31 Days of MOO No. 8 MOO Asian Style Plum Sauce
This plum sauce is sweet but tart, absolutely the perfect accompaniment to chicken or even gluten steaks.
I make mini gluten steaks and then skewer them, baste with plum sauce and barbecue them. Served over rice they are always a hit, even to dedicated carnivores.
Toss it through noodles and veggies, use it as a dipping sauce or as a baste for roasts.
Ingredients:
2kg fresh plums, pitted and chopped (peel left on)
1/3 cup apple cider vinegar
1/3 cup brown sugar
2 tbsp soy sauce
2 cloves garlic, crushed
1 tbsp freshly grated ginger
1/4-1/2 tsp red pepper flakes
Method:
Place all of the ingredients in a medium saucepan and bring to a boil over medium heat.
Reduce heat and simmer for 25 minutes or until the plums are soft and the sauce has thickened slightly.
Remove from heat and using a stick blender, process until the sauce is smooth. Alternatively, pour the sauce into a food processor or blender and puree until smooth (but be very careful blending hot liquids in a sealed container, they can explode). Return sauce to pot.
Bring the plum sauce back to a boil, then ladle into hot, sterilized jars, leaving 1/4 inch headspace.
Place sterilized lids and rings on the jars and process for 15 minutes in a boiling water bath.
Remove jars to a towel to rest for 24 hours. Check seals before storing.
I make mini gluten steaks and then skewer them, baste with plum sauce and barbecue them. Served over rice they are always a hit, even to dedicated carnivores.
Toss it through noodles and veggies, use it as a dipping sauce or as a baste for roasts.
Ingredients:
2kg fresh plums, pitted and chopped (peel left on)
1/3 cup apple cider vinegar
1/3 cup brown sugar
2 tbsp soy sauce
2 cloves garlic, crushed
1 tbsp freshly grated ginger
1/4-1/2 tsp red pepper flakes
Method:
Place all of the ingredients in a medium saucepan and bring to a boil over medium heat.
Reduce heat and simmer for 25 minutes or until the plums are soft and the sauce has thickened slightly.
Remove from heat and using a stick blender, process until the sauce is smooth. Alternatively, pour the sauce into a food processor or blender and puree until smooth (but be very careful blending hot liquids in a sealed container, they can explode). Return sauce to pot.
Bring the plum sauce back to a boil, then ladle into hot, sterilized jars, leaving 1/4 inch headspace.
Place sterilized lids and rings on the jars and process for 15 minutes in a boiling water bath.
Remove jars to a towel to rest for 24 hours. Check seals before storing.