Asian-Styled Chicken Sauce

Like the title says. I give you two versions.

VERSION I
INGREDIENTS
300 gr Chicken (ALTERNATIVE: Any white-fleshed fish, Turkey, Tofu)
2 dl Light Cream (ALTERNATIVE: Coconut milk)
Water
Ground Ginger (ALTERNATIVE: Chopped ginger)
Curry
Chilli powder (ALTERNATIVE: 1 red chilli, chopped)
Soy Sauce (ALTERNATIVE: Teriayki-sauce)
Ground Black Pepper
½ tsp Sugar (ALTERNATIVE: Honey)

1. Fry the chicken in a fry pan
2. After completing the 1st step, pour water over the chicken (this actually do make it taste bit better) - so tha the chicken is about half way covered. Add seasoning NOW. (water helps the chicken to absorb the flavours.)
3. Let the water simmer completely off, before applying the cream. Mix it up, and taste - and it's done.

VERSION II
INGREDIENTS
300 gr Chicken (ALTERNATIVE: Any white-fleshed fish, Turkey, Tofu)
200 gr Cashew Nuts
100 gr Water Chestnut (chopped down)
Handful of Beansprouts
1 yellow onion (chopped down)
1 red bell pepper (chopped down)
2 dl Light Cream (ALTERNATIVE: Coconut milk)
Water
Ground Ginger (ALTERNATIVE: Chopped ginger)
Curry
Chilli powder (ALTERNATIVE: 1 red chilli, chopped)
Soy Sauce (ALTERNATIVE: Teriayki-sauce)
Ground Black Pepper
½ tsp Sugar (ALTERNATIVE: Honey)

1. Chop down all the incredients, that needs it
2. Fry to frypan/sauce/wok pan in certain order: Onions + chicken + Water chestnut + Cashew nuts + bean sprouts, toss around couple of times.
3. Pour in water and spices, apply chopped bell pepper
4. Let the water simmer off and add cream. Taste.

And there you go.

Serve with
Noodles
Rice
On their own
Inside a tortilla

Blue Cheese Sauce

I am not big fan of Blue cheese itself, but here is my version of how to do it!

TIME: about 10 minutes

INGREDIENTS
1 pack of blue cheese
1 cup/2 dl cream
2 table spoons margarine
1-2 leeks or 1 yellow onion

DIRECTIONS
1. Chop the leeks/onions and throw into pan with butter.
2. If the cream you use, is suitable for heating up (f.e. double cream is not!) - throw it into the pan now with crumbled blue cheese. Remember to lower the heat from the stove.
3. Mix the sauce on time to time, so the cheese will melt evenly.

And there you are again.

Serve with:
Pasta
Chicken
Pork
Vegetables

Frankfurter/Sausage Sauce

Both were my favourites as a kid, but when I grew older - I noticed that my parent's way of doing it got... well too bland for my taste. Though we can also blame my culinary schooling for that as well. So here is the way I do both!

TIME: Around 10 minutes

INGREDIENTS
pack of frankfurters/Sausages
2 yellow onions
2 cloves of garlic
140 gr pureed tomato
1 meat stock cube (additional: Veal Fondue)
water

Chilli powder
Cayenne pepper (optional! and be careful with it.)
ground pepper
Paprika powder

DIRECTIONS
1. Chop down the onions and garlic cloves, and throw them into pan with oil.
2. Cut the frankfurters/sausages in small pieces and throw them on the pan as well.
3. Cook until the frankfurters/sausages has got bit of colour (avoid black, yes yes for slight brown!)
4. Pour water on the pan, add spices and throw in the meat stock cube, and mix it, until the cube melts fully into the water. Let it stir until the water amount is at least half of before.
5. Add in the pureed tomato and mix well, and let it pour in low heat for a while.

Serve with:
Boiled Potatoes
Potato Mash
Pasta