classic - PESTO

INGREDIENTS:
2-3 cloves of garlic
4 tbsp pine nuts
60 fresh basil leaves
5 tbsp grated Parmesan or Pecorino
8 1/2 tbsp olive oil
salt to taste

HOW TO MAKE:
1. Peel and cut garlic into small pieces.
2. Chop the pine nuts coarsely.
3. Cut basil leaves coarsely with the kitchen scissors.
4. Mash all ingredients into a paste with a mortar.
5. Add cheese and pour in oil in a thin stream, process it all to a smooth, creamy sauce.
6. The process is facilitated with a mixer. If desired, season with salt.

TIPS:
Always make this pasta sauce with fresh ingredients. It does not keep well and quickly loses its appetizing looks and fresh taste. If you like a thinner sauce, mix about 1 cup boiling water with pesto and serve with pasta.

classic - BOLOGNESE MEAT SAUCE

INGREDIENTS:
1 bunch soup herbs
2 cloves of garlic
3 1/2 oz parmesan
6 tbsp olive oil
18 oz mixed ground meat
1/2 cup red wine
1 bay leaf
2 cloves
1 stick thyme
2 cans pizza tomatoes
2 tbsp tomato paste
salt to taste
freshly ground pepper
sugar to taste
4 tbsp chopped parsley

HOW TO MAKE:
1. Clean the soup herbs, peel and cut garlic and herbs, together with ham (or beef), into small pieces.
2. Heat 4 tbsp olive oil and cook for a short time.
3. Add the ground meat and roast until crumbly.
4. Add red wine and stir in bay leaf, cloves, thyme, tomatoes and tomato paste. Let the sauce simmer uncovered for 30 minutes.
5. Remove all solid spices, season with salt, pepper and sugar and let simmer uncovered 10 minutes more.
6. Mix in parsley and remaining oil.

TIPS:
There are numerous variations of this favourite Italian pasta sauce, Ragu di carne: without tomatoes, with capers, with ground veal, with cream.

classic - CHANTILLY SAUCE

This creamy sauce is suitable for seafood and light, grilled meat as well as for meat fondue.

INGREDIENTS:
2 tbsp mayonaisse
1 tbsp tomato paste
1 tbsp dry sherry
1 tsp lemon juice
1 tsp Dijon-mustard
salt to taste
chili powder
sugar to taste
3 1/2 oz whipped cream

HOW TO MAKE:
1. Mix mayonaisse with tomato paste, sherry, lemon juice and mustard.
2. Season to taste with salt, chili powder and sugar.
3. Finally, stir in cream

classic - BEARNAISE SAUCE

INGREDIENTS:
7 tbsp white wine
3 tbsp tarragon vinegar
1 shallot, cut,minced
1 tsp fresh tarragon, coarsely chopped
3 peppercorns, coarsely crushed
4 egg yolks
3/4 cup melted butter
salt
cayenne pepper
1 tsp finely chopped tarragon
1 tsp finely chopped parsley



HOW TO MAKE:
1. Heat the white wine with vinegar, shallot, tarragon and pepper and let simmer for 2 minutes. Strain and set aside to cool.
2. Whisk the yolks with white wine in a double boiler until frothy.
3. Remove the sauce from the heat and gradually whisk in the melted butter.
4. Season with salt, cayenne pepper and fresh herbs.

classic - ALMOND GARLIC SAUCE

INGREDIENTS:
1 head of garlic
4 slices white bread without crust
1 lemon
5 tbsp ground almonds
5 tbsp olive oil
coarse salt
pepper

HOW TO MAKE:
1. Divide the garlic into cloves, peel, chop coarsely and crush together with salt in a mortar.
2. Grate the lemon peel and dice the bread.
3. Add the bread, almonds and lemon juice to the garlic in the mortar and make a paste.
4. Season with pepper and a little lemon zest.
5. Add oil in drops until the sauce thickens.

classic - SPINACH SAUCE

This is a sauce rich with vitamins, especially suitable with new potatoes, poached eggs, and omelettes.

INGREDIENTS:

7 oz frozen creamed spinach

2 onions

2 tbsp butter

1 cup creme fraiche

freshly ground pepper

freshly ground nutmeg

salt to taste

HOW TO MAKE:

1. Thaw the spinach and peel and chop the onions.

2. Melt butter and sauter the onions until transparent.

3. Add spinach and heat.

4. Add creme fraiche and season with salt, pepper and nutmeg. Place in a bowl, ready to serve.

classic - WALNUT HONEY SAUCE

This attractive, hot and sweet combination complements smoke beef/pork and boiled ham.

INGREDIENTS:

3 oz mixed pickles chopped into small cubes

6 tbsp chopped walnuts

6 tbsp chopped almonds

2 tbsp honey

2 tbsp white bread crumbs

3 tbsp mustard seed juice

freshly ground black pepper

salt to taste

HOW TO MAKE:

1. Combine the fruit, nut, honey and bread crumbs. Mix it well.

2. Add the mustard seed juice and season with salt and pepper. Place in a bowl, ready to serve.

classic - CHEESEY CREAM SAUCE

This quick and easy sauce is best with pasta, but is also good with vegetables.

