Isn't it amazing to see chili sauces in every cuisine? Since Paji gallantly rises to the occasion to test (taste) them all, I experiment with them to my heart's content :}! Thai Style Chili-Garlic Sauce is wonderful to have on hand to spice up Chinese, Thai and other dishes besides being a fabulous table condiment. Apparently some people enjoy spreading this chili sauce on toasts!
Although one can easily buy Nam Prik at stores, I like to make my own since I can make sure it has healthy ingredients. Also, the salt, sugar, and tamarind can be adjusted to your taste. It lasts a long time if kept in sterilized jars in the fridge. Tamarind paste and palm sugar are available at Indian and Asian markets.
Although one can easily buy Nam Prik at stores, I like to make my own since I can make sure it has healthy ingredients. Also, the salt, sugar, and tamarind can be adjusted to your taste. It lasts a long time if kept in sterilized jars in the fridge. Tamarind paste and palm sugar are available at Indian and Asian markets.
Ingredients:
8 - 12 Fresh or Dry hot Red Chilies, stemmed
5 cloves Fresh Garlic, peeled
5 Fresh Shallots, peeled
2 tsp instant Tamarind Paste
2 tsp Palm or Brown sugar
2 tsp Sea Salt
4 Tbsp Vegetable Oil
Method:
Finely mince the garlic, shallots, (and chilies if fresh); a food processor bowl fitted with the metal blade may be used. If using dry chilies, grind them coarsely in a spice grinder.
Heat the oil in a small pan and add the minced ingredients with salt and cook over low to medium heat until garlic and shallots are golden.
Add the sugar and tamarind and cook for a few minutes until thickened.
Spoon into a sterile jar and use as needed. Enjoy!!
2 comments:
Hi do u have fb if? Ur cooking is really awesome
Hi Mathi, I am not sure what you are asking. Thank you for the compliments! Happy cooking :)
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