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Saturday, February 12, 2011

Maui Cooking Tip Sauces

Angela is 32 years old, she's single, but she takes care of her brothers and sisters kids sometimes, and they love Chinese food. She saw me on television making a sauce in my wok, and she asked me to help her with some tips on sauce making in the wok. Apparently Angela is a foodie that wants to learn sauces without buying it, but making it from scratch.

So let me get to my email.

She asks: Hey Ron I want to make 2 things in my wok, one is a beef broccoli with black bean sauce, and the other is a sweet and sour shrimp, any advice to make those sauces from scratch?

Here's my tips, first let me say this, sauces from scratch is really sauces not from scratch, actually there's hardly anything from scratch these days. If something is from scratch a hundred percent, that means you'd have to grow the thickening agents, like flour, you'd have to grow the wheat. So let's say... ah screw it, okay from scratch.

Sauce no. 1: Black bean sauce for her beef broccoli. Not too many peeps like black bean sauce with beef broccoli, usually it's found in seafoods, but that's all good WTF do I know right?

So let's say she's done with stir frying her beef, and her broccoli is blanched, all we need is the sauce.

1 tbsp. black beans fermented
1 tsp. minced ginger
1 tsp. minced garlic
1 tsp. sesame oil
1 tsp. oyster sauce
1 cup soy sauce

Mix separately
2 tbsp. water
2 tbsp. cornstarch

1. In a mixing bowl combine all of the ingredients except the water and cornstarch
2. Make sure the wok is cleared of all food pieces, return to medium high or high heat.
3. Add in the mixture heat until boiling, and then the cooked meat and broccoli, cook for about a mintute, then add in the water and cornstarch mixutre to thicken the sauce, cook for another minute. Then serve.

Now the sweet and sour sauce for Angela's shrimp.

1 cup of rice wine vinegar
1/4 cup of brown sugar
1 tsp. Chinese five spice
1 tsp. ground turmeric

Mix it in a bowl and set aside.

In a separate bowl mix
2 tbsp. cornstarch
2 tbsp. water

When the shrimp is all done, return wok to the burner over medium high or high heat, then add in the mixture, heat until boiling, add in the shrimp, and then add in the cornstarch and water mixure to thicken up the sauce.

E Z


Photo: fermented black beans- http://www.amazon.com/

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