cantonese sauces

Cantonese Sauce

In Cantonese cuisine a number of ingredients such as Spring onion, sugar, salt, soy sauce, rice wine, cornstarch, vinegar, scallion oil, and sesame oil suffice to enhance flavor, though garlic is used heavily in some dishes, especially those in which internal organs, such as entrails, may emit unpleasant odors. Ginger, chili peppers, five-spice powder, powdered white pepper, star anise and a few other spices are used, but often sparingly.
Sauces and condiments

English Chinese
Hoisin sauce 海鮮醬
Oyster sauce 蠔油
Plum sauce 蘇梅醬
Sweet and sour sauce 甜酸醬
Black bean paste 蒜蓉豆豉醬
Shrimp paste 鹹蝦醬
Red vinegar 浙醋
Master stock 滷水
Char siu sauce 叉燒醬
Chu hau paste 柱侯醬

How to make Cantonese sauces
1 tablespoon oil
1 minced garlic clove
1 teaspoon fresh minced ginger
1/2 teaspoon red pepper flakes
1/3 cup soy sauce
1/2 cup rice vinegar
2 tablespoons cornstarch
3/4 cup water
1 teaspoon sesame seed oil
1 tablespoon toasted sesame seeds
Change Measurements: US | Metric
Total Time: 10 mins
1 Heat 1 T oil in saute pan add first three ingredients and cook just until garlic and ginger are fragrant.
2 Add next five ingredients cook till sauce thickens and is clear.
3 Add to sauce the sesame oil and seeds use as desired.

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