Some of my friends wanted me to post the Szechuan Sauce recipe again. It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers. Since I was unable to procure Szechuan Pepper, I had to omit the same. Szechuan cuisine often contains food preserved through pickling, salting, and drying and is generally spicy owing to heavy application of chilli oil. Common preparation techniques in Szechuan cuisine include stir frying, steaming and braising - which I am sure with this sauce will be quite easy to make. So here it is: Recipe Whole Red Chillies 12-14 (I used Kashmiri Red Chilies but you can use any other chili if you like depending on spice levels required) Garlic Chopped 2-3 tbsp Ginger Chopped 1tbsp Red Ripe Tomatoes Puréed 4large Salt Tomato Ketchup 100gm Oil 1cup Vinegar Soya sauce 2tsp Salt to taste Method: De-seed the whole red chillies - boil water, turn off the flame and soak the chillies in the water for half an hour. Make a paste using a little of the same water in which the chillies were soaked. Keep aside. Heat oil in a pan - add 1tbsp garlic and sauté for a couple of minutes - now add puréed tomatoes and cook until the oil leaves the sides of the pan. Now add the chilli paste and mix well. Add Tomato Ketchup and mix well and cook until the oil leaves the sides of the pan. Keep aside. Now heat oil in a separate pan - add ginger and garlic and sauté for a couple of minutes till brown - now add the tomato chilli mixture, vinegar, soya sauce and salt to taste. Adjust the sweetness by adding a little bit of tomato ketchup or sugar (I avoid sugar). Add half a cup of water and cook until the sauce is devoid of moisture. Let it cool. Store in a sterilized container and refrigerate it. Use it to make stir fried or other dishes as required.
Posted on: Sat, 24 Jan 2015 08:46:52 +0000
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