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SEPTEMBER 18, 2012 BY ARADMIN LEAVE A COMMENTPeanut SauceDumpling/Potsticker SeasoningPotsticker DippingSaucesSweet Red Bean PasteTofu DipJazzed Hoisin SauceAll Purpose Stir-Fry SauceHot and Spicy Stir-Fry SauceSichuan Spicy SaltFive Flavor OilRed-Cooking SauceSoy Sauce DipLobster SauceHoney SauceGarlic SauceSzechwan Pepper OilTahini (Sesame Seed Paste)Tangerine MarinadeUniversal SauceSeafood MarinadeSweet and Sour SauceSweet and Sour Sauce #2Manchurian SauceSpicy Soy Dipping SauceChinese Salad DressingChili OilCantonese Crispy Batter MixChinese Mustard SauceHoisin SauceDuck SauceHot Chili OilFive Spice PowderPlum SauceLorbak SauceKosher Sauce RecipesPeanut SauceThis is a sauce that can be used for a myriad of different dishes. I like it spread over plain noodles and used when I BBQ pork, beef or chicken. Since it is made with no meat products, veggies can enjoy it, too. Ingredients6 Tbsp. peanut butter1/4 cup water3 Tbsp. light soy sauce6 Tbsp. dark soy sauce6 Tbsp. tahini (sesame paste)1/2 cup dark sesame oil2 Tbsp. sherry4 tsp. rice wine vinegar1/4 cup honey4 medium cloves garlic, minced2 tsp. minced fresh ginger1-2 Tbsp. hot pepper oil (see instructions below)*1/2 cup hot waterGARNISH: (all are optional, depending on your taste)1 carrot, peeled1/2 firm medium cucumber, peeled, seeded, and julienned1/2 cup roasted peanuts, coarsely chopped2 green onions, thinly sliced*Hot Pepper OilAmount you use depends on how hot you like it.2 Tbsp. will give it a nice bite. If your tastes run to the very hot, you might want to use 3 Tbsp.If you don’t want to buy the oil ready made in the market,here’s a recipe:1/4 cup hot red pepper flakes, 1 cup oil.Combine in a saucepan over medium heat. Bring to boil, and immediately turn off heat. Let cool. Strain in small glass container that can be sealed. Refrigerate. Lasts indefinitely.Tangerine MarinadeIngredients1/3 cup orange juice2 tablespoons rice wine or dry sherry1 tablespoon soy saucel/2 teaspoon chili garlic sauce2 teaspoons sugarl-l/2 teaspoons cornstarch2-1/2 tablespoons cooking oil6 small dried red chilies1 small onion, cut into 1-inch piecesOrange slices for garnishDirections1. Soak tangerine peel in warm water to cover until softened, about 15 minutes; drain. Thinly slice tangerine peel. Combine marinade ingredients in a bowl.Use as a marinade for any type of meat…just experiment a bit with anything and see how you like it!Dumpling/Potsticker SeasoningIngredients2 Tbs soy sauce1 Tbs rice wine (shaohsing)2 Tbs sesame oil1.5 tsp minced ginger1.5 tsp minced garlic2 Potsticker Dipping SauceDipping Sauce I1/2 cup soy sauce3 Tbs Chinese Black vinegar or Worcestershire sauceDipping Sauce II1/2 cup soy sauce2 Tbs Chinese Black vinegar or Worcestershire sauce1 Tbs chili oil or chili paste with garlicVariation add 1 Tbs shredded gingerroot or minced garlic to either of the sauces.One More Universal SauceCan be used with dumplings or over steamed vegetables…or even plain rice.Ingredients1/4 cup soy sauce1T rice wine1T rice wine vinegar2t sugar1T minced scallion1.5T minced garlic2T sesame oil2t chili oil or chili pasteSeafood MarinadeIngredients2 tablespoons oyster flavored sauce2 teaspoons cornstarch4 navel oranges2 teaspoons Grand Marnier1/2 cup diced cantaloupe1/3 cup diced water chestnuts1/4 cup frozen peas, thawed1 tablespoon chopped crystallized ginger3 tablespoons plum sauce1/2 teaspoon sugarSweet Red Bean Paste1 1/2 cups red beans, washed well4 cups water1/2 cup vegetable shortening1 cup sugarSweet and