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Book Information- Chinese Sauce Cookbook

 Purchase "DIY Vegan Sauce" Cookbook

Title

DIY Vegan Sauce

Author

Henry Wang Hon Hoo

Book Description

The concoction of sauces is likened to a major contest that emphasizes the properties of sour, sweet, bitter, spicy and salty flavors.  You have to understand these flavors in order to master the skill of creating sauces.  Chef Henry Wang Hon Hoo is a creative chef with 32 years of culinary experience. With the wide variety of recipes created by him along with easy steps and explanations, you will learn about making delicious dishes with loads of fun.

About the Author

Chef Henry Wang Hon Hoo is a Singapore citizen. He is a creative chef with 32 years of culinary experience. As a vegetarian, Chef Henry embraces vegetarian cuisine and comes up with creative ways to present vegetarian dishes. His mastery of culinary techniques makes him an expert in creating vegetarian cuisine and meat substitutes for many Chinese recipes.

Table of Contents

  • Heng Xing Sauce
  • Vegetarian Fish with Heng Xing Sauce
  • Petai Squid with Heng Xing Sauce
  • Kyoto Sauce
  • Kyoto Vegetarian Spare Ribs
  • Kyoto Szechuan Vegetables
  • Vegetarian Salted Fish Sauce
  • Steamed Oat Fish Fillet with Vegetarian Salted Fish Sauce
  • Vegetarian Salted Fish Fried Rice
  • Fermented Bean Curd Sauce
  • Kang Kung with Fermented Bean Curd Sauce
  • BBQ Sauce
  • BBQ Vegetarian Chicken Nugget
  • Sizzling Vegetarian Meat
  • Szechuan Sauce
  • Shredded Vegetarian Chicken with Szechuan Sauce
  • Mutton Soup with Szechuan Sauce
  • Sweet and Sour Sauce
  • Sweet and Sour Chicken Dices
  • Sweet and Sour Crispy Duck
  • Mustard Sauce
  • Five Spice Roll Appetizer
  • Mustard Fried Rice
  • Fermented Soy Bean Sauce
  • Vegetarian Steamed Fish with Fermented Soy Bean Sauce
  • Hericium with Fermented Soy Bean Sauce
  • Chinese Mushroom Sauce
  • Steamed Chinese Mushroom Tofu
  • Kai Lan with Chinese Mushroom Sauce
  • Ginger Sauce
  • Deep Fried Eggplant with Ginger Sauce
  • Asparagus and Mushroom with Ginger Sauce
  • Kam Heong Sauce
  • Kam Heong Crispy Chicken
  • Kam Heong Long Bean
  • Char Siew Sauce
  • Crispy Chicken with Char Siu Sauce
  • Kai Lan with Char Siu Sauce
  • Three Flavor Sauce (Three Cups Sauce)
  • Three Flavors Pleurotus
  • Three Flavors Eel
  • Steamed Sauce (Sauce used for steaming)
  • Vegetarian Cod Fish with Steamed Sauce
  • Pickled Mustard Vegetarian Lean Meat with Steamed Sauce
  • Braised Sauce
  • Claypot Fish
  • Braised Tofu
  • Lemon Sauce
  • Lemon Chicken Chop
  • Fried Hericium with Lemon Mayonnaise
  • Vegetarian Prawn Sauce
  • Prawn Sauce Chicken
  • Prawn Sauce Bean Curd
  • Hot and Spicy Sauce
  • Hot and Spicy Fritter
  • Hot and Spicy Stuff Bean Curd
  • Black Pepper Sauce
  • Black Pepper Spare Ribs
  • Black Pepper Udon Mee
  • Hong Kong Sauce
  • Hong Kong Suace oat Fish
  • Hong Kong Sauce Tofu
  • Chinese Toon Curry Sauce
  • Chinese Toon Curry Fish
  • Claypot Chinese Toon Curry Fish
  • Blackcurrant Sauce
  • Blackcurrant Spare Ribs
  • Blackcurrant Hijiki
  • Nyonya Sauce
  • Nyonya Suace Hijiki
  • Nyonya Oat Fish
  • Lemongrass Curry Sauce
  • Lemongrass Curry Chicken
  • Lemongrass Curry Potato
  • Szechuan Gong Bao Sauce
  • Gong Bao Squid
  • Gong Bao Claypot with Oyster Mushroom
  • Vegetarian Dried Shrimp Chili Sauce
  • Malay Style Fried Kang Kong
  • Long Bean with Dried Shrimps Chilli Sauce
  • Vegetarian Scallop X.O. Flavored Sauce
  • Deep Fried Mushroom
  • X.O. Prawn
  • Thai Lemongrass Chilli Sauce
  • Thai Style Abalone Mushroom
  • Thai Style Sauce Bean Curd
    • *Note: All “meat” dishes are actually “Imitation” meat.  All recipes in this cookbook are vegan and vegetarian.

Publication Date

June 2011

Language

Bilingual, English & Mandarin Chinese (Simplified)

Illustrations

Full color

Pages

145

 Purchase "DIY Vegan Sauce" Cookbook