Char siew sauce

Char siew sauce

· 110ml oil
· 4 shallots, sliced thickly
1 Bombay onion, sliced thickly
· 30g ginger, sliced
· 4 sprigs spring onion, cut into 10cm lengths
· 40g smooth peanut butter
· 40g fermented soy bean paste (tau cheo)
· 150g sugar
· 40g oyster sauce
· 2 teaspoons dark soy sauce
· 300ml water
· 40g tapioca flour
· 40g chestnut flour
· 25g cornflour
· 75ml water
· 50-100ml oil

To prepare sauce:
Heat the oil in a wok and add the shallots, onion,
ginger and spring onions. Fry for about 3 minutes until fragrant and golden. Turn off the heat and strain the oil.
Return the oil to the wok. Over medium heat, stir-fry with the peanut butter and fermented soy bean paste. Add the combined sugar, oyster sauce, dark soy sauce and water. Bring to a boil and simmer for 3 minutes. Turn up the heat and pour in the tapioca, chestnut and corn flours followed by the water. Keep stirring continuously, as the mixture will thicken very fast. Stir for about 2 minutes until smooth.
Transfer to a bowl and seal top with a layer of oil. Leave to cool overnight.

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

BC has then grown into a huge recipe library with more and more recipes being added each day. Fiona strongly believes that "Sharing is Receiving", from professionals to beginners, you can find a large variety of recipes contributed by homebakers and professionals!

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