The Steamy Kitchen Cookbook. Jaden Hair
ingredients. It will sizzle—please be careful!
Apricot Sweet Chilli Sauce
My kids love this for dipping Mom’s Famous Crispy Eggrolls (page 50), Firecracker Shrimp (page 48), Vietnamese Summer Rolls (page 44).
MAKES ABOUT 1 CUP (250 ML)
1/2 cup (125 ml) apricot marmalade
1/2 cup (125 ml) sweet chilli sauce
In a bowl, mix the ingredients together. If sauce is too thick, thin with 1 tablespoon of water.
Vietnamese Dip
The quality of your fish sauce has everything to do with this sauce, known as nuoc cham in Vietnamese. Look for tea-colored fish sauce. This dipping sauce is perfect for Vietnamese Summer Rolls (page 44).
MAKES ABOUT 1 CUP (250 ML)
3 1/2 tablespoons sugar
3/4 cup (175 ml) warm water
3 tablespoons lime juice
2 cloves garlic, finely minced
4 tablespoons fish sauce
1/2 teaspoon chilli-garlic sauce or 1 /2 teaspoon minced fresh chilli pepper (or more, depending on your taste)
In a bowl, add the sugar and warm water, and stir until the sugar is dissolved. Stir in the remaining ingredients. Taste and add more fish sauce or chillies if desired.
Thai Dipping Sauce
Sweet, spicy, sour and salty! The four flavors of Thai cuisine describe this delicious sauce perfectly. Use this sauce for Crispy Fish Cakes (page 36). You can leave out the chillies if you like.
MAKES ABOUT 1/ 2 CUP (125 ML)
2 teaspoons sugar
1/4 cup (65 ml) warm water
1/2 to 1 teaspoon minced chillies
1 clove garlic, finely minced
1 teaspoon rice vinegar
1 tablespoon freshly squeezed lime juice
2 tablespoons fish sauce
2 teaspoons chopped cilantro (coriander) leaves
In a bowl, add the sugar and warm water, and stir until the sugar is dissolved. Stir in the remaining ingredients. Taste and add more fish sauce or chillies if desired.
Chilli Garlic Sauce
I grow several varieties of chillies in my back yard—always the ones that are a bit milder than the mouth-on-fire stuff at the Asian markets. Rather than use the store-bought chilli sauce, sometimes I just make it from scratch, because it only takes about 5 minutes.
Plus, it’s fresher tasting and you can jar the rest and keep in the refrigerator for a couple of weeks. When I’m feelin’ frisky, I’ll make a massive batch of it in the wok and store them in sterilized jars to give to friends. It makes a hot gift.
Try making this chilli sauce with the larger, milder chillies—you’ll really get the full, fruity flavor of chilli, not just the searing heat. (See page 18 for information on chillies).
MAKES 1/ 2 CUP (125 ML)
1/2 cup (125 ml) cooking oil
4 fresh chilli peppers of your choice, chopped
8 cloves garlic, finely minced
One 2-in (5-cm) piece fresh ginger, peeled and finely minced
2 green onions (scallions), finely minced
1 generous pinch of salt
1/4 teaspoon sugar
1 In a wok or small pot, add the oil, chillies, garlic and ginger.
2 Turn the heat to medium-low. The oil will begin to heat up and gently sizzle the ingredients. As soon as you start smelling the fragrant aromatics, turn the heat to low. Cook on low for 1 minute. Add the green onion, salt and sugar. Stir and remove from the heat and let cool.
3 Store unused Chilli Garlic Sauce in a clean jar and refrigerator for up to 2 weeks.
Chinese Dipping Sauce
This is a very versatile dipping sauce. It’s great for Pork and Mango Potstickers (page 48), boiled Wontons (page 60) on their own, or just having at the table as a sauce. You can use homemade Chilli Garlic Sauce (recipe on this page) or use store-bought chilli sauce.
MAKES 1/ 4 CUP (65 ML)
1/4 cup (65 ml) soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1/2 teaspoon very finely minced garlic
Chilli Garlic Sauce (recipe on this page), as much as you want
Few sprigs fresh cilantro (coriander), chopped
In a small bowl, whisk all the ingredients together until combined.
Fried Garlic Oil
Steamed vegetables can get really boring, so I started making garlic oil to keep handy. I use it to drizzle on steamed vegetables just before serving, whether it’s broccoli, cauliflower or carrots. It’s also great on simple grilled or steamed fish too, adding a rich, nutty garlic flavor! Make sure that you strain out all the garlic bits, as garlic does not store in oil at room temperature. Take the strained garlic cloves, slice and toss them in that evening’s noodles or vegetable dish. The toasted garlic is lovely and mild.
MAKES 1 CUP (250 ML)
1 cup (250 ml) cooking oil
10 cloves garlic, peeled and smashed
In a cold wok or saucepan, add the garlic and oil. Turn the heat to medium-low and cook until the garlic is golden brown, about 5 minutes. Remove from the heat and let the garlic cook a little further in the hot oil. Strain out all the garlic and reserve for another use. Let the oil cool completely and pour into a clean, glass jar. Cover tightly. Keeps for 4 to 6 weeks.
Sweet Soy Sauce
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