Quick Bites - Asian BBQ Sauce - Nikoli’s Kitchen

Hello and welcome to what will likely be the final episode of 2022! This week, I'm talking about this amazing Asian BBQ Sauce I made out of a lot of the leftovers and components of Asian dishes I've made on the show over the past year or so. I don't know Asian food very well, but I know BBQ sauce, and I was thrilled to try to chuck tamarind and palm sugar into one, and the results absolutely blew me away.

Season five of the show will not be kicking off until January 2023 at the earliest. Until then, I'm working on reformatting areas of the show and making this about not just my journey, but about your journey. If something has happened in your life that has changed how you view life, and if you have something that changed your view on positivity, I want to hear from you! Please reach out to me on Instagram @nikoliskitchen or email me at nikoliskitchen@gmail.com and I'd love to sit down and chat with you.

Table for Two will return in season five as well! If you'd like to sit and talk to me about your content, your life, or whatever- all while I'm cooking your dish- please reach out via the means above with your recipe and we'll set it up.

Featured Recipe for this Episode

1-1/2 yellow onions, diced 2 jalapeño peppers, diced 1/2 c rice vinegar 3 c water 1 stalk of lemongrass, cut in half and halved lengthwise 1/4 c pomegranate molasses 3 T fresh ginger, minced 1 bulb of garlic, minced 12 T palm sugar, crushed 1 c tamarind paste 1/4 c dark soy sauce 1/4 c rice wine 2 T gochujang 2 T black bean paste 2 c Ketchup 1/2 t sesame oil 1 t fish sauce

Drizzle a bit of vegetable oil into a large skillet over mid heat and add your onions and peppers. Sprinkle in a bit of salt and cook, stirring periodically, for 3-5 minutes. Add your rice vinegar, 1-1/2 c water, and your lemongrass. Reduce heat to low and cover, allowing to simmer for 12-15 minutes or until liquid is mostly gone and the onions and pepper are softened. Remove the lid. Turn heat back to mid and discard the lemongrass. Cook off the rest of the liquid, then make a space in the center of the pan for your ginger and garlic. Cook ginger and garlic for 1 minute, stirring so it doesn't burn. Deglaze the pan with your rice wine. Add the rest of the water, the pomegranate molasses, palm sugar, tamarind paste, soy sauce, gochujang, black bean paste, ketchup, sesame oil, and fish sauce. Stir until everything is well combined. Bring to a simmer and reduce heat to low, allowing everything to cook and come together for 30-60 minutes. Using an immersion blender, blend everything down into a smooth sauce. Jar and refrigerate.

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