Sauce Essentials Asian Style Bbq Sauce Recipes
ASIAN BARBECUE SAUCE
Great for ribs and poultry
Provided by G. Stephen Jones
Categories Sauces
Time 20m
Number Of Ingredients 11
Steps:
- Place the sugar and water in a large heavy-bottomed sauce pan. Stir until sugar is evenly moistened.
- Combine the hoisin sauce, rice vinegar, fish sauce and soy sauce in a bowl. Set aside.
- Heat on medium, stirring, until the mixture comes to a boil. Once the sugar has dissolved, stop stirring, but swirl the pan gently.
- Cook the sugar until it reaches a medium-amber color. Immediately pour in the hoisin sauce mixture, stirring vigorously. Be careful, because the mixture will bubble up and the caramel will most likely harden.
- Turn the heat down to medium-low and add the honey, shallot, garlic ginger and 5 spice. Whisk together until the caramel has melted back into the sauce
- Turn the heat down to low and simmer for about 5 minutes, or until the sauce has thickened slightly.
ASIAN BARBECUE SAUCE
An easy Asian Barbecue Sauce recipe.
Categories Condiment/Spread Sauce Ginger No-Cook Quick & Easy Summer Grill/Barbecue Honey Shallot Gourmet
Yield Makes about 1 cup
Number Of Ingredients 10
Steps:
- Stir together all ingredients except sugar in a bowl.
- Cook sugar in a dry heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Tilt pan and carefully pour in hoisin mixture (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved and sauce is thickened, 6 to 8 minutes. Cool to room temperature. Serve with shrimp, swordfish, pork, or chicken.
- Our two favorite brands are Koon Chun and Lee Kum Kee, both from Hong Kong. We found them in New York's Chinatown, but they're also available by mail order from Uwajimaya (800-889-1928).
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- Mix everything together in a small saucepan. Cook over medium heat and stir constantly to dissolve the sugar. Simmer until the sauce has thickened just enough to coat the back of a spoon, 10 minutes or so. Remove it from the stove and let cool for 10 minutes. Then transfer to a container or heat-proof mason jar. The sauce will thicken further once cooled. It’s ready to use now, or you can store it sealed in the fridge for up to 4 days.
- The sauce is perfect with pork, chicken, beef, and seafood. You can serve it alongside cooked food. Or use it as a glaze to finish up grilled or baked meat. For example, you can use it to make Instant Pot Pork Ribs.
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