INGREDIENTS:

2 cup cream

18 oz young Gouda cheese

freshly ground white pepper

1 bunch basil

4 tomatoes or 2 ripe peaches

salt to taste

HOW TO MAKE:

1. Bring the cream to a boil.

2. Finely grated the cheese. Add the cheese bit by bit into the hot (not boiling) cream.

3. Stir until the sauce is creamy. Season with salt and pepper

4. Pluck basil leaves from their stems and chop them finely. Mix with the sauce.

5. Peel tomatoes or peaches, core and cut them into small pieces and stir them into sauce.

japanese _ JAPANESE MAYONNAISE

yields : 3/4 cup
Preparation time : 25 minutes

INGREDIENTS :
2 egg yolks
1/2 tsp lemon juice
125 ml salad oil
salt to taste
white pepper to taste
pinch of grated yuzu, lime or lemon peel (optional)

HOW TO MAKE :
1. Beat the egg yolks and lemon juice in a bowl using a wooden spoon.
2. Continue beating, adding the salad oil a few drops at a time until the mixture begins to emulsify.
3. Continue until all the oil is used up, then stir in the miso and season with salt, pepper and grated peel, if using.

japanese - TERIYAKI SAUCE

yields : 1 1/4 cups
Cooking time : 30 minutes

INGREDIENTS :
250 ml Japanese soy sauce
250 ml sake
375 ml mirin
5-6 tbsp sugar

HOW TO MAKE:
1. Combine all the ingredients in a saucepan and bring to a boil over medium heat.
2. Simmer on medium low heat, stirring constantly, until the sauce is reduced to less than half the original volume.
3. Keeps refrigerated for 6 months.

japanese - SUKIYAKI SAUCE

yields : 2 1/2 cups
Preparation time : 5 minutes
Cooking time : 5 minutes

INGREDIENTS:
6 tbsp Japanese soy sauce
5 tbsp mirin
5 tbsp sake
5-6 tbsp sugar
375 ml chicken stock or 375 ml Basic Dashi stock or 3/4 tsp dashi stock granules dissolve in 375 ml hot water

HOW TO MAKE:
1. Combine all the ingredients in a pan and bring to a boil, stirring to dissolve the sugar.
2. Once the sugar is dissolve, remove from the heat and pour the sauce into bowl.

japanese - PONZU DIPPING SAUCE

yields : 1 cup
Preparation time : 5 minutes

INGREDIENTS:
1 strip dried kelp (konbu), about 5 cm long, wiped with a damp cloth
85 ml yuzu orange, or lemon or lime juice
85 ml Japanese soy sauce
2 tbsp mirin
1 1/2 tbsp tamari or dark soy sauce
2 tbsp Basic Dashi Stock or 1/4 tsp dashi stock granules dissolved in 2 tbsp hot water

HOW TO MAKE:
1. Heat the dried kelp over a gas flame or under a broiler (grill) until crisp and fragrant, then put it in a bowl or jar with all the other ingredients.
2. Cover and refrigerate for 3 days, then strain. Can be stored for up to a year.

classic - ENGLISH MINT SAUCE

Mint sauce is a favorite, especially in Great Britain, and is usually served with lamb.

INGREDIENTS:
5 tbsp fresh mint leaves, finely chopped
5 tbsp good white wine vinegar
2 tsp sugar

HOW TO MAKE:
1. Put the chopped mint leaves in a small bowl and pour a little hot water over them. Let cool.
2. Add vinegar and sugar. Cover for several hours before serving.

classic - BARBECUE SAUCE

Barbecue sauce is good with steaks, spare ribs, chicken wings and grilled meat. If desired, you can mix a little fresh garlic into the prepared sauce.

INGREDIENTS:
5 tbsp hot mustard (Dijon mustard is the best)
5 tbsp dry white wine
5 tbsp mild honey (e.g honey from lime-tree flower)
3 tbsp soy sauce
2 tbsp sunflower oil
5 tbsp tomato ketcup
salt to taste
freshly ground black pepper to taste
tabasco or chili-oil to taste

HOW TO MAKE:
1. Combine the mustard, wine, honey, soy sauce, oil and ketchup in a pot and simmer over medium heat for about 5 minutes.
2. Season with salt, pepper and tabasco or chili-oil and leave to cool.

classic - GARLIC-ONION SAUCE

makes about 560 ml

INGREDIENTS:
12 large cloves fresh garlic
125 ml butter
1 tbsp olive oil
450 g Vidalia or other sweet onions, sliced
1 tbsp honey (optional)
60 ml Marsala wine

HOW TO MAKE:
1. To quickly peel garlic cloves, trim ends. Drop cloves into boiling water. Boil 5 to 10 seconds. Remove with slotted spoon and plunge into cold water. Drain. The skins will slip off cloves. With chef's knife, chop garlic to equal 1/3 cup (75 ml).
2. Heat butter and oil in large skillet over medium heat. Add onions and garlic; cover and cook until soft. Add honey; reduce heat to low. Keep cooking, uncovered , 30 minutes, stirring occasionally. Add wine, cook 5 to 10 minutes.

classic - BASIL VINAIGRETTE DRESSING

makes about 375 ml

INGREDIENTS:
75 ml white wine vinegar
2 tbsp Dijon-style mustard
3 cloves garlic, peeled
3/4 cup coarsely fresh basil leaves, chopped
250 ml olive oil
salt to taste
pepper to taste

HOW TO MAKE:
1. Place vinegar, mustard and garlic in blender or food processor. Cover, process using an on/off pulsing action until garlic is well mixed. Add basil, continue to pulse until mixture is blended.
2. With motor running, slowly pour in oil. Season to taste with salt and pepper.

classic - BECHAMEL SAUCE

INGREDIENTS:
3 tbsp butter
2 1/2 tbsp flour
1 quart milk
1 bay leaf
5 peppercorns
2 thyme stalks
salt to taste
freshly ground pepper
freshly grated nutmeg
1 egg yolk, if desired

HOW TO MAKE:
1. Melt the butter, add the flour and cook lightly. Gradually add the milk to the roux and stir until smooth.
2. Add the bay leaf, crushed peppercorn and thyme stalks and let simmer in a covered pot over low heat for 10 minutes.
3. Strain the sauce through a strainer and season with salt, pepper and nutmeg.
4. Finally, add the yolks to the moderately hot (not boiling) sauce.

