Thai Barbecue Sauce Recipe
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Category: |
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Ingredients: |
Ingredients: • 4 tablespoons oyster sauce
• 3 tablespoons ketchup (or 3 tablespoons tomato paste + 1 teaspoon sugar)
• 2 tablespoons molasses (or 3 tablespoons Thai dark sweet soy sauce)
• 1 tablespoon fish sauce (or 1 1/2 tablespoons soy sauce)
• 1 tablespoon lime juice
• 1 tablespoon honey
• 3 to 4 cloves garlic (minced)
• 1 thumb-size piece ginger (grated)
• 1 fresh bird's eye chili pepper (minced, or 1/2 teaspoon crushed chili, or 1 to 2 teaspoons chili sauce)
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Directions: |
Directions:1. In a medium bowl, combine the oyster sauce, ketchup, molasses, fish sauce, lime juice, honey, garlic, ginger, and chili. Stir together until they are well blended.
2. Taste the barbecue sauce, add more honey if it is not sweet enough, or more lime juice if it is too sweet or too salty for your taste. Add more chili if desired.
3. Use as a marinade, stir-fry sauce, or dipping sauce over meats, seafood (especially salmon and shrimp), and veggies.
4. Store this sauce in a covered container in the refrigerator for up to two weeks. |
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Notes: |
Personal
Notes: Chili Pepper in Thai Cuisine
The most popular pepper in Thai cuisine is the bird's eye chili, a small, slim pepper that is 20 times hotter than jalapeno peppers. Chili peppers, originally from the Americas, were introduced to Thailand by the Portuguese and Spanish in the 16th or 17th century and, along with rice, have become two of the most important ingredients in the culinary repertoire.
If you can't find fresh, crushed, or dried bird's eye chili, substitute fresh, crushed, or dried red cayenne pepper.
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