On Sat, 30 Jun 2007 12:35:41 -0500, Kathleen
> wrote:

>hahabogus wrote:
>
>> Kathleen > wrote in news:njthi.25$LZ1.0
>> @newsfe06.lga:
>>
>>
>>>Jen wrote:
>>>
>>>>I'm planning on making chicken skewers and am in need of a thick,
>>>>sweet and spicy dipping sauce. I don't want to do a Thai-style peanut
>>>>sauce. I'm thinking more of a fruity spicy barbecue sort of thing, but
>>>>without the ketchup-y BBQ tang. I hope this makes sense. I'm hoping to
>>>>marinade the chicken in this sauce, then grill it (stovetop) and have
>>>>some reserved for dipping.
>>>>
>>>>Any ideas would be greatly appreciated!
>>>
>>>A couple of weeks ago I made a plum sauce to go with some smoked ribs.
>>>Sorry, no recipe, I just sort of stirred and tasted as I went along.
>>>
>>>Sautee a minced shallot in a little bit oil until it's tender. Stir in
>>>a jar of plum preserves, a splash of soy sauce and a couple of splashes
>>>of rice vinegar. Season with white pepper for heat (maybe 1/2
>>>teaspoon?). Simmer briefly to combine flavors. Taste, adding more
>>>vinegar and/or soy sauce if necessary. If it seems too thick stir in a
>>>little orange juice to thin it out. I also added a drizzle of sesame
>>>oil just before serving.
>>>
>>>
>>
>>
>> I thought plum sauce was made with apricot preserves.
>
A lot of recipes call for both apricots and plums, others just for
plums.

>So there's like, an official "plum sauce" (which doesn't include plums),
>and it's not just a description of the main ingredient of the baste-y
>substance?

Not that I know of
http://www.amazon.com/Pacific-Rim-Go.../dp/B00012OI1Y

recipes...

the long way
http://www.naomiscooking.com/recipe.asp?id=521

the short way
http://chinesefood.about.com/library.../aa022301b.htm

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