umplings. Drizzle with Garlic-Soy Dipping Sauce. Garnish with cherry tomatoes and
For Chinese Mustard Dipping Sauce, whisk all the ingredients together, except for the cilantro, in a small bowl, and when well mixed, add chopped cilantro.
For Wasabi Dipping Sauce, place all ingredients in food processor, mix well, strain, and place in small bowl.
For Ginger Soy Dipping Sauce, combine all ingredients, with the exception of the green onions in a small bowl, and whisk well, and then stir in sliced green onions.
For Sesame Soy Dipping Sauce, whisk all ingredients together in a small bowl.
grated ginger, dry sherry, soy sauce, sesame oil and salt thoroughly
Serve with Mustard Dipping Sauce.
For the Mustard Sauce: Mix all ingredients
For the poached chicken, combine all ingredients with 1 tsp salt in a large saucepan. Cover with cold water. Bring to a boil then reduce heat and simmer, covered, for 14 mins. Remove from heat and let chicken cool in liquid.
Once cool, remove chicken from stock and remove wings and legs. Chop breasts and thighs into 1 inch slices. Arrange on a platter.
Meanwhile, to make the dipping sauce, combine all ingredients in a small bowl.
Sprinkle reserved green onions and chili over chicken. Serve with dipping sauce.
Begin by making the dipping sauce: place the vinegar and the
nd cooked through.
Tahini Sauce.
Blend or Process Tahini
Cut each chicken thigh lengthwise into 3 pieces. Mix the chicken with the oyster and sweet chili sauces, wine and ginger and chill for 30 mins to marinate.
Meanwhile, to make the peanut dipping sauce, combine all ingredients in a small serving bowl. Set aside.
Preheat a grill pan or grill on high.
Thread the chicken onto skewers and cook for 3 mins each side, until golden and cooked through.
Serve with rice, cucumber, peanut dipping sauce and lime wedges.
lime leaves, green onions, fish sauce and lime juice until mixture
To make the dipping sauce: Bring 1 cup of water
sed.
To make the dipping sauce: whirl the first six ingredients
black pepper, sesame seeds, fish sauce and coriander in a medium
drain.
Meanwhile, for the dipping sauce, place sugar and 1/2
Combine pork, sugar, fish sauce, vinegar and basil in a
For the Thai Dipping Sauce, blend or process all ingredients until almost smooth. Season to taste with additional fish sauce, sugar or lime juice, as required.
Rub oil on salmon; season. Heat a large skillet on high heat. Cook salmon, skin-side down, for 5 mins, or until skin is crisp, pressing down with a spatula to prevent curling. Turn salmon; cook for 1 min, or until cooked to desired doneness.
Combine cucumbers, radishes and cilantro leaves in a medium bowl.
Serve salmon with cucumber salad and dipping sauce.
Combine sesame seeds, garlic, ginger, onion, oil, soy sauce, chili pepper and pork in medium bowl. Roll tablespoons of mixture into balls. Place on tray; refrigerate for 30 mins.
For the dipping sauce, combine all ingredients in a small bowl.
Heat vegetable oil in large skillet on medium heat. Fry pork balls until cooked through; drain on kitchen towels. Serve with dipping sauce.
re cooked.
Combine all dipping sauce ingredients in a small serving
br>For the sweet chili dipping sauce, place the vinegar, sugar, salt
ombine the brown sugar, soy sauce, chicken broth and sesame oil
Mix the sauce ingredients with 2 tablespoons of