How To Make Chinese Plum Sauce - Marion's Kitchen
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- čas přidán 27. 09. 2018
- My guide on how to make a classic Chinese plum sauce recipe. Whether you call it duck sauce or plum sauce...this one versatile condiment. Perfect for spring rolls, egg rolls, wontons and more.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients. - Jak na to + styl
I'm a home canner and I love making relish, jellies and jams. I'm going to add this to my list this year and then I'll always have some on the shelf!
I hope you enjoy it! :-)
A recipe I use come from this very old 50's cook book, it had all amounts in the old imperial, but mine had over 1.5 litres of vinegar and 1 kg of sugar , and 3 tablespoons of salt it takes hrs to render it down and thicken but its really nice. I actually just today made a batch of Loquat sauce instead of Plums as they are not even ready.
Marion, Marion 👏 this recipe is superb! I just finished making a double batch and 🤩 it is the bomb. I will use it as a finishing baste for duck, chicken, pork, goat, venison …. Thank you so much, I am heat treated my jars by hot water bathing for 15 minutes so they are now shelf stable.
Our duck sauce (in America) is actually a glossy orange color... but I have seen "plum sauce" in some chinese take out menu as a side or condiment. Now I have to give this a try!
Thanks for the great recipe! This is now my main base for hot sauce - add 1-2 Ghost pepper (or something like Habanero) pods to the base ingredients and this adds the right amount of heat. As for storage, I think it's pretty mush shelf stable (I properly canned my sauce to 500ml jars in September and stored them in cool place unrefrigerated) - vinegar and natural plum acidity brings down pH below 4.2 if I remember correctly from last batch.
This has become one of my go-to sauces now, such a great recipe!!!!
Just made some and it was great. Used this base idea and added some other flavors like pineapple juice, honey, concentrated ginger, teriyakki-ginger fish sauce, and sweet chili-sauce. Thanks!
Looks awesome! I’m loving all these make yourself recipes, thank you 😄 Can I use this sauce for stir fry? And how long will it last in the fridge?
I was today years old when I learnt prunes were dried plums!!!!!
Awesome chef, awesome recipes. Thanks, Marion.
This looks super easy to make so tasty 😄😄❤
Thanks for sharing this awesome recipe😋
These plum sauce is so delicious. Njamiiii. Greetings from Croatia/Europ
Hello! Marion and Mum!!
This a much needed recipe, thank you! After the market tomorrow, I will be busy with the plums! Lol! Wonderful!!
Glad you enjoyed watching the video! Enjoy your plum sauce!
ohhh how nice! I never ate something like this but it looks mouthwatering :) actually was looking for a desert syrup :D but I will keep that in the list as well!
Super easy and looks yummy. Thanks you
Robin James you’re so welcome! 😊
exelente receta , que rico!!
@Marion’s Kitchen do you think I could use this yummy sauce to go with sticky beef?
I love the idea of it for the beef?
How long will it last for? And will it have to be stored in the fridge ?
Here our plum sauce is made with pumpkin! But it's still called plum sauce lol. I can't wait to try this!
So can't wait to try this
I just made it and it is very tasty, my only questions are if I can put it in the refrigerator or should I wait for it to cool? and how long will it last?
THIS IS GREAT THANK YOU
This is not called duck sauce in America. It is called Plum sauce too.
Duck sauce is a sweet and Spicy sauce, completely different. Only a few restaurants do plum sauce well.
You would not probably doing that, but I can recommend you to try: instead of adding a bit of sugar to the meat Bolognaise sauce, I am adding 1-2 tb.spoon of this sauce!!! You have to try guys! The flavour of meaty sauce became a bit smoky, sweeter and aroma just yami!
Do you have any of your (recipes) in books and if you have them where I can buy them, thank you
Thanks for your interest Martha. Unfortunately both my cookbooks are currently sold out :-( Hoping to have a new one soon!
I love your videos thank you for sharing
Hi - thanks for the recipe, but wherewith can it be used? Pork, chicken? I agree, lovely color!
how long can keep this Sauce? put outside or in the FRIDGE?
I have made plum sauce from an old recipe book, and some of my first batch was end of 2019 and it is fine unopened in the empty wine bottles I use. mine is loaded with salt and vinegar, so it would keep for ages.
awesome
Prunes aren't actually just dried plums. They're dried from a special plum variety that makes an enormous amount of sorbitol compared to other plums. That's why prune juice can make people sick but eating plums usually doesn't.
Can I use canned plums when plums r not in season???
Can you freeze this plum sauce?
you don't need to freeze it, if you have a good seal on the jar, it will keep for many months.
With this method can stawberry substituted?
Is this like the sauce the put on spare ribs at Chinese restaurants in the u.s.? Anyone know?
Hoisin sauce
Can it be used over bar b cue chicken or meat
Good
My brother made a LARGE batch of this and filled 8 1 litre containers and froze it. Unfortunately, someone left the freezer open and it defrosted. Can we refreeze it? 🙏🏽
Actually prune is the french word for plum. And dried plum is pruneau in fact😅
Prunes are not dried plums. Prunes are prunes right off the tree. Then dried.
Pailin kitchen
Have a plum tree but now I know what to do with them. However, What do you eat with Plum sauce?
Drunken noodles is a good recipe and duck
czcams.com/video/T8M-Olqfd8E/video.html
You forgot to mention to put in (seedless) prunes !!!!!!!
Aren't all prunes seedless?
Thank you for the recipe otherwise all the plums would have gone wasted.
Any preservatives?
Vinegar here kind of works as preservative. By standards you need to have pH below 4.2 to make it shelf stable (can be stored unrefrigerated if unopened after canning).
Unfortunately, the plum sauce I have all in my life is different.
I don’t think I’ve ever seen any two plums sauces that are even remotely similar, it’s crazy how there’s absolutely no guidelines whatsoever to it, Everybody just kind of does whatever they want.
"stoneys" = star aniz :-|
look like jam...
like ur earrings
🤮 lost me at prunes
Thumb down for the poor health and safety with the lack of knife skills! Please..before anyone chops their fingers off use a paring knife on chopping board...then re- run video for safety sake...
With some steak and veggies, fucking sensational mate.
Oh yum