When I speak Asian, I speak it fluently…in the Kitchen that is.Chicken / March 29, 2016
One of the things I learned about Asian cooking is that it isn’t just one thing. It is complex, and full of layered flavors. It can be regional, fresh or simmered, bright or in the background … and the sauces! Oh, the sauces. They are the best. I could just take a spoon and get lost in some of them. They come in many versions. Some are creamy and luxurious, others are acidic and sharp, and still others are fruity and smooth. They’re full of whimsy and history.
Cooking is about love I always say, (something I would have stamped on my forehead if it didn’t require matching earrings,) which is why every restaurant has a recipe with their own signature flavors front and center. You know what the easiest thing is to love? They’re SO EASY TO MAKE.
So, when I have to impress-in-a-hurry, especially when I’m using leftovers, I love making an Asian sauce. Here’s one with heat, creaminess, herbal notes and umami. (Which sounds a lot like saying, “Oooh! Mommy!” An appropriate comparison.) It’s best over my Chinese 5 Spice Meatballs but you can serve it over chicken, seafood, even just vegetables.
If this is sounding good; the whole, “amazing Asian sauce in no time,” thing, then check out this quick Sriracha, Thai Chili Coconut Sauce right now. And then check OUT of whatever you’re doing, and start cooking!