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Serves : 6
- 5 garlic cloves, peeled
- 2 large red chillies chopped
- 10 cm piece of lemongrass, trimmed and finely chopped
- 6 cm knob of ginger, peeled and roughly chopped
- 5 cm knob of galangal, peeled and roughly chopped
- 10 kaffir lime leaves, cut into thin strips
- A handful of coriander leaves
- 100 ml Chinese black vinegar
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 4 tablespoons water
- 345 grams (1½ cups) caster sugar
Preparation:1hour › Cook:15min › Ready in:1hour15min
- Blend the garlic, chilli, lemon grass, ginger, galangal, lime leaves and coriander to a rough paste in a mini food processor.
- Mix the vinegar, fish sauce and soy sauce together in a small bowl.
- Put the sugar in a saucepan with the water and stir over medium heat until the sugar has dissolved. Turn the heat to high and cook for 4 minutes, or until the sugar begins to colour. Keeping constant watch, continue boiling the suggar until it is almost burning and has a wonderful toffee smell.
- Quickly add the spice paste and stir for 1 minute. Stir in the vinegar mixture and cook for a further 2 minutes, then take the pan off the heat. Allow to cool, pour into a clean glass jar, cover and refrigerate until ready to use.
- The sauce will keep for several weeks in the refrigerator.
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