Best Asian Plum Sauce Recipes

ASIAN PLUM SAUCE

Steps:

• Place first 11 ingredients into pot.
• Bring to a boil then simmer 30 minutes.
• Mix water and cornstarch.
• Blend in a blender the solids from the pot with the cornstarch mixture and put back with the liquid simmering all the while.
• Simmer till thickened.
• Pour into sterilized jars (size you like) and put into a water bath for 10 minutes.
• Remove jars from water bath cool and store in a cool dark place.

SEARED AHI TUNA TACO WITH ASIAN SLAW AND PLUM SAUCE

Steps:

• For the taco shells:
• Cut the wonton skins using a 2-inch circle cutter. Use a taco shell basket and deep fry wontons until golden brown and firm. Remove taco shells from oil, allow to cool and season with sea salt.
• For the Asian slaw:
• Combine cabbage, peppers and onions in a medium sized mixing bowl. In a separate bowl, combine mayonnaise, 1 tablespoon rice vinegar, 1 tablespoon sugar, sesame oil, and sesame seeds. Mix well and combine with cabbage and peppers to marinate for about 1/2 hour.
• For the plum sauce:
• Preheat a medium saucepan over medium heat. Once pan is hot, add vegetable oil, garlic, ginger, and star anise. Saute for about 45 seconds, or until garlic has started to cook. Add 1/4 cup rice vinegar, 1/4 cup sugar, and canned plums. Continue to saute until all ingredients are soft and set aside to cool. Once cooled, puree plum mixture in a vertical blender and reserve for taco assembly.
• For the Tuna:
• Cut tuna into logs about 1-inch by 1-inch by 4-inches. Coat liberally with pepper and a little salt. Heat a saute pan until very hot; add 1 tablespoon vegetable oil and the sear tuna on all sides for about 15 seconds per side. Make sure to just sear outside of tuna and not allow inside to cook. Remove from heat and refrigerate promptly. Once cooled, slice into 1/8-inch thick slices.
• For Taco Assembly:
• Fill each taco shell with a little Asian slaw, place a slice of tuna on top of slaw, and then drizzle with a little plum sauce. Enjoy!

ASIAN PLUM SAUCE FOR CANNING

Steps:

• Place all ingredients in a large heavy bottom pan bring to boil stirring until thick and syrupy 1 1/2 hours when it reaching 215 F degrees.
• Fill sterilized jars leaving 1/4 inch headspace. Wipe rims and place lids and rings and process 15 minutes. Shut flame off, remove lid and leave for 5 more minutes.
• Remove to a towel-lined counter to cool in a draft free spot.
• Remove rings and wipe clean, label and place in storage in a cool, dark place.

ASIAN MEATBALLS WITH PLUM SAUCE

Steps:

• Thoroughly mix together meatball ingredients and form into meatballs by the tbsp; brown on all sides and cook over medium-low heat until cooked through, 15-20 minutes; remove from heat.
• Mix together sauce ingredients except cornstarch in a large pan big enough to hold sauce and meatballs (w/lid), cook over low heat until mixture is hot and simmering and mixed through.
• Mix cornstarch with 5-6 tbsp water to form a slurry and whisk into sauce and stir until sauce is thickened and bubbly; fold meatballs into pan and mix sauce over them.
• Top with lid and simmer 10-15 minutes over low heat.
• Serve with hot steamed rice, if desired.

ASIAN INSPIRED MEATBALLS WITH PLUM SAUCE

Steps:

• 1. Soak the bread in the buttermilk and mix it with your fingers until it is almost completely liquefied. Mix all ingredients for meatballs together until well incorporated. Adding more of less breadcrumbs to meet desired texture for meatballs. Roll into balls
• 2. Preheat oven 350 degrees. Add oil to large skillet, brown meatballs in oil rotating the pan to get a good sear on all sides. Remove meatballs with slotted spoon to baking pan. When all meatballs have been browed bake for 10 to 20 minutes depending on size of meatballs.
• 3. Remove meatballs from oven place back in large skillet and pour plum sauce over top. cook a couple of minutes to warm sauce. Place on toothpicks and ready to serve. Makes between 40 and 80 meatballs depending on size.

ASIAN SPICY PLUM SAUCE

Steps:

• Pit the plums. Put into a food processor and purée.
• In a heavy, medium-sized non-reactive saucepan, heat the oil over medium heat.
• Add the garlic and ginger; sauté 2 minutes.
• Stir in the plum purée, five-spice powder, lime juice, Mirin, brown sugar, chili paste and salt.
• Bring to a boil, reduce the heat to low and simmer 25 minutes, stirring often.
• Remove from the heat and cool.
• Transfer to glass jars and refrigerate.

