Description
A bold, spicy, and versatile Indo-Chinese condiment made with red chilies, garlic, and ginger.
Ingredients
30 g dried red chilies (soaked in hot water)
10 garlic cloves (approx. 25 g)
1 inch ginger (approx. 10 g)
4 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp white vinegar
1 tsp sugar
6 g salt (or to taste)
1/4 cup water
Instructions
Step 1: Deseed the dried red chilies if a milder heat is preferred, then soak them in hot water for 30 minutes until soft.
Step 2: In a blender, combine the soaked chilies, garlic, and ginger. Blend into a thick, slightly coarse paste using a little soaking water if needed.
Step 3: Heat oil in a pan over medium heat. Add the blended chili paste and sauté for 5-8 minutes, stirring constantly to prevent burning.
Step 4: Add soy sauce, vinegar, sugar, salt, and 1/4 cup of water. Mix well.
Step 5: Reduce heat to low and simmer for 10-12 minutes until the oil begins to separate and float on top.
Step 6: Allow the sauce to cool completely before storing in a sterilized glass jar.
Notes
Ensure you use a dry spoon when serving to extend the shelf life of the sauce.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Simmering
- Cuisine: Indo-Chinese
Nutrition
- Serving Size: 2 tablespoons
- Calories: 85 kcal
- Sugar: 2g
- Sodium: 380mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
