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DIPS AND SAUCES
Sweet-sour sauce
3 TBSP sesame seed oil, 1 leek, 1
garlic clove, 1 onion, 1 slice of fresh
pineapple, 2 TBSP honey, 2 TBSP
soy sauce, 4 TBSP vinegar, 30 ml rice
wine, ¼ litre tomato ketchup, salt,
pepper, cayenne pepper to taste
Chop onion finely. Dice the leek and
pineapple, chop the garlic finely and
heat the sesame seed oil in a pan. Fry
the onion and the leek in the oil until
transparent. Add the garlic and pine-
apple.
Stir in all remaining ingredients and
season with the spices.
Hot sauce
350 g each white and red onions,
1 TBSP soy oil, 3 TBSP rice vinegar,
1 TBSP each sugar, salt and cayenne
pepper
Peel onions and chop finely. Fry in se-
same seed oil, stirring, until the onions
are slightly brown. Add the sugar and
caramelize. Pour in approx. 150 ml
water and simmer 15 to 20 minutes
at medium heat. When the onions are
soft, season the sauce with rice vine-
gar, salt and cayenne pepper.
Peanut sauce
9 TBSP sweetened peanut butter,
6 TBSP soy sauce, 4 TBSP sesame
oil, ¼ litre vegetable broth, 1 to 2 red
chilli peppers
Bring broth to boil with the sesame
seed oil and the soy sauce. Stir in
the peanut butter one tablespoon at a
time. Cook at low heat. Wash the chilli
peppers, cut in half and remove seeds,
then chop finely. Add to the sauce in
the pot. Season to taste.
Juniper steak
¼ l gin, a few splashes of Worce-
stershire sauce, 16 crushed juniper
berries, 8, 200 g beef steaks, salt, 60
g butter
Mix gin, Worcestershire sauce and ju-
niper berries to form a marinade. Pat
the steaks dry, pour the marinade over
the steaks, cover the container and let
them steep in the marinade for 3-4
hours.
Pre-heat grill with 2 TBSP oil on level
4. Take the meat out of the marinade
and pat dry. Grill 3-4 minutes on each
side. Pour the melted butter over the
steaks.
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