TIPS:
To make the bechamel sauce especially spicy, cook 2 oz bacon and 1 chopped onion in the butter. Add flour, milk and spices, cook then strain.

classic - HOLLANDAISE SAUCE

INGREDIENTS:
3 egg yolks
3 tbsp white wine
3/4 cups of melted butter
salt
a pinch of cayenne pepper
juice of 1/2 lemon

HOW TO MAKE:
1. Whisk the yolks with the white wine over a double boiler until frothy.
2. Add the melted butter carefully with a whisk.
3. Seasonn with salt, cayenne pepper and juice. This warm, whisked sauce can be served not only over fresh, white asparagus or other vegetables, but also with roasted meat.

TIPS:
Maltaise sauce is a variatioan seasoned with red orange juice and orange zest.

Vietnamese – TOMATO SAUCE – SOT CA CHUA

Yields: 1 cup
Preparation time: 10 minutes
Cooking time : 15 minutes

INGREDIENTS:
½ tbsp oil
2 cloves garlic,minced
250 g diced fresh or canned tomato
125 ml chicken stock or fresh coconut juice
½ tsp sugar
Pinch of salt

HOW TO MAKE:
1. Heat the oil in a wok over medium heat and stir-fry garlic until golden brown and fragrant, about 1-2 minutes.
2. Add tomato and stir-fry for about 5 minutes.
3. Pour chicken stock or coconut juice in a wok, mix well and bring the mixture to a boil.
4. Reduce the heat to low, season with sugar and salt, then simmer until the sauce is reduced by one-third or until the desired thickness is achieved.
5. Remove from the heat and place into a serving bowl.

Vietnamese – FISH SAUCE DIP – NUOC MAM CHAM

Yields: ½ cup
Preparation time: 10 minutes
Cooking time: 3 minutes

INGREDIENTS:
60 ml water or fresh coconut juice
1 tsp rice vinegar
3 tsp sugar
1 red chili, deseeded and minced
2 cloves garlic, crushed
1 tbsp fresh squeezed lime juice
2 tbsp fish sauce

HOW TO MAKE:
1. Bring water or coconut juice, vinegar and sugar to a boil in a saucepan.
2. Remove and set aside to cool.
3. Combine with chili, garlic and lime juice. For variations, add some grated carrot to the dip.

Vietnamese – SWEET AND SOUR SAUCE – SOT CHUA NGOT

Yields: 2 cup
Preparation time: 30 minutes
Cooking time: 10 minutes

INGREDIENTS:
1 tbsp oil
3 cloves garlic, minced
2 tbsp sliced shallots
2 pickled shallots or baby onions, sliced
100 g diced carrot
100 g diced green bell pepper
1 red chili, deseeded and minced
2 tbsp sugar
¼ tsp salt
¼ tsp ground white pepper
1 tsp tomato sauce/ketchup
60 ml vinegar
1 tbsp cornstarch (cornflour) mixed with 1 tsp water

HOW TO MAKE:
1. Heat the oil in a wok over medium heat and stir-fry the garlic until golden brown and fragrant, about 1-2 minutes.
2. Add shallots, carrot, bell pepper and chili, and continue stir-fry for another 1-2 minutes.
3. Season with sugar, salt and pepper, followed by the tomato sauce and vinegar.
4. Bring the mixture to a boil and thicken with the cornstarch mixture.
5. Reduce the heat to low, simmer for 1 minute and remove from the heat. Place in a bowl and ready to serve.

indonesian - PECEL/GADO-GADO CHILI PASTE - SAMBAL PECEL/GADO-GADO

Varieties of steam or raw vegetables always became the best accompanion to this pecel/gado-gado chili paste. It can be served along with hot steam white rice or rice cake and shrimp chips.

INGREDIENTS:
250 g peanuts, roasted
3 cloves garlic
10 red hot chilies
bird's eye chilies to taste
100 g palm sugar, sliced
3 cm cutchery
4 kaffir lime leaves, thinly sliced
2 tablespoon tamarind juice (tamarind and hot water)
2 tablespoon oil

HOW TO MAKE:
1. Heat the oil in a wok, fry garlic and red hot chilies until fragrant. Drain.
2.Grind roasted peanuts with the rest of ingredients well in a mortar and pestle. Add tamarind juice, crush roughly and stir well. Remove from mortar, place in a bowl.
3.Pour hot water in a bowl and stir well before serving.

TIPS:
For storing, you can make this paste about 1 kg of peanuts and put in a sealed jar, and place it in a dry and cool place. This paste will be good in 2-3 weeks.



SAMBAL PECEL/GADO-GADO
Selain menyertai sayuran yang direbus, sambal pecel yang tidak diencerkan juga enak untuk dijadikan taburan ketan urab (ketan putih yang dikukus matang dan diberi kelapa parut setengah tua.

