savory with a bit of heat Add the tamari, vinegar, and water to a small saucepan, and bring up to a simmer. Add the sugar, and stir to dissolve. Add the remaining ingredients, take off the heat, and allow to come to room temperature before serving, about an hour.
• 6. PLATE/PRESENT
• 7. Use them as dipping sauces for all your favorite Asian foods. Enjoy.
• 8. Keep the faith, and keep cooking.

ASIAN ESSENTIALS: AWESOME STIR-FRY/DIPPING SAUCE

Steps:

• PREP/PREPARE
• Zest the orange before squeezing it. You should have about 1 tablespoon of zest, and 2 - 3 tablespoons of juice.
• When it comes to the sriracha sauce, I would start with one teaspoon, and then add more, until you achieve your desired heat level.
• If you do not have Sriracha sauce, you could substitute chili sauce, or you could leave it out altogether.
• Gather your Ingredients (mise en place).
• Add the ingredients to a saucepan over medium-low heat.
• Stir until it comes up to a light simmer.
• Allow to simmer for about 2 minutes, then remove from the heat, and allow to cool naturally.
• Once cooled, add the cornstarch, or arrowroot powder, and whisk to combine.
• Store in the fridge, using a tightly-sealed non-reactive container, until ready to use.
• If you are using as a dipping sauce, heat it up until it begins to thicken. If you are using it in a stir fry, it will thicken as the sauce cooks.
• PLATE/PRESENT
• Use in any recipe that calls for an Asian stir-fry sauce, or dipping sauce. Enjoy.
• Keep the faith, and keep cooking.

SAUCE ESSENTIALS: ASIAN STYLE DIPPING SAUCE

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Add the ingredients to a food processor, fitted with an S-blade.
• 4. If you have never baked garlic, here is how you do it: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
• 5. Blend until smooth.
• 6. Chef's Tip: If the mixture is a bit too thick, you can thin it down with some water... a tablespoon at a time.
• 7. Refrigerate in a non-reactive (glass) jar for a minimum of 2 hours.
• 8. Chef's Note: This sauce will taste better if it's allowed to rest in the refrigerator for a least 8 hours.
• 9. Chef's Tip: Because of the saltiness of the olives, you probably won't need to add any salt; however, if the sauce needs more salt, then add it... you're the chef.
• 10. PLATE/PRESENT
• 11. I love serving this with tempura shrimp, fish, and veggies. Enjoy.
• 12. Keep the faith, and keep cooking.

EASY ASIAN DIPPING SAUCE

Steps:

• Whisk together the soy sauce, vinegar, honey, garlic, ginger, sesame seeds, sesame oil in a bowl.

ASIAN ESSENTIALS: AWESOME DIPPING SAUCE

Steps:

• PREP/PREPARE
• You will need a saucepan and a good non-reactive jar to store it in.
• Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If stored correctly (in the fridge), it should last 6 - 8 weeks.
• The sugar in the recipe mitigates the tartness of the vinegar and tamari; however, sometimes I prefer it tart, so I leave the sugar out.
• If you are looking for a good eggroll recipe, look no further: https://www.justapinch.com/recipes/main-course/main-course-pork/chef-andy-s-cooking-class-the-perfect-eggroll.html?r=4
• Gather your ingredients (mise en place).
• Add the sauce ingredients to a small saucepan over medium heat.
• When it comes up to a simmer, remove from the heat, and add the sesame seeds and red pepper flakes. Then allow to come to room temperature before storing.
• PLATE/PRESENT
• Use as a dipping sauce for your favorite Asian foods. Enjoy.
• Keep the faith, and keep cooking.