Condiments Recipes

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Vietnamese Pickled Carrot and Daikon Recipe (Do Chua) Recipe

Pickled carrots and radishes are a very common condiment in Vietnamese cuisine. In Vietnamese, they're called "đô chua", which literally translates to "pickled stuff". The vegetables are soaked in a sweet and savory mixture made of white vinegar and sugar.

You've probably seen the popular condiment in bánh mì sandwiches (I'll post the recipe tomorrow), gơi gà (Vietnamese chicken salad) or spring rolls. Carrots and daikon are a must; today, I also added white onions, but you could combine any other root vegetables.

This recipe doesn't require any particular skill. All you need are basic ingredients and a little patience. Our family loves đô chua. So I always make sure we have some on hand. I prepare the vegetable pickles in advance, transfer them to a jar and store it in the refrigerator. You can keep the pickled veggies for up  to 2-3 weeks in the refrigerator.


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How to Make Sesame Chutney (Til Chutney Recipe) Recipe

Sesame chutney (til chutney in Urdu) is one of many Indian chutneys that we make regularly at home. First, sesame seeds are ground into a fine powder. Then, freshly grated coconut, spices and water are added to create a thick paste. The coconut is what gives the sauce a rich mouth-feel. The condiment can be served with rice dishes, idlis or dosas (enormous, thin, crisp, Indian-style crêpes).

Dosas are my husband Lulu’s favorite Indian food, and the reason I haven't posted a dosa recipe yet is that I haven’t been able to successfully make them on my own. Pali appa (Lulu's aunt), who lives in Oakland, comes to visit us from time to time and makes the best dosas from scratch. She taught us how to grind urad dal and rice and let the mixture ferment. On the several occasions when we've made the recipe with her, the dosas were wonderfully delicious. However, on my own, I've failed miserably so far. Will post a detailed recipe once I succeed. Stay tuned!


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Harissa Recipe Provided by Chef Pawan Pinisetti Recipe

This recipe was provided by Chef Pawan Pinisetti. To learn more about the life of a chef in Vegas, check out his interview (click on the link to view):

"Here's a recipe of one of my favorite accompaniments when I'm eating Mediterranean food. This is a recipe I learned when I was in school (Culinary Institute of America, New York) and I've held onto it ever since. Hope you try it out and enjoy it as well.

Harissa, a spicy red chili paste, popular throughout the Maghreb, was created long after Islam occupied the Iberian Peninsula. Not until the 16th century and well after the discovery of the New World, did the rest of the Mediterranean accept the pepper as an edible and flavorful ingredient."


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Indian Salsa: Kachumber Recipe (Chop Chop Salad) Recipe

Indian meals are typically composed of a starch such as basmati rice or flat breads (naan, roti, paratha), a meat dish (or fish), a lentil dish such as kali dal,  crudité-style vegetables such as horseradish and cucumbers, raita, and of course kachumber.

So, you ask, what is kachumber? Kachumber, also spelled cachumbar or kachumbar, is often referred to as "chop chop salad". It's a blend of onions, chiles and raw vegetables with lemon juice and other spices. It looks very similar to regular salsa but with a lot more onions and a lot more heat. For regular salsa, there’s usually a tomato base, whereas in the Indian version, onion and lemon form the base of the flavor. It’s wonderfully refreshing, and really cuts through the heaviness of Indian dishes.


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Vietnamese Peanut Hoisin Dipping Sauce Recipe (Tuong Goi Cuon) Recipe

We brought summer rolls this weekend for a barbecue potluck. Traditionally, the rolls are served with a sauce made from liver but as a child, I always had an aversion to it. So I made tương gỏi cuốn (which literally translates to "sauce for salad rolls" in Vietnamese) with ingredients that would be appealing to a Western palate.

The condiment is a blend of peanut butter, hoisin sauce, ginger garlic paste, đậu (lentils), coconut water and a few ingredients that balance the sweet and sour taste. For more crunch, the summer rolls are first dipped in chopped peanuts.

Whether you serve this sauce with summer shrimp rolls or veggie spring rolls, it will knock your socks off!


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