Lemongrass Sweet Chili Sauce Recipes

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SA Tế (VIETNAMESE LEMONGRASS CHILI SAUCE)



Sa Tế (Vietnamese Lemongrass Chili Sauce) image

This Vietnamese Sa Tế is the Lemongrass Chili Sauce that keeps well for ages, is SUPER easy to make and pairs well with vegetables and meats!

Provided by Jeannette

Categories     Sauce

Time 40m

Number Of Ingredients 15

200 g / 0.44 lb fresh chili ((or to preference))
50 g / 0.11 lb garlic
50 g / 0.11 lb red shallot
5 stalks lemongrass
20 g / 0.05 lb galangal ((optional))
40 g / 0.09 lb dried chili flakes ((optional))
1/2 US cup annatto seeds
1 Chinese cinnamon bark
1 star anise
1/2 tsp salt ((or to taste))
1/2 tsp sugar ((or to taste))
1/2 tsp chicken bouillon powder
1 tbsp fish sauce
2 US cup cooking oil ((for annatto seeds))
1 US cup cooking oil ((for cooking aromatics))

Steps:

  • Cut the chili so that you're left with just the red part of the plant and put them in the oven preheated at 180°C (356°F) to roast for 10 minutes or until dehydrated. Put them in a bowl to cool when ready.Tip: Line the tray with foil to prevent any sticking.
  • Meanwhile, finely chop the garlic, red shallots and galangal.
  • Chop the lemongrass roughly into 1-2 cm (0.4-0.8") segments.
  • Use a food processor to blitz the lemongrass, then pour into a bowl and set aside for later.
  • Repeat the previous step with the roasted chilis.
  • Pour the annatto seeds into 2 US cup oil in a saucepan and keep the heat on low to infuse the color into the oil for 3-5 minutes or until red. Use a sieve to strain the seeds from the oil into a bowl.
  • In a new saucepan or wok, combine 1 US cups oil with the star anise and Chinese cinnamon bark on low heat for 2 minutes or until the aromatics begin to bubble.
  • Remove the star anise and Chinese cinnamon bark and add the chopped garlic, red shallots and galangal to brown for 1 minute.
  • Pour in the lemongrass, chili, dried chili flakes, fish sauce, salt, sugar and chicken bouillon powder and stir for 10 minutes or until golden.
  • Pour in the annatto seed oil and stir to combine for 1 minute.
  • Let it cool and store in airtight containers to be enjoyed with your meals!

Nutrition Facts : Calories 430 kcal, Carbohydrate 86 g, Protein 16 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 3504 mg, Fiber 21 g, Sugar 19 g, ServingSize 1 serving

LEMONGRASS SWEET CHILI SAUCE



Lemongrass Sweet Chili Sauce image

Make and share this Lemongrass Sweet Chili Sauce recipe from Food.com.

Provided by gailanng

Categories     Sauces

Time 15m

Yield 1/2 cup

Number Of Ingredients 9

1/4 cup water
3 tablespoons finely-minced lemongrass (fresh or frozen-prepared)
1/2 cup rice vinegar
1/2 cup white sugar
1/2-1 tablespoon dried crushed chili (1 tablespoon makes for very spicy sauce)
3 tablespoons fish sauce
3 garlic cloves, minced
2 tablespoons sherry wine
1 tablespoon cornstarch dissolved in 3-4 tbsp. cool water

Steps:

  • Place all sauce ingredients except cornstarch-water mixture in a sauce pan and bring to a boil. When sauce comes to a rolling boil and begins to foam up, reduce heat to medium. Continue boiling over medium heat 10 minutes, or until vinegar has burned off and sauce is reduced by 1/3 to 1/2. Reduce heat to medium-low and add the cornstarch mixture, stirring well to incorporate. Sauce will gradually thicken in 1-2 minutes. If you'd like it thicker, add more cornstarch-water in the same way.
  • Remove from heat and taste-test. The sauce should taste sweet first, followed by sour and then spicy tones. Adjust this balance by adding more sugar for a sweeter sauce, or a little more vinegar OR lemon/lime juice if too sweet. Add more chili if you'd like it spicier. This sauce is usually served at room temperature.

Nutrition Facts : Calories 1130.7, Fat 1.1, SaturatedFat 0.4, Cholesterol 2.7, Sodium 8588.6, Carbohydrate 227.1, Fiber 1.1, Sugar 206.2, Protein 8.2

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