Page 97 - EON Edible Garden Manual

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BLACHUNG
SAUCE
SAUCES
COOKING METHOD
STEP BY STEP
INGREDIENTS
1. Toast Belacan in a wok or pan on low
heat for 2-3 minutes.
2. Chop chillies and place in mortar with
coriander, chilli flakes, cumin and
toasted Belacan. Pound with pestle
until ingredients are fine.
3. If you don’t have a pestle and mortar,
chop all ingredients up on a chopping
board and squash with the back of a
knife to bring out all the flavours.
4. Transfer into a small pan, add salt,
sugar and lime juice, vinegar and
sweet chilli sauce, mix well, and cook
over low heat until it thickens.
5. Place in jars and store in fridge.
½ cup seeded chillies, thinly sliced
1 tablespoon Belacan (shrimp paste), found
in Asian food stores
2 tablespoons of sugar
2 tablespoons of lime juice
1 teaspoon of salt
½ cup of fresh coriander, roughly chopped
1 teaspoon of ground cumin
4 tablespoons of chilli flakes
I cup of sweet chilli sauce
1 cup of vinegar
THIS MEAL SERVES
EIGHT PEOPLE
8x
96