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.


  • 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


  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.

Roux basic white sauce (2)


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


  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.


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

One thought on “Tim Cheung (sweet sauce) and other sauces/paste

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s