umplings. Drizzle with Garlic-Soy Dipping Sauce. Garnish with cherry tomatoes and
Mix the sauce ingredients with 2 tablespoons of
Mix together ingredients for the dipping sauce.
For the meatballs, mix the ground beef, soy sauce, scallions, sesame seeds, sesame oil, and pepper. Let sit for about a half hour.
Form the meat mixture into balls about 1-1/2 inches in diameter. Toss in flour and dip in egg, letting any extra egg drip off.
Heat oil in a non-stick skillet, and fry the meatballs until browned and crisp all around (and cooked through -- let's not get anyone sick!).
Serve warm or old with the vinegar dipping sauce.
hiles, 1 cup of the vinegar and 1 cup water in
eserved marinade during cooking.
Dipping Sauce.
In a saucepan add
or the sweet chili dipping sauce, place the vinegar, sugar, salt and 3
drain.
Meanwhile, for the dipping sauce, place sugar and 1/2
or the lemon dipping sauce, stir vinegar, sugar and soy sauce in small saucepan
Combine pork, sugar, fish sauce, vinegar and basil in a bowl.
For dipping sauce, combine sugar and vinegar in a small frying pan
Begin by making the dipping sauce: place the vinegar and the sugar in a
green onions, carrot, ginger, soy sauce, egg white, mayo and garlic
arm.
To make the dipping sauce: heat the chilli oil in
nd cooked through.
Tahini Sauce.
Blend or Process Tahini
serve with the dipping sauce.
For the sauce:
In a small
lime leaves, green onions, fish sauce and lime juice until mixture
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.
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.
8 minutes. Serve with dipping sauce.
For dipping sauce: puree all ingredients in
sed.
To make the dipping sauce: whirl the first six ingredients