stirfry Sauce wts
- ingredients
Ingredients | Amount | Unit |
|---|---|---|
A. Soya Sauce (Low Sodium) | 61 | oz (fl) |
A. Sweet Chili Sauce | 26 | oz (fl) |
A. Canola Oil | 16 | oz (fl) |
A. Honey | 9.5 | oz (fl) |
A. Sesame Oil | 8 | oz (fl) |
A. Ginger | 6 | oz (fl) |
A. Garlic | 6 | oz (fl) |
A. Rice Wine Vinegar | 6 | oz(fl) |
A. Sambal
| 5 | oz |
A. Sesame Black | 3 | oz |
A. Sesame White | 3 | oz |
B. Corn Starch | 2.5 | oz |
B. Soya sauce | 8 | oz |
C. Kekap manis | 34 | oz |
C. Sweet Chili | 88 | oz(wt) |
- Recipe Instructions:
- TOOLS: mixing bowl, whisk, measuring cup, measuring spoons
- STORAGE: cambro with lid
- HOLD TIME: 3 days
- YIELD: 107.5 fluid ounces
- QUALITY INDICATOR: thick, dark color sauce
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
-
1. Part A. Combine all A ingredients into a 6 litre Cambro. Miz all ingredients thoroughly to make sure everything is fully incorporated. Doing this will give you the base to prep the recipe.
Keep Part A combined in the cooler for 18-24 hours before use. - 2. Add ingredients labeled C into a bowl and mix it well, using a whisky. Once incorporated transfer this to a 6 litre cambro, and keep on side.
- 3. Take 90oz of Part A (Garlic Oil) and add it to a pot. Ensure to mix well while transferring to pot. Put on low heat
- 4. While the part A (Garlic oil) starts to heat up, Add part B into a stainless bowl and mix well using a whisk.
- 5. Switch to medium heat and add the mixture from part B.
- 6. Bring it to a boil and then keep mixing it for 1-2 mins constantly to ensure there are no lumps, take off heat.
- 7. Add this to the Cambro with Part C that was prepped initially and combine thoroughly.
-
IMPORTANT NOTE
Ensure to cool thoroughly with an approved cooling method, before transferring to Cambro, date and label.