Barbecue Sauce Asian
1/3 c tomato ketchup
1/4 c Indonesian sweet soy sauce--see recipe
2 tb rice-wine vinegar
2 ts minced fresh ginger
1 1/2 ts Chinese chili paste with garlic (Hot Bean Sauce
This sauce is a combination of hot chili sauce and miso . It is used in spicy Sichuan and Hunan dishes. (Kosher without supervision but if there is one with supervision buy that one) just use miso and some Tabasco.
Indonesian sweet soy sauce:
2 cups dark brown sugar
2 cups water
1 1/2 cups soy sauce
3/4 cups molasses
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
Combine the brown sugar and water in a large heavy saucepan and bring to the boil over moderate heat, stirring until vegan sugar dissolves. Turn heat up to high and cook briskly, uncovered, for 5 minutes, or until the syrup reaches 95C (200F) on a candy thermometer. Reduce heat to low, stir in remaining ingredients, and simmer for three minutes. Strain the sauce through a sieve. The ketchup will keep at room temperature for 2-3 months if tightly covered.
In a small bowl, stir together all ingredients. (The sauce will keep, covered, in the refrigerator for up to 4 days.)
chili bean paste = chili bean paste = chili bean sauce = chili bean sauce = bean paste with chili = hot bean paste Notes: This reddish-brown sauce is made from fermented soybeans and hot chilies. It's very hot.