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Noodles and Rice

Archive for the ‘Sauces and Dips’ Category

November 14th, 2007

Tonkatsu sauce

Tonight I saw the bottom of another bottle of Tonkatsu sauce.  I use it on, to no surprise, tonkatsu, as well as any other number of dishes.  It is a fruity sort of sauce, sort of like BBQ sauce I would buy in Australia or a thick worcestershire sauce.  I decided that I would like […]

By Tom -- 1 comment

March 29th, 2007

Mint Chutney (Chutni Nahna)

Totally addictive, and yes, good for you. Adapted from
1 cup mint leaves, rinsed and spun dry
2 large cloves garlic, minced and mashed to a paste with a pinch of salt
1 hot chili (I used serrano, but you can try others), seeds discarded if desired
3-4 tablespoons plain yogurt
salt to taste
Run mint, garlic, and chilies […]

By Stef -- 0 comments

November 3rd, 2006

Catfish with Caramel Sauce

Catfish with Caramel Sauce
1 1/3 cup (approximately) sugar
2/3 cup plus 4 tablespoons fish sauce
1 1/3 cup water
1 pound catfish fillet
2 tablespoon finely chopped garlic
1 teaspoons freshly ground black pepper
1/2 cup chicken stock
2 tablespoon sliced green onion
1 cup cucumber slices
Make the caramel syrup:
Put 1 cup sugar in dry, heavy-bottomed saucepan (4 quarts or larger). Combine […]

By Stef -- 0 comments

September 21st, 2006

Your Favorite Asian Dipping Sauces?

Marketmanila recently posted about his favorite dipping sauces and asked his readers to post their own. The discussion is particularly interesting to me because just the day before Ji Young at the Book of Rai forum posted about Mongolia-Manchuria-Korea-Japan food connections and in the discussion, Robyn of EatingAsia mentions that vinegar and garlic is […]

By Stef -- 2 comments

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