Posts Tagged ‘Sauce’

Kentucky Shoyu?

“Gift” from a co-worker. Believe it or not, he is a bigger (both in stature and interest) “foodie” than The Mouse.


Here’s the write-up from the company: https://bourbonbarrelfoods.com/product/bluegrass-soy-sauce/

It’s gonna be interesting. Have to think of something “worthy” to use the soy sauce on. Dim sum? Sashimi? Sushi? Maybe a perfectly fried egg? Dunno. Decisions, decisions. Hee hee.

Mahalo to K for the gift.

Enjoy. Eat well.

The Mouse

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Chef invited us for dinner at his house for “leftovers” after “bai pu sa” (end of year appreciation to Buddha). There were certain foods that Chef had to prepare for tradition (don’t ask me, I don’t know).

Fish, Fried

Shrimp, Fried, Black Pepper

Roast Pork with Bitter Melon


Hainan Chicken

The Hainan chicken is served with two sauces, chili sauce and ginger sauce.

Chili Sauce

Ginger Sauce

Hainan Chicken with Two Sauces

Chef served Hainan chicken the last time we went over. This time we requested the rice that goes with Hainan chicken.

Hainan Chicken Rice

The rice is cooked in chicken broth and chicken fat. There’s a special dark soy sauce that accompanies the rice.

Dark Soy Sauce

Chef can invite us for leftovers anytime. 🙂


The Mouse

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Spicy Sesame Sauce

The last time I ate lunch with my cousins (see 20 April 2011 post), there was this house made spicy sauce that was intriguing. From the taste and responses from the restaurant staff, we were able to figure out possible ingredients: ground black sesame seeds, oil (not sesame), and chili.

The other night I tried to recreate the sauce. ground sesame seeds, ichimi tōgarashi, peanut oil, pinch of salt and sugar. Sorry did not measure, added until it felt right.

Spicy Sesame Sauce

On the left is the ichimi tōgarashi, on the right is the sesame grinder with black sesame seeds, in the middle, my take on spicy sesame sauce.

My version turned out spicier than the original but overall, I think I came pretty close. Hope P likes it.

Enjoy (accompanied by evil scientist laugh).

The Mouse

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The inspiration for this experiment is the house-made orange sauce from Koa Pancake House, Kaneohe.

Orange Sauce on Pancakes, Koa Pancake House

If you remember, this is The Cat’s favorite. She orders pancakes from here just for the sauce. I think the sauce contains orange pulp, juice, and zest.

Anyway, about two weeks ago, we picked-up a bag of Clementine oranges from Costco. I started saving the peel, throwing them in the freezer. After we finished the bag, I had two plastic containers of frozen orange peel. I melted about an eighth of a cup of sugar in boiling water. I added the orange peel and simmered for a few minutes. I also added a splash of akvavit, just because. I kept adding sugar until the bitterness of the orange peel (including the pith) was acceptable to me (not sure how much I added). The pith is supposed to provide some health benefits.

After the peel cooled a bit, I used my handy-dandy immersion blender to chop the peel and ended up with this.

Sugared Orange Peel

At Koa Pancake House, the sauce is pourable, mine came out more of a paste or chutney (note to self, maybe more liquid next time), although I though it turned out good (read on).

So far I’ve used it like jam on bread with peanut butter,

Peanut Butter and Sugared Orange Peel on Bread

and sliced bananas.

Next time, I may add a bit of ginger or clove. A definite try again.


The Mouse

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