You can use tho sauce with literally anything, how about;
- A sauce to accompany some deep fried pork cubes in a little batter,
- A sauce to coat some meatballs,
- A sauce to cook some minced pork, or chicken, or beef come to that and then spoon over some plain boiled spaghetti,
- A grilled chicken breast with this spooned over the top,
- And the list goes on and on.
A very versatile sauce indeed it seems.
Now I will give you this recipe, but seriously add or delete as you wish – although I would keep the vinegar, Worcestershire, lemon as must haves. For example I took Mum’s and added the coriander, pepper and chili padi. You could of course leave those out from yours.
Give it a go.
- 4 punnets of cherry tomatoes – boiled a pan of water and drop the tomatoes in for 5-10 minutes to blanch them. You can then easily peel off the skin as it will split,
- 3-4 red onions roughly chopped,
- 1 yellow capsicum, deseeded and roughly chopped,
- 1 good lump of salted butter,
- 5 tablespoons of sugar – cane or brown if possible,
- 5 tablespoons of apple vinegar,
- 2 tablespoons of water,
- 2 tablespoons of Worcestershire sauce,
- 3 tablespoons of lemon juice,
- 1 tablespoon of Dijon mustard,
- 2 packets of coriander to be ripped and added at the last minute,
- A good pinch of salt and black pepper,
- 2 tablespoons of corn starch dissolved in cold water to thicken the sauce to a gravy like consistency.
Seriously so easy, no phases or timings to this.
Take a wok and add ALL the ingredients in except the coriander and corn starch. Cook that for about 5-10 minutes until it starts to bubble.
Stir in the corn starch, and as it bubbles it should start to turn to more of a jam-like consistency.
Off the heat, stir in the ripped coriander.
This should be sweet, sour, hot and spicy with a little herb flavour of the coriander spinning through.
It is simply wonderful. I love it. Thanks Mum (despite me adapting it, this is yours).