Ultimate barbecue sauce

Ultimate barbecue sauce

By
From
Hong Kong Diner
Makes
1 jar
Photographer
Kris Kirkham

MY OWN TRICK when barbecuing is to make one large batch of base sauce that can be used as a glaze, a sauce, a marinade or a dressing. You might only need other ingredient to change the taste of each skewer, depending on what you are cooking on the grill. THERE IS BEAUTY IN SIMPLICITY. Every different ingredient that you put on a skewer or bamboo stick will have its own unique flavour, and this particular base sauce will help to ACCENTUATE THE FLAVOUR without overpowering its natural taste.

Ingredients

Quantity Ingredient
4 garlic cloves
a thumb-size piece ginger, peeled
2 bird’s-eye chillies
2 spring onions
10 sprigs of fresh coriander
2 teaspoons english mustard
10 tablespoons light soy sauce
4 tablespoons dark soy sauce
2 tablespoons rice vinegar
3 tablespoons sugar
2 teaspoons pure sesame oil

Method

  1. Finely chop the garlic, ginger, chillies, spring onions (scallions) and coriander (cilantro) and place in a mixing bowl or jug. Add the mustard, light and dark soy, rice vinegar, sugar and sesame oil and stir well. Cover and let the flavours combine for at least 1 hour, or overnight for best results.
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