Used for barbecued meats such as Cha Siu Pork. The origin of this sauce has been lost in time. It has probably evolved by Chinese whispers and is a staple in some restaurants in the west. It is an excellent meat dipping sauce.

  • Ketchup, 150 ml (5.2 oz)
  • Vinegar, 190 ml (6.4 oz)
  • Beaten egg, ¼ tsp.
  • Mustard powder, 23 to 45 gm ( 0.8 - 1.6 oz){Coleman's mustard powder works well with Chinese foods}
  • Sugar, amount determined by tasting but a lot!
This will make something like 350 ml (~1 ½ cups) of sauce in final volume

  1. Mix all the ingredients together. As with mustard powder mixes, it's best to make this at least 15 minutes before using. This sauce will always be best on the first day and will slowly degrade in bite over time.
  2. This sauce can be refrigerated for a couple of weeks before it loses it's potency.