Description
This is a Malaysian recipe from our Singaporean cook for a rather hot sauce to be used with shrimp or chicken.
Ingredients
- 1 cup chopped serrano chiles, with seeds
- 2 tablespoons white sugar
- 2 tablespoons salt
- 1 tablespoon belacan shrimp paste
- 1 tomato, chopped
- ½ onion, chopped
- 1 bulb garlic, peeled and crushed
- 2 tablespoons fresh lime juice
- 2 tablespoons vegetable oil
- 2 lemongrass, bruised
- 2 fresh curry leaves
- 1 (1/2 inch) piece galangal, thinly sliced
- 2 tablespoons tamarind juice
Instructions
- Place tomato
- garlic
- onion
- chiles
- sugar
- salt
- lime juice
- and shrimp paste into a blender; process until smooth.
- Heat oil in a saucepan over medium-high heat. Pour chile purée into hot oil. Stir in lemongrass
- curry leaves
- and galangal. Cook
- stirring occasionally
- until mixture changes color and becomes very fragrant
- about 15 minutes.
- Stir in tamarind juice; cook for 1 minute. Strain sauce before serving.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 16