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July 02, 2013Spicy Umami Ketchup RecipeIf you’re into ketchup ortinkering with homemade condiments, try this umami-laden ketchup. I came upwith the recipe several years ago and my husband reminded me about it lastweek, when we were eating the Filipino spicy banana ketchup. “Ketchuporiginated in Asia so what’s the big deal about making it from bananas? Youmade that one with fish sauce,” he said.
Oh, right. Western ketchupborrows its name from the Amoy Chinese (Hokkien/Fujian) term ketsiap, which means fermented fishsauce and is related to the Malay term kechap(now written as kecap, i.e., delectablekecap manis sweet soy sauce). Theword and sauce was transported to Europe by Dutch traders, and over time, theoriginal Asian condiment became transformed into many kinds of ketchup. I’veread about mushroom and walnut-based ketchups but it’s the tomato version thatreigns supreme on our modern tables.
So here’s a terrifictomato-based ketchup that’s loaded with umami from different directions – fish sauce,soy sauce, and shrimp sauce (mam tom/mamruoc). The shrimp sauce lends an extra edge and depth. Yes it’s stinky andweird looking being purple and toothpaste-like but it’s a fabulous Vietnamese stealth seasoning to master. Shallot adds depth too.
For the canned tomato, use a brand that actually tasteslike ripe tomatoes. My current favorite brand is Muir Glen organic. If you use peeled cannedtomatoes, puree it first in a blender and add 1 to 2 tablespoons of tomatopaste to thicken. Ripe fresh tomato can be used too with the paste but it maynot have the same thickness.
Compared to store bought, this homemade ketchup islighter in color (think brick red instead of deep red), mainly because thesautéed shallot lightens the results. This is a fun recipe to play with and addto your summer menus.
RECIPE
Spicy Umami Ketchup
Yield: about 2 2/3cups
Ingredients:
3 tablespoons canola oil1/3 pound (150 g) shallots, chopped2 large moderately hot chiles, such as Fresno1 tablespoon fish sauce1 tablespoon light (regular) soy sauce1 1/2 teaspoons dark soy sauce1 to 1 1/2 teaspoons fine shrimp sauce (use lesser amount if you're new to this condiment)3/4 teaspoon saltA 28-ounce (840 g) can ground peeled tomatoes(about 3 cups) 1/2 cup (120 ml) unseasoned rice vinegar3 1/2 ounces (115 g) palm sugar, chopped, orlight brown sugarInstructions:
Heat the oil in large saucepan over medium heat.Add the shallot and cook, stirring frequently, until soft, about 6 minutes. Addthe chiles and cook for another minute, until slightly soft and aromatic. Addthe fish sauce, both kinds of soy sauce, shrimp sauce, and salt. Let thingsbubble for 1 to 2 minutes to concentrate the flavor.Add the tomato, vinegar, and sugar. Simmer for45 to 60 minutes, stirring occasionally, until the mixture has thickened andhas reduced by nearly half. Remove from the heat and cool for 20 minutes.Puree in a blender until smooth. Taste andadjust the flavor as needed. Transfer to a jar and set aside, uncovered, tocool to room temperature. Cap and chill before using. You can probably storefor up 2 months in the refrigerator.Related posts:
Spicy Banana Ketchup RecipeFine shrimp sauce (mam tom) primerPosted in Asian Food Culture, Asian Ingredients, Recipes: All, Recipes: Basic Sauces, Stocks and Garnishes, Recipes: Chile Sauce, Recipes: Dipping Sauces, Recipes: Gluten-Free Adaptable | Permalink | |
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Comments Spicy Umami Ketchup RecipeIf you’re into ketchup ortinkering with homemade condiments, try this umami-laden ketchup. I came upwith the recipe several years ago and my husband reminded me about it lastweek, when we were eating the Filipino spicy banana ketchup. “Ketchuporiginated in Asia so what’s the big deal about making it from bananas? Youmade that one with fish sauce,” he said.
Oh, right. Western ketchupborrows its name from the Amoy Chinese (Hokkien/Fujian) term ketsiap, which means fermented fishsauce and is related to the Malay term kechap(now written as kecap, i.e., delectablekecap manis sweet soy sauce). Theword and sauce was transported to Europe by Dutch traders, and over time, theoriginal Asian condiment became transformed into many kinds of ketchup. I’veread about mushroom and walnut-based ketchups but it’s the tomato version thatreigns supreme on our modern tables.
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