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Here are some great recipes for you to try...
SOUTHEAST ASIAN DIPPING
SAUCES
These recipes are typical of "house
recipe" dipping sauces. Every household or restaurant will
adjust the usage level of individual ingredients to suit
their individual taste. So, be creative and adjust these
basic recipes to your liking.
Two tablespoons of dipping sauce is served in a small bowl (one per person) on the table with grilled food. Grill some meat (steak, chicken breast) or seafood (shrimp, fish fillets like salmon, etc.) and dip it in the sauce, bite by bite. Unique and Delicious!
Total preparation time is about two minutes.
Just mix all of the ingredients in a bowl and it's ready to
use.
Spicy Chili-Garlic Dipping
Sauce
Two single servings:
1Tbs. Lime Juice - fresh is best, concentrate OK
1Tbs. Lemon Juice - fresh is best, concentrate OK
1Tbs. Fish Sauce - 20 degree
1Tbs. Red Chili Pepper Paste
1Tsp. Crushed Ginger
1Tsp. Crushed Garlic
Vietnamese-Style Table
Sauce
Four single servings:
1/8 Cup Rice Vinegar
1/8 Cup Water
1/8 Cup Fish Sauce - 20 degree
1 Tbs. Lime Juice - fresh is best, concentrate OK
1 Tbs. Sugar
1/2 Tsp. Crushed Garlic
1/2 Tsp. Red Chili Pepper Paste
If desired, add a small amount of shredded carrot and
daikon.
Suggestions:
Try to find authentic Asian chili pepper paste. A great
variety is called "Sambal Oelek".
The crushed garlic and ginger should be the consistency of a
fine paste.
These products are all available in the oriental section at
your grocery store, or you can make them using fresh
ingredients and a mortar and pestle.
THAI FLANK STEAK
MARINADE
Here's a healthy barbecue entree
that capitalizes on lean flank steak, ginger and other
assertive flavors from Thailand.
Preparation time: 10 minutes Marinating time: 1 hour
Barbecuing time: 5 minutes Makes: 4 to 6 servings
2 lbs flank steak
1/4 cup chili-garlic sauce or Sambal Oelek, a fiery chili
sauce
1/4 cup 35 degree fish sauce
1 tbsp sesame oil
1/4 cup lime juice (fresh is best, concentrate OK)
1 tbsp grated fresh ginger
2 crushed garlic cloves
1 lime, cut in half (optional)
1/4 cup chopped fresh coriander
1. Place steak in a resealable plastic bag or dish just large enough to hold it snugly, folding in half if necessary. Whisk chili-garlic sauce with fish sauce, oil, ginger, lime juice and garlic in a small mixing bowl. Pour over steak until evenly coated. Seal bag or cover dish with plastic wrap and refrigerate for one hour, but preferably longer for best flavor, turning steak once.
2. When ready to barbecue, oil grill and preheat barbecue. Discard marinade and grill steak over the hottest part of the barbecue until seared and browned, about 5 to 6 minutes for medium-rare. Flank steak cooked beyond medium tends to be tough. Remove steak from barbecue to a cutting board. Squeeze lime overtop (optional). Let sit for 5 minutes, and then scatter with coriander. Thinly slice the meat across the grain. Serve with rice pilaf or wrapped in warm tortillas topped with a dab of sour cream.
Anchovy makes many traditional recipes taste delicious! Click here for more ideas.
800-328-7656 | 5315 Dansher Rd. Countryside, IL 60525 | info@certifiedsavory.com