How to make Barbeque sauce

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This Barbeque Sauce is suitable for burger, fried meat balls, soft bean curd, macaroni pie, tomato salad and mixed vegetable salad.

Recipe for Barbeque Sauce.

Ingreduents for Barbeque Sauce:

• 1 dsp vinegar
• 1/2 tsp salt
• 1 tsp sugar
• 2 tbsp tomato sauce
• 1 tbsp chilli sauce
• 1 tsp mustard powder (serbuk biji sawi)
• 1/2 tsp thick soya sauce
• 1 tsp margarine
• 1/2 onion
• 140 ml water
• 2 1/2 cm. cinnamon (kayu manis)
• 1/4 star anise (bunga lawang)
• 10 white peppercorns (lada putih)

Method:

1. Chop onion finely.
2. Boil onion in water together with cinnamon, star anise and peppercorns until onion becomes soft and left with 1/2 amount of water.
3. Remove peppercorns, star anise and cinnamon.
4. Add in vinegar, salt, sugar, tomato sauce, chilli sauce, thick soya sauce and margarine. Mix evenly.
5. Simmer for three mins. Taste.
6. Add in mustard powder and mix well.

Image credit - BrigKev2010

How to make Tartar Sauce

Tartar sauce is a popular accompaniment to fish contains a number of vegetables and herbs, which are blended together with mayonnaise and then refrigerated. Transform your mayonnaise into a delicious tartar sauce.

Ingredients for Tartar Sauce:

• 1 cup of mayonnaise
• 2 tbsp of lemon juice
• 1 tbsp of sweet pickle or dill relish
• 1 tbsp of minced onion
• salt and pepper to season

Method:

1. Combine the mayonnaise, relish and minced onion in a small mixing bowl, stirring thoroughly to mix the flavours well.
2. Add the lemon juice.
3. Season with the salt and pepper and stir well.
4. Cover the bowl with cling film and place Tartar Sauce in the refrigerator for a minimum of 1 hour before serving.
5. Serve Tartar Sauce with deep-fried fish, seafood or fish cakes.

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Photo Credit: krtrumpet

How to make Marinara Sauce

Making marinara sauce from scratch? Marinara (mariner's) sauce is a southern Italian tomato sauce usually made with tomatoes, garlic, herbs (such as basil), and onion. Italians refer to marinara only in association with other recipes. For instance, spaghetti alla marinara literally translates to mariner's spaghetti. However, tomato sauce alone in Italy is called salsa al pomodoro or pummarola.

Ingredients for Marinara Sauce:

• 6 tablespoons virgin olive oil
• 225 grams (8 ounces) Spanish onion, diced
• 4 cloves garlic, thinly sliced
• 2 teaspoons fresh thyme leaves (or one half teaspoon dried)
• 4 teaspoons fresh basil leaves (or 1 teaspoon dried)
• 85 grams (3 ounces) red bell pepper, diced
• 1.3 kilograms (1 pound and 14 ounces) skinless plum tomato, crushed by hand
• 1 tablespoon sugar
• salt to taste

Method:

1. Heat oil in a sauce pan until it shimmers.
2. Saute onions and garlic over medium heat for about 2 minutes until onions are translucent.
3. Add the thyme, basil and bell pepper.
4. Cook five minutes more.
5. Add the tomatoes and sugar.
6. Bring to a boil and then lower to a light simmer, stirring occasionally for 30 minutes.
7. Season with salt to taste.
8. Serve hot by ladling over pasta, seafood or rice.

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The above recipe is based on the one by world-renowned chef Mario Batali
Credit: Cookbook

How to make Spaghetti Bolognese meat sauce

This Halal version of Bolognese meat sauce  recipe is great for making in large quantities and freezing. You can make up to 20 times the recipe and frozen in four-cup (1 litre) servings for your family to enjoy the pasta sauce over and over without having to start from scratch each time. If making bulk recipes, be sure to simmer for hours, or even a full day, occasionally stirring up from the bottom of the large pot to ensure the contents at the bottom does not burn, adding stock as needed to keep the right consistency. The goal is to have the flavours mix and make the home smell delicious!

