Simple BBQ Sauce

Once a while I will use BBQ Sauce for marinating different types of meat for grilling, cooking and even baking.  However it is not used in my everyday cooking.  Thus, I do experience that the sauce expired before I finished making use of it.  I feel that it is a waste, so I decided to search online on 'How to make simple BBQ Sauce.'  This recipe which I adapted from 'The Spruce Eats' is a good and simple recipe, which makes use of simple ingredients that are readily available in my pantry.  Thanks and cheers to this great recipe.  Here's to share with those who are interested.

Ingredients: (Yields 1 cup)

1/2 cup ketchup

2 tbsp. white vinegar

1 1/2 tbsp. brown sugar (add up to 2 tbsp. if you prefers more sweeter)

1 tbsp. paprika

1/2 tbsp. corn oil

1/2 tbsp. chili powder (put less if you prefers less heat)

1 tsp. garlic powder

1/4 tsp. cayenne powder (put less if you prefers less heat)

Methods:

1. Gather all the ingredients in a bowl.
2. Heat up a small saucepan on medium-low heat.
3. Add all the ingredients and stir to mix.  Allow the mixture to simmer for 3-4 minutes.
4. Remove from heat and pour sauce into a small glass bottle. Allow to cool completely before using.
5. Store leftover sauce, covered in the refrigerator for up to a week.

Din Tai Fung Easy Spicy Wonton Sauce

Ingredients: (makes about half cup)

4 tbsp. chili oil

2 cloves garlic (grated)

1 tbsp. granulated sugar

2 tbsp. light soy sauce

1 tbsp. chili flakes

1 star anise

1/8 tsp. five spice powder

1 tbsp. rice vinegar

To add last: 2 stalks spring onion - chopped (separate white parts from green parts)

Methods:

1. Place all the ingredients in a saucepan or skillet.  Cook over medium heat to bring it to sizzle and then lower the heat and keep stirring to let the sugar melts and take care not to burn the chili flakes and garlic.  Add in chopped spring onions, white parts first, then follow by the green; and continue to cook for about 5 minutes and then remove from the heat.  Have a taste and adjust seasonings as needed.  It should be spicy, savory, with just a hint of sweetness and tang.

How to store

1. Let the chili sauce cools down completely.
2. Transfer to a glass jar with a lid and it can be stored in the fridge for 2-3 weeks.

What are the uses of this spicy sauce

1. It can be used as a tossing sauce with noodles.
2. Use as a dipping sauce with other dumplings.
3. It can also be used as a stir-fry sauce for fried rice and stir-fry noodles.

This recipe is adapted from 'what to cook today'.

Satay Peanut Sauce

Recently, I happen to come across this Satay Peanut Sauce video, which is simple, easy and less time consuming.  Without wasting much time I bought 300 grams of groundnuts and with the other ingredients readily available in my kitchen storage, I decided to go for it. Without further ado, let me introduce this delicious recipe for you all to try out and enjoy in the comfort of your sweet home....

Ingredients:
300g groundnuts
2 -3 tbsp cooking oil
500 ml. water (add more if needed during cooking)
1 tsp tamarind paste

Chili Paste (blend together until fine)
3 shallots
3 cloves garlic
2 lemon grass (white part only)
1" knob galangal
8 dried chilies

Seasonings:
Salt (to taste)
Sugar (to taste)

Methods:

1. In a low heated wok stir-fry the peanuts without oil, stirring continuously to ensure that it is not burnt, or else it will taste bitter.  Stir-fry until the skin is lightly brown and the peanuts are cooked through, off the heat, dish onto a baking sheet and let it cool for a minute.  Remove the skin by rubbing with our fingers, flip the baking tray to allow the skin to be at the side and blow the skin into the sink.  Repeat till all the skin are removed.  Blend the groundnuts with a blender until fine, I prefer to taste the crunch of the peanut, thus I did not blend it into powder form. Leave aside for later use.
2. Heat oil in a wok, add in the blended chili paste and stir-fry in medium heat until oil separates.
3. Add in the blended peanuts and water, stir to mix, then add in some salt and sugar and continue to stir during the cooking process so that the sauce will not stick onto the bottom of the wok.
4. If the sauce has thicken up, add more water along the way.
5. Cook the sauce for about 20 minutes, then stir in the tamarind paste, stir well to mix and taste for correct seasonings. 
6. Once the sauce has reach the right thickness off the heat.

Notes:  I made some changes to this recipe for my own preference.

This recipe is adapted from Ms. Adeline Lim.