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Plum sauce is a viscous, light-brown sweet and sour condiment. It is used in Cantonese cuisine as a dip for deep-fried dishes, such as spring rolls , noodles, deep-fried chicken balls and roast duck.
Duck sauce (or orange sauce) is a condiment with a sweet and sour flavor and a translucent orange appearance similar to a thin jelly. Offered at American Chinese restaurants, it is used as a dip [ 1 ] for deep-fried dishes such as wonton strips , spring rolls , egg rolls , duck, chicken, [ 2 ] fish, or with rice or noodles .
Shao Kao sauce (烧烤酱, Cantonese: Siu Haau) – a thick, savory, slightly spicy BBQ sauce generally known as the primary barbecue sauce used within Chinese and Cantonese cuisine. Shacha sauce ( 沙茶酱 ) – A sauce or paste that is used as a base for soups, hotpot, as a rub, stir fry seasoning and as a component for dipping sauces.
Pad Thai: Stir-fried rice noodle with egg, bean sprout, scallion, ground peanut with special pad Thai sauce; served with vegetables, tofu, chicken, beef, pork, shrimp, duck or seafood ($16-$28)
A thick, sweet Chinese sauce called meijiang (梅醬) or meizijiang (梅子醬), usually translated as "plum sauce", is also made from the plums, [15] along with other ingredients such as sugar, vinegar, salt, ginger, chili, and garlic. Similar to duck sauce, it is used as a condiment for various Chinese dishes, including poultry dishes and egg ...
Add garlic, soy sauce, vinegar, ground Sichuan pepper, chilli oil and sugar to the diluted sesame paste. Mix until well combined and set aside. Cook the noodles :
In a small dish, mix the plum sauce and fish sauce. Remove chicken from the oven when browned. Carefully dip the lollipops into the plum sauce. Try not to get onto the exposed bone, as it will become sticky for guests. Place the dipped chicken back on the baking sheet and finish baking for another 10 minutes.
Duck sauce, a modern variation of plum sauce; Fish sauce , or nam pla, used in southeastern Asian cuisines as a dip for snacks and other foods; Fish paste or bagoong, fermented fish paste, used in southeastern Asian cuisines as a dip for rice dishes; Fondue, a blend of melted cheese and wine in which bread is dipped; French onion dip