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Here is another product that is harder to find in our stores (I haven't found it yet) but that can be made at home! It is found in Chinese cuisine and is served next to spring rolls, Peking duck.
250 gr plums
2 tablespoons vinegar
2 tablespoons soy sauce
1 teaspoon garlic powder
1/4 teaspoon Kotanyi ginger powder
hot pepper knife tip
- 250 gr plums
- 2 tablespoons vinegar
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1/4 teaspoon Kotanyi ginger powder
- hot pepper knife tip
Preparation time: less than 60 minutes
HOW TO PREPARE PLUM SAUCE RECIPE:
Remove the seeds and mix the plums until a paste is obtained.
Mix together with the rest of the ingredients and place in a saucepan.
Keep on medium heat until a sauce is obtained and mix often.
Put the contents in a sterilized jar and simmer for 15 minutes from the moment the water starts to boil.
Traditional Chinese Plum Sauce from Scratch
Time for a trip to the archives. I originally posted this Chinese Plum Sauce Recipe four years ago. It & # 8217s surprised me by becoming my most popular post, so I decided it was time to give the post and photos a little bit of a facelift. It & # 8217s the same great recipe, just slightly adjusted to how I make it today, with new photos and stories. But my favorite part of this update, is the video below, How to Make Plum Sauce From Scratch.
The first week, we just ate them as is, and I used them for palate cleansers at our artisan steak tasting. When I started experimenting in the kitchen with them, plum sauce was first on my list. In Hawaii, we didn't have a potluck without some sort of Chinese plum sauce, whether it was a dip for egg rolls or fried potstickers, or a mixed into a cabbage salad. Everyone had a different way to make it, but the basic flavors were usually the same.
By picking some really ripe plums, and some firmer ones, I get a mix of sweet and tart. Sometimes my Chinese aunties included a little vinegar (rice vinegar, chinese black vinegar, or red wine vinegar) if the plums weren & # 8217t tart enough. There & # 8217s no need to add salt because of the soy sauce, and the ginger and garlic (and sometimes onion) really punch up the flavor. Finally, a bit of chili sauce or red pepper flakes for spiciness. I decided that I wanted to create my own plum sauce, playing around with the ingredient ratios. I figured it couldn't be too hard, I mean, these plums are so delicious they & # 8217d be tough to mess up!
Some people like their plum sauce smooth, in which case an immersion blender or food processor is perfect. Other people prefer a chunkier consistency, so you & # 8217d want to simply mash it with a wooden spoon while it simmers on the stove, or give it just a couple whirls with an immersion blender. But keep in mind that it & # 8217s the peels that give it the beautiful magenta color (and add fiber!), So it will look very different if you peel your plums.
Feel free to play around with this recipe, I consider it a base and will add additional flavorings depending on the meal. For instance, I make a big batch then divide it into four portions that can be frozen. If we & # 8217re having it as a dipping sauce with potstickers, I & # 8217ll add sriracha to make it really spicy. If I & # 8217m pouring it over pork belly, I & # 8217ll add Chinese five spice powder. I also love adding curry powder and mixing it into stir fried shrimp and vegetables.
You also have some leeway with the ingredients for plum sauce. Try and keep a good balance of flavors so the sauce impacts every part of your tongue, but don't let having something keep you from making it. If you don't have fresh onion, garlic, or ginger, you can use powdered. It will have a different taste and consistency, but can still have a good balance of flavors. You can also add chopped prunes, apricots or other dried stone fruit which will thicken the sauce. My recipe is based on the traditional Chinese plum sauce my aunties in Hawaii made, but don & # 8217t feel limited by it.
Now that we have a house with plum tree in the backyard, we are sometimes drowning in plums. But there is something so special about going to pick fruit in our own backyard, and turning it into something wonderful. Plum sauce has definitely become one of our favorite recipes, and I & # 8217m so glad it & # 8217s one of the favorites here on Eating Richly. Do you have any ideas to share on what to eat with plum sauce?
Slow-roasted duck breast with plum sauce
Tender duck breast in aromatic plum sauce with cinnamon, star anise, and cardamom. The sauce is really delicious and quick to make.
The meat is quickly seared in a pan, then roasted in the oven at low temperature. Thanks to this method, it comes out tender, never rubbery and bakes evenly.
Duck breast is red meat, so we need to treat it like a steak. The most juicy and soft duck breast is pink in the middle. Decide for yourself how you like it. I prefer my duck breast & # 8216medium & # 8217, but I’m preparing it & # 8216well done & # 8217 for my little daughter (source). ‘Well-done’ duck breast won’t be of course super tender and juicy, but it’s still much better than pan-seared-only or roasted at high temperature meat. If you don’t have an instant thermometer yet, it’s really worth to buy one. It’s a must-have when you want a juicy and tender duck breast. I described every step thoroughly in the recipe below.
