Summary

Ingredients

• 5 Thai chilli pepper (s), fresh red, medium hot
• 3 clove (s) garlic
• 30 g iner root, fresh
• 100 g suar
• 3 tablespoon vinegar, lighter
• 2 teaspoons cornstarch
• salt

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Instructions

1. Wash the chillies, quarter them lengthways and cut them into small pieces together with the seeds. Peel the ginger and garlic and chop very finely.
2. Put the sugar in a saucepan and moisten with a little water. Melt over medium heat. Sauté the garlic and chiles in it for about 5 minutes. Take the pot off the stove and let it cool down briefly. Add the ginger, pour in 1/4 l water and bring to the boil while stirring. Mix the cornstarch with a little cold water, pour the vinegar into the syrup and let everything boil gently for about 3 minutes. Salt and let cool.
3. Tip: The sauce goes very well with poultry. You can marinate the meat with it before grilling and use the sauce as a dip.