Little Guy, Big Kitchen

A Little Guy Woking in His Big Kitchen

Thai Lemongrass Fish Sauce

Ingredients
4 tbsp lime juice
4 tbsp assam juice
4 tbsp fish sauce
3 tbsp sugar
15 shallots, chopped
4 stalks, lemongrass, white part only, chopped
2 red chillies, chopped
3 chilli padi, chopped
1 sprig coriander leaves, chopped

Method
Put lime juice, assam juice, fish sauce, sugar into saucepan and bring to boil. Remove from heat, add in remaining ingredients and mix well.

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June 24, 2006 Posted by | Sauces | Leave a comment

SzeChuan Yu Xiang Sauce

Ingredients
10 shallots, chopped
1 tbsp garlic, chopped
5 red chillies, chopped
4 tbsp chilli sauce
3 tbsp tomato sauce
2 tbsp spring onion, chopped
100ml water
100ml oil

Seasoning
2 tbsp oyster sauce
3 tbsp light soya sauce
1/2 tbsp sugar
dash of pepper and sesame oil

Method
Heat up oil, saute chopped shallot and garlic until fragrant. Add in the chopped red chillies and mixed well.
2. Add in seasoning, the remaining ingredients and cook at low heat until thick.

June 24, 2006 Posted by | Sauces | Leave a comment

Spicy Preserved Radish Sauce

Ingredients
100g chopped garlic
2 tbsp chopped shallots
120g preserved radish, soaked, chopped finely
5 chilli padi, chopped
2 tbsp oyster sauce
1/2 tbsp sugar
100ml oil

Method
Heat up oil, saute chopped garlic and shallot until fragrant. Add in chopped radish, chilli padi and stir-fry at low heat until aromatic. Add in oyster sauce, sugar and stir well.

June 24, 2006 Posted by | Sauces | Leave a comment