Difference between revisions of "Bajak Chili Sauce"
RealRecipes (talk | contribs) m (Text replace - "Category:Shrimp Recipes" to "Category:Shrimp Recipes Category:Seafood recipes") |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Bruneian ([^cC])(.*)\]\]" to "Category:Bruneian cuisine Category:$1$2 Recipes") |
||
| Line 24: | Line 24: | ||
# Remove [[salam leaf|salam leaves]], [[lemongrass]] and [[galangal]] before serving. | # Remove [[salam leaf|salam leaves]], [[lemongrass]] and [[galangal]] before serving. | ||
| − | [[Category:Bruneian Appetizers]] | + | [[Category:Bruneian cuisine]] |
| − | [[Category:Bruneian Recipes]] | + | [[Category:Appetizers Recipes]] |
| + | [[Category:Bruneian cuisine]] | ||
| + | [[Category:Recipes Recipes]] | ||
[[Category:Galangal Recipes]] | [[Category:Galangal Recipes]] | ||
[[Category:Galangal Side Dish Recipes]] | [[Category:Galangal Side Dish Recipes]] | ||
Revision as of 18:09, 8 May 2012
Description
Ingredients
- 8 red chilies, seeded and sliced
- 1 tsp. dried Shrimp paste (terasi), toasted
- ź tsp. grated nutmeg
- 3 cloves garlic, peeled and sliced
- 6 Shallots, peeled and sliced
- 1 tsp. salt
- 1˝ tsp. chopped palm sugar
- 2 Tbs. oil
- 2 salam leaves
- 2 stalks lemongrass, bruised
- ˝ inch galangal (laos), peeled and sliced
- 4 Tbs. tamarind juice
Directions
- Grind with a mortar and pestle or blend the first 7 ingredients very finely.
- Heat the oil over medium high heat. Sauté the ground ingredients along with salam leaves, lemongrass and galangal. Stir it frequently until the mixture changes color and becomes very fragrant.
- Lastly, pour the tamarind juice and let it simmer for about a minute and then leave to cool.
- Remove salam leaves, lemongrass and galangal before serving.
