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Asian/Hawaiin | |
| Peanut Sauce 2 tablespoons minced fresh ginger 1/4 cup hot water 1/2 cup peanut butter 2 tablespoons soy sauce 4 tablespoons rice vinegar 2 tablespoons sweet white miso 1/4 teaspoon red pepper flakes Restaurant style 1/3 cup soy sauce 1/3 cup rice wine vinegar 1 teaspoon hot chili sauce (such as sriracha) 1 teaspoon sesame oil 1/2 teaspoon fresh minced ginger 2-3 cloves minced garlic 2-3 chopped scallions Thai Crystal (heat to combine) 1 cup water 2 cups sugar 1/2 cup rice wine vinegar 1/4 cup minced garlic 2+ tablespoons crushed red pepper Sriracha Peanut �2 tbsp soy sauce (or Bragg's Liquid Aminos - GF) �3 tbsp peanut butter �1 tbsp sriracha �1 tbsp chili garlic sauce (can substitute with 1 more tbsp sriracha) �1 tbsp sesame oil �1 tbsp brown sugar (or maple syrup) �1 tbsp sesame seeds �2-3 tbsp water to thin Sriracha 2 Tbsp Sriracha chile sauce (30 mL) 1 Tbsp rice vinegar (15 mL) 1 Tbsp canola oil (15 mL) 1 clove garlic (1) 1 tsp grated fresh ginger (5 mL) 1 Tbsp brown sugar (15 mL) Classic 1/4 cup fish sauce (brand I use is Flying Lion Phu Quoc ) 1/2 cup water 3 Tablespoons fresh lime juice , or to taste 3 large garlic cloves (preferably mashed in a mortar and pestle but minced will work fine) 1 Tablespoon sugar , or to taste 1-2 fresh thai chiles (or Serrano), to taste sliced small 1 teaspoon crushed fresh ginger root (optional for another variation) | |
| Except for the heated one, combine ingredients in a small bowl or food processor (for ones without scallions/peppers/garlic) and combine well. For the heated one, combine the liquid ingredients and sugar in a pot over medium heat until sugar is melted. Remove from heat and add in the remaining ingredients. | |
Unrated | |
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