This sauce is made from just FOUR ingredients and it tastes amazing with almost about everything. Eat it with raw or roasted veggies just like hummus, make a salad dressing out of it, use it as a bread spread, add it to noodle dishes and stir-fries.
You don't need a lot of this intensely flavored marinade to infuse meat or fish—just enough to coat the surface. The ratios below of two parts oil and vinegar to one part soy sauce can be easily multiplied for larger portions.
Garlic and Sriracha balance the sweetness of pineapple in this Southeast Asian-inspired pickle; a splash of fish sauce adds a robust savory edge. From Karen Solomon, author of Jam It, Pickle It, Cure It.
This Malaysian-style mixed vegetable pickle is made with a rempah, or spice paste, stirred into the brine for an extra boost of flavor and texture. Created by cookbook author Karen Solomon (Jam It, Pickle It, Cure It).