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Recipes that include sa cha sauce

Single Serve Hot Pot Soup

Friday, November 6, 2009

I love hot pot and if you love hot pot, you’re surely familiar with the soup at the end. Once it gets cold out, I start craving that soup, the melding of so many flavors. It’s soothing and nourishing, exactly what the doctor ordered. But, hot pot is a group activity, a perfect way to have a lengthy relaxed meal with friends and family. Yet, I’m often stuck having lunch all by myself.

Single Serve Hot Pot Soup 2

Even though I’m willing to spend a lot of time making elaborate meals for others, I rarely do that just for myself. For a weekday lunch, you just want it to be easy, fast, filling, and decently healthy. This is it, made in one pot, in roughly 10 minutes. There’s no chopping and it tastes just like Hot Pot Soup.

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Gado Gado with Beef

Tuesday, May 19, 2009

Whenever I have left-over steak, it becomes a steak salad or steak sandwich. The reincarnation must be something cold because I cannot stand reheating beef. I want it nice and rare or not at all. The other day, Caroline mentioned Gado Gado in a comment so it was fresh in my mind and I was now craving it, so that’s how this Gado Gado with Beef came about (it doesn’t usually have beef in it).

While I was going to depart from traditions anyway, I decided to take liberties to creating the color scheme I wanted and my dressing is not 100% authentic either. I absolutely love this version though and will make it again just like this for sure. (For a more authentic look, Rasa Malaysia has a great guest post from Indonesia-Eats. )

veggies

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Mom’s Hot Pot Sauce

Tuesday, December 16, 2008

If you go to a hot pot restaurant, they usually supply you with several ingredients to make your own dipping sauce. This is because everyone has their own preference, based on personal taste or region they’re from. The variations of hot pot dipping sauce are endless but my favorite has always been my mom’s sauce. Lon loves it too!

hot pot sauce

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Oxtail Mushroom Soup

Wednesday, November 26, 2008

This soup has some of my favorite stuff, beef oxtails, sa cha sauce, and a plethora of mushrooms. Obviously, Lon was not home for dinner tonight. (Lon is slowly easing them into his diet though.) This big pot of soup will store well in the fridge and reheat well any time. It’s comforting and diverse, good for any family. Serve with rice, noodles, rice cake (the Asian one, not the styrofoam stuff), or even bread.

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Pork and Shrimp Lettuce Wraps

Tuesday, November 18, 2008

I’ve been seeing Lettuce Wraps grow in popularity at Chinese restaurants, now often served as a dish at banquets. We had a Clam filled Lettuce Wrap at our rehearsal dinner and a Shrimp and Pork filled one at Peking Duck Forest. The filling ideas are endless but based on what we had at home, I made this one. We both loved it.

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