BAHAN:
250 g kacang tanah goreng
3 siung bawang putih
10 buah cabai merah keriting
cabe rawit secukupnya
100 g gula merah, sisir halus
3 cm kencur
4 lembar daun jeruk, iris kasar
2 sdm air asam matang
2 sdm minyak goreng

CARA MEMBUATNYA:
1. Panaskan minyak goreng, tumis bawang putih dan cabai hingga layu, angkat.
2. Gerus kacang tanah bersama semua bumbu hingga halus. Tambahkan air asam, gerus halus lagi dan aduk rata.
3. Saat akan disajikan, encerkan dengan air matang secukupnya.

TIPS:
Untuk bumbu simpanan, Anda bisa sekaligus membuat sambal pecel dari 1 kg kacang tanah gren. Sambal ini bisa bertahan 2-3 minggu, asalkan bahan dan proses pembuatannya bersih. Sebaiknya disimpan dalam kotak penyimpanan yang diletakkan di tempat yang kering dan sejuk.

indonesian - GANDARIA CHILI PASTE - SAMBAL GANDARIA

Preparation time: 5 minutes
Cooking time: 8 minutes

This little green fruit is quite hard to find, but its sour and fresh taste, makes gandaria always become an indulgement when it’s served with fried or grilled fish.

INGREDIENTS:
8 red hot chilies
5 bird’s eye chilies
3 shallots
½ dried shrimp paste, roasted
Young gandaria to taste, sliced
Salt to taste
Sugar to taste

HOW TO MAKE:
1. Grind all the chilies, shallots, roasted dried shrimp paste, salt and sugar in a mortar and pestle.
2. Add gandaria, crush roughly and mix well. Remove from mortar and place in a bowl. Ready to serve.

SAMBAL GANDARIA
Sambal gandaria ini enak sekali bila disantap dengan nasi hangat dan ikan goreng ataupun ikan bakar.

BAHAN:
8 buah cabai merah
3 butir bawang merah
½ terasi bakar, haluskan
Gandaria muda secukupnya
Gula pasir secukupnya

CARA MEMBUATNYA:
1. Gerus halus cabai merah, bawang merah, terasi bakar, garam dan gula pasir.
2. Tambahkan gandaria, tumbuk kasar, dan aduk rata. Sajikan.

indonesian - SWEET CHILI SOY SAUCE - SAMBAL BUMBU KECAP

Preparation time: 10 minutes
Cooking time: 10 minutes

For the best taste with any varieties of fried or grilled chicken an fish, this sweet chili soy sauce will serve best.

INGREDIENTS:
4 shallots, roughly sliced
4 cloves garlic, roughly sliced
6 red hot chilies
200 ml sweet soy sauce
50 ml hot water
2 tomatoes, discard seeds, thinly sliced
1 tablespoon oil
Fried shallots to taste

HOW TO MAKE:
1. Heat the oil in a wok, fry shallots, garlic and all chilies until fragrant.
2. Remove from the wok and grind well.
3. Place in a bowl, add sweet soy sauce and hot water, mix and stir well.
4. Pour fried shallots and tomatoes sliced on top if you preffered. Ready to serve.



SAMBAL BUMBU KECAP
Sambal bumbu kecap sangat cocok bila dihidangkan sebagai pelengkap aneka ikan/ayam goreng dan bakar.

BAHAN:
4 butir bawang merah, iris kasar
4 siung bawang putih, iris kasar
6 buah bawang merah keriting
6 buah cabai rawit
200 ml kecap manis
50 m air matang panas
2 buah tomat, buang bijinya, iris dadu kecil
1 sdm minyak goreng
Bawang merah goreng secukupnya

CARA MEMBUAT:
1, Panaskan minyak, lalu tumis bawang merah, bawang putih, dan kedua cabai hingga layu. Angkat, haluskan. Pindahkan ke dalam wadah sambal, tambahkan kecap manis dan air matang panas, aduk rata.
2. Tambahkan bawang merah goreng dan irisan tomat jika suka. Sajikan.

indonesian - BRAMBANG ASEM CHILI PASTE - SAMBAL BRAMBANG ASEM

Preparation time: 5 minutes
Cooking time: 8 minutes

Brambang Asem chili paste is served best with steam spinach or kangkung with hot steam white rice and fried chicken.

INGREDIENTS:
3 red hot chilies
3 bird’s eye chilies
2 tablespoon palm sugar, sliced
3 shallots, roughly sliced
2 tablespoon hot water
Salt to taste

HOW TO MAKE:
1. Grind all the chilies, palm sugar and salt in a mortar and pestle. Mix them well.
2. Add shallots, crush roughly and pour hot water, mix and stir well.
3. Remove from the mortar, place in bowl and ready to serve.



SAMBAL BRAMBANG ASEM
Sambal brambang asem sangat cocok bila disantap bersama kangkung atau bayam rebus.

BAHAN:
3 buah cabai merah keriting
3 buah cabai rawit merah/hijau
2 sdm gula merah, sisir
3 butir bawang merah, iris kasar
2 sdm air matang
Garam halus secukupnya

CARA MEMBUAT:
1. Gerus halus kedua macam cabai. Tambahkan gula merah dan garam, gerus halus dan aduk rata.
2. Tambahkan bawang merah, gerus kasar. Tambahkan air matang, gerus kasar dan aduk rata. Sajikan.

indonesian - BELACAN HOT CHILI PASTE

SAMBAL BELACAN

Preparation time: 5 minutes
Cooking time: 10 minutes

Belacan hot chili paste goes with fresh raw or cook vegetables in accompanied with fried salted fish, fried eel and tamarind soup.

