Sambal Ulek

Sambal Ulek

Pisang Susu, Pauline Chavannes de Senerpont Domis, Netherlands.
This is the base recipe for Indonesian chili sauces, called sambals. Sambal Ulek is simply chilies and salt pounded in a mortar.
Prep Time 15 minutes
Total Time 15 minutes
Course Condiment
Cuisine Indonesian
Servings 0

Equipment

  • Mortar & Pestle

Ingredients
  

Basic Sambal Ulek

  • 20 red Bird's Eye chilies, any kind of chilies work, from mild to hot
  • 2 teaspoons salt

For Sambal Trassi, add some

  • shrimp paste

For Sambal Badjak, add some

  • coconut cream
  • candle nuts
  • galangal
  • lemongrass

Instructions
 

  • Chop the chilies and remove stems. If you want a milder spiciness, remove the seeds. Place in a mortar with the salt and pound to your desired consistency.
  • Place in a jar and store covered in the fridge and use as needed.
  • To make the other versions, just add a bit of the other ingredient when you pound the chilies and salt.
Perfect Cheese Sauce

Perfect Cheese Sauce

Sounds like an excellent sauce. Link to the shortcut is listed in the Recipe Notes section.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Cuisine American
Servings 4 cup of sauce

Ingredients
  

  • 3 tablespoons unsalted butter
  • 1/4 cup all purpose flour
  • 1 tablespoon taco seasoning mix, OR make from a shortcut
  • 3 cups milk, warmed
  • 120 grams Cream cheese, room temp, this is 1/2 of a regular block
  • 2 cups Sharp Cheddar cheese, shredded
  • 1/2 cup Parmesan cheese, grated

Instructions
 

  • This recipe comes together fast, you will want to have all the ingredients measured and ready, in the order they are used, before you begin.
  • Melt the butter in a medium pot over medium heat then whisk in the flour and cook, whisking often, until it is a thick paste and golden brown. Whisk in the taco seasoning and cook 30 seconds more.
  • Whisk in the milk 1 cup at a time, bring to a simmer then repeat with the milk, it will start out very thick and will thin as more milk is added. When done adding milk, bring to a low simmer and cook 5 more minutes, whisking often. Whisk in the cream cheese until smooth. Remove from heat.
  • Whisk in the Cheddar and Parmesan cheeses until smooth. Can be used right away or stored in the fridge for up to 2 weeks. When reheating, slowly bring to a boil before use.

Notes

Cream cheese will cost about 60 Baht, Cheddar about 170 Baht, and the Parmesan about 75 Baht. Figure 4 uses from 4 cups of sauce, this is about $2.25 per use.
Shortcut: Taco Seasoning Mix.
Provided courtesy of good friend, Stephen Connell.
United States.
Creamy Vino Sauce

Creamy Vino Sauce

This will be the sauce I make next time I make ravioli! This sounds wonderful to say the least.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 tablespoons onion, finely diced
  • 2 cloves garlic, smashed and finely minced
  • 2 tablespoons butter
  • 1 tablespoon all purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 1/4 cups whipping cream
  • 1/2 cup dry white wine
  • 1/2 cup Parmesan cheese, shredded
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh basil, chopped

Instructions
 

  • In a medium saucepan, cook onion and garlic in hot butter over medium heat for 3 to 4 minutes or until tender, stirring occasionally. Stir in flour, salt, and pepper. Add cream and wine all at once. Cook and stir until thickened and bubbly. Add cheese. Cook and stir for 1 minute more. Stir in parsley and basil.
  • Serve as a ravioli sauce.

Notes

Low cost.
Adapted from an internet recipe.
Beef Kebab Marinade

Beef Kebab Marinade

This sounds like a wonderful marinade for beef kebabs but think of chicken and pork. The tenderizing component of this marinade is the vinegar.
Prep Time 5 minutes
Total Time 5 minutes
Cuisine American
Servings 0

Ingredients
  

  • 1/4 cup white vinegar
  • 1/4 cup soy sauce
  • 1/4 cup BBQ sauce, OR make from a shortcut
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Mix together all the ingredients, place your cuts of beef, pork, or chicken in a zip lock bag, pour in the marinade and squeeze out the air and seal.
  • Refrigerate at least for 8 hours to tenderize the meat, overnight for best flavor.

Notes

Low cost.
Inspired by the recipe Grilled Steak Kebabs from Natasha's Kitchen.
Mississippi Comeback Sauce

Mississippi Comeback Sauce

Odd name for sure, originates from Jackson, Mississippi, and actually sounds quite good. Dipping sauce for BBQ meats, fries, spread for sandwiches, or even as a salad dressing.
Cuisine American
Servings 2 cups

Ingredients
  

  • 1 cup mayo
  • 1/4 cup ketchup
  • 1/4 cup chili sauce, Sriracha comes to mind for this
  • 1 teaspoon Dijon mustard
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon tabasco sauce
  • 1/4 cup olive oil
  • juice from 1 lemon, 3 tablespoons

Instructions
 

  • Mix all ingredients well and store in refrigerator overnight. It needs to sit to let the flavors blend.

