Ingredients:
- 2 Ounces Ginger Lemongrass Drinking Vinegar Concentrate
- 1/2 Cup Tamari or Amino Acids or soy sauce
- ½ cup dried bonito flakes
- 1/4 Cup mirin or sake
- 1 3-inch piece kelp (konbu)
- 4 tablespoons thinly sliced scallions
- 1 Tablespoon grated fresh ginger
- 1 Tablespoon toasted sesame oil
- 1 Tablespoon rice syrup or raw honey
- 1-2 large handfuls shiso leaves, chopped, for garnish (Optional)
- 1 Thinly slice jalepeno pepper for garnish (Optional)
Instructions:
- In a bowl, combine all ingredients except for jalepeno.
- Let sit for at least 2 hours or preferably overnight.
- In a strainer over a large bowl, pour and drain sauce for 10-20 minutes.
- Serve in small bowls with chopped shiso and jalepeno as garnishes. Keeps for 3 days in the refrigerator.
Ingredients:
- 2 Ounces Honey Lemon Bee Stinger Drinking Vinegar Concentrate
- 1/4 cup raw honey
- 1-2 teaspoons sesame oil
- 1/4 cup Tamari or Amino Acids or soy sauce
- 1-2 Tablespoons fresh grated ginger
- 1 Tablespoon toasted black sesame seeds
Instructions:
- In a mixing bowl add the Honey Lemon Bee Stinger, honey, sesame oil, tamari and ginger. Whisk until combined.
- Pour into serving bowl and top with sesame seeds and cover with plastic wrap.
- Let sit in the refrigerator for one hour, and then serve. Keeps for 3 days in the refrigerator.
Ingredients:
- 2 Ounces Ginger Lemongrass Drinking Vinegar Concentrate
- 6 Tablespoons coconut milk
- 1 Tablespoon Thai red curry paste
- 2 Teaspoons fresh lime juice
- 1 Tablespoon Tamari or Amino Acids or soy sauce
- 2 Teaspoons Asian fish sauce
- 1 Tablespoon raw honey
- 1 Tablespoon grated fresh ginger
- 1 Tablespoon chopped green onion for garnish
Instructions:
- In a food processor, combine coconut milk, curry paste and ginger. Blend until smooth.
- Add lime juice, tamari, fish sauce and honey. Pulse until combined.
- Let sit for 1 hour in the refrigerator covered with plastic wrap.
- Garnish with chopped green onions. Serve. Keeps for 3 days in the refrigerator.
Ingredients:
- 2 Ounces Honey Lemon Bee Stinger or Ginger Lemongrass Drinking Vinegar Concentrate
- 2 Tablespoons sesame oil
- 2 Tablespoons garlic
- 2 Tablespoons Asian fish sauce
- 2 Tablespoons fresh lime juice
- 2 tablespoons Raw Honey
- 2 tablespoons finely chopped fresh thai basil leaves
- ½-1 teaspoon chili flakes
Instructions:
- Combine Drinking Vinegar Concentrate, sesame oil, garlic, fish sauce, lime juice, raw honey, thai basil, and chili flakes in a small bowl and whisk until combined.
- Let sit for 1 hour covered with plastic wrap. Serve. Keeps for 1 week in refrigerator.
Servings: Makes 1 cup
Ingredients:
- 2 Ounces Ginger Lemongrass Drinking Vinegar Concentrate
- 2 Tablespoons grated ginger
- 1 Tablespoons chili paste
- 1 Tbsp. fish sauce
- 1 Tablespoon rice syrup
- 1 Anchovy fillet
- 3 garlic cloves, crushed and finely chopped
- Juice from 1 fresh lime
- ½-1 Teaspoon coarse Korean red pepper powder (gochugaru)
- 1 Tablespoon Black sesame seeds for garnish
Instructions:
- In a food processor, purée anchovy, ginger, garlic, and chili paste till smooth. Add Ginger Lemongrass Concentrate, fish sauce, rice syrup, lime juice, and Korean red pepper powder (gochugaru) in a food processor until smooth and creamy. Taste and adjust to taste.
- Transfer to a bowl, top with black sesame seeds and let sit for 2-3 hours in the refrigerator covered with plastic wrap. Can be made 2 days in advance and allowed to age in the refrigerator. Keeps for 1 week in refrigerator.