Tim Cheung (sweet sauce) and other sauces/paste

Sweet sauce recipe here can be used as a base to make innovative flavours (see BBC roux recipe), e.g. fermented soy bean (tau cheong), honey, malt, plum, spicy (chilli) sauces/paste.

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-ingredients

• 2 tbsp oil
• 2 tbsp flour
• 2 tbsp fermented soy bean (tau cheong)
• 3 tbsp sugar
• 1/2 tsp dark soy sauce
• 240 ml (or 1 cup) water

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-method

1. heat oil in wok over low heat
2. add in flour and stir to form roux (fat+flour cooked to thicken sauce)
3. Prepare soy bean stock: add in fermented soy bean and sugar in water. Stir until assimilate.
4. Add in the stock to roux and stir well to smoothen.
5. taste and season: add in sugar and water to adjust taste and texture.
6. strain the sauce with strainer to acquire smooth texture.

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Roux basic white sauce (2)

-Ingredients

• 40 g butter
• 40 g flour
• 290 ml milk or stock (for thick texture) or 450ml (for thin texture)

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-method

1. melt butter in pan and add in flour
2. stir until it form smooth paste, 2 min
3. stir 1/5 of stock/milk into the paste and allow to boil, then start stirring until it form smooth blend
4. add gradually the remaining of stock/milk, repeat the boiling and stirring to blend. This will produce consistent smooth texture.

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reference

1. Home-made tim cheung (sweet sauce) by terrywg
2. BBC roux recipes by Fanny Cradoc