Drei Asiatische Soßen Rezept

Ingredients

• 6 tbsp Rice Vinegar (for Sweet‑Sour sauce, gives the sour note)
• 200 ml Pineapple Juice (canned juice works fine)
• 3 tbsp Tomato Paste (adds color and fruitiness)
• 5 tbsp Brown Sugar (balances the acidity)
• 1 tbsp Fresh Ginger (grated, skin left on for extra flavor)
• 1 tbsp Garlic (grated or minced)
• 0.5 Red Chili Pepper (half a medium pepper, sliced; adjust heat to taste)
• 1 tbsp Cornstarch (mixed with 2 tbsp cold water to form a slurry)
• to taste Salt
• to taste Black Pepper
• 3 tbsp Pineapple Chunks (optional, from canned pineapple, drained)
• 5 tbsp Soy Sauce (for Teriyaki sauce, use low‑sodium if preferred)
• 5 tbsp Water (for Teriyaki sauce to balance saltiness)
• 1 tbsp Sesame Seeds (optional garnish for Teriyaki)
• 3 tbsp Peanut Butter (Crunchy) (use a natural crunchy brand for texture)
• 300 ml Coconut Milk (full‑fat canned coconut milk for richness)
• 1 tsp Sambal Oelek (adds gentle heat; adjust to taste)
• 1 tbsp Fish Sauce (provides umami depth)
• 1 tsp Soy Sauce (for Peanut Sauce) (adds saltiness and color)
• 1 tsp Salt (for Peanut Sauce)

Instructions

1. Prepare Aromatics

   Grate the fresh ginger and garlic using a microplane. Slice the half chili pepper thinly. Set all aromatics aside.

   Time: PT5M

2. Sweet‑Sour Sauce – Base

   In a medium saucepan combine 6 tbsp rice vinegar, 200 ml pineapple juice, 3 tbsp tomato paste, and 5 tbsp brown sugar. Stir until the sugar begins to dissolve.

   Time: PT3M

3. Sweet‑Sour Sauce – Add Aromatics

   Add the grated ginger, grated garlic, and sliced chili to the saucepan. Bring the mixture to a gentle boil over medium heat.

   Time: PT5M

4. Sweet‑Sour Sauce – Pineapple & Thicken

   Stir in 3 tbsp pineapple chunks. In a small bowl mix 1 tbsp cornstarch with 2 tbsp cold water, then drizzle the slurry into the boiling sauce while stirring continuously until the sauce reaches a glossy, coat‑the‑back consistency.

   Time: PT5M

5. Sweet‑Sour Sauce – Finish

   Season with salt and freshly ground black pepper to taste. Keep warm on low heat.

   Time: PT2M

6. Teriyaki Sauce – Combine Ingredients

   In a clean saucepan combine 5 tbsp soy sauce, 5 tbsp brown sugar, 5 tbsp water, 1 tbsp grated ginger, and 1 tbsp grated garlic.

   Time: PT3M

7. Teriyaki Sauce – Simmer

   Bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves. Let it reduce for 2–3 minutes until slightly syrupy.

   Time: PT5M

8. Teriyaki Sauce – Garnish & Hold

   Remove from heat, sprinkle with 1 tbsp sesame seeds if desired, and keep warm.

   Time: PT2M

9. Peanut Sauce – Mix Base

   In a third saucepan whisk together 3 tbsp crunchy peanut butter, 300 ml coconut milk, 1 tsp rice vinegar, 1 tbsp fish sauce, 1 tsp soy sauce, 1 tsp salt, and 1 tsp sambal oelek.

   Time: PT4M

10. Peanut Sauce – Heat & Adjust

    Place the saucepan over medium heat and bring to a gentle simmer, stirring constantly for 3–4 minutes. If the sauce is too thick, thin with a splash of water; if too thin, add a little more peanut butter.

    Time: PT5M

11. Peanut Sauce – Final Seasoning

    Taste and adjust salt or sambal for heat. Keep warm until serving.

    Time: PT2M

12. Store or Serve

    Transfer each sauce to a clean jar. Let cool to room temperature before sealing. Use immediately or store as described.

    Time: PT2M

Nutrition Facts

Calories

80

Protein

2 g

Carbohydrates

12 g

Fat

3 g

Fiber

1 g

Ingredient Substitutions

• Instead of Rice Vinegar: Apple Cider Vinegar, White Wine Vinegar
• Instead of Pineapple Juice: Orange Juice, Apple Juice
• Instead of Tomato Paste: Ketchup (reduced sugar), Pureed fresh tomatoes
• Instead of Brown Sugar: Honey, Maple Syrup
• Instead of Fresh Ginger: Ground ginger (use 1 tsp), Ginger paste
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Red Chili Pepper: Red pepper flakes, Fresh jalapeño
• Instead of Cornstarch: Arrowroot powder, Tapioca starch
• Instead of Pineapple Chunks: Mango chunks, No fruit
• Instead of Soy Sauce: Tamari (gluten‑free)
• Instead of Sesame Seeds: Toasted pumpkin seeds
• Instead of Peanut Butter (Crunchy): Smooth peanut butter, Almond butter
• Instead of Coconut Milk: Soy milk (for dairy‑free), Heavy cream (non‑vegan)
• Instead of Sambal Oelek: Chili garlic sauce, Red pepper flakes
• Instead of Fish Sauce: Soy sauce (for vegan), Worcestershire sauce
• Instead of Soy Sauce (for Peanut Sauce): Tamari

Equipment Needed

• Medium Saucepan
• Wooden Spoon
• Microplane Grater
• Measuring Spoons
• Whisk
• Knife
• Cutting Board
• Heat‑proof Bowl (optional)

Critical Steps — Do Not Skip

• Grating fresh ginger and garlic directly into the sauce for maximum aroma.
• Adding the cornstarch slurry slowly to avoid clumping and achieve the right thickness.
• Monitoring the Teriyaki reduction to prevent burning the sugars.
• Whisking peanut butter thoroughly to avoid lumps in the Peanut sauce.

Chef Tips from the Video

• Use high‑quality, low‑sodium soy sauce for a cleaner flavor.
• Freshly grated ginger provides a brighter punch than pre‑ground powder.
• Canned pineapple juice works well, but fresh juice adds extra freshness.
• Toast sesame seeds briefly in a dry pan for extra aroma before sprinkling on Teriyaki.

Troubleshooting

Storage

Refrigerator: Up to 1 week in a sealed container.

Freezer: Up to 1 month; thaw gently and re‑heat.

Room temperature: Not recommended; sauces may spoil quickly.

Make-Ahead Tips

• All three sauces keep well in the fridge; reheat gently over low heat to restore consistency.
• If the Sweet‑Sour thickens too much after cooling, whisk in a splash of water.
• Teriyaki can be used as a glaze for grilled meats or as a stir‑fry sauce.

Frequently Asked Questions