Category Archives: Sauce

Laos BBQ Marinade Sauce

½ cup oyster sauce

2 tablespoons fish sauce

2 tablespoons soy sauce

½ teaspoon sugar

¼ teaspoon salt

¼ teaspoon MSG

1 chicken bouillon (Knorr brand)

¼ teaspoon black pepper

1 teaspoon white vinegar

¼ cup extra virgin olive oil

3 large garlic cloves (minced)

1 stalk of lemon grass (thinly sliced)

1/4 cup water

 

Throw everything into a blender for about 4 minutes / puree

 This sauce is great with everything: chicken, beef, pork and fish.  I even make it ahead of time and keep it in the freezer.

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Shrimp Sauce with Roasted Pepper and Mushroom

2 lbs shrimp (shelled and deveined)

6 to 10 jalapenos pepper

2 pack mushrooms (white straw mushroom)

2 tablespoon fish sauce

¼ teaspoon sugar

¼ teaspoon MSG (optional)

¼ teaspoon salt

1 tablespoon lemon juice

3 garlic cloves (peeled and sliced in half)

2 shallots (peeled and sliced in half)

1 ½ teaspoon shrimp paste

½ stalk lemon grass (slice in bias, 3 to 4 pieces)

 Roast the mushroom, pepper, garlic, shallots and shrimp paste in the broiler.  Turn when slightly brown (brown on both sides) and remove from broiler. 

 Cooking the shrimp.  Fill a large pan about ¼ with water.  Add ½ teaspoon of salt, ¼ teaspoon black peppercorn, ½ stalk of lemon grass.  When water comes to a boil add shrimp, stir the shrimp around, when shrimp looks solid and about to curl, remove from pan into a large tray to cool.

 In a food processor chop the roasted mushroom, pepper, garlic, shallots and shrimp paste.  Chop the shrimp separately.  In a large bowl, add all the ingredients and mix well (use a mixer it is much easier).

HOT SAUCE

8 peppers

1/3 Cup Fish Sauce (or a little more)

4 Garlic Cloves

1/4 Cup White Vinegar

1/2 Teaspoon MSG

2 Tablespoon Sugar

1 Teaspoon Shrimp Paste

2 Tablespoon Tamarind Puree / Juice (Optional)

 

In a large mortar pounded, pepper, garlic, sugar, shrimp paste and MSG until mashed. Add the rest of the ingredient and blend well.

Store in the refrigerator; good for 1 week.