Sunday, May 10, 2009

Sauce - Belachan Chili Sauce

This sauce is one that i whipped out because i knew the Eggplant needed dipping and i didnt know what. But it turned out so great that i think i will never forget this sauce.


1 tbsp Belachan
10 - 12 Dried Chilis
2 tbsp sugar
2 tbsp Soy sauce
3 tbsp Oil
3 tbsp water
1/2 Lemon

Preparation Method:

Pound belachan and dried chilies until pastelike. Heat oil and add pounded ingredients to fry till fragrant. Add water, sugar and soy sauce. Reduce the sauce a little bit. Serve. Squeeze lemon and taste. Add salt if necessary.

p/s i actually used more oil in this recipe, but it is not necessary.

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