I wanted to play some more with the sauce I made for the Katsu Style Tenderloin Bites I made for Golden Girl Granola Recipe contest, so I did.
I'd tried this Mango Coconut Sauce a few weeks back when a friend brought them to NPA one night. One taste and I knew I had to buy some for myself.
So I did.
Tropical Pepper Co. Mango Coconut Sauce.
Sweet and hot and fruity and coconutty and just plain yummy.
I wanted more, so I added some Apricot Preserves and I loved it, but...
It needed something more.
I got out the Sesame Seed Oil and some Soy Sauce and proceeded to play with my food.
In the middle I added some Sesame Seed Oil and to the right, some Soy Sauce.
I can do that you know.
Play with my food.
So I mixed the soy and sesame one together and tasted them again. This time on some pork.
So I mixed them all together and then decided it was too sweet so I added some Rice Wine Vinegar, just to cut the sweetness a little bit.
Katsu Style Pork.
There was a little bit left over after the potluck so I took it home and played with it.
You know I don't think I ever grew out of making Mud Pies, at least now most of the time it's edible mud pies.
I kept going to the fridge and tasting that sauce and then I got the AHA!!!! moment and thought what would happen if I added a little black currant preserves to the sauce.
I slathered it on some thin cooked chicken I had in the fridge, which I was saving for lunch anyway. Put them under the broiler and well.
1/2 cup Mango Coconut Sauce
1/2 cup Apricot Preserves
1/4 cup Black Currant Preserves.
1 tablespoon Sesame Seed Oil
1 tablespoon Soy Sauce
1 tablespoon Rice Wine Vinegar
Mix together and heat gently, so that they all meld together. Slather on some chicken, or pork or just use as a dipping sauce.
This would also be a fantastic sauce for Coconut Shrimp.