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A Sweet 'n Sour Brunch at Lupe's East L.A. Kitchen

A Sweet 'n Sour Brunch at Lupe's East L.A. Kitchen

For most, hearing the words "East L.A." doesn't conjure up visions of rainbows and unicorns. So you can imagine my intrigue when I came across "Lupe's East L.A. Kitchen." Aside from its chichi location - which borders Soho and Tribeca - there is nothing remotely fancy about Lupe's. Actually, it's kind of a dump.

Just after noon on Sunday, I met Dara - my willing Mexican-food brunch companion - at Lupe's. The two of us were able to score a cozy booth that could have easily seated four. *I'm not sure if this is what led our waitress to treat Dara and I like red-headed stepchildren, but I felt confident that something must have transpired. Seriously.

While we perused the menu, I made eye contact with the devil and flagged her over. "Can we have some chips & salsa? Also, some waters would be nice, too." She looked at me as if I had just told her that her car had been towed.
Remember that whole "low fat" food craze that included Tostitos' "Baked" tortilla chips? You know, the ones that taste like salted cardboard? Well, that's kind of how I'd describe Lupe's tostados. Luckily, the bowl of incredibly fresh and delicious, homemade salsa - laced with tomatoes, red onion, cilantro, jalapeno, and just the right amount of salt - was flavorful enough to dumb down that cardboard-esque aftertaste.

To further whet our appetites, Dara and I chose to split two appetizers: guacamole, and a cup of chili verde.
Guacamole: This mound of creamy, cilantro-studded guacamole was crowned by a salsa verde-filled reflecting pool which, when blended with the avocado, created quite a flavorful dip.
Chili Verde: This heartwarming stew proved to be the perfect accompaniment to Sunday's arctic temperatures. Green chile, tomatillo, onions, roasted tomatoes, and cubed potatoes were harmoniously bound in a zesty, vegetable-based broth. Dara and I especially enjoyed sopping up all of the savory goodness with a warm flour tortilla.

While Dara chose a brunchier entree, I simply could not resist ordering the cheese enchiladas. Our waitress even recommended that I try both the red and the green gravy, as she could not recommend one enchilada sauce over the other. Wow, maybe the Advil / lithium / Xanax / or whatever was finally kicking in!
From the gently smashed, grated cheese-topped refried pinto beans - the stubby, fluffy saffron-tinged rice - and even the shredded iceberg and chopped tomatoes dressed in a light vinaigrette - to the cheese enchiladas, I was very pleased with my entree. And speaking of, the enchiladas were packed with chopped white onion and gooey, white cheese. And while each of the sauces were equally tasty, I slightly preferred the red over the green.

While we waited for our tallied meal ticket, Dara and I split one of Lupe's homemade Mexican "wedding cookies." Filled with chopped pecans and topped with powdered sugar, the crumbly sweet treat proved to be the perfect ending to our delicious meal.

Conclusion: Would I return to Lupe's? Hell yes - rude waitress, or not. Though it's more "New Mexico" than "SoCal," I'm still a fan. From the kitschy atmosphere and no-frills decor, to a menu filled with plenty of familiar dishes, Lupe's made this Texan feel right at home.

Sweet Chili Chicken

I developed this Thai sweet chili sauce chicken because I love crispy chicken with sticky sweet sauce.

My recipe is so easy, delicious and picky eater friendly.

I assure you that everyone will love this dish!

Sweet and Sour Chicken, A Classic

Sweet and Sour Chicken is a classic Chinese takeout option most of us are too afraid to make at home. Something about woks and cooking with pineapple make it intimidating for most, but it is so much easier to make than you would think.

Of the classic Chinese Recipes that most people ask for on my blog the one I hear about the absolute most is sweet and sour chicken. I totally get it, it isn’t even just the recipe, but THAT SAUCE. When I was a teenager and I made this sauce for the first time I also actually started learning how to use chopsticks. So for a solid month (I kid you not, my mom was not thrilled with this), I used chopsticks for every meal and had a tiny little bowl of Sweet and Sour Chicken Sauce to dip everything into it.

