Fried chicken has become a Korean staple. This sauce tastes similar to that from our favorite local restaurant Gala Chicken, which in turn reminds us of the amazing chicken we ate in Korea. Subtle hints of cinnamon and cardamom creates a mouthwatering aroma that we find especially irresistible.
While honoring the Qing dynasty Hunan military leader Tso Tsung-t’ang, this spicy, sweet and sour dish was actually created in the USA and is one of the most popular dishes served in North American Chinese restaurants.
We fell in love with this American-Chinese dish when we first moved to California twenty years ago. There is nothing like it in the Swedish variety of Chinese food. It is sticky and sweet with a distinct citrus flavor on top of crispy, yet tender fried chicken.
Salsa means sauce in Spanish and includes many different types. This one is reminiscent of the tomato based salsas sold in jars at the grocery store. You can experiment with flavors and add anything you like to this basic recipe. Great as a dip and on top of scrambled eggs!
This cold sauce is delicious with grilled meat and chicken, or even by itself on top of rice wrapped in lettuce! The name means “wrap paste” since it is often used in bite sized wraps, in particular with grilled pork.
This sweet, garlicy Japanese sauce is delicious with any grilled meat, fish or poultry.
“Leverpastej” is one of my favorite sandwich spreads, especially on limpa, topped with a few slices of fresh or pickled cucumber. This is a simple and quick recipe with just a few ingredients.
This is a delicious cold sauce that goes especially well with cured or smoked salmon.
This simple recipe turns your drippings into delicious sauce for your roasted poultry or meat.
Sweet, tart or spicy. A creamy vinaigrette makes any salad come to life. It takes less than five minutes to make, so why would you buy that watery stuff on the grocery store shelf?