Vietnamese Chile Sate Sauce: Difference between revisions
From McGough's Recipes
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* 1 cup neutral oil like canola | * 1 cup neutral oil like canola | ||
* 1 head garlic, minced | * 1 head garlic, minced | ||
* ½ cup lemongrass, finely chopped | * ½ cup lemongrass, finely chopped (can substitute ginger and lemon juice & zest) | ||
* ½ cup fresh red chiles, finely chopped Thai or Birds Eye recommended | * ½ cup fresh red chiles, finely chopped Thai or Birds Eye recommended | ||
* ¼ cup chile flakes | * ¼ cup chile flakes |
Revision as of 16:36, 9 April 2024
Prep | Cook | Total | Makes |
---|---|---|---|
5 Min | 40 Min | 45 Min | 16 Tbsp |
Ingredients
- 1 cup neutral oil like canola
- 1 head garlic, minced
- ½ cup lemongrass, finely chopped (can substitute ginger and lemon juice & zest)
- ½ cup fresh red chiles, finely chopped Thai or Birds Eye recommended
- ¼ cup chile flakes
- ½ teaspoon salt
Instructions
- Heat 1 cup oil on medium low heat
- When oil comes to temperature, add lemongrass and let it heat for about 5 minutes
- Add garlic and continue to heat for about 10 minutes
- Add fresh chiles and stir. Continue to let mixture heat for another 10 minutes, being careful not to burn the ingredients.
- Add chile flakes and heat for another 10 minutes
- Add salt to taste, and cool before jarring
- Add a thin layer of extra oil on top to keep sate fresh longer.
Prep | Cook | Total | Servings |
---|---|---|---|
10 Min | 20 Min | 30 Min | 4 |
Ingredients
- ½ cup oil neutral
- 3 shallots finely minced
- ½ cup lemongrass finely chopped (Roughly 3 small stalks)
- 5 garlic cloves finely minced
- 3 Thai chili peppers
- 1 tbsp Korean chili flakes gochugaru
- 1 tsp soy sauce
- 1 tsp fish sauce
- 2 tsp sugar
- 1 tsp salt
Instructions
- Wash and dry the garlic, shallot, Thai chili peppers and lemongrass. Finely minced all either in a food processor or hand chop.
- In a medium saucepan heat up the oil. Once hot add the garlic and shallot and fry for 5 minutes or until lightly golden brown.
- Add the lemongrass and cook for 5 minutes or until lightly crispy.
- Add the Thai chili and gochugaru and cook for 5 minutes.
- Lastly, lower the heat to medium-low and add the soy sauce, fish sauce, sugar and salt and cook for 5 minutes.
Prep | Cook | Total | Servings |
---|---|---|---|
20 Min | 20 Min | 40 Min | 4 |
Ingredients
- 40 g / 0.44 lb fresh chili (or to preference)
- 10 g / 0.11 lb garlic
- 10 g / 0.11 lb red shallot
- 1 stalks lemongrass
- 4 g / 0.05 lb galangal (optional)
- 8 g / 0.09 lb dried chili flakes (optional)
- 0.1 US cup annatto seeds
- 0.2 Chinese cinnamon bark
- 0.2 star anise
- 0.1 tsp salt (or to taste)
- 0.1 tsp sugar (or to taste)
- 0.1 tsp chicken bouillon powder
- 0.2 tbsp fish sauce
- 0.4 US cup cooking oil (for annatto seeds)
- 0.2 US cup cooking oil (for cooking aromatics)
Instructions
- 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 the Sa Tế cool and store in airtight containers to be enjoyed with your meals!