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A fiery and pungent Indo-Chinese sauce bursting with the flavors of red chilies and copious amounts of garlic. Perfect as a dipping sauce for momos or as a base for stir-fries and noodles.
For 8 servings
Prepare the Chili Paste
Sauté the Aromatics
Cook the Sauce Base
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A fiery and pungent Indo-Chinese sauce bursting with the flavors of red chilies and copious amounts of garlic. Perfect as a dipping sauce for momos or as a base for stir-fries and noodles.
This indo_chinese recipe takes 25 minutes to prepare and yields 8 servings. At 81.35 calories per serving with 1.38g of protein, it's a beginner-friendly recipe perfect for condiment.
Thicken and Finish
Increase sugar to 1 tablespoon or add 1 tablespoon of tomato ketchup along with the soy sauce for a balanced sweet and tangy flavor, popular in many Indo-Chinese dishes.
Add 1 teaspoon of coarsely crushed Sichuan peppercorns along with the garlic and ginger for that characteristic numbing heat (málà).
Use a combination of Kashmiri chilies and a few smoky varieties like Byadgi or Guntur Sannam chilies for a more complex, smoky profile.
The capsaicin in red chilies is known to temporarily boost metabolism, which can aid in weight management.
Garlic is a potent source of allicin, a compound linked to improved heart health, lower cholesterol levels, and antibacterial properties.
Both garlic and red chilies are packed with antioxidants that help combat oxidative stress and inflammation in the body.
This sauce is quite hot. The primary heat comes from the dried red chilies. To control the spice level, use milder Kashmiri chilies and make sure to remove all the seeds before soaking and blending.
One serving (about 1/4 cup or 60g) contains approximately 45-55 calories, primarily from the oil and a small amount from sugar and cornstarch.
In moderation, it can be part of a healthy diet. It's low in calories and contains beneficial compounds from garlic (allicin) and chilies (capsaicin). However, it contains sodium from soy sauce and salt, so it should be consumed mindfully, especially by those monitoring their sodium intake.
Let the sauce cool completely, then transfer it to a clean, sterilized, airtight glass jar. It can be stored in the refrigerator for up to 3 weeks.
Bitterness in this sauce usually comes from burnt garlic. It's crucial to sauté the garlic over medium-low heat just until it becomes fragrant, which takes only about a minute. Do not let it brown.
Yes, you can. The sauce will be thinner, more like a chili oil or a loose chutney. If you want to thicken it without cornstarch, you can simmer it for a longer period to reduce the liquid, but this will also concentrate the flavors and spiciness.