Dim Sum Dipping Sauces

Course :	Chinese
From:	HungryMonster.com
Serves:	1

Ingredients:

		---honey soy sauce---
1/4	cup	honey
1/4	cup	Shaoshing or sherry wine
1/4	cup	light soy sauce
		---sweet and sour sauce---
1	cup	pineapple-apricot nectar
1/4	cup	vinegar
1/3	cup	sugar
2	tablespoons	cornstarch
		---soy and sesame sauce---
1/4	cup	light soy sauce
3	tablespoons	white vinegar
1	tablespoon	sesame oil
		---ketchup and chile sauce---
1/4	cup	ketchup
2	tablespoons	chile sauce -- (rooster sauce)
		---ginger - oyster sauce - 1---
1	tablespoon	garlic -- minced
1	tablespoon	ginger root -- minced
1	tablespoon	oyster sauce
2	tablespoons	rice wine
1	tablespoon	light soy sauce
1	tablespoon	dark soy sauce
1/2	cup	chicken broth
1	tablespoon	cornstarch
		---ginger - oyster sauce -2---
1	tablespoon	oyster sauce
1	tablespoon	dark soy sauce
1	teaspoon	ginger root -- minced
		---hot mustard sauce---
1	tablespoon	Chinese powdered hot mustard
1	tablespoon	cold water
1	teaspoon	rice wine vinegar
		---red bell pepper sauce---
1	pound	red bell peppers
1/4	cup	corn oil
2	cloves	garlic
1/4	cup	scallions -- chopped
2	cups	chicken stock
1	dash	white pepper
		---spring roll dipping sauce---
1/4	cup	sugar
1/2	cup	water
1/2	cup	red wine vinegar
2	teaspoons	red chile sauce
2	teaspoons	soy sauce
		---ancho chile sauce---
3	medium	ancho chiles -- dried
1/4	cup	corn oil
1/2	cup	onion -- chopped
2	medium	jalapeno peppers -- green, sliced
1	tablespoon	Sichuan peppercorns -- roasted
1/2	cup	white wine
3	pieces	star anise
6	cups	chicken broth
1	teaspoon	salt
1	teaspoon	white pepper -- freshly ground
1	tablespoon	cornstarch mixed with -- 2 tablespoons water
		---soy and ginger sauce---
1/4	cup	soy sauce
1/4	cup	balsamic vinegar
2	tablespoons	water
1	tablespoon	ginger root -- minced

Preparation:

Except for the sauces below, combine all ingredients and let stand for at least one hour before serving. ***Sweet and Sour Sauce*** Combine all ingredients in sauce pan and bring to a boil while stirring. Serve warm or at room temperature. ***Red Bell Pepper Sauce*** Recipe by: Susan Foo, "Chinese Cuisine". Core and seed the peppers and cut into large chunks. Heat the oil in sauté pan and add the peppers and onion and sauté over low heat for about 30 minutes. Add the stock and garlic and simmer 30 minutes more. Put cooked ingredients in blender bowl and process to smooth sauce. Season with pepper and salt. Serve warm. ***Spring Roll Dipping Sauce*** Recipe by: "Keo's Thai Cuisine". Combine sugar and water in a small sauce pan and bring to a boil to dissolve sugar. Remove from heat and stir in vinegar, soy sauce and red chile sauce. Pour into serving bowl. Serve warm. ***Ancho Chile Sauce*** Modified version of Recipe by Susan Foo, "Chinese Cuisine". Soak the chiles in hot water until soft. Drain. Heat oil in skillet and add onion and cook over high heat until soft and golden. Add jalapenos and peppercorns and cook for 1 to 2 minutes. In blender bowl, add all of the ingredients and puree to a smooth sauce. Return to skillet and heat until most of the wine has boiled off. Serve warm