Description

Ingredients

• Sauce base
• ‎ Original: ‎
• 🌶️ 80 g red chilies, deseeded and chopped (1 cup / 2.8 oz) Original: 🌶️ 80 g red chilies, deseeded and chopped (1 cup / 2.8 oz)
• 🧄 25 g garlic, chopped (8 cloves / 0.9 oz) Original: 🧄 25 g garlic, chopped (8 cloves / 0.9 oz)
• 💧 120 ml water (½ cup / 4 fl oz) Original: 💧 120 ml water (½ cup / 4 fl oz)
• 🍬 150 g sugar (¾ cup / 5.3 oz) Original: 🍬 150 g sugar (¾ cup / 5.3 oz)
• 🍶 80 ml rice vinegar (⅓ cup / 2.7 fl oz) Original: 🍶 80 ml rice vinegar (⅓ cup / 2.7 fl oz)
• 🧂 3 g salt (½ tsp / 0.1 oz) Original: 🧂 3 g salt (½ tsp / 0.1 oz)
• 🌽 10 g cornstarch (1 tbsp / 0.35 oz) Original: 🌽 10 g cornstarch (1 tbsp / 0.35 oz)
• 💧 15 ml water for slurry (1 tbsp / 0.5 fl oz) Original: 💧 15 ml water for slurry (1 tbsp / 0.5 fl oz)

Preparation

• Blend the aromatics ‎ Add red chilies and garlic to a blender and pulse until finely chopped but not completely smooth. 🌶️ ‎
• Start the base ‎ Pour water, sugar, rice vinegar, and salt into a saucepan and bring to a gentle simmer. 🍶 ‎
• Add chili and garlic ‎ Stir the chopped chili garlic mixture into the saucepan and cook for 3–4 min until fragrant. 🧄 ‎
• Make the slurry ‎ Mix cornstarch with the extra water until smooth and lump free. 🌽 ‎
• Thicken the sauce ‎ Pour the slurry into the saucepan and stir continuously until the sauce turns glossy and lightly thickened. 🥣 ‎
• Simmer briefly ‎ Cook for another 1–2 min so the flavors blend and the raw starch taste disappears. 🔥 ‎
• Cool the sauce ‎ Remove from the heat and let the sauce cool so it thickens to the proper dipping texture. ❄️ ‎
• Serve or store ‎ Pour into a jar or bowl and serve with spring rolls, fried snacks, or grilled dishes. 🍽️

Total Time

Nutritional Value

Advice

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