Barbeque Sauce #glutenfree #sauces #fresh

This homemade barbeque sauce is another in our series of fresh gluten-free sauces that we are bringing to you. Using the tomato sauce from our last blog post as a base this lovely rich sauce is great on burgers, with your barbequed meats and as a marinade.

Ingredients:

A:

1 medium Onion
1 Apple
1/2 Carrot
1 Celery Stick
2 cloves Garlic
1 cup Water

B:

1.5 cup gluten-free Tomato Sauce ( please check our recipe )
3/4 cup Lea n Perrins Worcestershire Sauce
1/2  cup Apple Cider Vinegar
1/2 cup Dark Brown Sugar
1 cup Water
1 teaspoon Smoked Paprika

C:

1 tablespoon Glutinous Rice Flour or 1/2 tablespoon Potato Starch
3 tablespoons Water

Method:

Peel and dice the fruit and vegetables from A.
Combine with water, process in the food processor or blender till very finely blended.
Pour into a saucepan and combine with all ingredients B. 
Bring to the boil on medium heat, then turn to medium-low heat and simmer for another 30 minutes. Stir several times during cooking and remove any floating debris from the top.
Mix the rice flour with the water.
Pour into the pot and stir with egg whisk until smooth.
Slow cook for another 10-15 minutes.
Set aside to cool. 
Dispense into clean bottles or containers and keep in the fridge. 

Tips:

• Do not worry if the colour of the sauce is too light. It will darken after 1-2 days.

• How thick you like your sauce will determine much glutinous rice flour is added for thickening. This sauce is fine without any thickening as well.

• This barbeque sauce can be used with any meal or snack. 

• Also marinate your meat and ribs for your next barbeque in this sauce.

Contact: lee.leehocklai@gmail.com

Homemade Barbeque Sauce

Tomato Sauce #glutenfree #homemade #fresh

There are many gluten-free ingredients and products in the market place nowadays but, some of these ingredients are not easy to find in the shop. Some of these products include gluten-free cooking/seasoning sauces. Today, I will teach you how to make the gluten-free tomato sauce at home. The colour may not be as red (due to food colouring additives) as the commercial products available, but this sauce is  of rich natural tomato flavour...

Ingredients:

1.5 kg ripe Tomatos - cut into pieces.
5 cloves Garlic - peeled
2 tablespoons Lemon Juice
1 cup Water
1/2 cup white Sugar*
1 teaspoon Salt
Pepper - ground, if necessary
1 tablespoon Glutinous Rice Flour or 1 teaspoon gluten-free Corn Flour
2 tablespoons Water, extra

Method:

Place tomatoes and garlic into a large saucepan, cover with lid. 
Cook on high heat until boiling. Lower to medium-low heat, cook another 1 hour. 
Stir 2-3 times during the cooking time.
Blend the tomato and garlic mixture till fine and smooth with a stick blender.  A food processor can be used to blend the sauce but be sure to cool the mixture first as otherwise it will leak out of the processor.
Add water, sugar, lemon juice, salt and pepper in the mixture, cook another half hour on medium heat.
Mix rice flour and extra water in a bowl till well mixed.  
Pour flour mixture into the sauce and stir with an egg whisk till combined. 
Cook another half hour on the low heat.
Dispense into bottles or containers and refrigerate after cooling.
Makes about 500ml bottle.

*Extra or less sugar may be required depending upon the sweetness of the tomatoes used. Sweeten to taste! 

Tips:

• If unable to consume in 2-3 weeks, dispense the sauce put into smaller containers or ice cubes trays and freeze. Defrostt and heat in the microwave as needed.

• This tomato sauce is ideal for cooking, especially Pasta Marinara and Chicken Parmagiana.

• I use the glutinous rice flour as it will make the sauce thicken but it remains smooth even when cold. If you unable find the rice flour, you can use 50% corn flour or potato stratch.

• If you are interested in our gluten-free Barbeque Sauce recipe, double the ingredients as this tomato sauce forms the basis of that sauce.

Contact: lee.leehocklai@gmail.com

Teriyaki Sauce #glutenfree #japanesesauce #homemade

What was your first thought when you saw that the recipe for this post was Teriyaki Sauce? You probably thought that it is simpler to buy and cheaper too. That may be correct, but the pure and traditional Japanese teriyaki sauce is cooked using only 100% Japanese soy sauce, mirin , sake, honey and sugar. There is NO water added giving a sauce, rich of sweetness and salty of taste.
This sauce can be kept for several months in the fridge. You can use it when cooking Japanese teriyaki dishes, for bbq, to marinate meats.... Please check our gluten-free teriyaki dishes. There are more to come soon.
Here is the recipe I used before when I worked as Japanese chef!

Ingredients:

2 cups Japanese Soy Sauce- KIKKOMAN is the best

Ingredients

1 cup Mirin (Sweet Rice Wine)
1 cup Sake (Cooking Rice Wine)*
1 cup White Sugar
1/2 cup Honey
1 Onion - cut in half
1 Apple - cut in half
1 Carrot - cut into pieces
1 Spring Onion/ Leek
1/2 Lemon
Little fresh/ dry Chilli if you like
*you can use half sake, half white/red wine if you like

Method:

Place all ingredients into a large saucepan and cook on medium heat until boiling - be sure to watch the sauce as it is easy to boil over and lose the sauce.
After the sauce is boiling, turn to low heat and cook for another 45 minutes until reduced and slightly thickened.
Drain and put into the clean container/bottle after cooling.
Keep in dry cold place or fridge.

Strain or drain and bottle when cool