Vietnamese Chile Sate Sauce
From McGough's Recipes
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.