March 7, 2007: Chinese-style barbeque sauce

I'm getting psyched up for autumn and winter eating ahead of schedule and a symptom of that was the batch of non-sausage rolls that I made for dinner on Wednesday night. Usually Michael slathers his with chilli sauce, while I go for the more conventional Heinz tomato. But this time we put together some Chinese-style barbeque sauce from our Moosewood cookbook. With both tomato and chilli pastes involved it's something of a compromise sauce, but it's a compromise where we both gain more than we sacrifice: it's sweet, salty, hot and tangy in almost equal parts. As well as pouring it on the usual pies, sausages and burgers, I reckon this might make a good tofu marinade.

Chinese-style barbeque sauce
makes about a cup

In a bowl, combine:

• 1/2 cup tomato paste
• 1 tablespoon grated fresh ginger
• 2 tablespoons sesame oil
• 1/4 cup apple juice
• 1-2 teaspoons chilli paste
• 2 tablespoons soy sauce
• 2 garlic cloves, minced
• 2 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 1/2 teaspoon five-spice powder.

Taste, and adjust the flavour balance to your liking. Store leftovers in the fridge.