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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 2 |
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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 |
1/2 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 |
Directions:
1. Place serrano peppers, sugar, salt, shrimp paste, tomato, onion, garlic, and lime juice into a blender, and blend until smooth. Heat vegetable oil in a saucepan over medium-high heat. Stir in the chile puree along with the lemongrass, curry leaves, and galangal. Cook and stir until the mixture changes color and becomes very fragrant, about 15 minutes. Stir in the tamarind juice, and cook for 1 minute more. Strain before serving.
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