A Sweet 'n Sour Brunch at Lupe's East L.A. Kitchen - Recipes

The 6 Tastes offer us a user-friendly guide map for how to nourish ourselves. Rather than looking at nutritional labels for X amount of protein or Y amount of carbohydrates, the 6 Tastes naturally guide us towards our body’s nutritional needs. Each taste feeds our mind, body, senses, and spirit in its own unique way. From a modern nutritional perspective, the 6 Tastes satisfy each of the major dietary building blocks. Sweet foods, for example, are rich in fats, proteins, carbohydrates, and water, whereas Bitter and Astringent foods are high in vitamins and minerals.

The brain sends the body signals when it requires energy in the form of food. By incorporating all 6 Tastes into each meal, we ensure that these signals are adequately met, thus avoiding food cravings or the over-consumption of certain foods..

Including the 6 tastes in each meal doesn’t need to be a daunting task. Adding a squeeze of lemon to cooked dishes, for example, can quickly satisfy the Sour taste, while adding a side salad will fulfill the Bitter and Astringent tastes.

2) Allow your unique constitution to determine the proportion of tastes you eat

The body naturally desires tastes that balance its doshic makeup and shuns tastes of an aggravating nature. In this sense, things are made pretty easy for us: If we simply follow our natural inclinations, we are led to the proper foods. Vata individuals, for example, are naturally drawn to moist, grounding foods, while Kapha individuals favor light, drying foods.

Ayurvedic nutrition recommends including all 6 tastes in each meal, while favoring those tastes that bring greater balance to your particular constitution. A Pitta individual, for example, will favor cooling foods and spices such as dark leafy greens and fennel,which are high in Bitter and Astringent tastes, while requiring a smaller quantity of the Pungent taste.

Balancing the Doshas Through Taste

Sweet taste naturally increases bulk, moisture, and weight in the body. For this reason, it is excellent for building the body’s seven vital tissues (called dhatus) of plasma, blood, fat, muscles, bones, marrow, and reproductive fluids. Sweet taste also increases saliva, soothes mucous membranes and burning sensations, relieves thirst, and has beneficial effects on the skin, hair, and voice.

In moderation, Salty taste improves the flavor of food, improves digestion, lubricates tissues, liquefies mucous, maintains mineral balance, aids in the elimination of wastes, and calms the nerves. Due to its tendency to attract water, it also improves the radiance of the skin and promotes overall growth in the body.

Astringent taste is classified more in relation to its effect on the tongue than its actual taste. It creates a puckering sensation in the mouth (such as cranberries) or a dry, chalky feeling (such as many beans). Foods like broccoli or cauliflower have a mildly Astringent taste that is less detectable. Dry foods such as crackers and chips, most raw vegetables, and the skins of fruits also have Astringent qualities.

Sweet Memphis-style chicken from Dallas flight attendant takes wing

A new Dallas chicken wing concept is ready for takeoff, which is an especially fun pun since it's being launched by a flight attendant. Called MeMee's Wings, it'll operate out of a ghost kitchen at 921 W. Commerce St., where it'll serve wings, fries, and cute little 4-inch pies.

MeMee's is from Maratrisa Kirby, a flight attendant for Southwest Airlines who is doing the venture with her sisters, Arshadi Brown and Christacie Hart.

Kirby moved to Dallas from Memphis, a city known as the hot wing capital of the world. It's been said that there are more wings sold in Memphis than anywhere else in the U.S.

"In Memphis, there's a chicken spot on every corner," she says.

Tossed in honey and blended with tangy spices, Memphis wings represent a unique formula that she and her sisters have mastered.

"I would cook wings for company potlucks and everyone would give them rave reviews," she says. "People started asking me to do them for functions. It seemed like there was a real market, and that encouraged me to pursue it and see what it would take for me to do this."

