Home Made Plum Sauce [Recipes]
2010 Sep 26
...and some contain no plums!!! how they can be called plum sauce...
I made plum sauce last week zym, and froze it after using it on some stir fried chicken. Not as tasty as that recipe looks, but still quite a yummy sweet and sour sauce and good with spring rolls.
I think this was in the Citizen a few years ago when I first made it. I like to keep some of the sauce on hand:
Crispy Buttermilk Chicken Fingers with Plum Sauce
From: Chef David Adjey
... serves 4
- Oil, for frying
- 4 chicken breasts, boneless, skin-on
- 2 cups (500 mL) all-purpose flour
- 1 cup (250 mL) cornstartch
- 2 tablespoons (25 mL) Ultimate Barbecue Spice Mix (recipe here)
- 1 tablespoon (15 mL) salt
- 2 cups (500 mL) buttermilk
1. Preheat oil in electric deep-frying appliance to 360�F (180�C). Careful: keep children and pets away from hot oil.
2. On a clean work surface, cut each chicken breast into 6 long strips about 1/2-inch (12-mm) thick. Cover and reserve in the refrigerator until needed.
3. In each of two large bowls, equally divide the flour, cornstarch, barbecue spice mixture and salt. In one of the bowls, add buttermilk and whisk until smooth. Add the chicken strips to the batter and toss to coat well.
4. Remove chicken strips one at a time from the batter and roll in the bowl of dry ingredients. Repeat until all strips are coated. Fry until golden brown (about 4 to 5 minutes). Drain on paper towels. Serve hot with plum sauce (recipe here) or drizzled honey.
Plum Sauce
Makes about 2 cups (500 mL)
- 1 pound (450 g) red plums
- 1 tablespoon (15 mL) vegetable oil
- 1 tablespoon (15 mL) fresh gingerroot, peeled, sliced and chopped
- 2 or three thin slices jalape�o chili pepper, chopped
- 1 cup (250 mL) white sugar
- 1 cup (250 mL) white vinegar
- Water, as needed
1. Quarter and remove pits from plums. In a saucepan over medium heat, heat oil and saute ginger and jalapeno until just soft, about 3 minutes. Add plums, sugar and vinegar and bring to a boil. Reduce heat and simmer until plums start to break down, about 15 to 20 minutes.
2. If sauce becomes too thick, add a little water. Taste sauce for balance, adding more sugar or vinegar to taste. Remove from heat and store in a covered container in the refrigerator.
I made plum sauce last week zym, and froze it after using it on some stir fried chicken. Not as tasty as that recipe looks, but still quite a yummy sweet and sour sauce and good with spring rolls.
I think this was in the Citizen a few years ago when I first made it. I like to keep some of the sauce on hand:
Crispy Buttermilk Chicken Fingers with Plum Sauce
From: Chef David Adjey
... serves 4
- Oil, for frying
- 4 chicken breasts, boneless, skin-on
- 2 cups (500 mL) all-purpose flour
- 1 cup (250 mL) cornstartch
- 2 tablespoons (25 mL) Ultimate Barbecue Spice Mix (recipe here)
- 1 tablespoon (15 mL) salt
- 2 cups (500 mL) buttermilk
1. Preheat oil in electric deep-frying appliance to 360�F (180�C). Careful: keep children and pets away from hot oil.
2. On a clean work surface, cut each chicken breast into 6 long strips about 1/2-inch (12-mm) thick. Cover and reserve in the refrigerator until needed.
3. In each of two large bowls, equally divide the flour, cornstarch, barbecue spice mixture and salt. In one of the bowls, add buttermilk and whisk until smooth. Add the chicken strips to the batter and toss to coat well.
4. Remove chicken strips one at a time from the batter and roll in the bowl of dry ingredients. Repeat until all strips are coated. Fry until golden brown (about 4 to 5 minutes). Drain on paper towels. Serve hot with plum sauce (recipe here) or drizzled honey.
Plum Sauce
Makes about 2 cups (500 mL)
- 1 pound (450 g) red plums
- 1 tablespoon (15 mL) vegetable oil
- 1 tablespoon (15 mL) fresh gingerroot, peeled, sliced and chopped
- 2 or three thin slices jalape�o chili pepper, chopped
- 1 cup (250 mL) white sugar
- 1 cup (250 mL) white vinegar
- Water, as needed
1. Quarter and remove pits from plums. In a saucepan over medium heat, heat oil and saute ginger and jalapeno until just soft, about 3 minutes. Add plums, sugar and vinegar and bring to a boil. Reduce heat and simmer until plums start to break down, about 15 to 20 minutes.
2. If sauce becomes too thick, add a little water. Taste sauce for balance, adding more sugar or vinegar to taste. Remove from heat and store in a covered container in the refrigerator.
2012 Nov 8
I bought a bottle from Costco (Thai Kitchen) that was made with plums and no pumpkin, but I didn't like it as much as what I'm used to. It had a strange texture...the kids didn't like it either. I thought I was doing them a huge favour by getting "the good stuff"...
I really like the plum sauce at Golden Palace, but have no idea what's in it.
I really like the plum sauce at Golden Palace, but have no idea what's in it.
2012 Nov 8
I think that's just it...many/most plum sauces are actually made with pumpkin, as opposed to plum, but still labelled as plum sauce. Check your fridge and see what the ingredients are on your plum sauce. I'd say that over 80% of the ones I've checked contain pumpkin. I was surprised when I first saw this a handful of years ago, but have checked ever since, and most of them are pumpkin-based, or at least the mainstream ones I've tried.
2012 Nov 9
Bobby - you are correct; most are pumpkin based.
I've eaten VH plum sauce for a long time and never noticed, but I've been trying to re-create eggrolls and the accompanying sauce that a local take-out place provides and there is a definite difference when you compare side by side. Now the pumpkin based stuff just seems weird to me.
That being said, I did find a couple plum-based products at the FreshLand place in Orleans today. Unfortunately, they taste nothing like the take-out stuff. Doh. :)
Wish I had some time to make my own and perfect it but alas, that is not an option right now.
I've eaten VH plum sauce for a long time and never noticed, but I've been trying to re-create eggrolls and the accompanying sauce that a local take-out place provides and there is a definite difference when you compare side by side. Now the pumpkin based stuff just seems weird to me.
That being said, I did find a couple plum-based products at the FreshLand place in Orleans today. Unfortunately, they taste nothing like the take-out stuff. Doh. :)
Wish I had some time to make my own and perfect it but alas, that is not an option right now.
zymurgist
www.thatsmyhome.com
Anyone here make their own plum sauce?
8 cups plums, pitted, halved (3 pounds/1.5 kg)
1 cup onion, chopped
1 cup water
1 teaspoon gingerroot, minced
1 clove garlic, minced
3/4 cup granulated sugar
1/2 cup rice vinegar or 1/2 cup cider vinegar
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon cloves
In large heavy saucepan, bring plums, onions, water, ginger and garlic to boil over medium heat; cover, reduce heat to low and simmer, stirring occasionally, until plums and onions are very tender, about 30 minutes.
Press through food mill or sieve and return to clean pan; stir in sugar, vinegar, coriander, salt, cinnamon, pepper and cloves. Bring to boil, stirring; reduce heat to low and simmer until mixture reaches consistency of applesauce, about 45 minutes.
Fill and seal jars; process in boiling water bath for 30 minutes.
Makes about 4 cups