How to Make Chilli Sauce for Dim Sums

This post relates to my broadcast that covered 2 dishes – chilli crab, and the chilli sauce typically served at Chinese restaurants for Yum Cha.
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Chilli Sauce for Dumplings (1 hr 16 mins into video)

INGREDIENTS:

2 cups large chillies
5 cloves garlic
1 Tbsp white vinegar
1 Tbsp sugar
½ Tbsp salt
Cooled, boiled water (if needed)

METHOD:

Combine all ingredients except water in a blender (I used a Thermomix) and blitz on high for about 5 seconds. Add small amount of water as required to get to desired consistency and blend further to get a smooth paste.
Keep in fridge for up to a week or store in freezer.

Recipe link for my chilli crab can be found here >> http://jackiem.com.au/2017/03/14/cook-singapore-chilli-crab/


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