She calls MeMee's "Memphis mild" — spicy but not fiery.

"All our wing flavors and sauces are homemade, it's not just half tossing them in honey," she says. "The result is a sweet but tangy taste. You get your sweetness but then you get that hot kick."

There are two ingredients that make a good wing.

"A good wing is the sauce, but also how long you cook them," she says. "You don't want to cook it too long. With customers taking them to go, they're not eating immediately, so it's all about getting them to the right point so that, by that time they get them home, they're still moist."

They offer just a few sides, including fried okra, crinkle-cut French fries with their own seasoning, and a "twice stuffed" potato, which is their spin on the "twice baked" potato.

"We bake it, scoop out the inside and mix it with bacon, cheese, sour cream, and butter, then put it back in and bake it until it's heated," she says.

For dessert, they're parnering with Dallas pie company Sweet Loretta Jo's, who are contributing 4-inch miniature pies in sweet potato and pecan.

They have the ordering website ready, with wings and tenders which can be ordered solo or in combo plates with fries, and are currently waiting for the city of Dallas' beleaguered permitting department to give the thumbs up. "We're ready to roll," Kirby says.

801 Restaurant & Bar 801 Florida Ave NW, Washington D.C., 20001

Located in the hopping Shaw neighborhood of D.C., 801 Restaurant is making it’s mark in the area’s competitive restaurant scene. Restaurants can be competitive because there are so many about and it takes an exceptional run restaurant with amazing food to do well. A POS System may interest you if you have a restaurant or are thinking about opening one up, it is important to manage the restaurant properly, you may want to take a look at to decide whether this is the right option for you. This restaurant was one of my favourites, after arriving at about noon, it was already packed with lively diners enjoying their Sunday afternoon buzz. As we waited for our table, I overheard a few groups praising the menu items as well as the bottomless mimosa options and confirming 801’s quick reputation as the new gem in town.

801 Restaurant has two floors of dining space, a rooftop bar, and three additional bars. The atmosphere is laid back and chic, with fresh flowers adorning each table as well as around the restaurant. Being from New York, it reminded me of sitting in a little cafe in Astoria, Queens, so I love 801 Restaurant even more for the nostalgia it gave me of back home. Service was also attentive, and everyone from the wait staff to the managers was busy making sure diners had a comfortable and welcoming experience.

To kick off our brunch, our waiter Mel (so wonderful) served us our bottomless mimosa bar. It consisted of a bottle of Prosecco and four juices: grapefruit, strawberry, blood peach and orange. The bottles of Prosecco and the juices were refilled upon request THIS is how you do brunch my friends!

From left: Grapefruit, Strawberry, Blood Peach, Orange

Next, we were served five dishes from 801 Restaurant’s Chef Javie’s arsenal. Chef Javie expressed that these were his top five dishes on the menu, and so we were ever so grateful to experience them.

Healthy Starter

Greek yogurt topped with mixed berries, apples, and their homemade pistachio granola. The pistachio granola was a pleasant addition and added a delicious sweet & savory flavor.

Avocado Breakfast Toast

Fresh avocado over toasted multi-grain bread with a sunny-side up egg and a green side salad. I have to admit I’ve been trying to avoid the “avo-toast” craze but today became a believer. I 100% believe that “love” was the secret ingredient.

Bailey’s French Toast

French bread dipped in their special Bailey’s batter and topped with whipped cream and fresh berries. The French bread was a pleasant surprise, and it had the perfect balance of sweetness. Hands down my favorite dish of the day. The portion was also very generous!

California Benedict

Avocado, poached egg and tomato on an English Muffin topped with Hollandaise. I appreciated their decision to do an Eggs Benedict sans the meat. It contained all of the same flavors but felt a lot lighter and clean.

