The direct translation for this mince beef sauce is descriptively ‘crumb sauce’. It’s perhaps not a pretty plate of food, but it’s one of my all time favourite childhood foods and I still cook it to date.
250g mince beef
1dl plain flour
1. Peel and finely chop the onion. Place in a frying pan together with a splash of vegetable oil and the mince beef. During the cooking keep breaking the beef into smaller, ‘crumb’ like pieces, mixing together with the onion. Once ready, place aside in a bowl.
2. Boil the water. I’ve noticed that using hot water rather than cold will more easily give you a sauce that’s lump free. Melt the butter in the same frying pan you used for frying the meat. Once melted, add the flour. Mix together with the butter. If the mixture appears too dry (pictured below), you can add a little bit more butter. Fry, stirring, in medium heat until the butter – flour mixture has browned.
3. Reduce the heat to lowest possible setting. Pour about 300ml of water to the mixture. Whisk together until smooth. Add the remaining water, to the desired thickness. Add the cooked mince beef and the sauce together.
I don’t use BBQ sauce very much because I don’t really like the ones you can buy. So when I do need it, I make my own, and it’s so much better than the shop bought ones! All you need to do is put all the ingredients together, simmer it for an hour whilst stirring occasionally, and voila! My recipe is with a little bit of heat to it. It doesn’t give you a huge amount, so you might want to double or triple the amounts (this amount is perfect for cooking beef short ribs for two).
120ml tomato ketchup
2 tbsp apple cider vinegar
4 tsp dark brown muscovado sugar
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp mustard powder
1 tsp lime juice
1 tsp Worcestershire sauce
Place all the ingredients in a pan and bring to boil. Immediately reduce to simmer, and keep simmering uncovered for an hour. Stir occasionally.
This simple and tasty dip is a perfect accompaniment to give your food an oriental twist.
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5 hot red chillies
6 cloves of garlic
250ml caster sugar
1 tsp salt
1 tsp ground sweet paprika
130ml rice vinegar
1 tbsp Thai fish sauce
1 tbsp lime juice (1 fresh lime)
1. Finely chop the garlic and chilli. Do also use the seeds from the chillies.
2. Place all the ingredients in a pan, apart from the fish sauce and lime juice.
3. Bring to boil, to dissolve the sugar. Simmer, stirring occasionally, for about 10-15 minutes. While it’s warm it will stay quite liquid, but will get thicker once cooled. Depending on how thick you want it, you can simmer the mixture for longer, you will only know how to make it to your preferred consistency by trying it.
4. Take off the heat, add the fish sauce and lime juice, and mix together.