Red Hot Kitchen: Classic Asian Chili Sauces from Scratch and Delicious Dishes to Make with Them by Diana Kuan

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Notes about Recipes in this book

  • Stir-fried rice cakes with zucchini, mushrooms, and XO sauce

    • Yildiz100 on May 15, 2019

      Total fail for me-calls for way too much veg to fit into my largest pan so everything was flabby with veg coated in rice starch. Rice cakes were inedibly soggy. My pan was very large-anything larger than mine would not heat evenly on home stoves so the only thing I can think is that this was developed for a restaurant kitchen. Note: I used store bought XO sauce, so can't assess quality of the XO recipe.

  • Yuzu kosho zucchini noodles with pan-fried tofu

    • mjes on September 02, 2021

      Yes, I have been a yuzu kosho fan for several years -- my pantry always has both the red and the green variety in stock. Here the yuzu kosho is combined with tahini to make a sauce for the zucchini and tofu. The resulting dish has a distinctly Japanese flavor but has a more melded flavor than many Japanese vegetable recipes. I liked this.

  • Sweet chili lime chicken

    • sgmensing on January 22, 2021

      Doubled the sauce and added bok choy...served over rice.

    • sgmensing on January 22, 2021

      Doubled the sauce and added bok choy at the end. Served over rice. PF your heart out!

  • Mapo tofu ramen (Mabo ramen)

    • christineakiyoshi on October 13, 2020

      We are vegan so substituted tofu for pork. We cook it in a way that it resembles the texture of ground meat. Also used veggie broth instead of chicken broth. This is very good. The broth is pretty thick, so if you want a thinner broth, reduce cornstarch.

  • Vegan nam prik pao

    • christineakiyoshi on March 29, 2020

      I made a Tom Kha Ramen soup from another cookbook and wanted to spice it up a bit. Made this recipe and WOW does it have a kick! We added a tablespoon of this to the soup and for the ones that were brave, just a little more. It was perfect! Does make a huge batch, so you may want to halve the recipe if you have a small household.

  • Mushroom and tofu udon with yuzu kosho

    • christineakiyoshi on September 04, 2020

      This is a tasty dish with a citrus punch. Would use less udon in the future because it is a heavy noodle and makes the water pretty starchy. Will make again.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    Red Hot Kitchen devotes itself to from scratch chili sauces and dishes to highlight those sauces. Diana offers easy-to-follow recipes for nine sauces fundamental to Asian cuisine

    Full review
  • ISBN 10 0525533524
  • ISBN 13 9780525533528
  • Published Feb 05 2019
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Avery

Publishers Text

A hot sauce manifesto focused on homemade Asian chili sauces and delicious dishes to make with them.

In this completely unique Asian cookbook, cooking instructor and trained chef Diana Kuan offers a flavorful education in the art of homemade Asian hot sauces. From Thai Sriracha to Indonesian sambal to Korean gochujang and other fiery favorites, Asian chili sauces have become staples in restaurants and homes across America. They add a palate-pleasing subtle kick or a scorching burn to add stir fries, appetizers, and noodle dishes so many people love. But until now, these tantalizing flavors haven't been easy to recreate at home with fresh, all natural ingredients.

Kuan offers 115 easy-to-follow recipes for nine sauces fundamental to Asian cuisine, along with a Know Your Chili Pepper chart so you can easily shop for the ingredients you need and customize the heat level of each sauce. Each chapter then offers recipes incorporating each spicy sauce, broadening the range of Asian dishes you can cook at home. From Kung Pao Sweet Potatoes and Spicy Beef Bulgogi, to Cumin-Crusted Red Curry Rack of Lamb, and even Sriracha Sea Salt Brownies, Red Hot Kitchen is packed with enticing recipes you'll want to cook right now.

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