John Myers
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Kun for Mig – Sticky Asia Sauce
The perfect kun for mig – sticky asia sauce recipe with a picture and simple step-by-step instructions.
Spice mix
- 5 Pc. Garlic cloves pressed
- Chilli pepper
- 4 tbsp Rice wine vinegar
- Peanut oil
- 1 shot Water
- 1 Pc. Lime
- 1 tbsp Maple syrup
- 1 tbsp Forest honey liquid
- 1 tbsp Sugar
- 4 tbsp Soy sauce
- 2 tbsp Fish sauce
- 0,5 tsp Lemongrass
- 1 tsp Curry
- 1 Knife point Cardamom
- 0,5 tsp Ginger
- 0,5 tsp Coriander
“Gerichte-Geschichte”
- This Asian-inspired sauce has its origins in Austria. As a “sticky sauce”, it is ideal for marinating and grilling, but also goes well with all kinds of wok, noodle and rice dishes.
- In a little peanut oil, the onion, the chopped chilies (preferably Spanish or Thai chillies, 4-10 pieces depending on the size) and the garlic are roasted. Then it is quenched with rice wine vinegar.
- Let the whole thing simmer with a little water and about 4 tablespoons of peanut oil on a low level for 30-45 minutes and reduce.
- Press the mass through a sieve. Lime juice, maple syrup, honey and sugar are added to the oily pastes and then boiled, stirring constantly, until the sugar caramelises.
- Turn back to a low level, stir in the soy and fish sauce with the spice mixture.
- Simmer briefly and then let it cool down.
tip
- Use your own curry mixes and give the sauce your own taste.
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