Caramel Sauce Recipe

Caramel is an amazing, classic sauce for many kinds of dessert. Once the white sugar is cooked into amber or dark brown colour, it gives a wonderful caramel smell. Previously, I made a simple caramel for creme caramel (a French custard dessert), with only sugar and water. This time, a small amount of butter and cream were added to increase its creaminess. I drizzled some over my cake. I didn’t feel it’s too heavy, but wanted to have more. If you’ve ever tried caramel sauce before, you’d know how wonder it tastes.

Read More

Barbecue Sauce

BBQ sauce is widely used in basting grilled meats or as a marinade, excellent on pork ribs and chicken. It’s so easy to whip up your own. Simply put all the ingredients together and take some time to cook them down into a thick sauce. The sweet-tomatoey sauce base balanced with a bit of acidity and a mild hot kick makes this BBQ sauce version so unique and flavoured by my family. The cayenne pepper is optional though. You may skip it if you have young kids at home. Feel free to adjust the amount of sugar and vinegar to suit your palate.

Read More

Peanut Satay Sauce

Satay sauce, is very popular in Southeast Asia, that contains my favourite crunchy peanuts. It perfectly goes with grilled chicken. Lucky me, I’ve eaten traditional satay in some Malaysian restaurants many times here in Australia, that are run by Malaysian migrants. Every family has its own version though. Basically, the sauce tastes slightly sweet with a hint of acidity from the tamarind. So that’s why the sauce gives a good balanced and refreshing taste with grill meat.

Read More