Name: Nonya Sauce
Yield: Makes About 1 Cup
Cuisine: Malaysia
Ingredients: ¼ cup unsweetened coconut milk or water, or more as needed; ½ teaspoon Freshly ground black pepper; 1 tablespoon palm sugar or light brown sugar, or more to taste; 3 tablespoons vegetable oil; 2 tablespoons fresh lime juice; 2 tablespoons Asian chile paste, such as sambal ulek (see box); 4 cloves garlic, minced; 1 to 2 hot chiles, such as Thai chiles or serrano peppers, seeded and finely chopped (for a hotter sauce, leave the seeds in); 1 shallot, minced (about ¼ cup); 2 tablespoons Asian fish sauce or soy sauce

Preparation info

Makes About
1 Cup

Difficulty
Easy

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

Sweet-and-sour sauces are a constant on the world’s barbecue trail. Here’s the nonya version, sweetened with palm sugar (made from date palm sap and very similar in texture and color to light brown sugar), soured with lime juice, and enriched with coconut milk.

Ingredients

3 tablespoons vegetable oil
4 cloves garlic, minced
1

Method

Heat the oil in a wok or small frying pan over medium heat. Add the garlic, shallot, and chile(s) and cook until golden brown, about 2 minutes, stirring often. Stir in the chile paste, fish sauce, lime juice, palm sugar, and black pepper and cook until thick, 4 to 6 minutes. Stir in the coconut milk and let the sauce simmer until it is mellow and thick but pourable, 3 to 5 minutes. If the sauce

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Ingredients

Method

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