INGREDIENTS:
10 red hot chilies
10 green bird’s eye chilies
2 shallots
1 tablespoon dried shrimp paste, roasted
¼ tsp salt
1 tablespoon oil

HOW TO MAKE:
1. Heat the oil in a wok, and fry all chilies and shallots for 1-2 minutes. Drain.
2. Grind roasted all chilies and shallots, dried shrimp paste and salt in a mortar. Mix them well, place in a bowl and serve.



SAMBAL BELACAN
Sambal belacan sangat nikmat apabila dihidangkan sebagai pelengkap lalapan segar/mentah dan sayur asam dengan lauk ikan asin, ikan kembung, atau ikan lele goreng.

BAHAN:
10 buah cabai merah keriting
10 buah cabai rawit hijau
2 butir bawang merah
1 sdm terasi bakar
¼ sdt garam halus
1 sdm minyak goreng

CARA MEMBUAT:
Panaskan minyak goreng, tumis kedua cabai dan bawang merah hingga layu. Angkat.Haluskan bersama dengan terasi bakar dan garam. Aduk merata. Sajikan.

indonesian - SHALLOTS CHILI PASTE - SAMBAL BAWANG

Preparation time: 5 minutes
Cooking time: 5 time

Shallot chili paste is served best with fried tempe and fried pindang fish with hot white rice, or red rice, or even mix rice-corn. Serve immediately.

INGREDIENTS:
10 mix bird’s eye chilies (green and red)
½ tsp dried shrimp paste, roasted
10 shallots, sliced
2 tablespoon oil, heated
Salt to taste

HOW TO MAKE:
1. Grind bird’s eye chilies, roasted dried shrimp paste and salt in a mortar and pestle.
2. Add shallots and hot oil, crush roughly. And mix well. Remove from mortar, place in a bowl and ready toserve.



SAMBAL BAWANG
Sambal bawang sangat cocok bila disajikan dengan tempe goreng dan ikan pindang goreng menyertai nasi putih, nasi merah ataupun nasi jagung hangat.

BAHAN:
10 buah cabai rawit campur
½ sdt terasi bakar, haluskan
10 butir bawang merah, iris kasar
2 sdm minyak goreng, panaskan
Garam secukupnya

CARA MEMBUAT:
1. Gerus cabai rawit, terasi, dan garam
2. Tambahkan bawang merah dan minyak goreng panas, gerus kasar. Aduk rata dan sajikan.

Thailand – GREEN CHILI AND SALTED FISH DIP

NAM PRIK NOOM
Makes 1 cup
Preparation time: 5 minutes
Cooking time: 20 minutes



This very hot dip is traditionally served with sticky rice as well as raw cabbage, sliced cucumbers, raw green beans and/or fried or roasted fish.

INGREDIENTS:
1 tablespoon dried salted fish, soaked in warm water for 10 minutes, drained and chopped
4 tablespoons oil
5-10 green chilies, chopped
10 cloves garlic, chopped
6 shallots, chopped
1 ripe tomato, sliced
2 tablespoons hot water
1 tablespoon chopped spring onion
1 tablespoon chopped coriander leaves (cilantro)
1 teaspoon fish sauce, or to taste

HOW TO MAKE:
1. Fry the salted fish in the oil over medium heat for about 7-10 minutes and drain thoroughly.
2. Dry-fry the chilies, garlic and shallots for about 8-10 minutes, steering frequently, until fragrant.
3. Pound lightly or blend briefly with the fish, then add the tomato.
4. Pound or blend to break up the tomato, then add water, spring onion and coriander leaves.
5. Mix well to obtain 1 cup of dip. The sauce should be of a reasonably liquid consistency and a touch salty, if not, add more water or fish sauce as required.

Thailand – GREEN PEPERCORN PRAWN DIP

NAM PRIK THAI ORN
Makes 1 cup
Preparation time: 15 minutes

For best result, you can serve green peppercorn prawn dip with sour fruit, vegetables and fried or grilled fish.


INGREDIENTS:
2 tablespoon green peppercorns
3 cloves garlic, sliced
1 tsp sugar
½ tablespoon dried prawn, soaked in warm water for 10 minutes and drained
2-3 tablespoons lime juice
6 sour fruits such as green mango or green apple, sliced


HOW TO MAKE:
1. If using bottled or canned green peppercorns, wash off brine throuoghly first.
2. Grind together the garlic and 1 tablespoon of peppercorns.
3. Add sugar, dried prawns, lime juice and the remaining tablespoon of peppercorns and grind to yield 1 cup of dip.