Marinating meat is very important, it needs to be marinated at least overnight, or even for two days if you have time.
If you have small duck breasts (eg about 200g) or you don’t feel like turning on the oven, you can also prepare the duck only on a pan. You should give this recipe a try anyway because this sauce is so delicious!
For the plum sauce lovers, I also have this recipe: Chicken with vegetables and noodles in Chinese plum sauce.
The method description is a bit long, but I hope it won’t discourage you. It & # 8217s better to write too much than not enough, right? It’s really super quick to make, preparation time is a maximum of 15 minutes. The rest of the time the duck is in the oven.
About the baking method, I’ve read about it in Harold McGee & # 8217s book & # 8220On Food and Cooking & # 8220, where he writes: “At low oven temperatures, below 250ºF / 125ºC, the moist meat surface dries very slowly. As moisture evaporates, it actually cools the surface, so despite the oven temperature, the surface temperature of the meat may be as low as 160ºF / 70ºC. This means relatively little surface browning and long cooking times, but also very gentle heating of the interior, minimal moisture loss, relatively uniform doneness within the meat, and a large window of time in which the meat is properly done. ”
- 4 pounds plums, pitted and chopped
- 1 large onion, chopped
- 2-3 inch chunk of fresh ginger, peeled and chopped
- 3 cloves garlic, peeled and chopped
- 2-4 chili peppers (hot), stemmed and chopped
- 2 cups red wine or apple cider vinegar
- 1 cup water
- 1 cup brown sugar, packed
- 1/3 cup soy sauce
- 1 whole (3-4 inch) cinnamon stick
- 4 whole star anise pods
- 1 teaspoon sichuan peppercorn
- 1/2 teaspoon whole fennel seeds
- 1/2 teaspoon whole cloves
- 1/2 teaspoon whole black peppercorns
Prepare boiling water canner and sterilize 5 12-ounce jars by boiling them for ten minutes. Wash lids and rings and bring to a simmer in a separate, small saucepan of water. Turn off heat and allow jars, lids, and rings to sit in hot water until you need them.
In a heavy-bottomed, non-reactive pot, bring plums, water, onion, garlic, ginger, and chili peppers to a boil and then reduce to a simmer.
Add to plum mixture sugar, vinegar, spices, and soy sauce and continue to simmer until plums are falling apart and the mixture is quite soft, about 20 minutes.
Remove cinnamon stick and pass mixture through a food mill in batches into another non-reactive saucepan.
Return the mixture to a boil, reduce to a simmer and cook until the texture is pulpy and saucy.
Remove from heat and ladle into prepared jars, leaving a half inch of headspace. Wipe the rims of the jar lids with a clean kitchen or paper towel and seal.
Place the sealed jars back into the canning kettle. When all jars are added, make sure that the water level clears the jar lids by at least one inch. Add more water if necessary, and, over high heat, bring the water back up to a boil. Once the water boils, set a timer for ten minutes.
After ten minutes, turn off heat, and allow jars to sit in water for five additional minutes. Then, using a jar lifter, remove the jars to a cooling rack.
Once jars have reached room temperature, remove rings and test that all lids have sealed properly. If any have not sealed, store them in the refrigerator. Label and store sealed jars in a cool place out of direct sunlight.
- 1 pork tenderloin
- salt and ground black pepper to taste
- 1 tablespoon vegetable oil
- 1 red onion, sliced
- 2 shallots, sliced
- 3 fresh thyme sprigs, or more to taste
- 2 firm plums, pitted and each cut into 4 wedges
- 1 cup water
- 1 tablespoon balsamic vinegar
- 1 teaspoon cold butter
Preheat oven to 400 degrees F (200 degrees C). Generously season pork tenderloin with salt and black pepper.
Heat oil in a large, oven-proof skillet over medium-high heat. Cook tenderloin until browned on all sides, 2 to 4 minutes per side. Transfer tenderloin to a plate.
Saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. Add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
Stir thyme into onion mixture place tenderloin over onion mixture, and set plum quarters, skin-side down, around pork tenderloin. Transfer skillet to preheated oven.
Cook until pork is slightly pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork and plums to a plate.
Place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. Bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook and stir until liquid is reduced by half, 5 to 10 minutes remove from heat. Whisk butter into mixture until melted and sauce is shiny. For sauce over pork and plums.
Homemade Chinese Plum Sauce
Place the prunes and the soaking liquid into a saucepan along with the plums, vinegar, sugar, ginger, garlic, cinnamon stick, star anise and five spice. Simmer for 10 minutes. Remove from heat and discard the ginger, garlic, cinnamon stick and star anise.
