Someone stop me! Just took DH to the airport and went back to the Asian food store.

C

cynupstateny

Well-known member
One question. When I make a dipping sauce for potstickers, egg rolls or whatever, it's wayyy too salty for me. I already bought a ton of soy sauce (whomever suggested the mushroom one is absolutely right-delicious!) so I don't want to invest in more of them. What kind of dipping sauce can I make without adding too much soy?

 
I like soy sauce mixed with rice wine vinegar or cider vinegar. 1/2 & 1/2 or to taste?

 
I like the sweet fish sauce kind, but I don't have a recipe on hand... I'll look though. I think

it's got chopped peanuts in it, and it's great with egg rolls. Sweet and tangy, not very salty at all.

Where is this Aisan food store? Near Albany?

 
oh, and Mai Ploy, sort of sweet-hot from Thailand. Good condiment on other diahes too.

 
Dawn, this is not entirely helpful since it uses no soy, but the one I posted recently is divine.

It is not salty, and I suspect that's why I like it. It's easy to cut this recipe down. I usually make 1/8th

Thai Vinaigrette (dipping sauce)

5 oz. Finely chopped lemon grass
1 c. lime juice
1 c. lemon juice
3 c. water
2 c. sugar
2 c. fish sauce (nam pla)
3 oz. Very finely diced jalapeno
1 bunch chopped cilantro
1 bunch chopped mint

This recipe comes from the lovely Executive Chef at the Hyatt, Grand Cayman (which is no more) who was always willing to provide me with accurate directions for his wonderful creations for EAster brunch.

 
Rec: Thai Peanut Sauce

1/2 cup crunchy peanut butter
1 tablespoon granulated sugar
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 small garlic clove, mashed to a paste
1 teaspoon chile-garlic paste
1 tablespoon dark sesame oil
Juice of 1 lime
1/4 cup water

Stir all ingredients together in a medium mixing bowl, adding a little warm water to thin the sauce if necessary.

 
Me too, except I just use white vinegar, and a little less, since it's stronger.I also add a tiny

bit of water, some dark sesame oil, chopped ginger, and scallions.

 
Love my Asian Grocery! It is not on my normal route...BUT go 1 every month or so..I see Bento boxes

in your future!! (Dawn will agree w/me on this!)

Seriously, you should consider Sushi rice, make your own vegi rolls...Really good.

If you purchase some frozen dumplings, I find it best to boil, then saute/fry in a lil water...Makes them extra crispy.

Last Christmas, I gave my BFs, (not boy friends, but Best friends) a complete package from our Asian Market on what to use/make rolls...

Have fun there! Looking forward to your pork belly experiment!

Best,
Barb

 
A friend of mine makes a sauce of mayo, fish sauce, and a bit of sesame oil. I bet

you could substitute soy sauce for the fish sauce. It's delicious and her mother-in-law uses that sauce for dipping blanched asparagus. I use it on sandwiches, stirred into pasta...lots of stuff.

Do you know Ina Garten's Chinese Chicken Salad? That is one of my favorites and the sauce is just divine. You could use that too.

http://www.foodnetwork.com/recipes/ina-garten/chinese-chicken-salad-recipe/index.html

 
This one is nicely balanced REC: Soy-Ginger Dipping Sauce---you might even try using dark soy which

is less salty---I use low sodium also on occasion.

Soy-Ginger Dipping Sauce

1/4 cup soy sauce
1/4 cup rice vinegar -- unseasoned
2 1/2 teaspoons granulated sugar
1/4 cup water
1/2 medium scallion -- minced
2 teaspoons finely grated fresh ginger
1/2 teaspoon sesame oil
1/2 teaspoon chili oil

Bring soy sauce, vinegar, sugar, and water to boil over medium heat, stirring briefly, until sugar dissolves. Pour into bowl; stir in scallion, ginger, and sesame and chile oils. Serve.

 
Gilmore Girls version of sushi = Red Hots for wasabi...

From Season 7: "That's What You Get, Folks, for Makin' Whoopee"

Lorelai: "You are honestly asserting that you like the Tootsie Roll-marshmallow-Twizzler roll better than the Butterfinger-Junior Mint-chocolate chip-Jujubee roll?"

Rory: "I just don't think Butterfingers go with Jujubees. But I like the Oreo-Red Hot sashimi, with the Red Hots as a dessert sushi wasabi."

 
I'm definitely going to do this one and some of the others, too, for an assortment.

If I remember to take photos of everything I'll post them

 
The one charlie posted is a good one from Cook's Illustrated - I adapted it to my taste in

combination with a few others.

 
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