Directions
Ingredients
For Chilli Paste
- Kashmiri chilli dry – 15-20 nos
- Hot water – for boiling
For Sauce
- Oil – 4tbsp
- Garlic chopped – 2tbsp
- Tomato ketchup – 1 cup
- Light Soya sauce – 1tbsp
- Salt
- Sugar – 1tsp
- Vinegar – 1tsp
- Water – 3 cups
- Corn Starch – 2 tsp
- Water – 4tbsp
- Spring onions chopped – ¼ cup
Extra Shots
Hot Garlic Soup using leftover hot garlic sauce
- Hot garlic sauce – ¾ cup
- Water – 1cup
- Light Soya Sauce – 2 tsp
- Tomato ketchup – 1tbsp
- Salt – to taste
- Corn starch (dissolved) – 1tbsp
- Spring onions chopped – handful
Steps
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1
Done
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Remove the stem and seeds from the dry red chillies. Boil them in water for 10 min, remove from heat and keep aside for 15min. Strain and grind it into a paste. Heat a pan and add oil. Saute chopped garlic for a minute, do not brown it. Add the chilli paste and cook till it becomes very thick. At this stage add tomato ketchup, salt, pepper, vinegar, soya sauce and sugar. Cook for a minute. Add water and bring to a boil. |
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2
Done
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Dissolve the corn flour in 4tbsp of water and add it to the sauce. Let it thicken, remove and add chopped spring onions and serve. |
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3
Done
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Use the sauce to toss veggies and chicken. Thicken the sauce to serve it as a dipping sauce. |
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4
Done
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Extra Shots - Hot Garlic Soup using leftover hot garlic sauceAdd the leftover hot garlic sauce in a pan and add water. Bring it to a boil and Sean with soya sauce, ketchup and salt. Dissolve corn starch with a dash of water in a bowl and add it to the boiling soup. Lightly thicken the soup and remove from heat. Stir in spring onions and serve it hot. |