Transfer the plum mixture into a food processor and blend until smooth. Pour into a clean saucepan and simmer over medium heat for another 2-3 minutes to thicken slightly. Season with salt. If the mixture is too thin, add the cornflour and simmer until thickened. If the sauce is thick enough for your liking, simply transfer the sauce into jars and keep in the fridge for up to 2 weeks.
Great as a dipping sauce for spring rolls, egg rolls, wontons or as a sauce for grilled chicken or duck.
Easy duck pancakes with plum sauce
I’ve been wanting to develop an easy duck pancakes recipe for the longest time. It’s one of my all-time favorite things to order in good Chinese restaurants. Cooking duck, in general, can be daunting and most often reserved for eating out, but this recipe takes the fuss out of it. The duck is juicy and delicious although won’t be as crispy as a deep-fried duck. This is the perfect meal to share around a table and where people can make their own. Alternatively, they could be impressive party snacks. Use Hoisin sauce if you prefer and don’t want to make the plum sauce.
I developed this recipe to pair with the Essay Wines red blend. “Essay” refers to the popular abbreviation for South Africa (SA) as well as implying an “assemblage” or blending of things to create a whole greater than its parts.
ESSAY wines consist of 2 blended wines produced in a Mediterranean style representing the best from our area of Agter-Paarl. Their vineyards are unirrigated and planted on old Malmesbury shale soils producing wines with distinctive flavor and texture.
The ESSAY red is their take on a southern Rhone blend: the wine shows ripe berry fruit and soft gentle tannins with a brush of fine oak. With a hint of spice and a little smokiness, this medium-bodied red wine is smooth and packed with flavor. It was the perfect pairing for these duck pancakes with plum sauce. Hints of Chinese five-spice are dotted throughout the recipe adding so much exotic flavor.
* Cooks notes - try to roll out the pancakes as thin as possible. They are really easy to make. You will know the dough is ready after about 8 minutes of kneading and when it becomes springy to the touch. If in doubt carry on kneading git a bit more. This recipe akes a little more plum sauce than is required so be very generous with it. You could also freeze off any leftovers for future use.
Recipe - serves 4 as a starter.
Combine all of the ingredients in a medium size pot. Start out with the smaller (1/2 cup) amount of water. Bring the ingredients to a boil over high heat. Reduce the heat and simmer, stirring occasionally, for 20 minutes.
Add additional water only if the sauce starts to stick to the bottom of the pot. Dried plums that were dehydrated at home tend to be drier than their commercial cousins and may require the extra water.
Turn off the heat and let the ingredients cool for 10 minutes. Transfer them to a blender or food processor and puree the sauce until smooth. (Alternatively, leave the sauce in the pot and, after the cooling off period, puree it with an immersion blender.)
At this stage you have a choice: you can store the plum sauce in the refrigerator for up to three weeks, or you can process it in a boiling water bath so that you can store it in sealed jars at room temperature for a year or more .
To can the plum sauce, return it to the pot over medium heat and bring to a boil. Immediately turn off the heat and spoon the sauce into clean quarter or half-pint canning jars. It is not necessary to sterilize the jars for this recipe. Leave 1/2-inch of headspace between the surface of the food and the rims of the jars.
Press down on the center of the sauce with the back of a spoon to release any air bubbles. Wipe the rims of the jars clean with a moist paper or cloth towel (any sauce stuck there could prevent the lids from sealing.) Process the jars of plum sauce in a boiling water bath for 10 minutes (adjust the canning time if you live at a high altitude.)
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.
Asian plum sauce is really easy to make and it's a really great staple to have it in the pantry. I used it for a dipping sauce when I made Pork and Plum Kebabs, and it’s perfect for spring rolls, too. Plum sauce makes a nice glaze for grilled or baked chicken (wings, anyone?) Or even a topping for turkey burgers or salmon. Or, serve it with baked brie, or on a charcuterie board of cured meats and cheeses. See what I mean? I really could go on & on. It's just a really handy little pantry item.
The sauce is quite thick, so it works great as a spread, but you can also thin it with apple cider vinegar for a great dipping sauce, so it does double duty. This recipe is a very small batch, only 4 half-pint jars, so if you want more to have in your pantry, double the recipe. This yummy plum sauce also makes a great addition to a homemade gift basket over the holidays or a hostess gift.
About the ingredients:
The sweetener & ndash We try and eat as low carb and Keto as we can. This leads us to try out sugar alternatives. Swerve is our sugar alternative of choice. You can absolutely use sugar instead of Swerve in this recipe. If using sugar it is a 1: 1 ratio from Swerve to sugar. So still use 4 tablespoons of sugar.
Allspice & ndashTraditional plum sauce often calls for stars of anise. That isn & rsquot my favorite flavor profile so I did a substitute. I used allspice instead and the flavor really popped for me.