Category: Homemade Sauce/ Paste

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Home Made Char Siu Sauce 自製叉燒醬

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Home Made Char Siu Sauce 自製叉燒醬

Cuisine: Chinese
Servings: 4 portions

Ingredients

  • 120 ml Soy Sauce
  • 80 ml honey
  • 80 ml ketchup
  • 75 g brown sugar
  • 60 ml Chinese Rice wine
  • 2 tablespoons hoisin sauce
  • 1 teaspoon five spice powder
  • 2 tablespoons red bean curd (optional)

Instructions

  • Stir all ingredients together in a saucepan over medium-low heat; cook and stir until just combined and slightly warm, 2 to 3 minutes. The marinade is now ready to use.
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Homemade Char Siu Sauce

Ingredients:

  • 2 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp Shaoxing wine
  • 3 tbsp granulate sugar
  • 1 tsp minced garlic
  • 1/4 cup honey
  • 1/4 tsp salt
  • 1/4 tsp five-spice powder
  • 2 tbsp water

Mix all ingredients together, the use it as marinade.

If want to use as dipping sauce, then mix and cook all ingredients in a sauce pan at medium low heat, keep on stirring until the sugar is completely dissolved.

Remove and cool to room temperature. You can also refrigerate the char siu sauce in a sealed bottle, if don’t use at once.

Apparently it also known as Siu haau sauce, a kind of barbecue sauce used in Chinese and Cantonese cuisine.

 

 

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Red Pesto

Ingredients:

Yield: 2 cups

1/2 cup sun-dried tomato, drained and chopped
3 cups fresh basil leaves (loosely packed)
3 -4 cloves fresh garlic
1/2 cup fresh grated parmesan cheese or 1/2 cup romano cheese
1/2 cup pine nuts or 1/2 cup walnuts
1/2 cup olive oil
1/2 teaspoon salt
black pepper

Method:

1. In a food processor or blender, blend the tomatoes, basil  and garlic.
2. Add the grated cheese, nuts and 1/4 cup olive oil; blend well.
3. Add the remaining 1/4 cup olive oil, salt and pepper; blend well.
4. Store in the fridge, or separate evenly in ice cube tray and freeze.

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Moroccan Style Tagine with Herbs

Bought one of this dinner kit from Ainsley Harriott’s world kitchen range, after tasting it, I am now intrigued to find out how I can make my own from scratch.

Here are the ingredients listed in the dinner kit:
1) Seasoned cous cous with vegetables:
Cous cous, carrot, onion, tomato, courgette, sunflower seeds, salt, vegetable oil, yeast extract, dried parsley, garlic powder, dried riander, onion powder, chilli powder.
2) Fruit & vegetable mix (to be used with meat):
Dried apricot, onion, red pepper, roasted red and yellow peppers
3) Stock mix (to be used with meat):
Tomato powder, chilli powder, cinnamon, turmeric, cumin, coriander, garlic powder, dried coriander, salt

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Home Made Green Pesto

Ingredients:

  • 1 cup packed fresh basil leavesHome made pesto
  • 1/4 cup toasted pine nuts
  • 1 small clove garlic
  • 1/2 cup grated Parmesan cheese
  • Salt & ground black pepper
  • 1/4 cup extra virgin olive oil

Methods:

  1. In a food processor, blend together all the above ingredients except the extra virgin olive oil.
  2. While blending, slowly drizzle in the olive oil. Blend until smooth.
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Quick and Easy Home Made Hoisin Sauce

Ingredients:

  • 2 tablespoons thick sweet soy sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons garlic black bean sauce
  • 1 tablespoon honey or molasses or brown sugar
  • 2 teaspoons white vinegar (optional)
  • 2 teaspoon sesame oil
  • Few drops of chilli sauce (optional)
  • 1/8 teaspoon black pepper

Method:

Simply mix together.

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BBQ Tandoori Chicken with Onion Bhajis

Saw these being cooked on Food Network channel the other day and keen to try them out myself.

Ingredients:

  • 1 large free range chicken
  • Handful of salt

For the tandoori paste:

  • 4 tbsp tandoori spice mix
  • 2 tsp garam masala powder
  • 2 garlic cloves, crushed
  • 500ml natural yoghurt
  • Juice of 1 lemon
  • 1 tablespoon tomato puree

For the Raita:

  • 480ml natural yoghurt
  • Cucumber, de-seeded and grated or finely chopped
  • Large handful mint leaves, chopped
  • Large pinch salt
  • 1 green chilli, de-seeded and finely chopped

For the Onion Bhajis:

  • 4 large onions
  • 4 large Bombay onions
  • 1 teaspoon salt
  • 10 cardamom pods
  • 6 teaspoons ground cumin
  • 5 teaspoons coriander ground
  • 2 teaspoons chilli powder
  • 1 teaspoons turmeric
  • Bunch of coriander, roughly chopped
  • 180-200g gram flour (chickpea flour)
  • 1 iceberg lettuce thinly sliced
  • 2 lemons for garnish

Method:

How to make BBQ Tandoori Chicken with Onion Bhajis

For the chicken, spatchcock the chicken and peel off the skin as best you can. With a sharp knife cut incisions into the chicken so the marinade can really absorb. Season chicken with salt.

In a bowl, mix all the tandoori mix together and then massage into the chicken. Leave for at least 24 hours.

Heat the grill to its highest setting. Preheat a griddled tray lined with foil and place the chicken under the grill or barbeque and cook for 45-50 minutes until cooked through. If flesh begins to burn turn heat down a little.

Leave to rest for 30 minutes.

For the onion bhaji, heat the fryer to 165°C.

Slice onions, then salt lightly and leave for 5 minutes until the onions begin to bleed. In a pestle and mortar place the cardamom pods and grind, then add the remaining spices. Add the spices, gram flour and chopped coriander to the onions, mix well until you have a dropping consistency. Shape into handful size flat discs or to whatever size you prefer then deep fry for around 7-8 minutes (shorter time if smaller) until golden crispy brown. Repeat until mix is used up.

For the raita, mix together all the ingredients and serve chilled.

On a large serving dish lay the iceberg to create a bed. Place the chicken on top then arrange bhajis around chicken. Garnish lemon wedges and coriander. Serve raita in bowl and naan if required.