Asian sauces with beer
Like ketchup in an American barbecue sauce, the Chinese condiment, hoisin, provides a satisfying contrast of sweet, salty and aromatic flavors. More Terrific Condiments. Heat the vegetable oil in a small saucepan and cook the garlic over moderately low heat until fragrant, about 2 minutes. Add the hoisin sauce, soy sauce, sake, ketchup and rice vinegar and simmer over moderately low heat, stirring, until thickened, about 3 minutes. Remove from the heat and stir in the sesame oil.
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Have a recipe of your own to share? Submit your recipe. Fish sauce is an extremely salty, fishy-tasting brown liquid that is a by-product of fish fermentation which is basically controlled rotting — letting bacteria feed on the sugars in food, creating lactic acid, a preservative. The fish — usually anchovies, but sometimes squid or other shellfish — is fermented in sea salt and water, then slowly pressed and strained. Fish sauce is great for adding a rich, salty, kind-of-fishy-but-not-in-a-gross-way flavor to savory dishes.
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Yeah, you know it. We use it for stir-fries , marinades , dumplings , and all kinds of soups. Want something a little less common? Find a bottle of dark soy sauce, which is aged longer and has a sweeter flavor and fuller color.
The best Chinese restaurant may not have the best beer list, so you might be stuck between the choice of Tsingtao or Tsingtao. But if you're able to bring your own bottles But that doesn't mean every beer will be a winner.