Ingredients for Bolognese meat sauce:

• ¼ lb (125 g) turkey ham or bacon, cut into cubes
• 1 lb. (450 g) beef lean or medium ground
• 1 tablespoon (15 ml) olive oil
• 1 cup (225 ml) coarsely chopped onion
• ¼ cup (50 ml) coarsely chopped celery
• ¼ cup (50 ml) coarsely chopped carrot
• ¼ cup (50 ml) coarsely chopped fennel bulb, if available
• ¼ cup (50 ml) butter
• 1 cup (225 ml) canned plum tomato
• ½ cup (125 ml) grape juice (substitution for red wine)
• 2 cups (500 ml) beef stock (preferably fresh, but canned beef stock will do)
• ¼ cup (50 ml) tomato paste
• 1 strip of lemon rind
• 1 bay leaf
• 1 lb. (450 g) spaghetti pasta
• 1 cup Parmesan cheese for garnish, preferably freshly grated Reggiano Parmesan
• salt and fresh ground pepper to taste

Method:

1. Mix the coarsely chopped onion, carrot, celery and fennel (optional) together and finely chop them (this is called a battuto in Italian, or a finely chopped mixture of vegetables and herbs to flavour a dish)
2. Melt the butter in a heavy saucepan or skillet over medium-high heat and add the battuto
3. Cook, stirring occasionally until very lightly browned
4. Add this mixture to a heavy pot
5. Heat the olive oil in the skillet the battuto was browned in and when the oil is hot, add the beef and stir to break up lumps, cooking until well browned
6. Add to the battuto in the pot
7. Add the grape juice to the skillet the beef was in and stir on high heat, scraping any brown bits stuck to the pan
8. Add the tomato paste and stock and stir until well mixed and add this mixture to the pot
9. Drain and coarsely chop the plum tomatoes and add them to the pot
10. Add the bay leaf and lemon rind
11. Bring the pot to a boil, then reduce to a gentle simmer, with bubbles barely breaking the surface
12. Simmer, stirring occasionally for an hour (or more), until thick
13. Add pepper to taste, and salt if necessary to taste

Pasta Spaghetti:

1. When the sauce is ready, bring a gallon (4 litres) of water to a full boil over high heat in a large potAdd the pasta, give it a brisk stir to ensure it is all covered by water and not clumped together. Cook for about 10-12 minutes, or until al dente (firm but not hard, there should still be a bit of 'bite' when chewing pasta, rather than soggy and mushy)
2. Drain the pasta well and serve immediately
3. Remove the bay leaf and lemon rind, then spoon the Bolognese sauce over the pasta and have guests garnish with the grated Parmesan cheese.

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Credit: Cookbook

How to make Pesto

Pesto is a sauce that can be used as a sauce for pasta or meat, or can be used as an ingredient in a variety of dishes. One classic use is to spread the pesto onto slices of bread which are then toasted. The word "pesto" derives from the Italian for pestle, pestello. This recipe substitutes Romano cheese for the usual Parmesan.

Ingredients for Pesto:

• 4 oz (100g) fresh basil
• Approx. 8 oz (200g) extra virgin olive oil
• 1/3 cup freshly grated Pecorino Romano or Parmigiano-Reggiano cheese or a 1:1 mixture.
• 1/4 cup pine nuts
• 4 cloves garlic
• Freshly ground salt and pepper (to taste)

Method:

1. Preheat the oven to 425 °F (220 °C). If using, Toast the pine nuts in an ovenproof pan for 10–15 minutes, checking every 5 minutes to prevent excessive browning or burning. In a small frying pan (skillet), heat 2 tbsp of the olive oil on medium heat. Crush the garlic and sauté in the oil until soft, about 2–3 minutes. Combine the basil, garlic, cheese, pine nuts and oil in a mortar and pestle until it forms a smooth paste, or use a food processor or blender and chop finely, slowly adding the oil to reach the paste-like consistency.
2. The Pesto sauce can be used immediately, covered with a thin layer of olive oil and refrigerated in an airtight container for one week, or frozen for several months. The cheese can be omitted to allow longer storage, as it is the most likely ingredient to spoil. Grated cheese can then be added before use.
3. It's possible to store it in jars for longer, but it's advisable to add a little extra olive oil on top of the filled jar, otherwise the top of your pesto will turn brown as it oxidizes in the air.