Sour SauceJust your basic sauce recipe.Ingredients1 cup unsweetened pineapple1/4 cup cider vinegar2 1/2 tablespoons soy sauce1/3 cup brown sugar2 tablespoons cornstarchHere’s another one… a bit unusual, but tastes delicious!Sweet and Sour Dipping SauceIngredients1/2 cup bottled Major Grey’s Chutney1/4 cup apricot preserves1/4 cup crushed pineapple1/4 cup applesauce1/2 teaspoon ginger — minced1 teaspoon rice vinegarDirectionsCombine the ingredients for the sauce in a saucepan and heat just to blend, stirring often. Cool to room temperature and serve. Makes 1 1/4 cups.Tofu DipIngredients1/2 pound bean curd1/4 cup plum sauce2 teaspoons prepared Chinese mustard1 teaspoon saltDirectionsMash the bean curd, then mix with the other ingredients with a whisk or an electric mixer. the dip should have the consistency of sour cream. To prepare in a blender or food processor, combine the ingredients and process until smooth. Refrigerate until ready to serve. Stored in a sealed container, the dip can be kept in the refrigerator for up to a week. Makes 1 1/2 cups.Jazzed Hoisin SauceIngredients2 tablespoons hoisin sauce2 tablespoons tomato catsup1 teaspoon rice vinegar1 teaspoon honey1 teaspoon black soy sauceDirectionsCombine the ingredients in a small bowl and mix well. Refrigerate until ready to serve.Manchurian SauceIngredients1/2 cup soy sauce1/2 cup vegetable stock1/2 cup green onion — thinly sliced1 teaspoon fresh ginger root — minced1 teaspoon garlic — minced1/2 teaspoon wasabi (or 1/2 tsp minced jalapeno pepper)DirectionsIn a medium-sized bowl, combine all the ingredients and whisk until well blended. Refrigerate for at least 30 minutes before serving.NOTES : If you are watching your sodium intake, substitute one of the low-sodium varieties of soy sauce, but keep in mind that these may still be quite high in salt.Spicy Soy Dipping SauceIngredients1/4 cup vegetable stock1/2 cup light soy sauce1 tablespoon rice wine or dry sherry2 tablespoons sesame oil2 tablespoons rice vinegar1 tablespoon sugar or honey1 teaspoon hot oilDirectionsCombine the ingredients in a small boil. Stir to dissolve the sugar, then cover and refrigerate until serving.All Purpose Stir-Fry SauceDirectionsPlace a saucepan over high heat until hot. Add 1/4 cup vegetable oil. Add 4 teaspoons minced garlic and 2 teaspoons minced fresh ginger and cook, stirring, until fragrant, about 5 seconds. Add 2/3 cup soy sauce, 1/3 cup Shao Hsing wine or dry sherry, and 2 tablespoons sesame oil and cook for 1 minute. Add 1 tablespoon cornstarch mixed with 2 tablespoons water and cook, stirring, until sauce boils and thickens. Makes about 1 1/3 cups.Hot and Spicy Stir-Fry SauceDirectionsPlace a wok or medium saucepan over high heat until hot. Add 1 1/2 tablespoons vegetable oil. Add 1 teaspoon each minced garlic and minced fresh ginger and cook, stirring, until fragrant, about 5 seconds. Add 1 tablespoon sliced green onion (white part only), 1/4 cup each soy sauce, chicken broth, and Shao Hsing wine or dry sherry, and 2 teaspoons hot pepper sauce or chili oil. Bring to a boil. Reduce heat to medium and cook for 2 minutes. Add 1 tablespoon cornstarch mixed with 2 tablespoons water and cook, stirring, until sauce boils and thickens. Let cool. Makes about 3/4 cup.Chinese Salad DressingDirectionsCombine 3/4 cup rice vinegar, 1/3 cup soy sauce, 1/3 cup sugar, 1 tablespoon minced garlic, 1 tablespoon toasted sesame seeds, 2 teaspoons minced cilantro (Chinese parsley), and 1 teaspoon Chinese five-spice in a small bowl. Whisk in 2/3 cup vegetable oil and 3 