Dare to tantalize your taste buds with a departure from the ordinary! Swap the predictable BBQ sauce for an Asian lime concoction. Elevate your grilling experience with a tang that awakens your senses and transports you to distant lands of culinary delight. This Asian lime sauce offers a refreshing departure from the familiar, inviting you to savor the thrill of exploration in every bite. Step outside the norm and embrace the zestful allure of something new, something daring, something deliciously different.
Remoulade is a cold sauce originating from Europe, characterized by its mayonnaise base. Various countries boast their unique versions, commonly featuring mayonnaise, chopped herbs, vegetables, pickles, capers, and a yellow color imparted by ingredients like mustard, turmeric, or curry powder. This flavorful sauce is renowned for its versatility and can be customized based on regional preferences.
Ketjap manis is a sweet Indonesian soy sauce that is commonly used in Indonesian, Malaysian, and other Southeast Asian cuisines. The name”ketjap manis” comes from the Indonesian word for “sweet sauce” (kecap manis). Ketjap manis is made by cooking soy sauce with palm sugar or brown sugar, different spices. and molasses until it thickens and becomes syrupy. The sauce has a dark brown color and a sweet, slightly smoky flavor that is similar to molasses or caramel. It is often used as a marinade or dipping sauce for meat, seafood, or tofu, and is also used as a flavoring agent in stir-fries, stews, and other dishes.
Ingredients:
1 cup light soy sauce
1 1/4cup brown sugar
1tbspmolasses
3cloves garlic, peeled and halved
2inchpiece fresh ginger, peeled and quartered
2 whole star anise
2 cloves
1 lemongrass stalk bruised
1 kaffir or curry lime leaves)
Preparation:
1. In a small saucepan, combine all the ingredients and bring to a boil over high heat.
2. Reduce the heat to medium-low and let the mixture simmer uncovered, stirring frequently, for about 10 minutes or until the sugar is dissolved and the sauce begins to thicken.
3. Turn off the heat and let the sauce cool completely with the aromatics (garlic, ginger, lemongrass, and lime leaf) still in it. This will allow the flavors to continue to infuse.
4. Once cooled, remove the aromatics and discard them. Pour the sauce into a jar or bottle for storage.
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*Below is my Recipe Card. You can download it to your hard drive and print it as a 4×6 pic*
Ketjap Manis
Ketjap manis is a sweet Indonesian soy sauce that is commonly used in Indonesian, Malaysian, and other Southeast Asian cuisines. The name”ketjap manis” comes from the Indonesian word for “sweet sauce” (kecap manis). Ketjap manis is made by cooking soy sauce with palm sugar or brown sugar, different spices. and molasses until it thickens and becomes syrupy. The sauce has a dark brown color and a sweet, slightly smoky flavor that is similar to molasses or caramel. It is often used as a marinade or dipping sauce for meat, seafood, or tofu, and is also used as a flavoring agent in stir-fries, stews, and other dishes.
In a small saucepan, combine all the ingredients and bring to a boil over high heat.
Reduce the heat to medium-low and let the mixture simmer uncovered, stirring frequently, for about 10 minutes or until the sugar is dissolved and the sauce begins to thicken.
Turn off the heat and let the sauce cool completely with the aromatics (garlic, ginger, lemongrass, and lime leaf) still in it. This will allow the flavors to continue to infuse.
Once cooled, remove the aromatics and discard them. Pour the sauce into a jar or bottle for storage.
If you have been to a Tex-Mex restaurants you will always get free salsa with tortilla chips. And sometimes you get really good salsa and other times not so good. Well this recipe is better then the Restaurant Salsa. What is Salsa? literally, the word means sauce. But unlike traditional sauces, salsa has become a condiment, a dip, even a food in its own right. Unlike béchamel, a traditional sauce, and ketchup, a traditional condiment, you might eat salsa as a side dish, with a spoon or a fork.
These pickled purple onions are very easy to make. They are great on sandwiches, or salads. And you can keep them for a couple of months in the refrigerator.
