Chili tomato chutney
Mixed vegetable and fruit salad sauce (Rojak sauce)
Chili sauce for seafood
Curried mayonnaise
Barbecued meat sauce
or satay sauce
Shrimp paste chili sauce or sambal sauce
Chili sauce Chinese style
Fresh tomato chutney
Chili sauce for seafood
 
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          | Glossary 
          | Sauces   
 

 
Tofu delight to go with all the sauces


 
Savory prawn fritters
Dip in any sauce you desire. Even without use of any dip, the fritters are tasty enough to lure your appetite.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tantalizing chili sauce preparation
All sauces can be prepared in advance
and refrigerated for convenience.

Barbecued meat sauce or Satay sauce

Barbecued meat sauce or Satay sauce
(Cooking time 25 minutes)

It is a very versatile peanut based spicy sauce.
This sauce is most suitable for barbecued meat, called
satay.  Satay without this accompanying  sauce is
definitely incomplete. How delicious is a satay
depends on how tasty is its sauce.

Great as a salad dressing sauce, too; as it enhances the
taste of fried noodle, fried vermicelli, soup noodle and fried rice.
 It is a very delicious dip for bread, meatball, croquettes,
and seafood. It can also be used as a fantastic dressing
for vegetable , egg and tofu.

Ingredients   To pound finely
  • 4 tbsp sugar
  • 100 g tamarind slice
  • 250 g peanuts, toasted and coarsely ground
  • 1 stalk lemon grass, smashed
  • 1 dsp lime juice
  • 3 tbsp oil
  • 1 cup thick coconut milk
  • 2 kaffir lime leaves
    salt to taste
 

Method
Heat oil. Add pounded ingredients and stirfry for about 15 minutes till fragrant. Add remaining ingredients. Boil over low fire, stirring constantly.
 
 

Chili tomato chutney
An ideal accompaniment to grilled seafood
 

Ingredients 3 tbsp peanut oil 15 shallots, sliced 10 pips garlic, sliced 10 fresh chilies, sliced  2 tomatoes, cut into 6 each 2 tbsp roasted shrimp paste 2 tsp lime juice salt and sugar to taste
Method
  1. Heat oil, add shallots and garlic, fry till fragrant.
  2. Add chili, sauté 3 minutes.
  3. Add tomatoes and shrimp paste, sauté for
    another 5 minutes.
  4.  Dish out into a food processor. Add lime
    juice and puree coarsely.
  5.  Add salt and sugar to taste.



Mixed vegetable and fruit salad sauce
(Rojak sauce) Suitable for vegetable and fruits
Ingredients and method

Pound together the following:
  • 2 tbsp dried shrimp paste, roasted
  • 5 red chilies, seeded
  • 100 g dried prawns, washed and drained
  • 1 tbsp sugar
  • 2 kaffir lime leaves
  • 5 shallots
  • 2 tbsp lime juice
Rojak sauce for fruit and vegetable salad

Serve the following in a tray:

  • 1 yam bean, sliced
  • 1 green mango, sliced
  • 1 cucumber, sliced
  • 1 fresh pineapple, sliced
  • 1 star fruits, sliced
  • 1 cup of bean sprout
  • some tofu or bean curd
  • Add 2 tbsp of black prawn paste
  • Finally add some pounded peanut
sssSSH...grandma said: Must add the black prawn
paste, it makes all the difference to the sauce.
 




Simple chili sauce for seafood             
Also suitable for noodle and chicken.

  
Mix all ingredients:
10 seeded fresh red chilies, 5 pips garlic, 2 tbsp sugar, 2 tbsp rice vinegar, or lime juice, salt to taste
 

Curried mayonnaise for croquettes

Goes well with seafood, French fries and fritters, chicken, fish fingers, cheese balls
and vegetables.
Cooking time ( 3 minutes)

Ingredients:

   1 medium onion, chopped

   50 g butter

   1 tbsp curry powder

   1/2 cup mayonnaise

   1 tbsp lemon juice

   1/2 cup yoghurt

   salt and pepper to taste
 
Method
Heat butter in pan, add chopped onion
and sauté gently till fragrant.
Add curry powder and cook for 1 minute. 
Add the rest of the ingredients, mix well.
 
 


Chili sauce Chinese style
The sauce goes very well with plain chicken, fried noodle, fried vermicelli, fried glass noodle, Chinese yam cake and carrot cake, beef, noodle and seafood.
Ingredients

  • 6 large red chilli (some seeded)
  • 30 g fresh young ginger
  • 1 clove garlic
  • 1/2 cup rice vinegar or lemon juice
  • 2 dsp sugar
  • 1/2 tsp salt or to taste
  • dash of sesame oil
  • 1 tbsp soy sauce
Chili sauce Chinese style
Method
Grind the ingredients not too finely. Heat over medium fire to boil. Let cool.

 

Shrimp paste chili sauce
(Sambal belacan)

 
This sauce is very tasty  and versatile. It can be used for salad dressing, fried rice, seafood or noodle.

Ingredients

  • 15 red chilies, 1/2 of which seeded
  • 1 tbsp dried shrimps, pre-soaked to soften them
  • 3 shallots
  • 1 tbsp sugar
  • 2 kaffir lime leaves
  • 1 tbsp lime juice
  • 150 g shrimp paste, roasted till fragrant
Method
  1. Grind ingredients 1 - 5 till fine.
  2. Add shrimp paste and grind again.
  3. Add lime juice when served.
  4. Keep remainder in the freezer.
  5. Defrost 30 minutes before serving.
    Add fresh lime juice to taste.

Traditionally, it is preferred that pestle and mortar be used for pounding the ingredients.
It definitely tastes better than using the grinder to grind!

 

Sweet and spicy peanut sauce
Ideal as a dressing for vegetable salads

Ingredients

    500 g ground peanut

    2 cm galangal root

    20 fresh chilies

    2 tbsp palm sugar or brown sugar

    1/2 cup soy sauce

    2 kaffir lime leaves

    4 shallots
Method

  1. Coarsely grind the above.

  2. Heat oil and fry the ground ingredients over medium heat for 10 minutes, then low heat for another 50 minutes. Stir constantly to avoid sticking or charring.

  3. Let cool. Add 3 tbsp of lime juice. Serve or keep for handy use later.

Chili sauce for seafood
 Versatile sauce for seafood; noodle too
Ingredients

Method
Grind all in food processor. Add to hot oil
and fry over medium heat till fragrant.
Let cool and keep for use.

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