Longan Mint Chilli Sauce Recipes

THAI SWEET CHILI SAUCE

Steps:

• Add sugar, cayenne, minced garlic, soy sauce, salt, vinegar, and water to a saucepan and let it simmer (about 3-4 minutes), stirring occasionally till the sugar dissolves completely and the mixture reduces slightly.
• Add the chilli paste and mix. Simmer again for 2-3 minutes.
• Mix together cornflour and water in a bowl till no lumps exist and stir in this cornflour slurry into the sauce. Mix continuously till the sauce comes to a boil. Then reduce the heat and simmer till for 3-4 minutes till the sauce is thick, translucent and shiny. Turn off the flame.
• Serve immediately or cool completely and then transfer to a clean jar. Refrigerate for up to 4 weeks.

HOMEMADE SINGAPORE CHILLI SAUCE

Steps:

• Grind chillies, shallots, garlic and ginger till semi-fine.
• Put paste into a bowl and add boiling chicken stock.
• Stir well before adding lemon juice, vinegar, sugar and salt.
• Leave it for at least 1 hour to pickle before serving.

MINT-CHILI SAUCE

Steps:

• Purée all ingredients in blender. Transfer to bowl. Let stand 1 hour at room temperature. (Can be made 1 day ahead. Cover and chill. Bring to room temperature.)

NO-COOK KEBAB SHOP CHILLI SAUCE

Steps:

• Simply tip all the ingredients in a mini-chopper or food processor with a pinch of salt and blitz to make a sauce. Will keep in the fridge for up to 2 days or freeze for up to 3 months.

MARK'S CHILLI SAUCE

Steps:

• Combine all ingredients in a large stockpot and bring to a boil.
• Skim off scum and slow boil for 1 to 1 1/2 hours until "crab foam" bubbles are present.
• As he said, "Bottle up and enjoy.".
• This will be a big batch. I have made smaller batches with dried chillis.

CREAMY CHILLI SAUCE

Steps:

• Heat oil in a small pan, saute onion, garlic, ginger until golden brown.
• Add pumpkin, masala paste, salt, chilli powder.
• Stir for 1 minute, add water, bring to boil, stir until thick paste is formed.
• Remove from heat.
• Stir in the cream and cilantro.
• Serve hot.

SEAFOOD/CRAB STICKS WITH CHILLI SAUCE

Steps:

• Sift flour and soda into bowl and gradually add water and mix to a smooth thin batter of coating consistency.
• Dipped thawed crab/seafood sticks into batter and then drop into hot oil and fry until golden brown and then drain on absorbent paper.
• Serve hot with Chilli Sauce as a dipping sauce.
• CHILLI SAUCE - combine all ingredients in a small saucepan, stir over a gentle heat until heated through.

WATO'S CHILLI SAUCE

Steps:

• Roughly chop chillies.
• Take out the seeds before chopping if you like a mild chilli sauce.
• Place the chopped chillies in a blender with a little bit of vinegar, blend on high speed for a minute.
• Then place all the ingredients, including the chillies, into a sauce pan and bring to the boil, reduce to a simmer.
• Simmer for approximately 30 minutes or until the chillies and sultanas are very soft.
• Let cool.
• Then in a clean blender blend the chilli sauce until smooth and creamy.
• You should end up with approximately 1.5 litres of chilli sauce.
• Bottle into sterilised jars.

SIMPLE HOT CHILLI SAUCE

Steps:

• Combine chilli, tomatoes, sugar, salt and vinegar in a saucepan over high heat. Bring to the boil. Reduce heat to medium. Simmer, stirring occasionally, for 7 minutes or until sauce thickens slightly. Remove from heat. Stand for 5 minutes.
• Process mixture, in batches, until smooth. Pour into hot sterilized jars. Secure lids. Refrigerate for up to 3 weeks.

ARABIC CHILLI SAUCE

Steps:

• Soak chilies in hot oil until soft. Remove seeds and membranes. Process chilies with onion until mixture becomes smooth.
• Add walnuts. Process until smooth.
• Stir in breadcrumbs, dried coriander, coffee, salt, and cumin.
• Stir in lemon juice, pomegranate juice, and olive oil.
• Serve in a platter, garnished with walnuts and olive oil.