Jackie Ang-Po


Salad Dressing
by Jackie Ang-Po


1 cup mayonnaise
1/4 cup sour cream
1/4 cup buttermilk
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper


In a large bowl, whisk together the mayonnaise, sour cream, buttermilk, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Bottle and keep chilled in the fridge for at least 1 hour before serving.


1 cup extra virgin olive oil (or any salad oil)
1/3 cup Red Wine Vinegar
2 small cloves crushed garlic (via a press or minced very finely)
2 teaspoons Dijon mustard
1/2 cup of minced fresh herbs (parsley, chives, some fresh tarragon and thyme and mint leaves)
salt to taste
ground black pepper to taste

In a bowl, whisk together red wine vinegar, garlic, and mustard. Add the olive oil the to vinegar mixture in a slow, steady stream, whisking until emulsified. Add minced fresh herbs. Season to taste with salt and black pepper.


1/3 cup lime juice
1/3 cup nam pla (Asian fish sauce)
1/2 cup peanut oil
¼ cup sesame oil
2 Siling Labuyo chopped
2 clove garlic, crushed with the side of a knife, then chopped
6 kaffir lime leaves, minced (optional)

In a bowl, whisk together fish sauce, peanut oil, sesame oil, chili, garlic, lime leaves and the lime juice.


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