Thai Steak Sauce

Name: Thai Steak Sauce
Yield: Makes 150 ml
Cuisine: Thai
Ingredients: 1 tablespoon kecap manis (Indonesian soy sauce); 2 tablespoons sweet chilli sauce; 4 tablespoons tomato ketchup (for homemade); 2 garlic cloves, crushed; 1 tablespoon kecap manis (Indonesian soy sauce); 2 tablespoons tamarind paste; 4 tablespoons water; 2 tablespoons palm sugar or soft brown sugar; 2 tablespoons palm sugar or soft brown sugar; 1 tablespoon nam pla (Thai fish sauce); 1 tablespoon nam pla (Thai fish sauce)

Preparation info

Makes
150 ml

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

The beauty of this sauce is that it has a dual purpose: it doubles up as a basting sauce for steak, brushed on as it cooks, and an accompaniment for the finished dish. Enjoy it with steak or chicken; it will soon become a favourite.

Ingredients

2 tablespoons tamarind paste
4 tablespoons water
1 tablesp

Asia
Thailand
Sauce
Fish course
Pescatarian
South East Asia

Method

Put the tamarind paste and water in a pan and bring to the boil.
Add the remaining ingredients and cook for 2 minutes. Remove from the heat and leave to cool.