Periplus Editors - Quick & Easy Asian Tapas and Noodles: Recipes that are Easy, Delicious and Fun

Condiments, Sauces and Dips The following dips, pastes, sauces and side dishes are either recipes in their own right or basic components of other recipes featured later in this book. Sweet and Sour Plum or Apricot Sauce cup (125 ml) water 1 cup (7 oz/200 g) sugar cup (125 ml) vinegar 1 red finger-length chili, finely chopped (optional) 3 cloves garlic, peeled and finely chopped 2 tablespoons Chinese plum sauce or Japanese apricot sauce (apricot or plum jam or marmalade may also be used) Combine the water, sugar and vinegar in a small saucepan. Bring to a boil over high heat, then reduce the heat to low. Cook until the mixture begins to thicken, about 40 minutes. Add the red chili, garlic and apricot or plum sauce. Stir a few times.

Remove from the heat and cool before serving. Red Curry Paste 1 tablespoon coriander seeds 1 teaspoon cumin seeds 5 dried red chilies, deseeded and soaked in hot water for 15 minutes 3 tablespoons sliced shallots 8 cloves garlic, smashed 2-3 thin slices galangal 2 tablespoons sliced lemongrass, tender inner part of bottom third only 2 teaspoons grated kaffir lime rind 1 tablespoon chopped coriander (cilantro) roots 10 black peppercorns 1 teaspoon dried shrimp paste ( belachan ) , roasted Dry-fry the coriander and cumin seeds in a skillet over low heat for about 5 minutes, then grind to a powder in a blender. Add the remaining ingredients, except the shrimp paste, and grind well. Add the shrimp paste and grind again to obtain about cup (180 ml) of fine-textured curry paste. Cucumber Salad 2 tablespoons sugar 1 teaspoon salt cup (90 ml) warm water 2 tablespoons vinegar 3 shallots, thinly sliced 1 red finger-length chili, deseeded and sliced 1 cucumber, peeled, quartered lengthwise and thinly sliced Dissolve the sugar and salt in the water. Add the vinegar.

Place the shallots and the chili slices on top of the cucumber in a serving bowl. Pour the sugar water mixture over the top. Vietnamese Fish Sauce Dip 2 to 3 red finger-length chilies, deseeded and sliced 3 cloves garlic cup (2 oz/50 g) sugar 3 tablespoons freshly-squeezed lime juice 1 tablespoon vinegar 3 tablespoons fish sauce cup (125 ml) water teaspoon salt Yields 1 cup (250 ml)
Preparation time: 10 mins Grind the chilies and garlic to a coarse paste in a mortar or blender, then combine with all the other ingredients and mix until the sugar is dissolved. Sweet and Spicy Peanut Sauce cup (60 ml) water cup (4 oz/100 g) sugar 1 teaspoon salt cup (60 ml) vinegar teaspoon minced fresh red chili cup (2 oz/45 g) roasted peanuts, ground Bring the water, sugar and salt to a boil in a saucepan. Reduce the heat to low and simmer for about 15 minutes. Remove from the heat.

Stir in the vinegar and minced chili. Let it cool and add the peanuts before serving. Spicy-sweet Thai Dip cup (1 oz/30 g) onions, thinly sliced 1 tablespoon sliced lemongrass, tender inner part of bottom third only 1 tablespoon fresh ginger, grated tablespoon dried shrimp paste ( belachan ) 1 cup (4 oz/100 g) grated fresh coconut cup (1 oz/30 g) dried shrimp 1 teaspoons salt 2 cups (500 ml) plus to cups (125 to 185 ml) water 1 cups (8 oz/250 g) palm sugar Crushed peanuts for garnish Roast the onions, lemongrass, ginger and dried shrimp paste on a flat baking sheet in the oven at 250F (120C) until golden, about 15 minutes. Roast the coconut at 350F (180C) until golden brown, stirring often, about 10 minutes. Put the onions, lemongrass, ginger, dried shrimp paste, coconut, dried shrimp and salt into a blender and add cup (125 ml) water gradually and process, adding more water if necessary. Process for a few seconds; the consistency does not need to be smooth.