Thailad – SALTED FISH AND COCONUT DIP

KAPI KUA
Makes 1 ¼ cup.
Preparation time: 25 minutes
Cooking time:15 minutes

INGREDIENTS:
2 dried chilies, cut open, deseeded and soaked
5 shallots, sliced
3 stems lemongrass (inside of thickest part of stem only), finely sliced
3 slices of galangal
1 teaspoon minced krachai
3 tablespoons dried shrimp paste (belacan), roasted
½ cup (90 g) salted fish, soaked in water for 15 minutes and coarsely chopped
4 cups (1 liter) coconut milk’1/2 tablespoon palm sugar
½ tablespoon fish sauce
1-3 red chilies

HOW TO MAKE:
1. Grind together the dried chilies, shallots, lemongrass, galangal, krachai and shrimp paste with half the fish until well mixed.
2. Heat the coconut milk and simmer until oil comes to the surface and the quantity has reduced.
3. Add the paste and continue cooking until fragrant.
4. Add the rest of the fish, sugar, fish sauce and chilies and cook over low heat, stirring frequently, until the sauce has thickened and reduced.

thailand - PORK AND PRAWN COCONUT DIP

TAU JIEW LON
Makes 2 ½ cup
Preparation time: 5 minutes
Cooking time: 25 minutes

INGREDIENTS:
1 cup (250ml) coconut cream
½ cup water
3 shallots,sliced
3 tablespoons salted fermented soy beans (tau jiew), mashed
5 fresh prawn, shelled, deveined and chopped
2 oz (60g) minced pork
½ tablespoon palm sugar
1 egg (optional), beaten
3 red chilies, chopped (or 1-2 teaspoons dried chili flakes)
Fresh coriander leaves (cilantro)

HOW TO MAKE:
1. Add coconut cream to water and bring to a boil.
2. Add shallots, salted soy beans, shrimp, pork and palm sugar.
3. Mix well and stir in egg (if using), stirring constantly.
4. Cook until slightly reduced, then add chili shreds and garnish with coriander leaves.

Thailand – SHRIMP PASTE AND CHILI DIP

NAM PRIK KAPI
Makes ¼ cup
Preparation time: 15 minutes

This dip will serve best with raw and cooked vegetables and fried or grilled fish.

INGREDIENTS;
1 tablespoon dried prawn or shrimp, soaked in warm water for 10 minutes and drained
5 cloves garlic, sliced
4-6 bird’s eye chilies
1 tablespoon dried shrimp paste, roasted
1 teaspoon shaved palm sugar
1 teaspoon fish sauce
2-3 tablespoon lime juice

HOW TO MAKE:
1. Grind dried shrimp, garlic and chilies together.
2. Add shrimp paste, palm sugar, fish sauce and lime juice and mix well to obtain ¼ cup of dip

.

Thailand - SPICY GRILLED FISH DIP

NAM PRIK PLA YAANG
Makes ¾ cup
Preparation time: 10 minutes
Cooking time: 10 minutes

This spicy grilled fish dip will be perfectly accompanied with vegetable and grilled or fried fish

INGREDIENTS:
3-4 bird’s eye chilies
1 dried chili, cut open, deseeded and soaked
3 cloves garlic, grilled in skin until blackened, then peeled
2 shallots, grilled in skin until blackened, then peeled
½ teaspoon, dried shrimp paste, roasted
2 tablespoons cooked or fried fish, flaked
2 tablespoons lime juice
1 tablespoon fish sauce
1 teaspoon sugar
1 kaffir lime leaf, thinly sliced

HOW TO MAKE:
1. Grind together bird’s eye chilies, dried chili, garlic, shallots and shrimp paste.
2. Add flaked fish, lime juice, fish sauce, sugar and sliced kaffir lime leaf.
3. Mix well to obtain ¾ cup of dip.

Thailand – SPICY SALTED EGG DIP

NAM PRIK GAI KEM
Makes ½ cup

This spicy salted egg dip will serve best with raw vegetables and fried or grilled fish.

INGREDIENTS:
3 cloves garlic,sliced
3-4 red chilies, sliced
2 salted eggs, shelled
2 tablespoons lime juice
1 tablespoon sugar

HOW TO MAKE:
1. Grind garlic and chilies together in a blender or mortar and pestle.
2. Add salted eggs and grind until well blended.
3. Season with lime juice, fish sauce and sugar.
4. Mix well to obtain ½ cup of dip.

indonesian - MANGGO CHILI SAUCE - SAMBAL MANGGA

preparation time: 7 minutes
cooking time: 8 minutes



This chili sauce will serve best with varieties of fried fish.

INGREDIENTS:
1 young manggo (preferred the green one), thinly sliced
4 fresh red hot chilies
6 bird's eye chilies
1 tablespoon sugar
1/3 tsp salt
1/2 tsp dried shrimp paste (belacan), roasted

HOW TO MAKE:
1. Crushed fresh red hot chili, bird's eye chilies, salt, roasted dried shrimp paste, and sugar in a mortar.
2. Add sliced manggo, crush roughly and mix them well. Ready to serve.


SAMBAL MANGGA
Sambal ini sangat pas bila dihidangkan sebagai pelengkap aneka lauk gorengan, terutama jenis ikan.

BAHAN:
1 buah mangga muda, pilih yang tidak terlalu asam
4 buah cabai merah keriting
6 buah cabai rawit campur
1 sdm gula pasir
1/3 sdt garam halus
½ sdt terasi bakar

CARA MEMBUAT:
1. Serut kasar daging buah mangga, tempatkan dalam wadah.
2. Gerus halus kedua cabai, gula, garam, dan terasi bakar. Tambahkan mangga, gerus atau ‘bejek-bejek’hingga tercampur rata. Sajikan.

indonesian - BALADO CHILI PASTE - SAMBAL BALADO

Preparation time : 5 minutes
Cooking time : 10 minutes

This chili paste came from West Sumatra region (Minang area/Padang), and will serve best with chiken, meat, fish and vegetable padang cuisine. But you can also enjoy it with simply fried chiken or grilled meat.

