Dec 15, 20243 min read

BBQ SAUCE (All-Purpose Sauce)

Ingredients A (Aromatics for Flavor):

8 tbsp oil (Oil acts as a cooking medium to release flavors from aromatics.)
10 cloves garlic, minced (Garlic adds a strong, savory aroma and flavor.)
10 cloves shallot, minced (Shallots provide a sweet and slightly oniony aroma.)
1 tangerine, finely chopped (Tangerine peel adds a citrusy, slightly bitter note that balances richness.)

Ingredients B (Flavorful Base):

600 g Hoi Sin sauce (Hoi Sin sauce adds sweetness, saltiness, and a hint of fermented flavor.)
150 g soy bean paste (A savory, fermented paste that enhances umami flavor.)
150 g sesame paste (Adds a nutty, creamy texture to the sauce.)
150 g oyster sauce (Oyster sauce gives deep umami and slight sweetness.)
1 pc red preserved tofu (This fermented tofu adds a rich, salty flavor and depth to the sauce.)
300 g sugar (Sugar balances salty and umami flavors while helping thicken the sauce.)
75 g chicken powder (Adds concentrated savory and umami taste.)
300 g light soy sauce (Gives saltiness and color to the sauce.)
300 g stock (Stock adds a savory liquid base for depth of flavor.)
1 tsp five-spices powder (Aromatic blend of spices like star anise, cloves, and cinnamon for complexity.)
38 g sesame oil (Sesame oil adds a nutty, aromatic finish to the sauce.)

Step 1: Sauté Aromatics

Heat the wok with 8 tbsp of oil. Add Ingredients A (garlic, shallots, and tangerine) and sauté until fragrant.

Why?
Heating the oil releases the essential oils from garlic, shallots, and tangerine peel. This creates a flavorful, aromatic base for the sauce.

Step 2: Combine and Boil the Sauce

Add Ingredients B (Hoi Sin sauce, soy bean paste, sesame paste, oyster sauce, sugar, and seasonings) into the wok. Mix well and bring to a boil for 2 minutes while stirring continuously.

Why?
Boiling combines all the ingredients evenly while dissolving the sugar and seasonings. Stirring prevents the sauce from sticking to the wok and burning.
Heat thickens the sauce by reducing its water content and caramelizing the sugar, which gives it a rich, glossy finish.

Step 3: Cool and Store

Turn off the heat and let the sauce cool to room temperature. Transfer to a container and store in the fridge.

Why?
Cooling allows the flavors to settle and meld together. Storing in the fridge preserves the sauce for longer by slowing down bacterial growth.

Layered Flavors:
- The combination of umami-rich ingredients (Hoi Sin sauce, soy bean paste, and oyster sauce) provides a deep, savory base.
- Sugar balances the saltiness and adds caramelized sweetness.
- Aromatics like garlic, shallots, and tangerine peel add freshness and complexity.
Thickening the Sauce:
- Sugar and sesame paste help thicken the sauce as it cooks. Boiling evaporates some water, concentrating the flavors.
Heat and Aroma:
- Ingredients like five-spices powder and sesame oil release their aromas when heated, giving the sauce its distinct BBQ flavor.

This versatile BBQ sauce pairs perfectly with:

Roast pork, spare ribs, duck, chicken, goose, and pigeons.
It can also be used as a glaze, marinade, or dipping sauce for grilled or roasted meats.

Stir Frequently: Stirring ensures the sauce doesn’t burn or stick to the pan. Burnt sauce ruins its flavor.
Monitor Heat: Boil gently—high heat can cause sugar to burn quickly.
Store Properly: Cool the sauce before refrigerating to avoid condensation, which can spoil the sauce.

Balancing Flavors: The perfect BBQ sauce balances salty, sweet, sour, and umami elements. Sugar and salt work together to bring out the flavors of the other ingredients.
Caramelization: Sugar caramelizes when heated, adding a rich color and flavor to the sauce.
Umami Boost: Ingredients like soy bean paste, oyster sauce, and chicken powder add umami, which makes the sauce taste savory and satisfying.

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