Chinese plum sauce recipe
Chinese Plum Sauce recipe
This article was published by: Matthew
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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
About this recipe
In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.Chinese plum sauce is a versatile condiment that adds a burst of tangy and sweet flavors to a variety of dishes. Made with plums, ginger, garlic, and other spices, this recipe is a delightful balance of savory and fruity notes. It can be used as a dipping sauce for spring rolls, a glaze for grilled meats, or a stir-fry sauce for vegetables. The sauce is easy to make and can be stored in the refrigerator for weeks, allowing you to enjoy its deliciousness whenever you desire.
Keywords: Chinese plum sauce, recipe, condiment, tangy, versatile.
Chinese plum sauce recipe details
Ingredients
| 1 large | onion, chopped |
| 2 clove(s) | garlic, finely sliced |
| 1 | red chilli, finely chopped, or two tsp sweet chili sauce |
| 1 kg | plums, stoned and quartered |
| 200 ml | rice wine vinegar |
| 80 ml | light soy sauce |
| 100 g | light soft brown sugar |
| ½ tsp | ground cinnamon |
| ¼ tsp | ground cloves |
| 1 | star anise |
| 100 ml | water |
| 30 g | ginger root, finely chopped or grated |
Instructions
Put the onion, garlic, ginger, chili, plums, vinegar and water into a microwaveable bowl, cover with cling film and microwave on high for 20 minutes until soft (or place in a pan and simmer on the hob, in which case increase the water to 200ml).When tender, blitz with a stick blender. Add the sugar and light soy sauce and bring back to the boil in the M/W or on the hob, then stir in the spices. Simmer until the sauce is the consistency of cream. Remove the star anise and pour the sauce into sterilised bottles, seal and cool.
Makes about four jars. Store in the dark or in the fridge for up to 16 – 20 weeks, and keep refrigerated when opened.
Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 1 hr
Grade of difficulty:
easy
Calories per portion:
n/a
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The recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form. Reference: Chinese plum sauce recipe
Recipe type: xarchivex
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