Secret Sauce - How to Make Anything Delicious by Rosheen Kaul

  • Sambal belacan (page 20)

    from Secret Sauce - How to Make Anything Delicious Secret Sauce - How to Make Anything Delicious by Rosheen Kaul

    • Categories: Dips, spreads & salsas; Sauces, general; Spice / herb blends & rubs; Cooking ahead; Indonesian; Malaysian
    • Ingredients: shrimp paste; coconut oil; long red chillies; red birds eye chillies; Asian shallots; tomatoes; garlic; palm sugar; makrut lime leaves; lemongrass; limes; fish sauce
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  • ISBN 10 176150049X
  • ISBN 13 9781761500497
  • Published Sep 02 2025
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries Australia
  • Publisher Murdoch

Publishers Text

Maybe you're an accomplished cook. Maybe you're pretty average. Maybe you barely cook at all, but you can just about heat up two-minute noodles. This book is for you.

Because sauces, sambals, dressings and flavour-bomb butters have the ability to transform even the simplest dinner to a seriously delicious time and to make you look like you really know what you're doing.

Secret Sauce, by Condiment Queen Rosheen Kaul, is your shortcut to seriously delicious dinners, whatever your culinary skill level. Broken down by colour, these are the secrets to delicious eating, including Red (sambals, chilli oils, Asianish favourites), Green (salsa verde, chimichurri and friends), White and Beige (mayonnaise and friends, accompaniment sauces), Black and Brown (soy-based wonders) and Yellow and Orange (utterly butterly good). Over 50 recipes for killer condiments plus another 50 ideas for ways to use them give you the keys to the kingdom.

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