Saturday, July 21, 2012

Chilli Garlic Sauce


Chilli Garlic Sauce is often required in the preparation of many dishes from poultry to soups. It's readily available in the market of US. But I didn't find readymade chilli garlic sauce sold anywhere in Bangalore. So I always rely on making it at home.

The original recipe involves a mandatory step of using fish sauce for robust flavour, but despite scouring every nook and crannies, I didn't find fish sauce sold at Wal-Mart, Meyer and World Churchill Market. So forced by the condition of unavailability, I chose to substitute fish sauce with an amalgam of oyster sauce and soya sauce. Actually, Worcestershire sauce would be a better replacement but I didn't have any at home. Sorry that I couldnot post a pic of Chilli Garlic Sauce this time but promise to do so when I'll prepare it next time.





Ingredients:                                          Cooking time:10 minutes
ü  5-6 dry red chillies (soaked in hot water for 30 minutes)
ü  1 small onion or 3-4 shallots (chopped)
ü  5 cloves of garlic (chopped)
ü  1 tsp oyster sauce
ü  1 tsp dark soya sauce
ü  3 tbsp tomato sauce
ü  3 tsp rice vinegar
ü  3 tsp white oil
Method:
1) Heat oil in a small sauce pan. Add garlic and onion or shallots. Shallow fry them, stirring occasionally. When both become little brown in color, add tomato sauce followed by rice vinegar, oyster sauce and dark soya sauce.
2) Simmer for 2 minutes on low heat. Just as bubbles appear on the surface, switch off the flame.
3) Cool the mixture down to room temperature. Process the mixture in a blender along with the soaked dry red chillies into a smooth paste.
4) Garlic Chilli Sauce is ready.

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