Are you craving a flavorful, yet easy-to-make sauce that elevates any dish? Look no further! This Cassie Yeung Wet Wet Sauce recipe is a guaranteed crowd-pleaser, perfect for busy weeknights or impressing guests on the weekend. It's the perfect blend of sweet, savory, and umami, and unbelievably simple to make from scratch. This recipe delivers a burst of authentic Hong Kong-style flavor, transforming ordinary meals into something truly special. Get ready to experience the magic of homemade deliciousness!
Ingredients:
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 red chili, finely chopped (optional, adjust to your spice preference)
- 1 cup ketchup
- 1/2 cup soy sauce (light or dark, to your taste)
- 1/4 cup rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon oyster sauce (optional, but adds depth of flavor)
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions:
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Sauté Aromatics: Heat the vegetable oil in a medium saucepan or wok over medium heat. Add the minced garlic and chopped onion, sautéing until softened and fragrant (about 3-5 minutes). If using chili, add it during this step for maximum flavor infusion.
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Combine Ingredients: Stir in the ketchup, soy sauce, rice vinegar, brown sugar, oyster sauce (if using), and sesame oil. Bring the mixture to a simmer, stirring constantly to prevent sticking.
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Thicken the Sauce: In a small bowl, whisk together the cornstarch and water until smooth. Gradually pour the cornstarch slurry into the simmering sauce, whisking continuously until the sauce thickens to your desired consistency. This usually takes about 1-2 minutes.
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Simmer and Adjust: Reduce the heat to low and let the sauce simmer for another 2-3 minutes, allowing the flavors to meld together. Taste and adjust the seasoning according to your preference. You may want to add more sugar for sweetness, soy sauce for saltiness, or rice vinegar for tanginess.
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Serve and Enjoy: Your Cassie Yeung Wet Wet Sauce is now ready! Serve it hot over your favorite dishes – noodles, rice, chicken, tofu, or even as a dipping sauce for spring rolls.
Cooking Tips for Success:
- Fresh Ingredients: Using fresh garlic and onions makes a big difference in the flavor of the sauce.
- Spice Level: Adjust the amount of chili according to your preference. You can omit it entirely for a milder sauce.
- Consistency: If the sauce becomes too thick, add a tablespoon or two of water to thin it out.
- Storage: Store leftover sauce in an airtight container in the refrigerator for up to a week.
Variations:
- Spicy Wet Wet Sauce: Add more chili, or a dash of chili garlic sauce for an extra kick.
- Sweet and Sour Wet Wet Sauce: Increase the amount of brown sugar and rice vinegar for a more pronounced sweet and sour flavor profile.
- Ginger Wet Wet Sauce: Add a tablespoon of grated fresh ginger to the aromatics for a zesty twist.
Nutritional Information (per serving, approximate):
*Calories: Around 100-150 calories (depending on variations and serving size) *Protein: Low *Fat: Low to moderate *Carbohydrates: Moderate *Sodium: High (due to soy sauce)
This Cassie Yeung Wet Wet Sauce recipe is a fantastic addition to your repertoire of easy recipes and healthy meals. It's a quick dinner idea that's both delicious and satisfying, perfect for homemade cooking enthusiasts of all levels. Enjoy this wonderfully versatile sauce and elevate your everyday meals!