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Our star of the show, the Oriental Peanut-Pepper BBQ Ketchup in tow is to be tested at the resto..!

Pepper-Peanut BBQ Sauce (to be kitchen-tested for a final formulated recipe of about 4 cups total)


Ingredients:

A. Prepared sauces: 1/2 cup Skippy(R) creamy peanut butter or a direct substitute 1/2 cup light Kikkoman(R) soy sauce 1/2 cup oyster sauce

1/2 cup hoisin sauce 1/2 cup plum sauce


B. Liquids: (may prepare X2 portion) 4 tblsps rice vinegar (cidre vinegar) 4 tblsps tamarind paste 4 tblsps molasses 1/2 cup cooked habanero paste 3/4 cup pineapple juice 1 1/2 tblsp sesame oil

C. Condiments: (may prepare X2 portions - if not strong enough proceed by adding second) 4 tsp garlic powder 4 tsp onion powder 4 tblsps ginger powder 4 tsps rosemary 4 tsps cumin

salt & pepper


Instructions: With a food processor mix various ingredient types 'to taste' and 'tweak' at end starting with three portioned containers and add in at first in equal amounts and add more (mix extra portions of B and C by doubling up on the measured ingredients) mixing together until 'to taste' being savoury similar to an umami with sweet-n-sour flavour sauce for pasta; e. g. beef bolognese and barbecues with chicken, porc, beef and even salmon fillets.

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

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#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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