CHINESE PLUM SAUCE RECIPES
PLUM SAUCE RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...
Delicious sauce which is easy to make, keeps well and can be used in the same way as Tomato Sauce or Ketchup. Ideal recipe for making when plums are in abundance.
Total Time 2 hours 15 minutes
Prep Time 15 minutes
Cook Time 2 hours
Yield 6 bottles
Number Of Ingredients 8
Steps:
- Boil all for 2 hours, Skim off stones. Put through a sieve and pour into air tight bottles or jars.
Nutrition Facts : Calories 624, FatContent 1, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 393.4, CarbohydrateContent 151.8, FiberContent 4.7, SugarContent 143.5, ProteinContent 2.8
EASY PLUM SAUCE RECIPE - LOW-CHOLESTEROL.FOOD.COM
posting this for ZWT 2006 this is a wonderfully easy version of Asian Plum Sauce. it is great with egg rolls, used in a stir fry, just as a dipping sauce for so many things. You can spice this up a little by adding 1/2 tsp of red pepper flakes
Total Time 12 minutes
Prep Time 2 minutes
Cook Time 10 minutes
Yield 1 1/4 cups
Number Of Ingredients 7
Steps:
- Mix the ingredients together well; bring to a boil on low heat; boil about 2 minutes stirring constantly.
- Cool the sauce and store in a jar in the refrigerator; use within a few days.
Nutrition Facts : Calories 740.1, FatContent 0.3, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 88.1, CarbohydrateContent 182.6, FiberContent 3.4, SugarContent 126.8, ProteinContent 1.4
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- Peking duck is something that has always been very close to the Oliver family. Bizarrely enough, the fact that my parents ran a pub restaurant meant that we very rarely went out for dinner as a family, but when we did, my old man used to take us out to this Chinese restaurant in Sawbridgeworth where we all fell in love with Peking duck.
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- Preheat the oven to 170ºC/325ºF/gas 3. Rub a nice 1.2kg duck with loads of salt, inside and out. Dust the bird all over with five-spice and, if you've got any, grate some fresh ginger and rub it round the cavity, leaving the ginger inside to flavour. Place the duck in a roasting tray and put it in the oven. All you need to do is check on it every so often and spoon away the excess fat that has rendered out of the duck. This will make the skin go wonderfully crispy. Generally, after a couple of hours it will be perfect – the leg meat will pull off the bone and the skin will be wonderfully crisp. You don't always need to, but I sometimes turn the heat up to 200ºC/400ºF/gas 6 for a short while until it's really crispy.
- While this beautiful bird is cooking, you can make your plum sauce. Chuck 10 or 12 destoned plums into a pan with 5 tablespoons of sugar, a couple of pinches of five-spice, a couple of tablespoons of soy sauce, half a teaspoon of chilli powder and a splash of water. Bring to the boil, then simmer until you get a nice shiny pulp. You can remove the plum skins if you want to, but I usually leave them in. Sometimes I add a little grated orange zest, as this goes well with duck. Put the sauce to one side to cool before serving it, and taste to check the seasoning.
- As for the spring onions and cucumber, that's straightforward. Use half a cucumber and a bunch of spring onions and finely slice them. I strongly advise buying a couple of packs of pre-made pancakes which you can place in a steamer or microwave and slowly steam until nice and hot. The bamboo steamers are only a few quid from Chinese supermarkets, so it's worth getting hold of some and they're great to serve at the table.
- Once the duck has cooled a little bit, use two forks to shred all the meat off the carcass. I remember the Chinese lady at the restaurant in Sawbridgeworth doing this. You can do the same, putting all the meat with its crispy skin on to a serving plate. Take a pancake, place some duck, a bit of spring onion, a little cucumber and a dollop of plum sauce on to it, then roll it up – lovely.
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