How to make Barbeque sauce

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This Barbeque Sauce is suitable for burger, fried meat balls, soft bean curd, macaroni pie, tomato salad and mixed vegetable salad.

Recipe for Barbeque Sauce.

Ingreduents for Barbeque Sauce:

• 1 dsp vinegar
• 1/2 tsp salt
• 1 tsp sugar
• 2 tbsp tomato sauce
• 1 tbsp chilli sauce
• 1 tsp mustard powder (serbuk biji sawi)
• 1/2 tsp thick soya sauce
• 1 tsp margarine
• 1/2 onion
• 140 ml water
• 2 1/2 cm. cinnamon (kayu manis)
• 1/4 star anise (bunga lawang)
• 10 white peppercorns (lada putih)

Method:

1. Chop onion finely.
2. Boil onion in water together with cinnamon, star anise and peppercorns until onion becomes soft and left with 1/2 amount of water.
3. Remove peppercorns, star anise and cinnamon.
4. Add in vinegar, salt, sugar, tomato sauce, chilli sauce, thick soya sauce and margarine. Mix evenly.
5. Simmer for three mins. Taste.
6. Add in mustard powder and mix well.

Image credit - BrigKev2010

Chef's Recommendation - Ikan Bakar/Ikan Panggang Recipe (Grilled Fish Wrapped in Banana Leaves)

BBQ Fish - or Ikan Panggang is a general term meaning grilled or barbecued fish. A popular local fish for grilling is Ikan Kembong [chubb mackerel, also called Indian mackerel]. Marinated with dollops of spice paste, the fish is wrapped in banana leaves and grilled to perfection over charcoal fire. A true Malay classic, ikan panggang/ikan bakar (grilled fish wrapped in banana leaves) is very popular in Singapore. You can find  this seafood BBQ delicacies at Newton Hawker Center, a popular eating spot for tourist and Singaporeans.

Ingredients:

• 1/2 - 1 lb of fish fillet
• Spice Paste
• 1 clove garlic
• 3 shallots
• 6 dried chillies
• 1 tablespoon of turmeric powder
• 1/4 teaspoon of toasted belacan
• 2 inches of lemon grass (white part only)
• 1 inch of galangal
• 1/4 teaspoon sugar
• 1/8 teaspoon salt
• 1 tablespoon of oil
• 1 tablespoon of lemon juice
• Tamarind Juice
• 8 tablespoons of water
• Tamarind pulp (size of a small ping pong ball)

Sambal Belacan and Sliced Shallots Condiment

• 3 red chilies (deseeded)
• 2 bird’s eye chilies (deseeded)
• 1 teaspoon of toasted belacan
• 2 shallots (thinly sliced)
• 1/8 teaspoon of sugar

Method:

• Using a mortar and pestle or food processor, blend the spice paste.
• Clean the fish and pat dry. Coat the fish with the spice paste evenly and wrap it with banana leaves. Use toothpicks to hold the banana leaves so the fish is wrapped tightly. Leave the parcel in the refrigerator and marinate overnight.
• For the tamarind juice, soak the tamarind with water for 15 minutes and extract the juice
• In a mortar and pestle or food processor, pound/blend the red chilies, bird’s eye chilies, and toasted belacan.
• Add tamarind juice and sliced shallots to the sambal. Stir well.
• Heat up your grill and grill the fish parcel for 5 minutes on each site (or until the banana leaves are burnt).

Serve hot with the sambal condiment.

Malay Otah-Otah, Otak-Otak Recipe

Malay Fish Mousse - or Otah-Otah - fresh fish fillets which are blended with light spices, coconut milk, kaffir lime leaves and other aromatic herbs, into a sort of fish mousse. The otah is then wrapped in banana leaves and steamed or grilled. Otah-Otah makes an exotic appetizer, for bbq gatherings or cocktail party bite!

Ingredients for Otah :

• 50g galangal
• 150g shallots
• 50g garlic
• 5g lemon grass (lemon grass), sliced thinly
• 20g dried chilies (pre-soaked to soften and remove seeds)
• 10g shrimp paste (belacan)
• 2cm-length turmeric
• 300g of fish flesh (spanish mackarel aka tenggiri, use a spoon to scrape flesh from the fish and place the flesh in a bowl)
• 300ml thick coconut milk

Method :

• Grind galangal, shallots, garlic, lemon grass, dried chilies, shrimp paste and turmeric together finely. Grind again with minced fish meat and thick coconut milk to form a fine and smooth mixture. Spoon 1 tbsp fish mixture into banana leaf. Wrap up and secure otah-otah with toothpicks. Steam or barbecue otah-otah over charcoal fire till cooked.