Versatile braising sauce

Braised dishes are an indispensable part of family meals. What could be more wonderful than when, after a busy day, the whole family gathers together to enjoy delicious food? The recipe for making the versatile braising sauce is the "key" to every stew that is both richer and saves cooking time.

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Video tutorial

Ingredients For 10 - 12 people

- Fish sauce:

+ With fish sauce with 40% protein: 200ml

+ With fish sauce with protein about 20 - 30%: 300 - 350ml

+ With fish sauce with more than 40% protein: 100 - 150ml

- 150g brown sugar

- 70g satay

- 50g ground chilli

- 10g of black pepper powder

- 25g pork seasoning powder

- 10g five spice blend

- 10g ground turmeric

- 10g garlic powder

- 150ml coconut water

- 50ml of cooking oil

Products included in the recipe

39.600 đ

Black pepper powder

33.500 đ

Ground Turmeric

34.900 đ

Ground chilli

36.000 đ

Garlic Powder

56.300 đ

Five Spice Blend

0 đ

Pork Seasoning Powder

Instructions:

1	Prepare a large pan. Put the pan on the stove, add ⅓ of the brown sugar (50g) and 50ml of cooking oil, and cook on low heat. Stir until the sugar dissolves and turns the color of cockroach wings, then turn off the heat.
2	Meanwhile, prepare a large bowl for all the ingredients, including: about ⅔ remaining sugar (100g), 70g satay, 50g ground chili, 10g black pepper powder, 25g pork seasoning powder, 10g five spice blend, 10g ground turmeric, 10g garlic powder, 150ml coconut water and stir well for all the spices to blend together completely.
3	Pour the fish sauce mixture in the bowl into the sugar pan. Put the multi-purpose stock saucepan on the stove and continue to cook on medium heat for about 3-5 minutes. Stir continuously to combine all ingredients.
4	Turn off the heat and let the versatile braising sauce cool completely. Prepare a jar of sauce and store it in the refrigerator for later use. A jar of versatile braising sauce can keep for about 2 months in the refrigerator. With this versatile and convenient braising sauce, you can use it for many dishes, such as braised pork, chicken, shrimp, beef, ribs, braised fish, or marinated grilled meat.