Transfer the mixture to a large saucepan and add 2 cups (500 ml) water and the palm sugar. Bring the mixture to a boil over medium heat, then reduce the heat to mediumlow and cook for 1 hour and 15 minutes, stirring occasionally. Remove from the heat and cool. Preparation time: 15 mins
Cooking time: 1 hour 45 mins Shrimp Paste Dip (Hae Ko) 2 tablespoons shrimp paste ( hae ko or petis ) 2 tablespoons hot water Combine the shrimp paste and water and serve in small dipping bowls, one per person. Chicken Stock 12 cups (3 liters) water 1 fresh chicken (about 3 lbs/1 kgs) 1 tablespoon white peppercorns 1 cup (150 g) sliced onions 1 medium carrot, sliced 1 stalk Chinese celery, sliced teaspoon salt teaspoon ground white pepper Bring all the ingredients to a boil in a stockpot. Reduce the heat to low and simmer for 2 to 3 hours, skimming off the foam and fat that float to the surface, until the stock is reduced to half.

Remove from the heat, strain the stock and set aside to cool. Makes 1 liters (6 cups)
Preparation time: 10 mins
Cooking time: 2 hours Vietnamese Peanut Sauce cup (185 ml) water cup (60 ml) hoisin sauce 1 teaspoon tamarind pulp soaked in 1 tablespoon warm water, mashed and strained to obtain the juice cup (4 oz/120 g) crunchy peanut butter Combine all the ingredients in a bowl and mix until well blended. Makes 1 cup (375 ml)
Preparation time: 5 mins
Cooking time: 10 mins Vietnamese Caramel Sauce cup (4 oz/135 g) sugar cup (125 ml) fish sauce 8 shallots, thinly sliced teaspoon freshly ground black pepper Heat the sugar over low heat in a skillet, stirring constantly, until it begins to melt and caramelize, 3 to 5 minutes. Remove from the heat and add the fish sauce. Return the pan to the heat and bring the mixture to a boil over medium heat. Simmer uncovered for 3 to 5 minutes, stirring constantly until the mixture turns into a thick syrup.

Add the shallots and ground black pepper, mix well and remove from the heat. Makes cup (135 ml)
Preparation time: 5 mins
Cooking time: 10 mins Sweet-sour Chili Dip 4 fresh red or green finger-length chilies, sliced 2 tablespoons vinegar Sugar to taste Combine the chili and vinegar in a small bowl, then add sugar to taste. Crispy Fried Garlic or Shallots Peeled garlic cloves or shallots Oil, for frying Slice the garlic or shallots lengthwise. Take care to ensure that all slices are of an even thickness, or they will not cook evenly. Heat the oil in a saucepan until just smoking, add the garlic or shallots and stir-fry over low heat for 1 to 2 minutes, stirring constantly, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

When cool, store in an air-tight container. Green Onion (Scallion) Oil or Garlic Oil cup (60 ml) oil 2 green onions (scallions), thinly sliced or 2 tablespoons garlic, minced Heat the oil over medium heat in a small saucepan. Remove the saucepan from the heat and add the green onions or garlic. Let the mixture cool to room temperature and store in a tightly sealed jar where it will stay fresh for up to one week. Roasted Rice Powder cup (4 oz/120 g) uncooked long-grain or glutinous rice Spread the uncooked long-grain or glutinous rice grains on a baking sheet and bake, stirring often, in a 500F (250C) oven until the rice turns brown. Alternatively, spread the rice grains out in an oil-free skillet and cook over mediumlow heat, stirring often, until it browns and becomes fragrant.

Remove the rice grains from the heat and grind in a blender until the grains resemble crushed black peppercorns. Stores well in a tightly sealed container for several months. Sweet Lime Chutney 1 lb (500 g) limes, deseeded and finely chopped 2 tablespoons salt 2 onions, chopped (about 1 cups) 2 tablespoons mustard seeds, roasted and coarsely ground 1 cups (10 oz/300 g) sugar 1 cups (300 ml) white vinegar 2 teaspoons ground red pepper 1 teaspoon ground turmeric Scant cup (4 oz/100 g) raisins Serves 6

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