Chinese Dipping sauces

I am a big fan of chinese dipping sauces. I love them with my schnitzels, with steak (yeah, I know), with grilled chicken etc or add them to stir fries and sauces. I even put them on my sandwiches and have them with chips... you get the picture.

There is just one problem with it: The store bought sauces are filled with all types of  stabalizers and what have you not. So I started experimenting with making them at home. Have fun making them too:

Sweet Chili Sauce

Sweet and a little spicy. A staple in my house. This recipe is very quick and simple to make.Only twist to the store bought sauce is the addition cilantro, which kicks the whole thing up a notch.

Yield: 2 cups

2-4 tablespoons hot ground chili paste or chilli flakes (according to taste)

2-4 teaspoons minced garlic (again according to taste)

1/2 cup rice wine vinegar

2/3 cup water

2/3 cup sugar

1 teaspoon salt

4 teaspoons cornstarch

4 tablespoons chopped cilantro

Combine everything, except the cilantro, in a small sauce pan and mix. Once blended, bring to a boil, reduce heat and simmer about 5 minutes. Remove from heat and stir in cliantro.

Sweet and sour plum sauce

1 can crushed pineapple in syrup

1 c. sugar

1 c. and 2 tbsp water

1 c. vinegar

1 tbsp. soy sauce

2 tbsp. cornstarch

1 c. plum jam

Heat pineapple with syrup, sugar, 1 cup water, vinegar and soy sauce to boiling. Mix cornstarch and 2 tablespoons cold water, stir into pineapple mixture. Heat to boiling, stirring constantly. Cool to room temperature, stir in plum jam. Cover and refrigerate. Makes 6 cups.

Hoisin Sauce

1.5 cups soy sauce

1 cup peanut butter

2 tbsp of honey

2 tbsp sesame oil

2 tbsp hot sauce

1 tsp garlic powder

¼ tsp of white pepper

Mix all ingredients together until smooth. Makes 4 servings

Chinese Egg Drop soup

Do you love Chinese food? I could literally eat it once or twice a week. One of the dishes I love is egg drop soup, but I am just not prepared to pay the prices they ask for... so, here is a simple recipe that you can make even if you have nothing left in your fridge. This recipe is enough for 2 people.

3 cups chicken broth (either self made, out of a can or made with bouillon powder/cubes)
2 tbs cold water
1 tbs cornstarch
1 egg, slightly beaten
1 spring onion, finely chopped (both white and green part)

In a small pot bring chicken broth to a boil. While you are waiting for the broth to boil combine water and cornstarch; stir into boiling broth.
Stir a small amount of hot broth into the beaten egg. Add the egg mixture slowly (slight drizzle really) into the hot broth, stirring ALL the time. Cook until clear and slightly thickened, stirring constantly.
Garnish with scallion.

TIP: You can add either cooked rice, tofu, rice noodles or some bok choy at the beginning for a heartier soup.
Also, if you find the soup not salty enough, season it with soy sauce, not with salt, for a more authentic taste.