SPICY BANANA COCONUT KETCHUP (2 cups)
This is good with duck or pork.
2 very ripe bananas
1 cup Indonesian sweet sauce (recipe follows)
1/3 cup coconut milk
1/3 cup white vinegar
1 tablespoon minced fresh ginger
1 teaspoon Tabasco sauce
- Mash or puree the bananas, then put them in a saucepan with the Indonesian sweet sauce. Cook over moderate heat for 10 minutes (Watch carefully. The mixture is inclined to bubble up and over. If you see it starting to rise, remove from heat immediately and whisk until it recedes. Then return to flame, reduced if necessary.)
- Remove from heat, add all the remaining ingredients, and mix until well blended. Keeps, covered and refrigerated, 1 week.
adapted from Chris Schlesinger and John Willoughby, The Thrill of the Grill
INDONESIAN SWEET SAUCE (“to Indonesian food what ketchup is to American food”, about 2 cups)
1 cup water
½ cup rice wine vinegar
½ cup brown sugar
1 tablespoon cornstarch
1 tablespoon water
½ cup soy sauce
1/3 cup molasses
freshly cracked black pepper to taste
1. Bring water and vinegar to a boil. Stir in the brown sugar and cook, stirring constantly, until the sugar dissolves.
2. Mix the cornstarch and 1 tablespoon water together well and add this to the vinegar-sugar mixture. Continue to cook for an additional 3 minutes, until thickened.
3. Remove from the heat, add the soy sauce, molasses and black pepper to taste, and stir well. Keeps, covered and refrigerated, 3 weeks.
from Chris Schlesinger and John Willoughby, The Thrill of the Grill