Nuao Tuong Ngot (Hoisin Dipping Sauce)

Nuoc Tuong Ngot (Hoisin Dipping Sauce) is a favorite of mine with spring rolls. This was adapted from another recipe, though origin is unknown.

1/2 cup hoisin sauce

1 1/2 tablespoons rice vinegar

1/2 cup milk

3 tablespoons roasted peanuts (there was another recipe for this, but I made it up to save time)

3 tablespoons shredded carrots

1 red chili pepper, julienned (Optional)

2 Tablespoons Peanut butter (Optional)

In a saucepan combine the hoisin sauce and the rice vinegar, put over medium heat and stir in the milk. Continue to stir just before boiling point is reached, then add peanut butter (if desired), mix well and remove from heat and allow to cool to room temp. To serve, chop the roasted peanuts, carrot and finely slice the chilli to garnish the sauce.

The sauce will keep for up to a week in the fridge.

Greek Inspired Cucumber Sauce

Goes with the Greek Inspired Chicken Kababs, but also works as a great pairing with grilled salmon or falafels.

Ingredients:

2 medium cucumbers

2 tablespoon chopped fresh dill

1 cup plain yogurt (Greek style for a thicker sauce)

2 dashes tobasco

Salt and pepper

For the sauce, peel cucumber and slice very thin. Place in a colander, add a two pinches of salt and mix. Let sit for 30-45 minutes to draw out the moisture. Squeeze remaining water out and place in a bowl. Add dill, yogurt, tobasco and pepper and mix. Taste and adjust salt and pepper as necessary.

Tomato Sauce

This is a work in progress...it started with my Mother's recipe and I have continued to tweak it over the years. This is a very good version, but stay tuned for the tweaks...

Ingredients:

2 cans whole San Marzano tomatoes, crushed by hand (leaves some small-med chunks)

3 cloves garlic, chopped

1 medium onion, chopped

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh flat leaf parsley

1/4 teaspoon red pepper flakes

1 tablespoon sugar

1 tablespoon salt

1/4 cup red wine

Pepper

Olive oil

Directions:

Over medium heat, sautee onion for 2-3 minutes in 2-3 tablespoons of olive oil, then add garlic and sautee for another couple of minutes. Add tomatoes, basil, parsley, red pepper flakes, sugar, salt, pepper and wine. Bring to boil and reduce heat to low and let simmer for an hour.

In my opinion, it tastes best when left to sit overnight for flavors to meld.

If the sauce seems to watery after simmering, add a little tomato paste to thicken.

Chimichurri Sauce

One of my favorites, especially with grilled meats - either as a marinade, a sauce, or both. This is a traditional South American (Argentinian?) sauce, and has many variations. This recipe is the result of a few different recipes I have seen, and I may modify it as I use it a few more times.

Ingredients:
3/4 Cup Extra Virgin Olive Oil
1/3 Cup Sherry Wine Vinegar
1 Tbl Lemon Juice
1 Cup Chopped flat leaf parsley
4 Tbl Chopped fresh basil leaves
2 Tbl Chopped fresh oregano leaves
3 Tbl Minced garlic
2 Tbl Minced shallots
3/4 tsp Fresh cracked black pepper
2 1/2 tsp Kosher salt
1/4 tsp Crushed red pepper

Directions:
Put all into food processor and pulse until mixed.

This is a variation of a different recipe that will yield a thicker sauce.