Notes

Low cost.
Provided courtesy of good friend, Stephen Connell.
United States.
Caramel Sauce

Caramel Sauce

An alternative to store bought, and can be tailored to Salty Caramel Sauce if you like.
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Cuisine American
Servings 1 cups

Ingredients
  

  • 1 cup granulated sugar
  • 1/4 cup water
  • 6 tablespoons salted butter, cut into pieces
  • 1/2 cup heavy cream, room temperature
  • 1 teaspoon coarse sea salt, optional
  • 1 teaspoon corn syrup, optional

Instructions
 

  • Add the sugar and water to a 3-quart saucepan set over medium heat. Stir until combined. Do Not Stir Again! Simply swirl the saucepan until the sugar has melted and turns a light amber color. If you use a candy or instant read thermometer, the mixture should register 350º at this point. (Optional, when mixing the sugar and water mix in the corn syrup to reduce the chance of crystallization of the sugar.)
  • Carefully add your butter and whisk until all the butter has melted.
  • Remove the saucepan from the heat and slowly pour in the cream, whisking constantly until all of the cream has been incorporated. Set aside to cool. (Optional, after whisking in the cream, whisk in the sea salt for a Salty Caramel Sauce.)
  • Once cooled to room temperature, pour into an airtight container and store in fridge, use as needed.

Notes

Adapted from an internet recipe.
Au Jus Substitute

Au Jus Substitute

I needed this cheater recipe for another recipe that called for a packet of dry au jus mix. I have never seen that available where I live so the next best thing is a bit of research and I found this.
Prep Time 5 minutes
Total Time 5 minutes
Servings 12 cups

Ingredients
  

  • 4 tablespoons beef stock powder
  • 4 teaspoons onion powder
  • 2 teaspoons dried parsley
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 4 tablespoons corn starch

Instructions
 

  • Put everything in a blender and mix for about 30 seconds to make a fine powder. Store in a airtight container.
  • To prepare a "packet" of au jus, mix 4 1/2 teaspoons of the mix with 2 cups of water and heat for about 15 minutes until hot and slightly thickened.
  • To use a "packet" of au jus in recipe, simply use 4 1/2 teaspoons for each packet called for.

Notes

Used in Recipes Listed on this Site:
Slow Cooker Salisbury Steak III,
French Onion Dip Sandwiches II
Adapted from an internet recipe.
Spicy Vinegar

Spicy Vinegar

Adapted from an internet recipe.
This is a Filipino vinegar used extensively there and can be used to marinate raw fish or as a dipping sauce. The longer you let this sit, the spicier it becomes.
Prep Time 5 minutes
Total Time 5 minutes
Course Condiment
Cuisine Filipino
Servings 2 cups

Ingredients
  

  • 2-3 cups white vinegar
  • 1 cup Bird's Eye Chilis, fresh, roughly chopped
  • 3 tablespoons ginger, sliced
  • 1 head garlic, skin removed, crushed
  • 1 medium onion, quartered
  • 1 tablespoon black peppercorns

Instructions
 

  • Add the chilies, ginger, garlic, onion, and peppercorns to a large jar, cover and shake them up a bit to mix them. Pour in vinegar to fill the jar or at least cover the ingredients. Cover tightly and store for at least 3 days before use but it can be stored for longer and will get spicier.
Basic Cheddar Cheese Sauce

Basic Cheddar Cheese Sauce

Use on broccoli, cauliflower, beans, chicken, etc. Use only real cheese.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings

Ingredients
  

  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 1 cup milk
  • 1 1/2 cups Cheddar cheese, shredded
  • salt and black pepper, to taste, optional

Instructions
 

  • Melt butter in a saucepan over medium heat, whisk flour into butter until smooth. Pour milk into butter mixture and stir with a wooden spoon to combine. Cook and stir until mixture thickens, about 3 minutes. Add Cheddar cheese and stir until cheese is melted, about 3 minutes more. Season with salt and pepper. Use as needed.

Notes

Adapted from an internet recipe.
Peri Peri Sauce

Peri Peri Sauce

Can be used on steaks and also makes a great marinade for chicken for a BBQ. Refrigerate unused sauce.
Cuisine South African
Servings 0

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 4 cloves garlic, smashed and chopped
  • 1 red bell pepper, chopped
  • 1-2 chilies, chopped
  • 1/2 teaspoon ground cumin
  • 1 tablespoon paprika, plain OR smoked
  • 3 tablespoons white wine vinegar, OR apple cider vinegar
  • salt, to taste

Instructions
 

  • Heat the oil in a pan and fry the onion for 1 minute, then add the garlic, pepper, and chili and stir fry until cooked through and tender. Add the spices and stir to combine.
  • Pulse the mixture with the vinegar in a food processor or blender until smooth. Season with salt. If the sauce is too thick, stir in 1 tablespoon of water.

Notes

Provided courtesy of good friend, Denise Georgiades.
South Africa.