Vietnamese Chile Sate Sauce: Difference between revisions
From McGough's Recipes
(Created page with " === '''Ingredients''' === * 1 cup neutral oil like canola * 1 head garlic, minced * ½ cup lemongrass, finely chopped * 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 t...") |
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# Add a thin layer of extra oil on top to keep sate fresh longer. | # Add a thin layer of extra oil on top to keep sate fresh longer. | ||
[https://bunbobae.com/vietnamese-chile-lemongrass-sate-sauce-tuong-ot-sa-te/ Link to recipe] | [https://bunbobae.com/vietnamese-chile-lemongrass-sate-sauce-tuong-ot-sa-te/ Link to recipe] | ||
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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. | |||
''[https://cookwithchung.com/vietnamese-sate-sauce/ Link to recipe ]'' |
Revision as of 13:23, 12 December 2023
Ingredients
- 1 cup neutral oil like canola
- 1 head garlic, minced
- ½ cup lemongrass, finely chopped
- 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.
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.