BBQ Sauce

Ingredients:

• 2 strips of thick bacon, chopped fine (or see note)
• 1 small onion, minced
• 1 clove garlic, minced or 1/4 teaspoon garlic powder
• 1 small can (6 oz) tomato paste
• 1 can (12 oz) diet (sugar-free) cola - Splenda-sweetened preferred
• 1/4 cup low carb (sugar-free) catsup, (or see note)
• 3 T mustard
• 1 Tablespoon Worcestershire sauce
• 1 pinch ground cloves
• Hot sauce to taste

Preparation:

Note 1: If you prefer to leave the bacon out, add 1-3 teaspoons of liquid smoke, to taste, near the end of the cooking. Alternatively, add some smoky flavor using 1 teaspoon of smoked paprika, or chipotle powder to taste.

Note 2: If you can't find low carb catsup, leave it out, but add about a tablespoon of vinegar and some sweetener, to taste.

1) Fry the bacon in a saucepan - a 2 qt pan works well.

2) Add the onion and cook over medium until soft - 3-5 minutes. Add garlic at this point if you're using fresh and stir it for half a minute or so.

3) Add the rest of the ingredients, plus about half a cup of water. Stir well. 4) Simmer for 20-30 minutes. It will cook down a bit and flavors will combine. 5) Adjust the seasonings so you have the balance you want - you can add vinegar, artificial sweetener (liquid preferred), or hot sauce. (If it's too hot, adding more sweetener will tone it down.)

The recipe makes approximately 10 servings of 1/4 cup each.

Fresh & Dried Squids in Fiery Black Bean Sauce

Ingredients:

2 fresh squids, cleaned, cut into florets

2 dried squids, soaked, cut into florets

1 green capsicum, cut into pieces

1 onion, cut into pieces

5 pieces ginger



Seasoning:

3 tbsp Black Pepper & Black Bean Sauce

salt to taste

1 tsp Oyster sauce

A little cornflour water for thickening



Method:

1. Blanch fresh and dried squids in boiling water for a short while. Dish up and drain.

2. Heat up 1 tbsp oil, saute onion and ginger till fragrant. Add in red chilli, green capsicum and seasoning.

3. Put in squids, stir fry at high heat till well mixed. Thicken with corn flour water and dish up.

Fried Fish Fillet with spring Onion and Chilli Sauce

 Ingredients:

300 g fish fillet, cut into thick slices

1 cucumber, sliced



Marinade:

1/2 tsp salt

1 egg white

Some sesame oil

A dash of pepper

200 ml spring onion and chili sauce



Method:

1. Mix fish fillet with marinade and season for 30 minutes.

2. Coat with corn flour and deep fry in hot oil until golden brown.

3. Dish and drain.

4. Serve with cucumber and spring onion chili sauce.

Black Pepper & Black Bean Sauce

ingredients:

1 packet fermented black bean (62.5 g) soaked, minced.

8 shallots, chopped

4 pips garlic, chopped

1/2 tbsp black pepper sauce

1 tbsp ground black pepper

1/2 tsp sugar

1 tsp salt



Method:

1. Heat up 5 tbsp oil, saute chopped shallots and garlic till fragrant.

2. Add in fermented black bean and stir fry until aromatic.

3. Add in the remaining ingredients and stir well.



Note:
This ready made can be used for meat or seafood stir frying and steaming.

If you've successfully created a nice recipe using Black Pepper & Black Bean Sauce and would love to share, please contact me or send me a comment, Thanks :)

Spring Onion & Chili Sauce

Ingredients:

100 g chopped spring onion

100 g chopped red chili

100 g chopped garlic

100 g chopped ginger



Seasoning:

4 tbsp tomato sauce

4 tbsp light soya sauce

2 tbsp sugar

2 tbsp rice vinegar

2 tsp black vinegar



Method:

1. Combine all ingredients, seasoning and mix well.



Note:

Serve as dipping sauce for fried squids, fresh oysters, fried fish or deep fried meat.

Pan Fried Prawns in Char-Xiu Sauce

Ingredients:

12 medium size prawns, shelled and deveined

1 green capsicum, cut into pieces

1 red chili, cut into pieces

1 onion, cut into pieces



Marinade:

1/2 tsp Salt

1 tsp Cornflour

Sugar to taste

Sesame oil to taste

Pepper to taste



Gravy (Mixed) :

3 tbsp char-xiu sauce

2 tbsp water



Method:

1. Combine prawns with marinade and season for 30 minutes.

2. Deep fry in hot oil for a short while and dish up.

3. Heat up 1/2 tbsp oil, saute green capsicum, red chili and onion till fragrant.

4. Pour in gravy, add in prawns and stir fry at high heat till thick.

5. Dish up

Szechuan Hot & Spicy Sauce

Ingredients:

1 tbsp White Sesame Seeds

5 tbsp Chopped Shallots

5 tbsp Chopped Garlic

2 tbsp Light Soya Sauce

1 tbsp Black Soya Sauce

1 tbsp Black Vinegar

1 tsp Sugar

1 tsp Salt

1/2 tbsp Chili Powder

1 tsp Chili Oil*

2 tbsp Chopped Spring Onion



*Chili Oil:

50 g dried chillies

1 tsp Szechuan Peppercorns

200 ml oil



Method:

1. Clean and drain dried chilies.

2. Put all ingredients in a wok and cook at low heat until the dried chilies turn to black color.

3. Remove dried chilies and Schechuan peppercorns