tablespoons sesame oil. Makes about 2 cups.Sichuan Spicy SaltDirectionsPlace 1/4 cup salt, 3/4 teaspoon ground toasted Sichuan peppercorns, 1 teaspoon chili powder, and 1/4 teaspoon white pepper in wok over medium heat, swirling wok, for 2 to 3 minutes. Let cool. Makes about 1/4 cup.Chili OilDirectionsHeat 1 cup vegetable oil in a small saucepan over high heat until oil reaches about 375F. Remove from heat and add 1 tablespoon crushed red pepper and 1 tablespoon sesame oil. Let cool. Transfer oil to an airtight jar. Use as a dip or use a few drops to add zest to any dish. Makes about 1 cup.Five Flavor OilDirectionsHeat 1 cup vegetable oil in a small saucepan over medium-high heat until oil reaches about 375F. Add 3 crushed cloves garlic, 4 thin slices fresh ginger, 1 tablespoon sesame oil, 1/2 teaspoon whole black peppercorns, and 1/4 teaspoon whole Sichuan peppercorns and cook for 10 minutes. Let cool, then strain out seasonings. Transfer oil to an airtight jar and store in refrigerator. Makes about 1 cup.Cantonese Crispy Batter MixDirectionsCombine 3/4 cup all-purpose flour, 1 1/4 teaspoons baking powder, and 1 teaspoon sugar in a medium bowl. Gradually stir in 2/3 cup water. Blend in 2 teaspoons vegetable oil with wire whisk until smooth. Let stand for about 1 1/2 hours before using. Makes about 1 cup.Chinese Mustard SauceDirectionsCombine 1/4 cup dry mustard, 1 1/2 tablespoons water, 1 tablespoon vinegar, 1/4 teaspoon vegetable oil, and 1/4 teaspoon sesame oil in a small bowl and stir to a smooth paste. Makes about 1/4 cup.Red-Cooking SauceDirectionsPlace a medium saucepan over high heat until hot. Add 2 tablespoons vegetable oil. Add 4 crushed cloves garlic and 6 thin slices fresh ginger and cook, stirring, until fragrant, about 5 seconds. Add 3 cups chicken broth, 1/2 cup soy sauce, 1/3 cup dark soy sauce, 1/4 cup Shao Hsing wine or dry sherry, 2 whole star anise, 1 piece dried tangerine peel or 2 pieces fresh orange peel, and 3 tablespoons sugar. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes, stirring occasionally. Strain liquid and use in braised, stewed, and casserole dishes. Makes about 3 1/2 cups.Lobster SauceDirectionsRinse 1/2 cup fermented black beans; drain. Mash beans in a bowl. Place wok over medium heat until hot. Add 1/4 cup vegetable oil. Add 4 teaspoons minced garlic and cook, stirring, until fragrant, about 5 seconds. Add black beans, 1/3 cup Shao Hsing wine or dry sherry, 1/4 cup each chicken broth and dark soy sauce, 2 tablespoons brown sugar, and 4 teaspoons sesame oil and cook for 2 minutes. Add 3 teaspoons cornstarch mixed with 4 teaspoons water and cook, stirring, until sauce boils and thickens. Use in steamed, stir-fried, or braised dishes. Makes about 1 1/3 cups.All-Purpose Dipping SauceDirectionsCombine 1 cup ketchup, 1/2 cup soy sauce, 1/4 cup each hoisin sauce and chicken broth, 2 1/2 tablespoons sugar or honey, 1 tablespoon each Worcestershire sauce and sesame oil, 1 teaspoon chili oil, and 1/4 teaspoon white pepper in a medium bowl and mix well. Makes about 2 1/4 cups.KOSHERChicken BrothIngredients1 stewing fowl about 5 pounds, or bones and carcasses of 2 chickens3 1/2 quarts cold water or enough water to cover1 scallion1 slice fresh ginger 1/2 inch thick2 tablespoons of rice wine2 teaspoon kosher salt or to tasteDirections1. Rinse the chicken. Put the chicken or carcasses in a large heavy pot and add water. Bring to boil and remove any foam that collects on top. Add the scallion, ginger slice, wine and salt.2. Turn the heat to very low, cover and simmer