SA Tế (VIETNAMESE LEMONGRASS CHILI SAUCE)
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
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
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
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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- Heat oil in a wok or pan over low heat (if you’re using gas stove) to medium low (for electronic stove) heat.
- Ground garlic and lemongrass in a food processor until fine chunks. Stir into the wok and cook for 5 to 7 minutes.
- Now, ground red chilies and Thai chilis in the food processor- size of red pepper flakes. Stir into the wok. Add fish sauce, palm sugar, gochugaru and chicken bouillon then stir well until everything is combined. Now, cook the chili sauce for 10 minutes and stir occasionally.
- That’s it for this amazing Asian mother sauce, Ultimate Chili Sauce!! You can use this chili sauce pretty much on/in everything and anything. Soup, ramen, rice, noodles, spread, dipping sauce, toppings… endless!!
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