#mycookbookThe fastest and easiest way to enjoy ‘tempe’ is season it with ground garlic, salt, white pepper powder, and a little water, deep fry the seasoned tempe until golden brown, and then eat it with Indonesian shrimp paste chili sauce.This recipe is basically the same but I added some fried anchovies and Thai basil leaves to add the flavor for the dish.If you like my recipes, please follow my Instagram @jenscookingdiary for the Indonesian recipes or @jenscookdineandtravel for the English recipes 🙏🏻😊😘

After making chicken enchiladas with green sauce, using a canned sauce, I decided to try and make my own homemade green chili sauce. Looked at a bunch of recipes and combined them to make this one. It came out great and is much better than the canned sauce. Note: I tried using red Fresno peppers but after roasting the skins got tough and I could not remove so I threw them out.

This red chili can be used for enchiladas or adovada.

Feel free to omit the chilies for a more mild sauce

I purchased sweet thai chili sauce and it wasn't good at all. This is my own version. I'll never buy sweet thai chili sauce again. This recipe is super easy to make.

I wanted a tangy chili sauce something with rice.And to dip potstickers in...

This is a sweet yet spicy tomato sauce that I like to add to my chilli. You could put it on anything you wanted too really but it's a really good fit when mixed into a chilli I think. If you don't want the sweetness to it simply substitute the 9 roma tomatoes with 4 beefsteak tomatoes and leave out the brown sugar entirely. When prepping the peppers don't include the bell peppers' seeds into the mixture however, do include the habanero seeds.

Love hot sweet chili sauces makes about 1 and a quarter cups

Stirrred up something tingly n sweet to dip our springrolls in

I thought that I could make shrimp with mayonnaise easily using sweet chili sauce, so I tried it out. I adjusted the recipe to be simple and delicious using just a few ingredients.The sweet chili sauce has umami, so only a few ingredients are needed to make this easy and delicious dish. I served the shrimp on a bed of mizuna greens, and they were also delicious on a bed of deep fried harusame glass noodles. For 3 to 4 servings. Recipe by Lesser Panda

great for canning, I love the sauce. :chef

The Andes is home for some amazing herbs. Some of them, very strong flavored, others with a much more subtle flavor. This time we used Huacatay. This herb has an amazing strong flavor and is regularly found in neighborhood markets all around Peru.The sauce is simple, very rich and tasty; and can be used as a dipping sauce or as a side with any kind of grilled cut. Great with Poultry, Pork and Fish. However you can also do beef and it will be very nice.Enjoy!