Fried Egg with Hot Garlic Sauce

Ingredients

• 15 pcs Dried Kashmiri Red Chilies (Stems removed)
• 1 cup Hot Water (For soaking chilies)
• 15 cloves Garlic Cloves (Finely chopped)
• 1 inch Ginger (Finely chopped)
• 3 tbsp Vegetable Oil
• 0.25 cup Water (For blending chili paste)
• 2 tbsp Light Soy Sauce
• 1 tbsp Rice Vinegar
• 1 tsp Sugar
• 0.5 tsp Salt (Adjust to taste)
• 0.25 tsp Black Pepper Powder
• 1 tbsp Cornstarch
• 3 tbsp Cold Water (For cornstarch slurry)

Instructions

1. 1

   Prepare the Chili Paste

   • Place the de-stemmed dried red chilies in a bowl and pour 1 cup of hot water over them. Let them soak for 20-30 minutes until they are soft and pliable.
   • Drain the soaking water. Transfer the softened chilies to a blender.
   • Add 1/4 cup of fresh water and blend until you have a smooth, thick paste. Scrape down the sides as needed. Set aside.
2. 2

   Sauté the Aromatics

   • Heat the vegetable oil in a heavy-bottomed pan or wok over medium heat. Once the oil shimmers, add the finely chopped garlic and ginger.
   • Sauté for about 60-90 seconds, stirring constantly, until they release their aroma. Be very careful not to let the garlic brown, as it will turn bitter.
3. 3

   Cook the Sauce Base

   • Add the prepared red chili paste to the pan. Cook for 3-4 minutes, stirring frequently, until the paste darkens in color and you see oil starting to separate from the sides.
   • Pour in 1.5 cups of water, then add the light soy sauce, rice vinegar, sugar, salt, and black pepper powder.
   • Stir everything together well and bring the mixture to a gentle simmer.