Taste Level: GRCost: $20 and under
Serves: N/A
Prep Time: 5-10 min.
Cook Time: 15-20 min.
Difficulty: 1
I wanted to make a BBQ sauce that had a Pan-Asian flare to it. I started taking out ingredients that I thought would work well and about the time I had taken out some mint, coconut milk and pineapple Zo said, "Oh no, it looks like you have your imagination taste buds going again!" I said, "You do not trust my taste buds?" She followed with, "I trust your taste buds but these are your imagination taste buds, you are mixing flavors that cultures don't even mix in their own cuisine." Sure I thought it could end up tasting horrible but you have to really experiment now and then when you want something totally new! We both loved this BBQ sauce for dipping my Pan-Asian American Chicken nuggets! We also plan to use it on some Vietnamese BBQ sandwiches.
Ingredients:
2/3 cup ketchup
2 tbsp Worcestershire sauce
1/2 tsp Sriracha
1 tbsp rice wine vinegar
2 tbsp sweet onion (diced)
1-2 garlic cloves (minced)
1/2 tsp fresh mint (diced)
1 1/2 tsp 5 spice powder
1/4 tsp liquid smoke mesquite
pinch of cumin
1/4 cup pineapple juice
1 tsp of fresh pineapple pieces (optional)
2 tbsp coconut milk
1/2 tsp fresh ginger (minced)
1 tbsp extra virgin olive oil
In a small sauce pan warm olive oil over medium heat. Add garlic, onion, 5 spice powder and cumin, cook for 30 seconds while constantly whisking. Whisk in the remaining ingredients (except mint) and cook uncovered stirring often for 3 minutes. Throw in mint and cook for 2-3 more minutes (or until thickened.)
Use for dipping chicken strips, chicken nuggets, drizzling over BBQ sandwiches and also goes surprisingly well over cheddar brats!
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