gently for 3 hours. If the stock is maintained at a low simmer, it will remain clear.However once it is allowed to boil, it becomes cloudy. Pour the broth through a fine sieve, chill and then remove the fat. Freeze or store in the refrigerator.Duck SauceMakes 1 quartThis chutney style sauce, made from plums and other fruits combines the sweet taste of fruits with a sour touch of vinegar. Serve it with Roast Duck and other roasted meat or chicken.Ingredients3 large peaches, or 1 l pound, 13 ounce can peaches, drained9 large plums, or 1 l pound, 14 ounce can plums, drained1 Cup diced red bell peppers1 Cup coarsely chopped dried apricotshalf Cup dark brown sugar (omit if using canned fruit)3/4 Cup granulated sugar (omit if using canned fruit)2/3 Cup distilled white vinegar2 teaspoons minced Candied Ginger or to taste (optional)Directions1. If using fresh fruit, skin the peaches and plums by plunging them into boiling water for a few seconds. Rinse and peel under cool water. Quarter the plums and divide the peaches into eighths, and discard the pits. There should be about 5 cups of peaches and plums.2. Combine all the ingredients in a large, noncorrosive pot and bring to a boil, stirring several times. Reduce the heat to low. Simmer, uncovered, for 1 half hours, stirring occasionally.3. Press the mixture through a coarse food mill or strainer. Cool and store in an airtight jar in the refrigerator.Five Spice PowderMakes approximately 4 tablespoonsThis powder is a combination of five ground spices and can be found in most supermarkets. Kosher brands of five spice powder are difficult to find, but it is easy to prepare your own. Use ground spices when available and grind the Sichuan peppercorns and star anise, which are not always easily found.Ingredients2 teaspoons Sichuan peppercorns8 star anise, or 4 teaspoons ground anisehalf teaspoon ground cloves1 tablespoon ground cinnamon1 tablespoon ground fennel seedsDirections1. In a dry skillet, roast the peppercorns by shaking the pan over low to medium heat until the aroma of the peppercorns is released, about 3 minutes.2. Grind the roasted peppercorns and star anise separately in a blender or a spice mill. Strain. Mix in other spices and grind again until very fine. Store in an airtight container.Hoisin SauceMakes 3/4 CupBecause it can be difficult to find kosher Hoisin sauce, 1 have managed to get a hold of a homemade version. The recipe is in two parts. The azuki beans must first be cooked and pureed into a paste, then the sauce made. Properly stored in a well sealed jar in the refrigerator, this sauce will keep for months.Unsweetened Red Bean Paste 1 Cup dried azuki red beans (found in health food stores) 4 cups waterDirections1. Sort the beans and discard those that are broken and discolored. Rinse the beans and place them in a saucepan. Add the water and bring to a boil. Turn down the heat and simmer for 1 half hours, or until the beans are very soft and the liquid has been absorbed.2. Put the metal blade into the bowl of a food processor and pour in the cooked beans. Process into a fine paste. The beans can also be mashed by hand. This puree is now ready to use in sauces or sweetened for desserts. Transfer to a clean jar with a lid and store in the refrigerator up to a week or freeze for a month. Sauce2 tablespoons corn oil2 garlic cloves, minced4 dried hot chili peppershalf Cup Unsweetened Red Bean Paste1 teaspoon kosher salthalf Cup sugar2 tablespoons soy sauce3 tablespoons distilled white vinegar3 tablespoons waterDirections1. In a small