Cashew Dipping Sauce Zwt Ii Asia Recipes
CASHEW DIPPING SAUCE (ZWT II - ASIA)
This recipe has been entered for ZWT II. It was found on the net courtesy of The Straits Cafe at straitscafe.com. The intro was brief & said "Use as a seafood dip or as a tasty sauce for wraps." Somehow the thot of a lettuce wrap w/stir-fried chicken & this sauce captured my imagination. This is so easy & fast to make & can be made well-ahead of planned use.
Provided by twissis
Categories Sauces
Time 10m
Yield 1 1 1/2 cup serving, 1 serving(s)
Number Of Ingredients 8
Steps:
- In a blender or food processor, combine the cashews & peanut oil. Mix till a paste is formed (scrape down the sides periodically).
- Add the remaining ingredients & blend till smooth.
- NOTE: Dipping sauce may be made up to 4 dys ahead of time if kept chilled & covered. Before serving, return sauce to room temperature.
Nutrition Facts : Calories 913.1, Fat 73.7, SaturatedFat 15.8, Cholesterol 23.9, Sodium 1105.9, Carbohydrate 46.7, Fiber 4.1, Sugar 15, Protein 27.8
CASHEW DIPPING SAUCE
Instead of using peanut sauce for dipping salad rolls, instead try this cashew sauce. Garnish with your favorite items.
Provided by Donald Blair
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 10m
Yield 8
Number Of Ingredients 9
Steps:
- Put cashew butter in a bowl. Whisk garlic, brown sugar, fish sauce, soy sauce, and sesame oil together. Add lime juice and chili-garlic sauce.
- Bring coconut milk to a simmer in a pot over medium heat. Pour warm coconut milk into the cashew butter mixture and whisk until smooth. Taste and adjust as needed. Transfer to a serving dish.
Nutrition Facts : Calories 327.5 calories, Carbohydrate 18.7 g, Fat 27.4 g, Fiber 1.5 g, Protein 7.1 g, SaturatedFat 12.5 g, Sodium 515.8 mg, Sugar 6.9 g
CASHEW GINGER SAUCE
This is good on cooked rice, steamed broccoli, or baked eggplant slices. It is also a good accompaniment to curries and stuffed cabbage. I got this from Moosewood Cookbook.
Provided by Sharon123
Categories Sauces
Time 13m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- Puree everything together in blender.
- When it is as smooth as you like it, transfer to tightly lidded container and refrigerate.
- Heat gently before serving.
Nutrition Facts : Calories 665.7, Fat 50.8, SaturatedFat 10.1, Sodium 1572.3, Carbohydrate 44.1, Fiber 3.5, Sugar 12.7, Protein 17.6
STRAWBERRY-BANANA TOFU PUDDING (ZWT II - ASIA)
This recipe has been entered for ZWT II & was found on the net courtesy of The Straits Cafe at: straitscafe.com. Per the intro ... "Tofu for dessert? Well, you've never had a treat like this!" I don't know how a recipe could be any easier than this, but plan ahead as this needs to chill overnight. The 5 min prep time of course doesn't include the chilling time. :-)
Provided by twissis
Categories Dessert
Time 5m
Yield 6 5 oz servings, 6 serving(s)
Number Of Ingredients 7
Steps:
- In a blender, combine all ingredients & blend till smooth & creamy.
- Pour into individual serving dishes or pudding glasses & chill overnight.
Nutrition Facts : Calories 75, Fat 1.5, SaturatedFat 0.3, Sodium 101.6, Carbohydrate 13.9, Fiber 1.5, Sugar 10.2, Protein 3.1
TAMARIND CASHEW SAUCE (DIP OR SAUCE...LOTS OF VARIATIONS)
I've made it as a sauce for everything from fresh veggies, fresh fruit (especially apples), to lettuce wraps. Also makes great sauce for main dish of meat, chicken or seafood. I've also made a great pita sandwich using the sauce with chicken and apples! Inspired by Cheesecake Factory's dipping sauce! Takes about 15-20 mins to prepare depending on kitchen efficiency, but allow a minimum of 30 mins to cool and set.
Provided by GoldsmithLissa
Categories Weeknight
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- 1. Combine the first seven ingredients in food processor.
- 2. Blend with short bursts until the mixture is well blended, and the.
- 3. cashews and garlic have been chopped into pieces about.
- 4. half the size of a grain of rice.
- 5. Combine the vinegars, honey, tamarind, and saffron in a small bowl.
- 6. Heat the mixture for about 1 minute in microwave then stir until.
- 7. tamarind pulp dissolves completely.
- 8. Pour mixture into blender or food processor and mix with cashew mixture (approx 20 seconds).
- 9. Pour sauce into bowl. Add the oil and stir by hand.
- 10. Cover and refrigerate at least 30 minutes.
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