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Ginger-Plum Barbecue Sauce |
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The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Ginger-Plum Barbecue Sauce recipe on the web!! PHILIPPINES Makes about 1 cup Here’s a contemporary Asian barbecue sauce, made with tangy sweet plums, that is delicious on duck, pork, and ribs. The recipe was inspired by Romy Dorotan, chef-owner of the restaurant Cendrillon in New York, and it far surpasses the sugary bottled plum sauces from China. To pit a plum, cut it around its circumference all the way to the stone, then twist the halves in opposite directions to separate them. Use a spoon to pop out the stone left in one of the halves. __ oz plums, ripe (4 to 5 plums), pitted _ tbs ginger, fresh, minced _ stalk lemongrass, , trimmed and finely chopped, or 1 strip lemon zest (2 x 1/2 inches; removed with a vegetable peeler) _ hot chile, seeded (for a hotter sauce, leave the seeds in) _ scallion, both white and green parts, trimmed and finely chopped _ clove garlic, minced _ tbs soy sauce, or more to taste _ tbs soy sauce, sweet (ketjap manis) or 1 tablespoon each regular soy sauce and molasses _ tbs honey, or more to taste _ tbs rice vinegar _ tsp lemon juice, fresh, or more to taste ___ c water, or more if needed 1. Combine all the ingredients, including 2 tablespoons each soy sauce and honey, 2 teaspoons lemon juice, and 1/2 cup water, in a heavy nonreactive saucepan and bring to a boil over medium heat. Reduce the heat to medium-low and simmer, uncovered, until the plums are very soft, about 5 minutes. Transfer the mixture to a blender to process to a purée, then return to the pan. Taste for seasoning, adding soy sauce, honey, or lemon juice as necessary; the sauce should be sweet, sour, and spicy. If too thick, thin with a little more water. 2. Transfer to a serving bowl and serve warm or at room temperature. The sauce will keep, tightly covered in the refrigerator, for up to 1 week. Makes about 1 cup Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. North Carolina Vinegar Sauce Elida's Honey-Guava Barbecue Sauce Carolina Mustard Barbecue Sauce Georgian Pickled Plum Sauce / Tkemali Bengali Mango-Tamarind Barbecue Sauce Jake's Turkish Coffee Barbecue Sauce Ginger-Plum Barbecue Sauce Nicaraguan Tomato Sauce / Salsa Marinara Romesco Sauce Charred Tomato Sauce With Pomegrante Molasses / Khashkesh Hoisin-Chile Sauce A Simple Tamarind Barbecue Sauce Indonesian Ketchup / Ketjap Manis Thai Peanut Sauce Dutch West Indian Peanut Sauce Vietnamese Apple And Shrimp Sauce / Mam Nem White Miso Barbecue Sauce Red Mis Barbecue Sauce Classic Teriyaki Sauce Basic Chimichurri Red Chimichurri Dry Chimichurri Portuguese Hot Sauce / Piri-Piri A Simple Harissa Preserved Lemon Harissa Coriander Sauce County Hot Sauce / Molho da Companha French West Indian "Dog" Sauce / Sauce Chien Hot And Sweet Mint Sauce Garlic Sauce Lemon-Honey Sauce With Garlic Catalan Vinaigrette Tamarind Dipping Sauce Basic Vietnamese Dipping Sauce / Nuoc Cham Peanut Chile Dipping Sauce Asian Pear Dipping Sauce A Simple Javanese Dipping Sauce |
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