Fusion Sauces For The BBQ

When anyone mentions fusion sauces or cuisine I always think of Ken Hom and his hot wok giving us that that fantastic East meets West blend. Well I guess you could say that my fusion influenced homemade BBQ sauce is paying “homage” to the great man.

Fusion cooking has been around for many years if not from when we first started to cook. In essence it's a style of cooking that brings together influences and flavors from differing regional cooking techniques. Wherever you see mass immigration for example you'll find fusion cooking (and therefore fusion sauces). That said, this one is definitely an East meets West even if the basic barbecue taste is a combination of sweet and sour.

I’ve got all the traditional barbecue ingredients like tomatoes, Worcestershire and some sweetness too but mixing it with some typical Chinese barbecue ingredients such as soy sauce and hoi sin sauce.

I couldn’t believe how good it is but don’t take my word for it. The ingredients are below and you can have it knocked up within the hour but please note that because of the long list of ingredients it does make rather a lot of sauce so be prepared to pot some up and preserve for a later date.

Allergens

  • Fish (Worcestershire sauce)
  • Gluten (Worcestershire sauce, Soy sauce & Hoi Sin)
  • Soya (Soy sauce & Hoi Sin)
  • Mustard (Dijon Mustard)
  • Sesame (Hoi Sin)

Note:- The allergens listed in hoi sin sauce here are taken from a standard shop bought bottle. If you choose to use my homemade hoi sin sauce recipe then the list of allergens will reflect this recipe page.

Yield:- 3 pints or 1.5 litres

Preparation Time:- 10 minutes
Cooking Time:- 50 minutes

Total Time:- 1 hour

Ingredients:-

  • 1 1/2 cups chopped yellow onion (1 large onion)
  • 3 cloves garlic peeled and crushed
  • 120ml or ½ cup vegetable oil
  • 240ml or 1 cup tomato paste (10 ounces)
  • 240ml or 1 cup cider vinegar
  • 240ml or 1 cup honey
  • 120ml or ½ cup Worcestershire sauce
  • 240ml or 1 cup Dijon mustard
  • 120ml or ½ cup soy sauce
  • 240ml or 1 cup hoi sin sauce
  • 1 tablespoon chili powder
  • ½ tablespoon ground cumin
  • ½ tablespoon crushed red pepper flakes

Method:-

Place a large saucepan on a low heat and gently fry the onions in the vegetable oil for 10 to 15 minutes. It needs to be a low heat so that the onions turn translucent but not browned. For the last five minutes of this step, add the garlic. This will ensure that the garlic is cooked and and doesn't burn. 

Take the pan off the heat, add the tomato paste next and gradually dilute down with the vinegar and whisk so the sauce doesn't go lumpy.If there are a few lumps to iron out then you can always do this with a stick blender.

Throw in the remainder of the ingredients re-apply the heat and bring your sauce to the boil. Lastly simmer uncovered on a low heat for about 30 minutes or until it reaches the consistency that you like.

You can use the sauce immediately or store in the refrigerator for up to a week.

See Also:-

Asian BBQ Menu Ideas
Oriental Vinegar Barbecue Sauce
BBQ Sauce Asian Style Barbecue Sauce Recipes
How To Preserve BBQ Sauce

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