Just when I thought I was out, they pull me back in… – The Godfather

Just when we thought we were done, Chef Javie hit us with the game-changer:

The 801 Breakfast of Champions

A hash containing bacon, sausage, ham, and cheddar cheese, topped with a sunny-side up egg and avocado, over a salsa verde. LAWD! This dish definitely came in as a tie for my favorite dish. Reading the description on the menu, I wasn’t expecting it to be a hash of all of the meats, so I was pleasantly surprised. The salsa verde gave it a perfect little kick as well. It is absolutely the “champion” of their brunch menu.

Ranking The 20 Best Weed Edibles On The Market (Based On Taste, Strength, And Price)

Legalizing marijuana is a debate that has been for almost 40 years when the DEA concluded that marijuana “has no currently accepted medical use in treatment in the United States.” Since then, each state has fought long and hard to legalize medical and recreational use of marijuana and it wasn’t until 1996 that California became the first state to legalize medical marijuana.

It wasn’t until 2012 that both Washington and Colorado legalized marijuana for recreational use. Two years later, Oregon and Alaska became the third and fourth states to legalize recreational pot. (Washington D.C. also legalized pot but it isn’t a state, it is a Federal District.)

As marijuana slowly becomes legal across the country, people have figured out new ways to consume the drug instead of smoking it. There are a surprisingly large number of people that do not enjoy smoking it but love consuming it by way of edible treats.

You’ve heard about weed brownies, right? What about chewing gum, lollipops, or even butter?

You might be surprised as to the many different number of ways marijuana can be cooked into a tasty treat. Here are the best ones available today.

20. Pineapple Delight Bites

  • Brand: Lifted Edibles
  • Type of Treat: Real Fruit Treats
  • Amount of THC: 100 mg
  • Price: $6

Imagine someone cut open a fresh juicy pineapple taken straight from Hawaii, took a piece of it and mixed it with some mangoes, walnuts, goji berries, and vanilla before covering the entire thing in a smooth rich tasty coconut coating. These things are good with or without the THC but when you add THC, it just gets a whole new level of perfection.

19. Toast Crunch

  • Brand: Kief Krispy
  • Type of Treat: Cereal Bar
  • Amount of THC: 150 mg (With a possibility of 25 mg more or less)
  • Price: Unavailable

Cinnamon Toast Crunch is one of the best cereals to eat when you are high so imagine what happens when you eat a Kief Krispy cereal bar which takes the cereal and turns it into a edible treat that tastes like heaven dipped in sugar.

18. Mango Maui Wowie Fruit Leather

  • Brand: Fruit Slabs
  • Type of Treat: Fruit Snack
  • Amount of THC: 100 mg
  • Price: $16

The Mango Maui Wowie is a fruit roll-up made with truly organic and real flavors. The only downside is that when you are eating it, you might not like the treat getting stuck to the top of your mouth but it is a small price to pay for such a tasty edible treat.

17. Raspberry Macaroons

  • Brand: Utopia Farms
  • Type of Treat: Cookies
  • Amount of THC: 200 mg
  • Price: $20

A macaroon is a mini-cake. It is a chocolate covered Oreo. The raspberry macaroons from Utopia Farms are an award-winning edible treat that serves one purpose, to make you smile. It does the job.

16. Reef Jerky

  • Brand: Badfish Extracts
  • Type of Treat: Beef Jerky
  • Amount of THC: 100 mg
  • Price: $12

Beef jerky can be made with THC mixed in it? Not only did we not know this, we had no idea it existed until now and it is surprisingly good. In fact, we might have to place another order because it is tough to find anywhere else.

15. Mountain High Suckers

  • Brand: Mountain High Suckers
  • Type of Treat: Lollipops
  • Amount of THC: 31 mg per sucker
  • Price: $6/each

Although the THC content is much lower than almost all the other edibles on the list, the fact that it has an apple flavored sucker dipped in caramel makes it a non-issue. (For something of that size, in comparison to the others on the list, it is a pretty high amount of THC)

14. Chocolate Truffles

  • Brand: Dixie Elixirs
  • Type of Treat: Chocolate
  • Amount of THC: 150 mg/each
  • Price: $20

This is something for the fancy upper West side of Manhattan type of cannabis connoisseur. Why else would you purchase truffles laced with pot? Oh wait, maybe it’s because it has 300 mg per package (150 mg each). That is a very high amount when you see how much is in all the others.

