Magazine article Sunset

Other Ingredients Chefs like to Use

Magazine article Sunset

Other Ingredients Chefs like to Use

Article excerpt


Other ingredients chefs like to use

BLACK BEAN SAUCE: Made from salted black beans, rice wine, and seasonings.

BLACK VINEGAR: Dark, mildly sweet, smoky vinegar made from rice, wheat, millet, or sorghum.

CHILI PEPPER WATER: A mixture of hot red chilies, vinegar, and water. Popular in Hawaii.

COCONUT OR PALM SUGAR: Comes in hard chunks to crush or melt. Tastes like sugar boiled with water until thick enough to harden.

PONZU SAUCE: A thin, yellow, citrusflavor Japanese sauce, sometimes called citrus-seasoned sauce.

THAI SWEET CHILI SAUCE: Thick, sweet, faintly sour syrup with chilies, sometimes called sweet chili sauce.

Spicy Ponzu Salmon on Greens

PREP AND COOK TIME: About 25 minutes

NOTES: Chef Amiko Gubbins of Cafe Japengo in San Diego uses citrus-flavor ponzu (see lower left) to make an all-purpose sauce. Here the sauce seasons salmon. But if you'd like to try it with other foods as a marinade, basting sauce, salad dressing, or dipping sauce, combine ingredients as directed in step 1; use or cover and chill up to 1 month.

MAKES: 4 to 6 servings

1/2 cup soy sauce 1/4 cup ponzu sauce 1 tablespoon Asian (toasted) sesame oil 3/4 teaspoon oyster sauce 1/2 teaspoon black bean sauce 1/2 teaspoon Asian red chili paste 1/2 teaspoon minced fresh ginger 1/2 teaspoon minced garlic 1 boned salmon fillet (11/2 to 2 lb.) 3 quarts (9 oz.) salad greens, rinsed and crisped

1. Mix soy sauce, ponzu sauce, sesame oil, oyster sauce, black bean sauce, chili paste, ginger, and garlic. 2. Rinse fish, pat dry, and coat with half the ponzu mixture. Let stand about 10 minutes. Discard liquid. 3. Set salmon, skin up, on an oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook salmon, turning once, until opaque but still moist-looking in center of thickest part (cut to test), 6 to 8 minutes. Remove from grill. 4. Mix salad greens with remaining ponzu mixture. Present fish on or beside salad.

Per serving: 205 cal., 42% (86 cal.) from fat; 24 g protein; 9.6 g fat (1.4 g sat.); 4.1 g carbo (0 g fiber); 1,500 mg sodium; 1.4 mg chol.

Thai Salad Dressing

PREP TIME: About 4 minutes

NOTES: Jeff McMahon of Saucebox in Portland mixes this dressing with thinly sliced grilled beef and vegetables for a dish he calls Thai beef salad. To store sauce, cover and chill up to 5 days.

MAKES: About 1 1/4 cups

l/2 cup lime juice 1/4 cup sugar 1/4 cup Asian fish sauce (nuoc mam or nam pla) 1 to 3 teaspoons minced fresh hot chilies

Mix lime juice, sugar, fish sauce, 1/2 cup water, and chilies to taste.

Per tablespoon: 19 cal., 19% (3.6 cal.) from fat; 0.5 g protein; 0.4 g fat (0.1 g sat.); 3.5 g carbo (0 g fiber); 120 mg sodium; 0 mg chol.

Rick's Pork and Vegetable Hot Pots

PREP AND COOK TIME: About 1 1/2 hours

NOTES: For convenience at home, Rick Yoder of Wild Ginger in Seattle cooks this stew ahead and reheats individual servings in Chinese clay pots.

MAKES: About 4 servings

1 pound fat-trimmed boned pork shoulder or butt

3/4 pound slender eggplant 1 red bell pepper (1/2 lb.) 1 onion (1/2 lb.) 1 tablespoon salad oil 2 cloves garlic, minced 2 carrots (6 oz. total), thinly sliced 1/4 pound mushrooms, rinsed and quartered 2 tablespoons hoisin sauce 2 tablespoons shao hsing wine (rice wine) or dry sherry 1 1/2 cups chicken broth 1 teaspoon Asian (toasted) sesame oil

Soy sauce

Thinly sliced green onions

1. Cut meat into 3/4-inch chunks. 2. Trim and discard eggplant stems. Cut eggplant into 3/4-inch chunks. 3. Stem and seed bell pepper. Cut into 3/4-inch chunks.

4. Peel onion and cut into 3/4-inch chunks.

5. Place a 5- to 6-quart pan over high heat. Add 2 teaspoons oil and swirl to coat pan. …

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