Notes, tips and variations

• Traditionally, a mortar and pestle is used to make the sauce. The crushing action of the mortar and pestle produces a more intense flavour than the chopping action of a food processor. If using a food processor you can simulate the additional flavor given by the mortar and pestle method by placing the basil leaves in a plastic bag and crushing them with a rubber mallet or rolling pin prior to use.
• Good quality Parmesan cheese may replace the Pecorino for a milder taste. Crumbled feta cheese also works well for a different taste.
• A common change to the recipe is to replace some or all of the pine nuts with sunflower seeds, walnuts, pistachios or almonds. This significantly reduces the cost of the sauce. Besides being cheaper, it is also necessary for people with nut allergies.
• For a creamy sauce, take two tablespoons of the pesto in a pan and heat on medium-low. Add one cup light cream and bring to a simmer. Use for pasta. Serves two.
• The pine nuts can be replaced with an equal quantity of sun-dried tomatoes.
• You may change the taste by changing the base of the pesto from basil to other easily obtained herbs/vegetables. Some variations include using cilantro (coriander, for a more aromatic taste) or spinach (more "bang for your buck", as spinach is much cheaper than basil, yet still has its own distinct flavor).
• Try to mix up the standard basil/garlic combo by introducing shallots (sweet onions) into the mix, as it adds a slightly sweet taste to the paste.
• Mix fresh chives, marjoram and thyme with the basil to produce something akin to Valdostano-style pesto.
• Another variant replaces the basil with equal parts of leaf parsley and spring onions. Arugula may also be substituted for basil with surprising, spicy results.
• For another variation of a creamy sauce, add cream cheese to the recipe.
• A vegan variation can be made by mixing walnuts, fresh basil, olive oil and small amounts (such as a table spoon per cup) of white miso paste.

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Credit: Cookbook
Photo All rights reserved by amanda845

How to make Pizza Sauce

This pizza sauce from scratch recipe requires no cooking and quick to make. Try this Simple easy to follow recipe. Make your own pizza sauce at home.

Ingredients for Pizza Sauce:

• 6-ounce can of tomato paste (with no additives is best)
• 1 to 1 1/2 cups of water (depending on desired consistency)
• ~ 1/3 cup extra virgin olive oil (more or less depending on taste)
• 1 to 3 cloves minced garlic
• a pinch of anise (or substitute fennel)
• around 1/2 tablespoon dried oregano (according to preference)
• around 1/2 tablespoon dried basil (according to preference)
• salt and ground black pepper to taste

Method:

1. Combine tomato paste, water, and oil. Add garlic, basil, and oregano, mixing thoroughly. Add salt and pepper to taste. A quart mason jar works perfectly; ingredients can be added and shaken to mix. For best results place in refrigerator overnight or allow the mixture to rest before using. Makes ~1/2 quart.

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How to make Mayonnaise

Mayonnaise is a smooth savoury sauce made from oil and the yolk of eggs. It is an emulsion in which the oil is dispersed in tiny droplets. Egg yolk contains lecithin which prevents the oil and water from separating out. Mustard is also a good emulsifier and is frequently added. Vinegar, usually wine vinegar, or lemon juice are added for flavour and because acidity is necessary for the emulsion to properly form. Garlic is a frequent addition. The oil used is normally a flavourless type such as sunflower oil or corn oil, but you can substitute some for a stronger tasting oil such as olive oil.

Mayonnaise is notoriously difficult for the beginner, as it often curdles, but easy once you have the knack.

Ingredients for Mayonnaise:

• 1 egg yolk
• 2 1/2 teaspoons (12.5 mL) lemon juice and/or vinegar
• 1/2 teaspoons (2.5 mL) Dijon mustard
• 1/4 teaspoons (1 mL) salt
• 3/4 cup (180mL) oil

Method:

1. In a large bowl, beat the egg yolk with a wire whisk for about a minute.
2. Then add the mustard, salt, and half the lemon juice. Whisk for another minute - the mixture should thicken very slightly.
3. Then, very slowly, add half the oil with one hand whilst whisking with the other.
4. Start drop by drop, incorporating each drop before adding the next, and build up to a trickle.
5. Keep going until the oil is whisked in.
6. Add the rest of the lemon juice, whisk to combine.
7. Add the rest of the oil in the same manner as before.
8. Keep going until all the oil is whisked in.
9. You can now stir flavourings such as crushed garlic into the finished mayonnaise, or use the mayonnaise as a base for other sauces.

Notes, tips and variations

• One can make the whisking process easier by using a kitchen towel. Wet a kitchen towel, or any small towel, until it is very wet and heavy, but not dripping. Coil the towel on top of a flat surface, such as the kitchen countertop or a table. Place the bowl onto the circle. This will provide a steady base for the bowl and allow you to whisk with one hand while adding ingredients with the other.
• If the mayonnaise should curdle, it can be recovered by slowly dripping the curdled mayonnaise into another egg yolk while whisking vigorously all the time.
• ½ teaspoons white sugar can be added for those with a sweet tooth. Add with the salt at the beginning.
• It's easier to just use an immersion blender for the whisking. In case the mix curdles, you can put the curdled mix away, start with a new attempt and once you get the emulsion going, add the curdled mix just as you were adding oil.
• For special occasion, you can spice up this recipe by making Juanz mayonnaise. Just add about a handfull of finely chopped Cilantro and about half a tooth of crushed garlic. This is also known as Banana's Mayonnaise.

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Photo Credit Wardeh
Recipe under the Creative Commons Attribution-ShareAlike License