saucepan, heat the oil and add the garlic and peppers. Stir and cook over medium heat for 2 minutes, or until the flavors are released and the garlic browns slightly. Be careful not to burn the garlic.2. Remove and discard the peppers. Add the bean paste. Stir until blended, then add the remaining ingredients, continuing to stir until blended. Simmer over very low heat for 20 to 30 minutes, or until the sauce thickens slightly.3. Pour the sauce into a food processor and blend until smooth, or mash by hand into a smooth paste. Pour into a clean jar with an airtight lid. Cover and store in the refrigerator to use as needed.Hot Mustard SauceMakes 1/3 CupServe as a spicy dip for any of the dumpling recipes. First you will feel it in your nose, then your eyes and finally it will go straight to the top of your head.Ingredients6 tablespoons hot mustard powder6 tablespoons water1 teaspoon distilled white vinegar1 teaspoon oriental sesame oilDirections1. Combine the mustard powder and water in a small bowl and mix until smooth. Let the mixture stand for 1 minute.2. Stir in the vinegar and sesame oil. Pour the mixture into a clean jar and cover. Store in the refrigerator for up to 3 or 4 weeks.Hot Chili SauceMakes 2 cupsThis is a delicious hot sauce.Ingredients30 dried hot chili peppers, each about 1 half inches longhalf Cup warm water6 tablespoons corn oil3 garlic cloves, minced1 half pounds red bell peppers, seeded and chopped coarse6 tablespoons soy sauceDirections1. Soak the peppers in warm water until very soft. Drain and chop fine.2. In a heavy saucepan over low heat, heat the oil. Add the peppers and garlic; cook, stirring constantly, for 1 minute until the garlic browns slightly. Take care not to burn the garlic.3. Add the bell peppers and soy sauce. Stir several times and bring to a boil. Simmer for about 30 minutes, until most of the liquid has evaporated and the peppers are very soft.4. Remove from the heat and allow the sauce to cool completely. Pour into a clean jar, cover with plastic wrap and screw on the lid. Turn the jar upside down and store in the refrigerator. The oil will rise to the surface and inhibit mold from forming. Discard the sauce at the first sign of mold.Hot Chili OilMakes approximately half CupHot Chili Oil is easy to make and will keep well for several months in the refrigerator.Ingredientshalf Cup corn oil20 dried hot chili peppershalf teaspoon Sichuan peppercorns1 teaspoon paprikaDirections1. Line a small, fine strainer with a paper towel and set it aside.2. In a small, heavy saucepan heat the oil. When the oil is very hot, turn down the heat to very low and add the peppers. Cook, stirring, until peppers turn dark brown. Add the peppercorns and paprika, and continue to cook just until mixed.3. Pour the oil through the strainer into a bowl. Discard the solids. Pour the oil into a small jar and cover with a lid. Store in the refrigerator.Soy Sauce DipMakes half CupUse this basic, simple dip for Shanghai Spring Rolls fried or steamed dumplings Wontons and Cantonese Egg Rolls.Ingredients1/3 Cup Soy sauce2 tablespoons distilled white vinegar2 teaspoons sugar2 tablespoons finely minced fresh ginger1 tablespoon finely minced garlic2 teaspoons Hot Chili Oil or Hot Chili Sauce( the recipes are here)DirectionsIn a bowl, combine the soy sauce, vinegar and sugar, stirring to dissolve the sugar. Stir in the ginger, garlic, and chili oil or sauce just before serving. Add additional chili oil to taste.Garlic SauceIngredients2 tablespoons of peanut oil2 tablespoons of shredded garlic (use a