Jeow is a type of dipping sauce from Laos made with charred vegetables. There are a few different varieties depending on the region including Jeow Bong (Sweet Chili), Jeow Mak Kua (Eggplant), Jeow Mak Pet Dib (Green Chili), Jeow Padaek (Fermented Fish), and Jeow Pahang (Dried Fish). This Jeow Mak Len, Tomato Dipping Sauce, is perfect…
Caramelized Shallot Gruyere Fondue
I have only made fondue a handful of times since Chad got me a fondue maker for Valentine’s Day a couple of years ago, but so far this Caramelized Shallot Gruyere Fondue is my favorite. Shallots are caramelized with a bit of sugar and salt, then mixed with dry white wine and gruyere cheese. The…
Rougaille Pistache (Mauritian Peanut Sauce)
Rougaille Pistache is a tomato peanut sauce from Mauritius. Tomatoes, onions, and garlic are reduced into a thick sauce, then seasoned with peanut butter and cilantro. I served it as a dipping sauce with naan. You can even serve it with rice or pasta. I used a creamy peanut butter, since that is what I…
Guinness Reduction Dipping Sauce
During our trip to Orlando last year, one evening was spent eating at Raglan Road. All of the food we tried was delicious, but the Guinness Reduction Dipping Sauce that was served with the Brown Bread was especially memorable. Here is a recap of our dinner and other places we visited in Downtown Disney. When we…
Ssamjang (Korean Spicy Dipping Sauce)
Ssamjang is a spicy Korean condiment made from doenjang (soybean paste), gochujang (hot pepper paste), green onion, garlic, sesame, and honey (or brown sugar). It is often served with lettuce wraps (ssamjang literally translates to wrapping sauce). I enjoy making Ssamjang fresh (it usually keeps in the refrigerator for up to 10 days), but you…
Garlic Chicken Spring Rolls
After making Goi Cuon, I had a few extra rice paper wrappers. I searched around for new recipes to put them to use and found these Garlic Chicken Spring Rolls. The ingredients are customizable based on your tastes. I filled the rolls with the garlic chicken, romaine lettuce, mint, cucumber, and carrot. Next time, I…
