Spicy sauce used extensively in Chinese cuisine.
Ingredients:
•Dried red chillies 10-12
•Garlic 10 cloves
•Oil 1/2 cup
•Green chillies,finely chopped 2
•Spring onions with greens,finely chopped 2
•Ginger,grated 1 inch piece
•Vegetable stock 1/2 cup
•Celery,chopped 2-3 inch stalk
•Tomato ketchup 3 tablespoons
•Salt to taste
•Vinegar 2 teaspoons
Method:
Finely chop two cloves of garlic. Boil the red chillies in one cup of water for five to seven minutes. Grind the red chillies and the remaining garlic to a fine paste. Heat oil in a pan, add chopped garlic, green chillies, spring onion (keeping the greens aside) and ginger and sauté for a minute. Add the red chillies and garlic paste and continue to sauté. Add vegetable stock or water, celery, tomato ketchup and salt and stir to blend well. Add vinegar and spring onion greens. Simmer for a minute and take off the heat. Cool and store.
Ingredients:
•Dried red chillies 10-12
•Garlic 10 cloves
•Oil 1/2 cup
•Green chillies,finely chopped 2
•Spring onions with greens,finely chopped 2
•Ginger,grated 1 inch piece
•Vegetable stock 1/2 cup
•Celery,chopped 2-3 inch stalk
•Tomato ketchup 3 tablespoons
•Salt to taste
•Vinegar 2 teaspoons
Method:
Finely chop two cloves of garlic. Boil the red chillies in one cup of water for five to seven minutes. Grind the red chillies and the remaining garlic to a fine paste. Heat oil in a pan, add chopped garlic, green chillies, spring onion (keeping the greens aside) and ginger and sauté for a minute. Add the red chillies and garlic paste and continue to sauté. Add vegetable stock or water, celery, tomato ketchup and salt and stir to blend well. Add vinegar and spring onion greens. Simmer for a minute and take off the heat. Cool and store.
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