Garlic Oil
1 1/4 cups peanut oil
1 1/3 cups garlic (4 bulbs)peeled, thinly sliced
Heat wok over high heat for 30 seconds. Add the peanut oil and the garlic and stir. Lower heat to medium and bring to a boil. Lower heat to low and allow to cook for 10 minutes or until the garlic turns light brown.
Turn off the heat and allow to cool sufficiently to place in a glass jar. This will keep for about 4 weeks at room temperature and indefinitely if refrigerated.
Garlic Pepper Sauce
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
3/4 teaspoon soaked hot pepper flakes (See hot oil)
1 tablespoon sesame oil
1 tablespoon white vinegar
2 teaspoons Shao-Hsing wine or sherry
2 1/2 teaspoons sugar
1 tablespoon minced garlic
2 tablespoons scallions, green portion, minced
1 1/2 tablespoons minced red sweet pepper
1/2 cup chicken broth
Mix all ingredients. Allow to rest, in order to blend, for 1 hour before using.
Will keep 10 days if refrigerated.
Hot Mustard
This is simply made by mixing equal amounts of mustard powder and cold tap water. Some prefer replacing the tap water with white distilled vinegar.
Curry Sauce
1 cup chicken broth
2 1/2 teaspoons curry powder (madras brand preferred)
1 1/2 tablespoons tapioca flour mixed with 1 1/2 tablespoons cold water
Place the chicken broth in a saucepan. Stir in the curry powder until it dissolves. Turn on the heat to medium and bring to a boil. Stir the tapioca flour-water mixture, then pour into saucepan. Quickly stir and mix and bring back to a boil. Turn off heat. Place in preheated sauceboat and serve.
Note: If you prefer your curry hotter, add 1/4 teaspoon of cayenne pepper to the broth when you add the curry powder.
Sweet And Sour Sauce
1/4 cup water
1/4 cup white vinegar
1/2 cup cold water
1/4 teaspoon dark soy sauce
1/4 cup tomato sauce
1/8 teaspoon salt
3 1/2 teaspoons tapioca flour mixed with 3 1/2 teaspoons cold water
In a saucepan place all ingredients except tapioca flour-water mixture. Stir making certain the salt and sugar dissolve and the mixture is well blended. Over medium heat bring to a boil, stirring several times. Stir the tapioca flour-water mixture, then pour into saucepan. Quickly stir well and allow to come to a boil. Turn off heat. Place in preheated sauceboat and serve.
Red Oil
3/4 cup peanut oil
3 tablespoons cayenne pepper powder (Make certain you buy cayenne that is bright orange-red in colour, which denotes freshness. Old cayenne is dull in colour.)
Heat wok over high heat for 30 seconds. Add the peanut oil and lower heat to low. Add the cayenne and stir well to mix. With heat still on low, allow the mixture to cook until you see wisps of smoke rising from the wok. Stir occasionally during the cooking so that the cayenne does not stick to the bottom of the wok, clot and burn. It will not dissolve.
Turn off the heat and allow to cool sufficiently to place in a glass jar. This will keep for about 4 weeks at room temperature and indefinitely if refrigerated. The jar must be closed.
Vinegar Ginger Dip
1 tablespoon Chinkikang vinegar (or sherry wine vinegar)
6 tablespoons cold water
1 1/2 tablespoons dark soy sauce
1 teaspoon sugar
3 tablespoons shredded ginger
Mix vinegar, water, soy sauce and sugar well, until sugar dissolves. Add ginger. Allow to stand for 1 hour before serving.
