Sauces

You are currently browsing the archive for the Sauces category.

Click for the original post: Sambal Badjak marinade

Ingredients

  • 1-2 tablespoons Chili paste (Sambal, Sriracha, or Thai Chili Paste), to taste
  • 3 tablespoons sesame oil
  • 1/4 cup soy sauce
  • Zest and Juice of 1 orange
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger, or 1 1/2 teaspoons of ginger powder
  • 1 teaspoon Fish Sauce (optional, found in Asian grocery stores)

Instructions

  1. Whisk liquid ingredients together.
  2. Add orange zest, minced garlic and ginger. Mix.
  3. Marinate meat for 2-8 hours, shrimp for 1-2 hours.  If you’re going to marinate overnight, decrease soy sauce a little to prevent over salting of meat.

Preparation time: 5 minute(s)

Yield: Makes enough marinade for 1 1/2 pounds of steak or shrimp

Copyright © TamaraEsq 2011.

Print This Post Print This Post Email This Post Email This Post

Ingredients

  • 1 bunch asparagus
  • olive oil
  • 1 egg yolk
  • 1 tablespoon lemon juice
  • Butter (clarified works best), at least 1/2 cup to 1 cup

Instructions

Asparagus

  1. Wash and peel asparagus if thick (or snap off ends if thin). Add to salted water that is at a rolling boil.  Blanch until still al dente.
  2. While asparagus is blanching, prepare an ice bath of water and ice in a bowl.  When asparagus is al dente, immediately remove from boiling water and plunge in ice bath.  When cooled, immediately remove from ice bath and dry on towel.
  3. Heat olive oil.  Saute until tender but still slightly crisp, seasoning with salt and pepper to taste.

Hollandaise

  1. Whisk egg yolk and 1 tablespoon water in stainless steel bowl.
  2. Place bowl over pot of boiling water (as in a double boiler).  Whisk constantly until yolk thickens.
  3. Gradually whisk in butter until incorporated.
  4. Whisk in salt, pepper, lemon juice and cayenne pepper if desired.

Print This Post Print This Post    Email This Post Email This Post