17 December 2009
After trawling the internet for recipes, I thought I'd have a go at making the Chinese dark plum sauce you have with crispy aromatic duck, to use up the plums that have been sitting on my kitchen side for a week
A hybrid of several ideas on the web, this is what I've come up with, and it's pretty much the taste you get in restaurants
Why not have an experiment to recreate this fine sauce!
muslin wrap of 2 star anise, 1 teasp ground sichuan pepper, 1/2 teasp dried red chillies
I didn't have, but would have added fresh ginger and 5 spice
1/2 teasp sea salt
300 mil rice vinegar, plus the juice of one orange
1 garlic clove
about 1 cup Chinese dark soy sauce
about 3 tablesp muscovado sugar
1 level teasp arrowroot
20 fresh plums
bring the vinegar to boil with the salt and the halved plums, add the muslin mix and simmer for 30 mins
remove the bag and press through a chinoise
place the puree in another pan, add the arrowroot, a good load of soy sauce & some sugar with a little honey to taste, whisk well and heat the sauce mix
add more soy, more sugar, more soy, sugar - honey ................. reducing until you have a thick dark plum sauce balancing the taste just as you expect
not too salty, not to vinegary nor too sweet.
cool and bottle in sterilized jars.