the Sriracha. Transfer to a small serving bowl. Cool to room temperature before serving.
Hoisin Peanut Sauce
This sweet and nutty, yet tangy dip is killer! It’s most commonly served with the herb-filled Summer Rolls with Shrimp and Mint (page 32). It’s so simple to make and goes great with veggies and even pretzels. Add some chili sauce for an added kick experiment or with chunky peanut butter for a crunchier texture.
MAKES ¾ CUP (180 ML)
PREPARATION TIME: 5 MINUTES
COOKING TIME: 10 MINUTES
½ cup (125 ml) hoisin sauce
2 tablespoons creamy peanut butter
2 tablespoons water
1 tablespoon rice or white vinegar
Crushed roasted peanuts for garnish
Bring hoisin sauce, peanut butter, water, and vinegar to a boil in a saucepan over moderately-high heat. Immediately remove from heat. Transfer to a small serving bowl. Garnish sauce with crushed peanuts.
Basic Curry Sauce
In a hurry, but craving curry? Then this basic sauce is for you. Throw in some leftover roast chicken or a handful of tofu and veggies while it’s simmering for an easy peasy, soul satisfying meal. Smash a Thai chili and add to the sauce with the coconut milk to raise the heat-o-meter.
MAKES 1¾ CUPS (430 ML) CURRY SAUCE
PREPARATION TIME: 5 MINUTES
COOKING TIME: 15 MINUTES
1 tablespoon cooking oil
1 garlic clove, minced
½ small white onion, finely chopped
1 tablespoon thick red curry paste
1 cup (250 ml) thick coconut milk
½ cup (125 ml) Basic Chicken Stock (page 26) or store-bought
1 tablespoon fish sauce (nam pla)
1 teaspoon palm or brown sugar
Heat the oil in a wok or deep skillet over medium-high heat. Add the garlic and onion and stir-fry until the garlic is fragrant and the onion is translucent, about 1 minute. Reduce heat to medium. Add the curry paste, stirring to break up paste, about 1 minute. Add the coconut milk, chicken broth, fish sauce, and palm sugar. Bring to a boil. Reduce heat to medium-low, cover and simmer for 10–12 minutes.
Cilantro Lime Soy Sauce
This is a bright sauce filled with flavor that I love to serve with dumplings and even shrimp cocktail. It’s also a light and delightful marinade for chicken or fish. I also make a quick veggie tofu stir-fry dish using this sauce whenever my vegan friend Kelly comes over and she always asks for seconds.
MAKES 1 CUP (250 ML)
PREPARATION TIME: 10 MINUTES
1 teaspoon finely chopped shallots
1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), finely sliced
2 tablespoons minced lemongrass
4 tablespoons fresh coriander leaves (cilantro)
4 tablespoons soy sauce
Конец ознакомительного фрагмента.
Текст предоставлен ООО «ЛитРес».
Прочитайте эту книгу целиком, купив полную легальную версию на ЛитРес.
Безопасно оплатить книгу можно банковской картой Visa, MasterCard, Maestro, со счета мобильного телефона, с платежного терминала, в салоне МТС или Связной, через PayPal, WebMoney, Яндекс.Деньги, QIWI Кошелек, бонусными картами или другим удобным Вам способом.
