Chinese Brown Sauce RecipeOrigin: Fusion Period: Modern |
|
This is a recipe for a brown catsup (ketchup) or brown sauce based on a Chinese recipe but with other South-Asian influences. This sauce makes an excellent barbecue dip or a dip for pork and turkey escalopes. Ingredients:
180ml beef broth (reconstituted beef bouillon cubes can be used) Preparation
Chinese Brown Sauce Preparation:Method:Mix the cornflour in half a cup of water and add to the beef stock. Pour the stock into a saucepan and bring to the boil. Stir in the other ingredients and reduce to a simmer. Cook for about ten minutes and check the consistency (the sauce should have a thick, pouring consistency). If thickened sufficiently allow to cool and serve with cooked or cold meats. You can also make a large batch of the sauce for bottling if you prefer. Using a blender or food processor, puree the mixture and return it to the pot and cook it down, over medium heat until it is thick. Remove from the heat and stir in the lemon juice. The sauce can be used immediately or it can be stored in the fridge for up to a week. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Chinese Brown Sauce to your online bookmark site: 
|
|
More Fusion recipes... More recipes for sauces and jams... More Modern recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with tamarind paste and beef stock as primary ingredients: Mishkaki Chinese Brown Sauce Thai Red Curry Paste Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
