How to Make Malaysian black pepper sauce

How to Make Malaysian black pepper sauce - e.e073a2e903508241d23470e5092855fd
  • 30g black peppercorns
  • 3 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 onion, finely chopped
  • 1 red bell pepper, diced
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon cornstarch
  • 250ml beef or chicken broth
  • Salt to taste
Per serving
Calories: 150 kcal
Proteins: 1 g
Fats: 10 g
Carbohydrates: 15 g
35 minsPrint
  • Crush the black peppercorns using a mortar and pestle or a spice grinder until coarsely ground. Set aside.
  • Heat the vegetable oil in a pan over medium heat. Add the minced garlic and chopped onion, and sauté until they turn translucent and fragrant.
  • Add the diced red bell pepper to the pan and cook for a few minutes until they soften slightly.
  • Stir in the crushed black peppercorns, soy sauce, oyster sauce, and Worcestershire sauce. Cook for another minute to allow the flavors to blend.
  • In a small bowl, dissolve the cornstarch in the beef or chicken broth until there are no lumps. Pour the mixture into the pan and stir well. Allow the sauce to simmer for about 10 minutes or until it thickens to your desired consistency.
  • Taste the sauce and add salt if needed. Adjust the seasoning according to your preference.
  • Once the sauce has thickened, remove it from the heat and let it cool slightly.

The black pepper sauce is traditionally served with grilled or stir-fried meats, such as beef, chicken, or seafood. It adds a robust and peppery flavor to the dish, complementing the richness of the meat.

In conclusion, Malaysian black pepper sauce is a flavorful and versatile brown sauce that brings a bold and spicy element to various dishes. It is a staple in Malaysian cuisine and is loved for its distinct peppery taste. Whether served with grilled meats or used as a dipping sauce, it adds an extra layer of deliciousness to the meal.

Fun facts about the sauce:

  1. Black pepper, the main ingredient of the sauce, is native to Southeast Asia and has been used in culinary and medicinal purposes for centuries.
  2. The spiciness of the black pepper comes from the compound piperine, which gives it its characteristic heat.
  3. In addition to its flavor, black pepper is also known for its potential health benefits, including its antioxidant and anti-inflammatory properties.
  4. Malaysian black pepper sauce is often used in the popular dish called “black pepper beef,” where thinly sliced beef is stir-fried with the sauce and vegetables.
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