mincer)a little ginger if you prefer as well3 tablespoons of oyster sauce1/2 cup of chicken stock or canned brothDirectionsHeat a wok or frying pan over high heat until it is hot. Add the oil and wait until it is smoking, add the garlic and ginger and leave for a minute or so. Then add the oyster sauce and stock simmering for another few minutes. Pour over your favorite fried rice or rice and meat dish.Plum SauceIngredients2 1/2 lb Apricots; stoned &-quartered *2 1/2 lb Plum, red; stoned &-quartered *5 1/2 c Cider vinegar2 1/2 c ;Water1 1/2 c Sugar, white2 c Sugar, light brown1/3 c Karo, light1/2 c Ginger, fresh; peeled &-chopped2 tb Salt, kosher1/4 c Mustard seeds; toasted1 md Onion; quartered2 Chile serrano; seeded &-diced5 Garlic clove; minced1 Cinnamon stickDirectionsRoast the peppers to remove skin; quarter lengthwise and devein. Set aside.Combine the apricots, plums, three cups of vinegar and water in a large non-reactive kettle and simmer until soft; about 25 minutes. Remove from heat and set aside.In another non-reactive kettle, this one very large, combine the remaining vinegar, sugars, and Karo and bring to a boil, stirring.Add the fruit mixture, ginger, salt, mustard seeds, onion, chiles, garlic, cinnamon, and the skinned bell peppers. simmer, covered, for five minutes then simmer uncovered for one hour, stirring every so often. Remove the cinnamon stick.With a food processor, pulse the mixture for a couple of seconds (this has to be done in batches; process a little longer if you like a less- textured sauce).Return to the kettle and boil gently, stirring, until the sauce has thickened, about 15 minutes (the sauce will thicken some more as it cools).Ladle into sterilized jars, either half-pint or pint. Process in a boiling water bath for 10 minutes (for half-pint jars) or 15 minutes (for pint jars). Allow to age in the jar for 2 to 4 weeks before using.Honey SauceIngredientsA delicious sauce, that can either be used as a dip, or a marinate (add a tablespoon of oil), or as a sauce for Chinese food (dilute with stock).1 small onion, finely chopped1 tablespoon clear honey3 tablespoons tomato ketchup2 tablespoons soy sauce1 teaspoon smooth French mustardDirectionsMix ingredients together in a non-metal container. The sauce may separate over time, in which case just mix it together again.Szechwan Pepper OilIngredients1 tablespoon Szechwan peppercorns250 ml/8 fl oz/1 cup peanut oilDirectionsRoast the Szechwan pepper in a clean, dry pan until fragrant. Add oil and cook on low heat about 10 minutes, stirring now and then. Allow to cool. Strain and store in a glass jar in a cool, dark cupboard.Tahini (Sesame Seed Paste)Ingredients2 tablespoons sesame seeds1/2 teaspoon sesame oil1/4 teaspoon salt1/4 cup tepid waterDirectionsBlend sesame seeds in a blender and grind until smooth. Add sesame oil, salt, and then slowly add 1/4 cup of water while blending.Blend until completely smooth.Yield: 1/2 cupNote: Sesame seeds turn rancid quickly, so make certain yours are fresh. Be sure to store them away from light and heat and use quickly.Lorbak SauceIngredients2 tbsp dark soy sauce2 tbsp castor sugar1/8 tsp Chinese five spice powder (ng heong fun)/ Ngo hiong hun1/8 tsp salt4-5 tbsp water1/2 tsp corn flour or tapioca flour1 egg white, lightly beatenDirectionsCombine all ingredients in a small saucepot. Bring to a low simmering boil over a gentle heat and cook for 1?–2 minutes. Stir occasionally until sauce turns smooth. Add in egg white and stir with a fork to form fine strands. Set aside to cool then use