Plum Paste Sauce

Ingredients A (Sweet and Tangy Base):

• 300 g rock sugar (Rock sugar provides a smooth, mild sweetness without overpowering the flavors.)

• 75 g white vinegar (The acidity of vinegar balances the sweetness and acts as a preservative.)

• 75 g water (Water dissolves the sugar and vinegar to form a liquid base.)

Ingredients B (Fruity and Fresh Flavors):

• 150 g plum, seeded (Plums are naturally tart and sweet, adding a fruity flavor to the paste.)

• ¼ lemon, seeded (Lemon adds acidity to brighten the flavors and preserve freshness.)

Ingredients C (For Spicy and Tangy Kick):

• ½ red chili pepper (Chili adds a slight heat, which balances the sweetness and acidity.)

• 38 g pickled ginger, finely diced (Pickled ginger contributes a tangy, zesty flavor and subtle spice.)

Method with Scientific Explanations

Step 1: Dissolve Ingredients A

• Place rock sugar, white vinegar, and water into a bowl. Use a bain-marie (water bath) to heat and dissolve the sugar completely.

  
  

  Why?

• Using a bain-marie heats the sugar gently and evenly, preventing it from caramelizing or burning.

• The vinegar dissolves the sugar and acts as a natural preservative by creating an acidic environment that inhibits bacterial growth.

Step 2: Blend the Fruit (Ingredients B)

• Add the plum and lemon to the dissolved sugar mixture. Use a blender to puree the mixture until smooth and evenly combined.

  
  

  Why?

• Blending breaks down the fruit’s fibers, releasing its natural juices and flavors, which combine with the sugar syrup to create a smooth paste.

Step 3: Simmer the Mixture

• Transfer the blended mixture to a saucepan and simmer over low heat until it starts to boil. Stir occasionally. Let it cool.

  
  

  Why?

• Simmering thickens the paste by evaporating excess water and concentrating the flavors.

• Stirring prevents the mixture from sticking to the pan and burning.

Step 4: Add Ingredients C (Spices and Tang):

• Once the paste has cooled slightly, stir in the red chili pepper and pickled ginger. Mix well to distribute evenly.

  
  

  Why?

• Adding the chili and ginger at the end ensures their flavors remain fresh, tangy, and slightly spicy without being overcooked.

How the Plum Paste Works

1. Balancing Flavors:

   • Plum and lemon provide tartness.

   • Rock sugar balances the tartness with sweetness.

   • Vinegar adds acidity to enhance the flavors and preserve the paste.

2. Thickening the Paste:

   • Simmering evaporates water, which thickens the paste and intensifies its flavors.

3. Adding Spice and Tang:

   • Ingredients like chili pepper and pickled ginger add a spicy, zesty kick, creating a complex and balanced flavor profile.

Matching Dishes

Plum paste can be used as a sauce, glaze, or dip for:

1. Goose, roast duck, and smoke duck breast (The sweet-tart flavor complements rich, fatty meats.)

2. Steamed spare ribs or steamed goose in plum sauce (The acidity tenderizes the meat and balances its richness.)

Tips for Success

• Dissolve Sugar Gently: Heat the sugar mixture over a water bath to avoid burning or caramelization.

• Simmer Slowly: Allow the paste to thicken naturally as water evaporates for the best flavor concentration.

• Add Spices at the End: Adding chili and ginger last preserves their fresh, tangy flavors.

The Science of Plum Paste

• Sugar Preservation: Sugar binds water molecules, reducing the water available for bacteria to grow, which helps preserve the paste.

• Acidity from Vinegar and Lemon: Acid inhibits spoilage and balances the sweet and fruity flavors.

• Thickening by Evaporation: Simmering removes water, concentrating the flavors and creating a thick, smooth texture.