INGREDIENTS:
15 fresh red hot chilies, cut in the middle, sliced thickly
10 shallots, sliced thickly
1/2 tsp ground white pepper
1/2 tsp salt
1 tablespoons sugar
50 ml water
2 tablespoons lime juice
5 tablespoons oil

HOW TO MAKE:
1. Crush red hot chilies and shallot roughly. Set aside.
2. Heat the oil, add crush red hot chilies and shallots, stir until fragrant.
3. Add pepper, salt and sugar. Mix it well. Pour water and lime juice, and simmer until oil comes to the surface. Serve.


SAMBAL BALADO
Siap disajikan bersama dengan lauk-pauk masakan Padang. Nikmat juga dijadikan pelengkap lauk yang dibakar dan digoreng.

BAHAN:
15 buah cabai merah gemuk
10 buah cabai merah keriting
½ sdt merica bubuk
½ sdt garam halus
1 sdm gula pasir
50 ml air
2 sdm air jeruk nipis
5 sdm minyak goreng

CARA MEMBUAT:
1. Belah dua memanjang cabai merah, lalu tumbuk kasar. Tumbuk kasar juga bawang merah.
2. Panaskan minyak goreng, lalu tumis cabai merah dan bawang merah hingga layu dan harum.
3. Tambahkan merica, garam, dan gula pasir, lalu aduk. Tambahkan air dan air jeruk nipis, aduk hingga mendidih. Angkat dan sajikan.

indonesian - BAJAK CHILI PASTE - SAMBAL BAJAK

preparation time: 15 minutes
cooking time: 10 minutes



Bajak chili paste will serve best with fried fish or chicken, grilled meat or fish, even delicious with only steam vegetables as you like.

INGREDIENTS:
100 ground beef, grilled well done
10 fresh red hot chilies
10 bird's eye chilies (green - red, mix)
6 shallots
3 cloves garlic
5 candle nut, roasted and ground
1 stem lemongrass, thinly sliced
1 tsp dried shrimp paste (belacan), roasted
2 cm galangal, thinly sliced
2 bay leaves
300 ml coconut milk
1 tablespoon tamarind juice
1 tablespoon palm sugar, thinly sliced
3 tablespoon oil
salt

HOW TO MAKE:
1. Crush red hot chilies, shallot, bird's eye chilies, garlic, roasted candle nut, and salt in a mortar. Set aside.
2. Heat oil, add crushed ingredient above (no.1) together with lemongrass, roasted dried shrimp paste, galangal and bay leaves. Stir well. Add grilled ground beef, mix it well. Pour coconut milk and stir until boiling.
3. Add tamarind juice and palm sugar, simmer until comes the surface and the quantity has reduced.
4. Let it cool and ready to serve.



SAMBAL BAJAK
Sambal bajak siap disajikan bersama dengan lauk ikan atau ayam yang digoreng, dipanggang/dibakar, atau lalap sayuran rebus.

BAHAN:
100 g daging giling, sangria hingga airnya habis
10 buah cabai kering
10 buah cabai rawit campur
6 butir bawang merah
3 siung bawang putih
5 butir kemiri, sangria, haluskan
1 batang serai, iris tipis serong
1 sdt terasi bakar
1 ruas jari lengkuas, iris tipis
2 lembar daun salam
300 ml santan kental dari 1/3 butir kelapa
1 sdm air asam
1 sdm gula merah sisir
3 sdm minyak goreng
Garam secukupnya

CARA MEMBUAT:
1. Gerus halus kedua cabai, bawang merah, bawang putih, kemiri, dan garam.
2. Panaskan minyak, lalu tumis gerusan cabai, serai, terasi bakar, lengkuas, dan daun salam hingga harum. Masukkan daging sangria, aduk. Tuang santan, masak sambil diaduk hingga mendidih. Tambahkan air asam dan gula merah, aduk dan masak hingga sambal menjadi kental dan berminyak. Angkat, biarkan dingin. Sajikan.

indonesian - BADAR PASTE - SAMBAL BADAR

Preparation time : 10 minutes

Cooking time : 15 minutes

This chili sauce will serve best with coconut rice, steam rice, or vegetables rice cake

.

INGREDIENTS:

3 tablespoons dried teri fish

7 fresh red chili, ground

7 shallots, thinly sliced

2 kaffir lime leaves, thinly sliced

2 cm galangal, thinly sliced

1/3 tsp salt

3 tablespoons peanuts, roasted

1 tsp kaffir lime juice

4 tablespoon sunflower oil

A pinch of sugar

HOW TO MAKE:

1. Heat 2 tbsp oil in a wok, fry the small teri fish until golden brown, drain and set aside.

2. Heat the rest of oil in a wok, fry red hot chili, shallots, kaffir lime leaves, galangal, and salt about 5 minutes until fragrant.

3. Add small teri fish, roasted peanut, and sugar in a wok. Mix them well. Pour kaffir lime juice, stir and remove to a bowl. Ready to serve.

SAMBAL BADAR
Sambal badar cocok sekali untuk disajikan sebagai pelengkap nasi kuning, nasi gurih, atau lontong sayur.

