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 button 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 Cradock



  • 2 eggs
  • 2 cups (480 ml) all purpose flour
  • 1 3/4 (420 ml) cup milk
  • 1/2 cup vegetable oil
  • 1 tbsp white sugar
  • 4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract


  1. Preheat waffle iron
  2. Beat eggs in large bowl until fluffy
  3. Beat in flour, milk, vegetable oil, sugar, baking powder, salt, and vanilla until smooth
  4. Spray preheated waffle iron with non-stick cooking spray
  5. Pour mix onto hot waffle iron
  6. Cook until golden brown