How To make Spicy Plum Sauce
1 1/2 lb Plums
1 tb Oil
2 md Cloves garlic, peeled and
Finely minced 1/4 c Minced fresh gingerroot
1/2 ts Five-spice powder
1/2 c Lime juice
OPTIONAL: 1 tbsp dry sherry 5 tb Brown sugar
1/2 ts Asian chili paste with
Garlic (see note) 1/4 ts Salt
1. Pit the plums and coarsely chop. Put into a food processor and puree.
2. In a heavy, medium-sized saucepan, heat the oil over medium heat. Add
the garlic and ginger; saute 2 minutes. 3. Stir in the plum puree, five-spice powder, lime juice, optional sherry,
brown sugar, chili paste and salt. Bring to a boil, reduce the heat and simmer 25 minutes. Stir often. 4. Remove from the heat and cool. Transfer to jars and refrigerate or
freeze. Note: Chili paste with garlic can be found in the Asian section of major supermarkets.
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CRUNCHY & SPICY HONEY PLUM CHICKEN | Sherson Lian
It's #spicy, it's #tangy, it's #crispy. Another one of my favourite Asian dishes because you know how much I love spicy food, and this one really hits the spot. The honey-coated fried chicken promises a burst of flavour for each bite, accompanied by fresh capsicums - perfect to be served with a hot bowl of rice. This week's recipe is a MUST-TRY and it's really quick and easy for you guys to whip up at home. When you do, don't forget to snap it, tag me if, and let me know in the comment section if you're loving it.
Ingredients:
- 2 pieces of boneless chicken
- Soy Sauce
- Oyster sauce
- Sesame Oil
- White pepper
- Plum Sauce
- Honey
- 2 to 3 tbs of corn starch
- 4 cloves of garlic
- 1 Capsicum
- 6 dried Chillies
#HoneyPlumChicken #AsianFood #Recipe #Tasty #SVLTAN
_____________________________________________________________________
[SHERSON LIAN - TV Host, Chef & Entrepreneur]
Sherson Lian kicked off his TV career with (and still is!) hosting ‘5 Rencah 5 Rasa’ on TV3 Malaysia, a cooking show that has been on the air the past 10 years, with 24 seasons and 1500+ recipes and counting! He has also hosted multiple TV shows on the Asian Food Network (previously AFC), including Amazing Food Challenge; Fun in the Philippines', ‘Great Dinners of The World’, 'Reality Bites' and 4 seasons of ‘Family Kitchen with Sherson’ together with his mum.
Sherson Lian is the co-founder of Makhan by Kitchen Mafia, a restaurant in Petaling Jaya, Malaysia and Kitchen Mafia, an F&B solutions company that offers catering, private dining/chef's table sessions, and restaurant/menu consultancy among other services.
For business inquiries, please contact:
Azim Yazid
+6012 2777 564
Chilli Plum Sauce ????????????
Plums are in season and here is a recipe I'd like to share with you. This sauce is quick and easy to make and pairs wonderfully with many roasted meats and also Asian dishes. I hope you enjoy it!
Spicy Plum Sauce Pork/ romanian rice PART 1
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How To Make a Fermented Thai Plum HotSauce
In this video we see how to make a Fermented Thai Plum Hot Sauce.
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Spicy Chinese Plum Sauce - How To make
How to make Spicy Chinese Plum Sauce
2 lb Plums - remove the stones and simmer in a splash of water until reduced and the flesh is soft.
4 cloves of garlic finely diced or crushed.
1 Shallot finely diced
2 tablespoons of Ginger finely diced or grated.
2 tablespoons of Chili Bean Sauce
1 cup Mucavado Brown Sugar (250 ml)
2 teaspoons Chinese Five Spice
1/4 cup of Soy Sauce (65ml)
1/2 cup Rice Vinegar (125 ml)
Add all the other ingredients into the Plums and bring to a boil and then turn to a simmer and leave for 30-40 minutes.
Use a stick blender to blend the mixture and then pass through a fine sieve.
Sterilize jars and the lids and add the Plum Sauce to the jars and seal with the lids. Use a Pyrex jar to pour or a Jam Funnel.
This will keep for 6 months in the pantry.