13. Handcrafted Marshmallows

  • Brand: Mellows
  • Type of Treat: Marshmallows
  • Amount of THC: 5 mg/each (12 pieces per box)
  • Price: Unavailable

Have you ever heard someone say they were high as giraffe ass? Well, this is probably the edible they ate before heading down that road. The time and effort put into making these handcrafted marshmallows shows up in the flavor.

12. Wana Jewels

  • Brand: Wana Edibles
  • Type of Treat: Hard Candy
  • Amount of THC: 100 mg
  • Price: $10

Finally, jolly ranchers laced with THC. Is there anything better? Apparently there is because this isn’t even in the top ten.

11. Mini Cookies

  • Brand: Sweet Grass Kitchen
  • Type of Treat: Cookies
  • Amount of THC: 70 mg per box (7 cookies)
  • Price: $10

These cookies have an ability to mellow you out for a good amount of time. The original rush is fast and hits you like a brick but then it levels out and you coast along as you continue to enjoy the cookies that are soft and chewy.

10. Blue Raspberry Taffy

  • Brand: NectarBee
  • Type of Treat: Taffy
  • Amount of THC: 10 mg/each
  • Price: $2.45

How can we explain what taffy tastes like? Um, well… Do you really not know? If you don’t then you shouldn’t even try this because you will not like it. For those of you that love taffy, how have you not already bought a box?

9. Tree Hugger Cinnamon Maple

  • Brand: Om Edibles
  • Type of Treat: Nuts (Pecans & Almonds)
  • Amount of THC: 100 mg (Entire Package)
  • Price: Unavailable

It’s a small tiny jar of nuts that have the smoothest THC taste of anything on the list. It is almost hard to tell if there is anything added to these delicious snacks.

8. Affogato Bar

  • Brand: Incredibles
  • Type of Treat:
  • Amount of THC: 300 mg (medical), 100 mg (recreational)
  • Price: $10

There are two different bars that we loved enough to put on the list. The first one is flavored with Chocolate Latte, Espresso Beans, and Caramel Swirl while the other one is Vanilla Latte, Espresso Beans, and Caramel Swirl. This product is perfect for the coffee lover in all of us.

7. Mint Chocolate Bar

  • Brand: Dabba Chocolate
  • Type of Treat: Chocolate
  • Amount of THC: 100 mg (recreational), 200 mg (medical)
  • Price: $13

This is more of a medical marijuana snack but for almost every edible that is medical, there is another one that is recreational. They can’t put them together because each state does have laws about how much can be in the edibles and the medical ones are allowed a lot more.

6. Peanut Butter Cup

  • Brand: Mountain Man
  • Type of Treat: Chocolate Candy
  • Amount of THC: 120 mg/each
  • Price: $14

No, this isn’t exactly like a Reese’s Peanut Butter Cup, but it’s as close as you will find. See, that is the thing. If a company can create THC infused edibles that taste like our favorite snacks and candy, then they will be successful.

5. Space Brownies

  • Brand: Beyond Mars
  • Type of Treat: Brownies
  • Amount of THC: 100 mg
  • Price: $10

The reference to space is ironic because when you eat these delicious brownies, you will feel like you are in space. Try not to have anything to do the day you try these, you will enjoy them even more than you could imagine.

4. Cheeba Chews

  • Brand: Cheeba
  • Type of Treat: Taffy
  • Amount of THC: 112 mg
  • Price: $8 average price

Cheeba Chews are the simpilest edible treat on the list. They are tiny pieces of taffy in several different flavors for you to choose. It is the most exciting and fun way to ingest THC without smoking it.

