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
BEST SWEET CHILI SAUCE
This homemade sweet chili sauce is guaranteed to become a favorite staple in your home! It's versatile, is quick and easy to make, is free of additives, and tastes WAY better than the store-bought stuff!
Provided by Kimberly Killebrew
Categories condiment
Time 10m
Number Of Ingredients 12
Steps:
- Place all of the ingredients except for the cornstarch mixture in a small saucepan and bring it to a boil, stirring regularly. Once the sugar is dissolved stir in the cornstarch mixture, stirring continually until thickened, about 1 minute. Let the sauce cool completely, pour into an airtight jar and store in the refrigerator. Will keep for up to a week. Makes about 1 cup.
Nutrition Facts : ServingSize 2 tablespoons, Calories 38 kcal, Carbohydrate 10 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 43 mg, Sugar 9 g
SPICY LEMONGRASS TOFU
Provided by Mai Pham
Categories Onion Marinate Stir-Fry Vegetarian Lunar New Year Peanut Tofu Hot Pepper Lemongrass
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- 1. Combine the lemongrass, soy sauce, chilies, chili flakes, turmeric, sugar and salt in a bowl. Add the tofu cubes and turn to coat them evenly. Marinate for 30 minutes.
- 2. Heat half of the oil in a 12-inch nonstick skillet over moderately high heat. Add the onion, shallot and garlic and stir until fragrant, about 1 minute. Reduce the heat to low and cook until the onions are soft, about 3 minutes. Transfer to a plate and keep warm.
- 3. Wipe the pan clean and heat the remaining oil over moderate heat. Add the tofu mixture and, using chopstick or wooden spoons, turn so it cooks evenly, about 4 to 5 minutes. Add the onion mixture and cook, uncovered, for another 2 to 3 minutes. Add half the peanuts and all the pepper leaves.
- 4. Remove from the heat and transfer to a serving plate. Garnish with the remaining peanuts and serve immediately with steamed rice.
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