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Chinese Brown Sauce
Chinese Brown Sauce is a modern Fusion recipe for a classic brown sauce based on a traditional Chinese catsup (ketchup) but incorporating other South East Asian influences and flavours. Great served with meats or as a barbecue sauce. The full recipe is presented here and I hope you enjoy this classic Fusion version of Chinese Brown Sauce.
prep time
10 minutes
cook time
15 minutes
Total Time:
25 minutes
Serves:
6
Rating: 
Tags : Sauce RecipesFusion RecipesFusion Recipes
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)
1 tbsp + 1 tsp oyster sauce
1 tsp
tamarind paste
1 tbsp dark soy sauce
1 tsp Worcestershire sauce
½ tsp sugar (preferably palm sugar)
1 tbsp cornflour (cornstarch)
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.
