Lim Bian Yam and Y3K Recipes Issue no.19

A Magician’s Wand
Simple or Exotic Sauces

Y3K Recipes Issue no.19 (July- August 2004)

In most Western cooking, sauces, dressings and accompaniments are considered to be the finishing touch to any main dish. These little extras demonstrated flair and taste. Colours do differ but nevertheless, each tastes great. In past issues of no.7, 17 and 18, Master Lim and other chefs have had demonstrated the cooking of different sauces. They are the Bolognese sauce, béchamel sauce, soubise sauce, young ginger dressing, French dressing, black pepper sauce, thousand island dressing, curry mayonnaise sauce, white wine sauce, white cream sauce, Hollandaise sauce.

In this article, we continue with more wonders of sauces. These can certainly add depth of nice flavour to the range of Western cooking. Try the recipes and taste the difference. Any of our printed sauces’ recipe will raise a dish from ordinary to superb!

Some tips from Master Lim:
Worcestershire sauce (L&P sauce) enhances all flavours of the meat. It also acts as a tenderizer for beef or meat.

Many Chinese dry noodles may goes very well with any form of steak.
Yellow olive oil is for cooking. Green olive oil is used for salads.