Title: Jueng - Chinese Sauces
Categories: Chinese Sauce
Yield: 1 Servings

SEE YAU GHUNG JUENG
		=GINGER SOY SAUCE= >for fried seafood or >steamed dumplings
1	ts	Fresh ginger; fine grate
1/2	c	Soy sauce
SEE YAU LAHT JIU JEUNG
		=CHILLI-SOY SAUCE= >for fried prawns, dim sum, >kau che, hor
2	tb	Chinese chili sauce
1/2	c	Soy sauce
DAU SEE SHEUNG JING JEUNG
		=BLACK BEAN SHERRY SAUCE= >for delicate seafood
1	tb	Canned salted black beans; rinse and mash
3	tb	Chinese wine
1	ts	Sugar
3	dr	Sesame oil
SUEN TAU DAU SEE
		=BLACK BEAN GARLIC SAUCE= >for pork or duck
2	tb	Canned salted black beans; rinse and mash
1	sm	Clove garlic; crushed
2	tb	Light soy sauce
2	tb	Chinese wine
SOO MUI / SHIU HAU JEUNG
		=PLUM AND BARBECUE SAUCE= >for roast duck and >barbecued por
6	tb	Plum sauce
6	tb	Red barbecue sauce
1/2	ts	Ginger juice
2	tb	Light soy sauce
1	ts	Chili sauce; optional, to taste
WAH YIM
		=SALT AND FIVE SPICE MIX= >for crisp fried chicken, >roasted
2	tb	Salt
1	ts	Five spice powder
GOO YUET FUN YIM
		=ROASTED PEPPER & SALT MIX=
2	tb	Black peppercorns; roast in dry wok, cooled slightly and p
3	tb	Salt

From: =The Complete Asian Cookbook= by Charmaine Solomon : ISBN 0-07-059636-0

MM and typos by Kurt Faria From: Kurt Faria Date: 31 Dec 96 National Cooking Echo Ä

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