Vietnamese chili, also called
"sate", is a side dish served with the soup dishes, often Bun Bo
noodles or hủ tiếu. Sate is a side dish, which is also very popular
especially for those who like spicy food. There are many recipes for preparing
sate depending on the taste of each family for which sate dishes are cooked. However,
most major spices used are still garlic, shallots, and, of course, plenty of
chili. Other spices are used, such as lemongrass and some cooks add dried
shrimp. Another traditional Vietnamese taste ingredient of the sate is fish
sauce. Simply, because I want all vegetarians to enjoy this sate recipe, I will
now share a very simple formula to make this sate dish – I like to use salt and
soy sauce instead of fish sauce. Sate when served with other dishes often provides
more flavor to the dish. Sate can be preserved for a long time in the
refrigerator. So we should always have a jar of sate ready in the
refrigerator.
Ingredients:
1 cup oil
1/2 cup garlic, peeled
5 large shallots, peeled
1/3 cup fresh chopped lemongrass
Spices:
1/3 total cup of a combination of dried chili, Thai red chili, the poblano
chili, chili flakes, and cayenne
1 tsp salt
1/4 tsp black pepper
1 tbs soy sauce
1 tbs sugar
Directions:
Use a mini food processor to grind individually the garlic, shallots, and
dried red chili.
In a sauté pan, add oil and garlic first. On low heat, cook garlic for 3 to
5 minutes.
Add shallots and cook until both garlic and shallots release their fragrances.
Add lemongrass, stir, and cook on low heat for another 7 minutes (it should
look slightly brown). Add all the hot chili and stir to mix well.
Add salt, soy
sauce, sugar, and black pepper.
Cook further for 5 minutes and adjust the
seasoning.
Turn heat off and let cook before pouring into a glass jar with lid.
I should take better photo
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