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Old 09-15-2019, 07:43 PM
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Default Asian style sauces from preps.



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Lately we have been making a lot of stirfrys with rice. Usually we buy some type of sauce but I discovered it is pretty easy to make Asian type sauces from preps. The basic idea is:2 parts jam or jelly, 1 part soy sauce, 1 part vinegar and enough corn starch to thicken it. Stir it all together and heat it until it thickens.

If it is made with orange marmalade it is very similar to orange sauce, plumb jelly makes a passable plum sauce and raspberry is kind of like sweet and sour sauce.

A less good sweet and sour can be made with sugar(syrup, white, brown, it works with anything sweet) vinegar(any type) soy sauce and corn starch.
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Old 09-15-2019, 08:01 PM
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Sweet and sour sauce is made from pantry ingredients.

Good job on thinking outside the box, but it never hurts to look up the actual recipe to see if it fits what you're looking for.

3/4 cup white sugar
1/3 cup white vinegar
2/3 cup water (or split half water half pineapple juice)
1/4 cup soy sauce (reduce this, I found it to be way too much)
1 tablespoon ketchup
2 tablespoons cornstarch

Just combine and bring to a boil stirring often.
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Old 09-16-2019, 03:34 AM
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Homemade Sweet Chili Sauce is great with Asian style stir-fried rice



Not a sauce, but I am a big fan of HOT Chinese Mustard with Asian style foods
Very simple to mix up & bottle a batch



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Old 09-16-2019, 03:49 AM
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I make up my chinese mustard as needed. If you bottle it how long does it keep? Does it stay hot?
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Old 09-16-2019, 04:07 AM
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Quote:
Originally Posted by dmas View Post
I make up my chinese mustard as needed. If you bottle it how long does it keep? Does it stay hot?
I make it with beer or white wine in small portions, that I put in hot sauce bottles for dispensable storage It stays hot. It keeps well in the refrigerator. Not sure how long, months for sure. I use it up pretty quick. As I really like it with BBQ pork, deep fried chicken & pork tender strips, shrimp & on spring rolls.
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Old 09-16-2019, 08:05 AM
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Mustard will be better, stay fresher and hotter, if you avoid oxygen getting to it once it’s made up. So small batches prepared as needed is a good way to go.
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Old 09-16-2019, 09:20 AM
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That is not an Asian sauce... but if you really want to make your own, you should buy all the spices you need at an Asian market or online. Fish sauce lasts pretty much indefinitely and is easily made (just takes time). No self respecting Asian cuisine chef would go without having five spice, white pepper powder, cumin, star anise, ginger, turmeric, clove, fennel, curry, coriander, cinnamon. You can get all these in powder form, or as I prefer, dried. I put them in quart jars and grind the spices with my giant mortar and pestle. Grinding them yourself is tedious, but makes all the difference in the world if you want the flavors to pop.


When making soups, tie the spices up in cheese cloth and pull it out once it's to your liking.
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Old 09-16-2019, 10:27 AM
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I went to a spice store and spices there had amazingly rich aroma compared to store bought. Much stronger than spices from grocery. Noticeably stronger for about 6 months in plastic bag on shelf.
In asia indian spice grinders are pretty common. I didn't buy any but they didnt have the intensity of the spice store here.
I've never bought a 5 gallon of kikoman soy sauce but it's $25.70 at cash and carry now. That's about half the price per ounce when i buy my usual size, a half gallon.
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Old 09-16-2019, 11:31 AM
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Good point on the pre-made sauces like soy, oyster, hoisin, etc.


Buy larger quantities. Asian markets sell the gallon for just a smidge more than a small bottle at a regular grocery. My market often puts them on sell and I buy a few. I just bought some quality sesame oil (a nice dark, aromatic one) by the gallon for 4 bucks. Not too long ago, I purchased a gallon hoisin sauce for 5 bucks (should have gotten 2 gallons... dang it)
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Old 09-16-2019, 12:10 PM
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Sesame oil is expensive, if its in plastic bottle or cheap it is sesame flavored oil or sesame oil mixed with soybean oil. Even for mixed oil $4/ gal is very cheap. Sesame oil is one i keep n the fridge. Asian sesame oil is from toasted seeds, its different from plain sesame oil.
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Old 09-16-2019, 08:51 PM
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Spice stores beat grocery spices for price and quality every time.

But online spice merchants usually are even better.

I've tried many and have chosen two that shine above them all.

For pure freshness and selection I love Monterey Bay: https://www.herbco.com/

They hit on every cylinder except one. Unit price, selection, freshness all are terrific. But their shipping and handling is brutal high. Unless you have a very large order that add charge skews the unit price greatly. Go to them when you want a lot of bulk.

When you want the value without shipping punishment then go to Atlantic Spice: https://www.atlanticspice.com/

Their shipping is a bargain. $8 for orders under $50 and free if above. Their unit price, freshness, and selection are extremely close to Monterey Bay in all respects. Normally I recommend these guys for everyone. But if you want to truly load up with a $100+ order then compare the total over at Monterey Bay.

I also use a 3rd one for some specialty stuff. Firehouse Pantry: https://www.firehousepantrystore.com/

Fruit, cheese, and vinegar powders here are impossible to find elsewhere with this much choice of selection. Plus they are big on sampler selections and promo deals with many things.

I've used Penzeys, Bulk Herb, SanFrancisco Herb, Penn Herb, Mountain Rose, Northern Bay, Mother Earth, Great American, and others, but I've boiled it down to those 3 above. Monster expensive bulk orders go to Monterey Bay, niche orders go to Firehouse, and Atlantic Spice gets all the rest. If you just wanted one stop for all your spice needs then go Atlantic.

Tea drinkers get help filling out order volume because most online spice merchants are also tea merchants.

Stop with the lousy grocery store shakers. If you go with the online you can be more generous with your usage. You can heavily spice at every meal and use a much wider palette of flavors. You can afford to put away large amounts for long term storage. I've put away literally multiple gallon sized bags of Herbs de Provence. Where some folks pay $8 for a little 3oz jar at the store I've filled a gallon mylar bag for the same money.

Making Asians sauces without Asian spices ends up with weaksauce.
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