GRILLED BABY BACK RIBS WITH ASIAN PLUM SAUCE

Steps:

• Rinse the ribs in cold water and pat dry with paper towels; season on both sides with salt and pepper, then set aside.
• In a small bowl, combine orange juice with the spice rub to form a paste; rub the paste on both sides of the ribs.
• Wrap the ribs in plastic wrap and refrigerate for 8 hours or overnight; remove from the refrigerator 30 minutes before grilling.
• Set up your grill for indirect cooking, about 250 to 300 degrees F.
• Place ribs, meat side up, opposite the heat source of your grill and cook for 2 hours; turn the ribs and grill, covered until the ribs are tender and cooked through, about 1 more hour.
• Meanwhile, to prepare the plum sauce: In a medium saucepan, combine all the ingredients except the green onions.
• Bring to a boil, over high heat, stirring to dissolve the sugar; reduce the heat to medium-low and simmer until the sauce begins to thicken and is reduced by half, 25 minutes.
• Remove from heat, add the green onion and let cool slightly; puree in a food processor.
• Brush the ribs, on both sides, with the Asian plum sauce; return to indirect grilling for 15 minutes.
• Remove from heat and sprinkle with sesame seeds if desired; let rest 10 minutes before carving.
• Cut between each bone and arrange ribs on a serving platter; scatter green onion garnish and serve additional plum sauce on the side.
• Plum sauce can be made up to 5 days in advance if tightly covered and kept in the refrigerator.

DEEP FRIED TOFU WITH ASIAN PLUM SAUCE OR THAI PEANUT SAUCE

Steps:

• Mix together sesame seeds, sugar, cornstarch & flour.
• Roll tofu in sesame mixture till well coated.
• Heat oil in skillet till hot.
• Fry squares till well browned.
• Drain on paper towels & set aside.
• Arrange on a platter & serve warm with the sauce.

GRILLED HALIBUT WITH ASIAN PLUM SAUCE

Steps:

• The sauce: in a bowl, mix all the sauce ingredients together; mix until completely blended and smooth; taste for seasoning.
• Place halibut in a zip-lock plastic bag and pour ¼ cup of the sauce over it; turn the fish in the bag to coat evenly; seal bag and marinate fish for at least 30 minutes and up to 2 hours in the refrigerator.
• Prepare grill for med-high heat grilling or a grill pan over high heat.
• Spray grill pan with cooking spray; remove fillets from the marinade and place on the grill or in grill pan.
• Cook for about 5 minutes per side, or until cooked through and opaque.
• Place the fillets on serving plates and spoon over some of the remaining sauce; garnish with the scallions and serve immediately.

ASIAN PLUM SAUCE FOR CANNING

Steps:

• Bring all ingredients except plums to a boil in a non-aluminum pan. Stir in plums. Simmer until thick, stirring often. Mash with a potato masher or blend if you want a smoother sauce.
• To can: Fill hot, clean jars with hot sauce, leaving 1/4" headspace. Wipe rims, adjust lids and process in a boiling water bath for 20 minutes at 0-1000 ft., 25 minutes, 1001-6000 ft., or 30 minutes, above 6000 ft. Makes about 6 half pints.

ASIAN GINGER PLUM SAUCE

Steps:

• In small bowl stir together plum sauce, salad dressing and soy sauce. Serve with corn dogs.

FRESH ASIAN PLUM SAUCE

Steps:

• Mix all ingredients together in large pan. Bring to a boil and reduce to a simmer and simmer 2 hours.
• Strain through a fine mesh strainer pressing pulp to get our as much juice as possible.
• Ladle into jars and process in water bath for 20 minutes. If not canning store in fridge.
• Makes about 4 pint jars

ASIAN PLUM SAUCE

Steps:

• Finely chop plums in food processor. You should have about 1 3/4 cups. Combine plums, sugar, vinegar & salt in large stainless steel or enamel saucepan. Boil over medium heat gently, uncovered for 3 minutes, stirring occasionally. Add onion, garlic, raisins, soy sauce and rest of spices to saucepan. Return to a boil, reduce heat and boil uncovered gently for 45 minutes or until mixture is thickened, stirring occasionally. Remove hot jars from boiling water canner and ladle sauce within 1/2 inch of rim (headspace) seal and process 10 minute for half-pint 250) VARIATION Substitute yellow plums for purple plums