Chinese food is all about its sauces. A good Chinese dish needs the right sauce that elevates its flavour. Now, if you are making Chinese food at home you are definitely going to need the necessary sauces to put into your rice, noodles, gravies or maybe just use as a dip with. You can definitely purchase these sauces from supermarkets, however, be rest assured that these products are rife with preservatives and may even cost you quite a lot. What to do then? Well, you can simply make these sauces at home. TBD brings for your easy to make Chinese sauce recipes that will make your home made Chinese food simply irresistible.
20 dry red chillies
1 small onion (finely chopped)
15 garlic cloves (lahsun) (finely chopped)
1 small inch ginger (adrak) (finely chopped)
1 tablespoon vinegar
1-2 tablespoon brown sugar or white sugar
½ teaspoon black pepper (crushed)
1 teaspoon soy sauce
3 ½ tablespoon sesame (til) oil or any other vegetable oil
1 teaspoon celery (finely chopped) (optional)
Salt to taste
Deseed the dry red chillies, remove the stems, and cut with scissors into smaller pieces. Soak them in hot water for 30-45 minutes.
Once they have become soft, drain the chillies and crush them to a paste in a food processor.
Add the sugar and pepper to the food processor and process for a few seconds more.
Heat the oil in a heavy bottomed non-stick pan.
Add the garlic and ginger and sauté till the garlic becomes light golden in colour.
Add the onions and sauté till they become translucent.
Add the chilli paste and stir it along with the onions, garlic, and ginger.
Add ½ cup water and stir. Let it simmer for 2-3 minutes.
Add the salt, vinegar and soya sauce and continuously keep stirring.
Make sure it doesn’t stick to the bottom of your pan. If it starts to stick, then add a little more water as required.
Keep stirring it on the flame till the paste begins to give out oil, which will begin to appear on the sides.
Wait for it to cool down, and then transfer in an airtight container.
Use it in any dish you want to.
Keep it refrigerated.
Sweet Chilli Sauce
500g fresh red chillies
3 garlic (lehsun) cloves
750ml (3 cups) vinegar
645g (3 cups) caster sugar (grind regular sugar very fine)
Take 100 grams of chillies and cut them into half. Coarsely grind these in a food processor. Empty and keep aside.
Take the remaining 400 grams of chillies, the garlic and about 1 cup of the vinegar and blend in into a paste in the food processor.
In a large heavy bottom saucepan, place both the chilli mixes, the sugar, and the remaining vinegar and stir continuously over a low flame. Do this for around 5 minutes or till the sugar has completely dissolved.
Increase the flame and let it boil. Once bubbles form, reduce the heat and let it simmer till the sauce thickens. Stir occasionally.
After it cools down, transfer the sauce into an airtight bottle.
5 tablespoons brown sugar
2 tablespoons honey
2 cloves of garlic (finely chopped)
½ teaspoon ginger (paste)
2 tablespoons corn flour
1-2 garlic cloves (finely chopped)
¼ cup soy sauce
Pour 1 cup of water in a heavy bottomed sauce pan. Add the sugar, honey, garlic and ginger to this and set it on medium flame.
Mix the corn flour with ½ cup of cold water, and whisk till it dissolves completely. Add to the saucepan.
Cook the sauce till it begins to thicken. Stir occasionally.
Empty into an airtight jar once cooled.
So, the next time you decide to cook Chinese why not try these lovely homemade Chinese sauce recipes instead of using the high on preservatives option!