3. Watermelon Tarts

  • Brand: Edipure
  • Type of Treat: Sour Candy
  • Amount of THC: 10 mg/each
  • Price: $16

Someone asked us what these tasted like and the best way to describe them is if they added THC to Sour Patch Kids, then you would have Watermelon Tarts by Edipure.

2. Blueberry Bliss Bar

  • Brand: Incredibles
  • Type of Treat: White Chocolate Bar
  • Amount of THC: 100mg
  • Price: $12

It is tough to imagine white chocolate mixing with blueberries but not only does it work, it tastes better than your brain can even handle. Try not to enter into a food coma.

1. Orange Creamsicle Creampop

  • Brand: Sacred Sweets
  • Type of Treat:
  • Amount of THC: 51.95 mg (Estimated)
  • Price: Unavailable

The number one edible is an orange creamsicle creampop because it tastes exactly like it sounds. The orange flavor is blended perfectly into the creamsicle that you will not even notice the THC as you enjoy it. By the time you are finished, it will be difficult to come down from this euphoric high.

A Sweet 'n Sour Brunch at Lupe's East L.A. Kitchen - Recipes


An evening spent at Café Pinot is an evening well spent. In the heart of downtown Los Angeles, this Patina Group restaurant sits on some of the best real estate in the city near the Los Angeles Public Library, adjacent to Maguire Park at Flowers and Fifth Streets.

My party arrived for a light, late evening dinner and sat on the outdoor patio. Immediately we were transported from the high-energy urban setting to a serene garden atmosphere. Delicate white lights strung from the trees twinkled above us and candles flickered on the tables as we settled in for an easy, relaxing meal.

Our server expertly guided us through the wine and menu selections, which required some explanation, until we landed upon our choices. We began with a basic California red and two appetizers: the lightly-breaded Dungeness crab cake with Asian pear, lemongrass aioli and a small lettuce salad and the Seared Hudson Valley Valley fois gras complemented by a mountain huckleberry sauce with pistachio and frisée (curly endive). Both choices were exquisite and rich, although I favored the crab cake combination. My entrée selection was the rotisserie of free range chicken with three grain mustard and pinot fries, a safe bet compared to the more unusual fare, such as the farm-raised rabbit, lavendar [sic] poached loin, pot-roasted leg, autumn bean cassoulet, and braised Tuscan kale, or the Wagyu beef cap loin, porcini ravioli, roasted root vegetables with salsify mousseline. The chicken was tender, just as expected, and perfectly complimented by the mustard sauce and the ample portion of light crispy fries. I ordered the truffle mashed potato side dish, mostly out of curiosity. At an extravagant $22, I assumed the flavor would be a singular experience. The family-style serving was plenty to share however, I could only faintly distinguish a mushroom taste, not distinctive enough to justify the expense.

Choosing dessert proved to be difficult, as the options were all equally intriguing. We went for the Apple Tarte Tatin with Lemon Verbena Ice Cream and Vanilla Anglaise as well as the Jasmin Pannacotta with Sweet n Sour Berries and a balsamic reduction. The Jasmin Pannacotta was almost like experiencing two desserts in one. By itself, the pannacotta with the balsamic reduction was strangely strong and sour as well as slightly sweet. Combined with the berries, it had almost no flavor, but its creamy, custard-like consistency was a light contrast to the intensity of the fruit. The menu boasts of some delightful cheeses from Wisconsin, Spain and France and a selection of teas for lighter after-dinner fare as well as dessert wines and liquors.

I had a glimpse of the inside décor, which is simple yet elegant. I will look forward to enjoying a meal from that perspective on another occasion. My first visit to Café Pinot was impressive. This expensive dinner in a world-class city sets the standard.

Easy Pork Chops with Sweet and Sour Glaze

Yield: 4 servings

prep time: 10 minutes

cook time: 10 minutes

total time: 20 minutes

The easiest, no-fuss, most amazing pork chops ever, made in 20 min from start to finish. You can’t beat that!