BAHAN:
3 sdm teri nasi
7 buah cabai merah, haluskan
7 butir bawang merah, iris halus
2 lembar daun jeruk, iris halus
1 ruas jari lengkuas, iris halus
1/3 sdt garam halus
3 sdm kacang tanah goreng
1 sdt air jeruk nipis
4 sdm minyak goreng
Gula pasir, secukupnya

CARA MEMBUAT:
1. Panaskan 2 sdm minyak goreng, tumis teri hingga matang.
2. Panaskan sisa minyak, tumis cabai merah, bawang merah, daun jeruk, lengkuas, dan garam hingga harum dan matang.
3. Masukkan teri, kacang tanah, dan gula pasir, lalu aduk rata. Tambahkan air jeruk nipis, aduk rata. Angkat. Sajikan.

indonesian - DABU-DABU CHILI SAUCE - SAMBAL DABU-DABU

Preparation time: 5 minutes
Cooking time: 10 minutes and about 2 hours marinated in fridge



This Manado (North of Celebes) chili sauce is served best with hot steam white rice and any varieties of grilled fish.

INGREDIENTS:
10 fresh bird's eye chilies (mix green and red)
5 shallots
2 fresh green tomatoes
3 tablespoons kaffir lime juice
1 tsp sugar
1 tsp oil
salt to taste

HOW TO MAKE:
1. Thinly sliced green bird's eye chilies, shallots, and green tomatoes.Place them in a bowl.
2. Add kaffir lime juice, sugar, oil, and salt to the bowl, mix and stir well. Ready to serve.

TIPS:
To give his dabu-dabu chili sauce the best flavor, use the fresh ingredients and wash them in the cold water.



SAMBAL DABU-DABU
Sambal dari Manado ini sangat tepat apabila disajikan sebagai pelengkap aneka ikan bakar.

BAHAN:
10 buah cabai rawit campur, pilih yang segar
5 butir bawang merah
2 buah tomat hijau segar
3 sdm air jeruk nipis
1 sdt gula pasir
1 sdt minyak goring
Garam secukupnya

CARA MEMBUAT:
1. Iris halus cabai rawit, bawang merah, dan tomat hijau
2. Campur air jeruk nipis, gula, minyak goring, dan garam, lalu aduk rata
3. Masukkan campuran air jeruk nipis dalam wadah berisi cabai, bawang merah, dan tomat, aduk. 4. Diamkan 2 jam dalam lemari es. Sajikan.

TIPS:

Untuk mendapatkan sambal dabu-dabu yang lezat, gunakan bawang, cabai, tomat, dan daun jeruk yang segar dan cuci bersih dengan air matang yang dicampur es batu.

indonesian - GREEN CHILI PASTE - SAMBAL CABAI HIJAU

SAMBAL CABAI HIJAU
Preparation time: 10 minutes
Cooking time: 15 minutes



This geen chili paste will serve best with hot steam white rice and Padang cuisine.

INGREDIENTS:
15 green hot chilies, sliced
4 shallots, sliced
1/3 tsp salt
5 tablespoon oil.
1 green tomato, thinly sliced
2 tablespoons kaffir lime juice
sugar to taste

HOW TO MAKE:
1. Crush green hot chilies with green tomato, shallots, salt and sugar.
2. Heat oil in a wok, add chillies crush above. Pour kaffir lime juice, mix and stir well until the ingredients take on a glass. Remove and let it cool. Place in a bowl, and ready to serve.



SAMBAL CABAI HIJAU

Sambal cabai hijau ini lebih nikmat jika dihidangkan sebagai pelengkap hidangan masakan Padang.

BAHAN:
15 buah cabai hijau gemuk
4 butir bawang merah, iris kasar
1/3 sdt garam halus
5 sdm minyak goring
1 buah tomat hijau, iris halus
2 sdm air jeruk nipis
Gula pasir (jika suka) secukupnya


CARA MEMBUAT:
1. Potong kasar cabai hijau, gerus kasar bersama tomat hijau, bawang merah, garam, dan gula pasir.
2. Panaskan minyak, masukkan gerusan cabai. Tambahkan air jeruk nipis, aduk hingga cabai layu dan matang. Angkat, biarkan dingin. Lebih nikmat jika disajikan sebagai pelengkap lauk masakan padang.

indonesian - DRIED SHRIMP PASTE - SAMBAL TERASI

Preparation time: 5 menit
Cooking time:

You will enjoy more of this chili paste if it is served with hot steam white rice and any varieties of fried chicken, fish, salted fish, tofu and tempe. Don't forget to include raw or steam vegetables for highest indulgence.

INGREDIENTS:
10 red hot chilies, sliced
6 green and red bird's eye chilies
1 tsp dried shrimp paste, roasted
1/4 tsp salt
1/4 tsp sugar (if preffered)
1 kaffir lime

HOW TO MAKE:
1. Grind all chilies, roasted dried shrimp paste, salt and sugar in a mortar and pestle.
2. Add kaffir lime juice. Mix and stir well.
3. Remove from mortar, place in a bowl. Ready to serve.




SAMBAL TERASI
Sambal ini sangat nikmat bila dihidangkan sebagai pelengkap aneka lauk gorengan, ikan asin goreng, termasuk tahu dan tempe goreng ditambah lalap mentah dan rebus.

BAHAN:
10 buah cabai merah keriting
6 buah cabai rawit campur
1 sdt penuh terasi bakar
¼ sdt garam halus
¼ sdt gula pasir (jika suka)
1 buah jeruk sambal (limo)

CARA MEMBUAT:
1 .Haluskan kedua cabai dengan terasi bakar, garam, dan gula pasir.
2.Tambahkan air perasan jeruk limau. Aduk merata.
3. Hidangkan dalam mangkuk.