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Sauce

Babi Panggang Sauce

A sauce made with onion, garlic, oil, chicken broth, sugar, sherry, and tomato mash.

From the Wikibooks Cookbook · 7 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 29,058 recipes mention both. Both carry furaneol, which smells caramel, strawberry. The science ↓

Babi Panggang Sauce

Serves 4
Time5 minutes

Ingredients

Directions

Prepare

  1. Peel and chop the onion.

  2. Heat the oil in a saucepan, and add the onion and garlic.

Simmer the sauce

  1. Combine chicken broth, sugar, sherry, and tomato mash, and add this mixture to the saucepan.

  2. Keep stirring and leave to boil for 5 minutes.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Onion + garlictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Garlic + tomatotop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Garlic + chickentop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together10,850 recipes

    Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).

  4. Onion + tomatotop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together20,633 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Chicken + tomatotop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together6,031 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Onion
Builds a sweet, savory aromatic base as it softens in the hot oil.
Garlic
Adds pungent aroma that mellows and deepens during cooking.
Chicken broth
Provides the liquid base and savory flavor that the sauce reduces into.
Sugar
Adds sweetness and helps the sauce brown and thicken as it cooks.
Tomato mash
Contributes body, acidity, and rich color to the sauce.
Sherry
Adds acidity and aromatic depth that brightens the sauce.

The step that matters

Keep stirring while the sauce boils. The sugar and tomato mash can scorch and stick to the bottom of the pan. Constant stirring keeps the mixture moving, preventing burnt flavors and ensuring even cooking over the 5 minutes of boiling.

Flavor stand-ins for the clove

How well each one fits the dish's main ingredients (onion, garlic, chicken, sugar, sherry, tomato):

  1. Thymebetter flavor fit
  2. Cuminbetter flavor fit
  3. Corianderbetter flavor fit
  4. Clovethe original

Fit is the average pairing score against onion, garlic, chicken, sugar, sherry, tomato. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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