  • 4 (8-ounce) pork chops, bone-in, 3/4-inch to 1-inch thick
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter

For the sweet and sour glaze

  • 1/4 cup balsamic vinegar
  • 3 tablespoons honey
  • 2 cloves garlic minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • Pinch of crushed red pepper flakes, optional
  • Kosher salt and freshly ground black pepper, to taste


  1. Preheat oven to 400 degrees F.
  2. Season pork chops with salt and pepper, to taste.
  3. Melt butter in a large skillet over medium high heat. Add pork chops and sear both sides until golden brown, about 2-3 minutes.
  4. Place into oven and roast until completely cooked through, reaching an internal temperature of 140 degrees F, about 8-10 minutes.*
  5. To make the sweet and sour glaze, combine balsamic vinegar, honey, garlic, oregano, basil, thyme and red pepper flakes in a small saucepan over medium heat season with salt and pepper, to taste.
  6. Bring to a boil reduce heat and simmer until slightly thickened, about 5 minutes.
  7. Serve pork chops immediately with sweet and sour glaze.


*Cooking time will vary depending on the size and thickness of the pork chops.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Asian Sauces

General Tao’s Sauce
1/4 cup cornstarch
3 tablespoons water
1/8 teaspoon garlic powder
1/4 teaspoon ginger
1/2 cup chicken stock
1/2 cup sugar
1/4 cup good-quality soy sauce
3 tablespoons white vinegar
4 red chilies or use Pepper flakes (optional)

Stir fry Sauce
2/3 cup soy sauce
1/2 cup chicken broth
1/3 cup rice wine
3 1/2 tablespoons sugar
1 tablespoon sesame oil
1/4 teaspoon white pepper
2 tablespoons cooking oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons cornstarch
1/4 cup water

Sweet and Sour Sauce
1/4 cup ketchup
1/4 cup sugar
1/4 cup vinegar
1 tablespoon soy sauce
1 1/2 tablespoons cornstarch
3/4 cup pineapple juice or 3/4 cup water (I use pineapple juice)
2 teaspoons oil

Mongolian Grill Sauce
1 teaspoon olive oil or 1 teaspoon canola oil
1/2 teaspoon ginger powder
1 tablespoon minced garlic
1/2 cup soy sauce
1/2 cup water
1/4 cup brown sugar

Dipping Sauce
3/4 cup water
2 teaspoons cornstarch
1/3 cup seasoned rice vinegar
1/4 cup brown sugar
1 1/2 tablespoons reduced sodium soy sauce
1 tablespoon fresh ginger, grate
2 cloves garlic, smashed
1/2 teaspoon crushed red pepper flakes

Basic Chinese White Sauce
In a measuring cup, combine:
2 Tablespoons soy sauce, shoyu, or Bragg’s
3/4 cup water
1 Tablspoon grated ginger
1/2 teaspoon chopped garlic (1 small clove)
1 Tablespoon cornstarch

Basic Chinese Brown Sauce
In a measuring cup, combine:
2 Tbl. soy sauce, shoyu, or Bragg’s
3/4 c. water
0.5 – 1 Tbl. grated ginger
1 tsp. chopped garlic (1 clove)
1 Tbl. cornstarch
1 Tbl. Molasses

Spicy Orange Glaze
In a measuring cup, combine: 1/2 cup OJ
2 Tbl. soy sauce, shoyu, or Bragg’s
1/3 c. water
1 tsp grated ginger
1-2 tsp. chopped garlic (1-2 cloves)
1 Tbl. cornstarch

Basic Chinese Sauce
4 ts Soy sauce
1 ts Sesame oil
1 ts Oyster sauce
1 ts Chili paste

Basic Asian Brown Sauce
1/2 cup granulated sugar
1 tablespoon cornstarch
1 cup chicken broth
2 tablespoons soy sauce
1 clove garlic, finely chopped

