Thursday, July 1, 2010
Right-O. This is so easy, I don't even know what to say. So I won't.
Just look at the photos and drool. :) This recipe is courtesy of the fabulous Leela of She Simmers. I made this from start to end in under 10 minutes. It's that fast and easy, and tastes impossibly perfect.
In a food processor, blitz garlic, chillies, sugar, water, white vinegar and salt.
Boil for about 3 minutes and then add cornstarch solution (mix 1 tbsp cornflour + 2 tbsp water). I used tapioca flour, though. Once you pour in the cornstarch, stir well as the chilli dip thickens. Boil for a further 1 minute over a gentle flame, and you'll get what you see in the photo above.
Get a clean, dry glass container ready.
Pour, pour, pour.
Darn, darn, darn. Should have made more! :(
Let it cool before refrigerating.
And as Leela so rightly said, this sauce can be used in, and with, everything. But this was what I had with the sauce:
Crispy Mermaid Fish!
Remember my invited review at Palm Beach Seafood Restaurant? I mentioned this appetiser - Mermaid Fish - which was served with a special sweet chilli sauce and was terribly addictive? Well, by chance, I saw packets of them at the dried goods section of Fairprice (under the brand Sun Kee). Needless to say, I bought some in a jiffy!
For the recipe and awesome step-by-step photos of how to make this dipping sauce, hop over to the equally awesome She Simmers.