Talk about a long title...this recipe is still a WIP but I'd post what I have so far.
I started with a 12 ounce can of tomato paste, no ketchup. Just the paste!
1/2 cup Chili-garlic seaseme oil. <This is the stuff that basically tastes of just garlic and chili>
1/4 cup+table spoon of soy sauce
1/8th cup sugar.
1/4 cup Apple Cider Vinegar
1 1/2 tablespoon ginger powder.
A few things I'd like to try or change is using some actual seaseme oil into this mix, like 1/4 cup of the chili-garlic oil and 1/4 cup just plain ole seaseme oil. I'd also like to replace the sugar with Mirin. <I believe that is the correct term for the sweet rice wine used in Asian cooking>.
It does have a nice bite to it on the finish though, and the ginger is there. I just need to refine it to my tastes and expectations, but it is a edible sauce. I should note though; it's more acidic then any commercial sauce I've had, as it lacks sugar, and if you go wild on it, you end up with alot of calories from that oil!
I started with a 12 ounce can of tomato paste, no ketchup. Just the paste!
1/2 cup Chili-garlic seaseme oil. <This is the stuff that basically tastes of just garlic and chili>
1/4 cup+table spoon of soy sauce
1/8th cup sugar.
1/4 cup Apple Cider Vinegar
1 1/2 tablespoon ginger powder.
A few things I'd like to try or change is using some actual seaseme oil into this mix, like 1/4 cup of the chili-garlic oil and 1/4 cup just plain ole seaseme oil. I'd also like to replace the sugar with Mirin. <I believe that is the correct term for the sweet rice wine used in Asian cooking>.
It does have a nice bite to it on the finish though, and the ginger is there. I just need to refine it to my tastes and expectations, but it is a edible sauce. I should note though; it's more acidic then any commercial sauce I've had, as it lacks sugar, and if you go wild on it, you end up with alot of calories from that oil!