Chinese Lemon Sauce
1/4 cup sugar
1/3 cup chicken broth
1 teaspoon grated lemon peel
3 tablespoons lemon juice
2 tablespoons light corn syrup
2 tablespoons rice vinegar
1/4 teaspoon salt
1 garlic clove , minced
2 teaspoons cornstarch
1 teaspoon cold water

Peanut Sauce
1 tablespoon peanut butter (i used crunchy)
3 tablespoons skim milk or 3 tablespoons soymilk or 3 tablespoons coconut milk (will do)
1 teaspoon garlic powder
1 teaspoon soy sauce or 1 teaspoon oyster sauce
1 tablespoon chili sauce or 1 tablespoon ketchup
1 dash chili flakes
salt and pepper , to taste

Ginger Sauce
1 yellow onion
2 tablespoons peeled and grated fresh ginger
1/4 cup fresh lemon juice
1/2 cup white vinegar
1 cup soy sauce

Mustard Sauce
2 tablespoons dry mustard
1 1/2 teaspoons sugar
5 tablespoons milk
2 tablespoons cream
2 tablespoons hot water
1 tablespoon sesame seeds, lightly toasted
1/4 cup soy sauce
1 garlic cloves, minced

Teriyaki Sauce
1 cup soy sauce
1/2 cup brown sugar
2 garlic cloves, minced

Sriracha Sauce
1 1/2 cups chopped Chili Peppers
1 Tablespoon fresh lime juice
3 garlic cloves
2 Tablespoons palm sugar (or brown sugar)
2 teaspoons salt
1/4 cup white vinegar

Spicy Sushi Sauce
1/2 cup mayonnaise ( use vegan mayo to make this sauce vegan)
2 tablespoons sriracha sauce
1/4 teaspoon toasted sesame oil

Thai Sweet Chili Sauce
3 garlic cloves, peeled
2 hot red peppers ( jalapeno, serrano, thai, cayenne, etc.)
1/2 cup sugar
3/4 cup water
1/4 cup vinegar
1/2 teaspoon salt
1 tablespoon cornstarch
2 tablespoons water

Wasabi Sauce
1/3 cup mayonnaise
2 teaspoons wasabi paste or 2 teaspoons wasabi powder
2 tablespoons honey

Asian Barbecue Sauce
6 tablespoons hoisin sauce
2 tablespoons rice vinegar ( not seasoned)
1/2 teaspoon lemon juice
1 tablespoon asian fish sauce
1 tablespoon soy sauce
1 tablespoon honey
1/3 cup minced shallots
2 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1/8 teaspoon Chinese five spice powder
1/3 cup sugar

Tabasco Sauce
3 dozen long hot red peppers
1 garlic cloves
1 tablespoon granulated sugar
1/2 teaspoon salt
1 teaspoon horseradish
1 cup hot vinegar

Hoisin Sauce
4 tablespoons soy sauce
1 tablespoon peanut butter or 1 tablespoon black bean paste
1 tablespoon honey or 1 tablespoon molasses or 1 tablespoon brown sugar
2 teaspoons white vinegar
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
2 teaspoons sesame oil
20 drops chinese hot sauce ( or habenero or jalapenos)
1/8 teaspoon black pepper

Asian Plum Sauce
6 cups pitted chopped red plums
1 1/2 cups packed brown sugar
1 cup sugar
1 cup vinegar
1 small onions ( 1/2 cup minced)
1 teaspoon crushed dried chili pepper flakes
4 garlic cloves, minced
1 tablespoon fresh ginger, minced
2 tablespoons soy sauce or 1 tablespoon salt
1 tablespoon Thai basil or 1 tablespoon tarragon, minced
1 tablespoon basil, minced

Lumpia Dipping Sauce
1/2 cup water
1/2 cup sugar
1/4 cup apple cider vinegar
1 tablespoon cornstarch
1 tablespoon ketchup
1 garlic cloves, finely minced
1/4 teaspoon crushed red pepper flakes

Watch the video: sweet and sour brunch (December 2021).