Thai Sauce
by Editorial Staff
Everyone who has been to Thailand and tried the local cuisine, of course, knows that they like spicy dishes there. And all this thanks to the sauces. There are a lot of them, but some are very popular and delicious.
Cook: 30 mins
Servings: 10
Ingredients
- Sweet red pepper – 1 Piece
- Chili Pepper – 4 Pieces
- Red Hot Pepper – 4 Pieces
- Garlic – 4 Cloves
- Liquid honey – 200 Grams
- Fruit vinegar – 200 Grams
- Ginger Root – 50 Grams
- Light soy sauce – 4 Tbsp. spoons
- Dark soy sauce – 1 Tbsp. the spoon
- Sugar – 2 Tbsp. spoons
- Vegetable oil – 2 Tbsp. spoons
- Salt – 1 Teaspoon
Directions
- Remove all seeds and substrate from sweet pepper, cut into cubes. Peel chili and hot peppers, remove seeds and chop coarsely. Peel the garlic and divide the cloves in half.
- Grind a mixture of three types of pepper, garlic, dark and light soy sauces in a food processor, but not until mashed.
- Peel and beat off the ginger root to create a specific smell.
- Pour the vegetable mixture from the food processor, ginger root, honey, fruit vinegar, vegetable oil, sugar and salt into a saucepan. Cook, stirring occasionally, until the sauce thickens.
- Remove the ginger root – and you can serve the sauce to the table. Or you can use a blender again, so the sauce will become even more homogeneous.
Bon appetit!
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