Thursday 25 / April / 2024
SZECHUAN SAUCE
Makes 1/4 cup
Ingredients
• 1/4 onion, finely chopped
• 1tsp celery, finely chopped
Paste (grind together)
• 3 dry red chillies, broken into small pieces
• 2-3 flakes of garlic
• 4tbsp tomato ketchup
• 1tbsp oil
• 1/2 tsp soya sauce
• 1/4 tsp oil
• 1 and 1/2 tbsp vinegar
Preparations
• Mix the ground paste, onion, celery and 1/4 cup water in a pan.
• Cook stirring continously till it boils.
• Simmer for 2 minutes. Serve at room temperature.
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HOT AND SOUR SAUCE
Makes 3/4 cup
Ingredients
• 3/4 cup water
• 2tbsp vinegar
• 1tsp pepper powder
• Salt to taste
• 1tbsp cornflour
• 1/2 tsp brown sugar
Preparations
• Mix all the ingredients in a pan. Cook, stirring constantly till it boils.
• Simmer for 2 to 3 minutes on low heat. Remove from fire. Serve with any snack.
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CHILLI GARLIC DIP
Ingredients
• 2 tbsp oil
• 1 and half tbsp garlic minced
• 3/4 tsp salt
• 1 tsp sugar
• 2 tsp red chilli paste
• 2tbsp vinegar
• 1 and half tsp soya sauce
• 1tbsp tomato ketchup
• 2tbsp cornflour mixed with 1/4 cup water
• 1 cup vegetable stock
Preparations
• Heat oil in a wok.Reduce heat. Add garlic mince. • Stir for a few seconds.
• Once the garlic turns a light brown, add salt, stock, sugar, chilli paste, vinegar, soya sauce and ketchup.
• Mix cornflour with water. Add 3/4 tbsp of this mixture once the stock comes to a boil.
• Let the sauce come to a boil again.Simmer for 3 to 4 minutes.Remove from fire. Serve hot with springrolls or dimsums.
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GREEN CHILLIES IN VINEGAR
Ingredients
• 1/2 cup white vinegar
• 1/2 tsp salt
• 1/2 tsp sugar
• 2-3 green chillies, finely chopped
Preparations
• Mix all the ingredients and gently heat on fire till it is about to boil. Remove from fire.
• Store or serve at room temperature.
**media[1062981]**
CHILLI OIL
Ingredients
3 cups dry red chillies
1 cup oil
1/2 tsp ginger paste
1/2 tsp garlic paste
1/2 tsp salt
1/2 tsp sugar
1tbsp tomato ketchup
1 star anise
Preparations
• Discard the stem of chillies. Soak dry red chillies in 1/2 cup water for half an hour.
• Roughly grind the chillies in a grinder with the water. ( Do not discard the water the chillies were soaked in)
• Heat oil and on low heat add ginger and garlic. Saute for about minute or till light brown.
• Add the chilli paste and cook for a few minutes.
• Season with salt and add sugar,ketchup and
star anise.
• Cook the chilli paste for another 2 minutes.
• Remove from fire and allow to cool. Store in an air tight container and refrigerate.
• Serve at room temperature with snacks.
Oneza Tabish is a food blogger, consultant, and columnist based in Oman. She is also the owner of Oman’s popular Facebook group ‘What’s Cooking Oman.’
